Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-12-16
CHRISTMAS SWEETS.
Holiday Dishsssto Be- ,Patunllsd BY
New Yofk's RlchsSst.
APPEALS TO TASTE and SIGHT.
Mrs. RocksfsIier Will Servo Mousse In
Gold Cups-Mvs Vanderbilt Uses bag
of SILK for Handling Hot Chcsfnuts.
fcorrespond.nce Of the pispatch.)

Correspondence of the Dispatch)
NEW YORK. December l5.-There Is
nothing nowadays more in demand Tor
receptions than q mousse, chocolate, OF
coffee.
Served in dainty gold-Guted cups, SUCH
as Mrs. Rockefeller owns, 1t is nectar
for the gods. appealing both to taste ana
sight.
Here Is the recipe: Whip a quart OF
cream, draining II WELT scrape fine an
ounce Of chocolate and put into a small
frying pan with three tablespoonfuis OF
sugar and one of boiling water; stir IL
over a hot fire until 1t Is smooth and
glossy-that is, about five minutes; then
add scant cupful OF sugar and the
whipped cream Stir gently until the In
gradients are well mixed. Turn the whole
into a three-quart mould, which has been
packed in ice and salt; throw bit or
carpet over the tub and set IL away In
cool place for four hours when 1t Is
ready To be turned out. 1t must not be
stirred. About fifteen pounds OF Ice VIII
be necessary to freeze II.
In whipping the cream, 1t must be done
with short, light strokes. whether a
whisk or q churn Is employed. and the
cream, after being whipped, must be well
drained over a sieve, for II any liquid re-
mains the mousse will not have fine,
soft appearance. The dish which holds
the cream you are whipping must be
placed in another WHICH has cracked ice
in it. The cream will then froth more
easily and quickly.
To make a coffee or cafe mousse, add
to the whipped cream a cup Of strong
coffee. sweetened. Half a pint OF cream.
whipped; a quarter of cup Of coffee,
and sugar. makes a cafe mousse suf-
fcient for four people, and costs not over
% cents.
a MARRON-PARTY.
TIE French have pretty way Of
serving roast-chestnuts. which Mrs. Cor
nelius Vanderbilt will introduce at a
young-folks party during the holidays. n
bag or sachet Of scarlet silk, thickly
wadded and generally oval IS provided,
about fifteen inches one way by seven
the other. This bag looks not unlike a
tea-cozy when fiat, only it is rounded at
both ends and open at one. a loose cover
Of lace or pretty FRAMEWORK is slipped
over the bag when 1t has been filed with
the roasted chestnuts. still in their rusty,
brown coats, hot from the oven or the
ashes and done to q turn. As quickly as
pOssibe-f0r roasted chestnuts, 10 be IN
perfection, must be piping hottie maid
hands about the bag laid on a silver saver,
and at every cover a pot OF fresh butter
is provided. The guests in turn slip their
hands into the opening of the bag, taking
therefrom handful OF chestnuts, which
they deposit on their plates, lightly break
ing away the cracking hulls with their
fingers Then, holding the satin-like kernel
in the hand. put bit Of butter on Il
with q small silver knife. and thus eat
the nut. In regard 10 the BAG two things
must be borne in mind-it must be made
to exclude the air as much as possible
but the opening must be sufficiently large
to admit the hand easily.
a DATE-PUDDING
The season Of sugar and spice and al
things nice, including milce-pies and
pudI!ngs, is 81 hand A recipe for a date
pudding. sent over by friend now visit
ing in DevOnshire. England. may come IN
| quite appropriately upon some occasion
especially as 1t is easy 10 make and quit,
| inexpensive.
Take one-quarter Of a pound of suet
-four and brown sugar porto Rico, one
pound OF dates. and a quarter of a nut
| meg, grated. Chop the suet very tine
stone. and cut up the dates, and nil
all the ingredients well together moisten
| ing with as little water as possible Boi
| four hours In a buttCred dish.
FANNY DART.