New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-03-19
A Id CELESTINE.
FROM PANCAKES TO CREAMS.


Dishes "a Ia CelestIne- always imply glaze OF
Jelly or preserves. Cclcsine pancakes furnish very
dainty and simple dessert To make them prepare
a batter for French pancakes as i0l0ws Sill scan'
pint Of wheat flour into a bowl. Pastry nour is
better for this purpose than the new process HOUR
Add n tablespoonful OF sugar and an even tablespoon
fu OF salt. Finally break In. one by one three eggs
and beat the mixture thoroughly with COOKS spatua
or slender wooden SPOON When a light smooth
batter is formed, add slowly n pint OF cream or OF
milk with tabespoonfus OF butter. The pan
cakes must be very thin. In using some grades OF
-four. wohirds OF a pint will be SUFFICIENT niue
grated lemon peel Is sometimes added Bake hese
pancakes always In thin, sheet-iron saucepan not
on n griddle, and grease the saucepan with butter
A, soon as pancake Is cooked spread IL wlth apricot
or strawberry jam. or any other preserve mat you
NAV prefer Roll them UP, dredge little powdered
sugar over them and serve them very not frehch
cooks sometimes glaze them with saiamander just
after dredging them with sugar. but this Is an opera
ton that adds nothing to their havor ana the oeiay
may spoil them
An omelet n Ia Celestlne is differently made by
different cooks. Some cooks make simple sweet
omect They break six eggs into bowl, beating them
with a fork only enough TO mix the whites ana yolRs
thoroughly. but not too much. They add tabespooh-
full OF powdered sugar and scant nan teaspoonui
OF salt When the pan is very hot, tablespoonful Oh
butter t. melted In II and the pan IS shaken so INIT
cannot brown. Ihen the prepaTuuoh ~ P""''~ 49,
Az soon as the omelet Is set. which should DE III
two or three minutes three tablespoonulS OF apricot
lam or any fanced preserve Is put on the omeie.
is folded over and slipped on TO hot platter areoseu
with sugar. and served at II you wish TO glaze
II have n clean coal shovel heated red hot tor a
snlamsnder II you have Ons), ana hoio II !oI ~
instant over the Oniect. after It has peen aIeoseu
with sugar. some cooks add to the preparauon III
the Ceestlne omelet tablespoonful Of whipped creS h
and three nacaroons puverzed and siteu: a.. a., me
cream alone Is a very pleasant addition, ana II -
used With the Jelly the outside OF the omeiet may
II. decorated with cup Of whipped cream IN any
ianciful manner you may desire. of course .ne
omel.t must he served the moment IL comes ,rvm
Inc fire and there is time to decorate IL eapo
rately. Whipped cream however. should AWAY NC
put on roughly and lightly and not smootneo uoSho
A strawberry cream Ia Celestine Is nnV,neI
dainty device suitable for a lacy mnc M,
Marty or a home dessert. Have cup OF sun riiiy.
,iihcr Maraschn0 sherry, ready, melted ana pint
NJ choice strawberries. lmbed charlo''e r"sse
mould or any simple mould In cracked ICE. Up 'ne
strawberries one by In the Jelly. holding mem ~
,ha noini OF n skewer Line the bottom OF n Houiu
With them and then the sides. The mould shou'd oe
cold enough SET the Jelly soon after the srnwd
berries touch II. When The Jelly seems nrm arounu
them MI tho mould with strawberry cecrcnm VII
frozen smooth II over the top cover II CLOSELY Win IN
n piece Of white paper put another cover o'' W., ne
nan cont aiming the cracked Ice. ana SET II III 'ic
lcr.hrx for ten minutes. Then turn II ont on "a
crystal platter and 1t looks especially pretty
decorated with a wreath OF whipped cream.