St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1895-07-22


ing water on the gelatine and stir till
the gelatine is dissolved, then add the
strained juice and lemon juice. Strain
and pour into moulds that have been
dipped in cold water. Place in a cold
place until it becomes firm
FROZEN Raspberries-Take two quarts
of berries, one pint of sugar and one
quart of water. Boil water and sugar
together fifteen minutes, then add the
berries and cook fifteen minutes longer
When cold add juice of three lemons
and freeze. When the beater is taken
out add one pint of whipped cream
A dessert that is pretty to look at
as we'll as good to take, is as follows:
Make jelly by taking half a box OF
ge!atine and soak an hour in half
pint of cold water. Then add a gener-
Gus cup. of granulated sugar and the
juice of two lemons and q quart of
Boiling water. Strain it and have
ready two basins of the same shape,
one holding two quarts and the other
holding a quart; put about One inch
in depth of the liquid jelly in the
larger basin and place on the ice.
When the jelly is firm place the small
basin in the center of the large one,
jelly. fill small basin with ice, and
again set away to harden. When hard
remove the ice from small dish and
fill with warm water and lift out care
fully. Fill the vacant space in the fol-
lowing way: Take a quarter of a
package of gelatine- and soak in one
fourth of cup of hot water; whip
a pint of cream to a froth, then sprin-
kie over the cream haif-cup of pow
dered sugar and the dissolved gela-
tine; have the dish of cream standing
in a pan of ice water, and stir gently
from the bottom until it will just pour.
Take nice firm raspberries and put
layer in your jelly space, and then a
layer of cream; repeat until the space
is filled. When ready to serve turn
dish on platter, and if it does not
come out readily, wipe the outside of
the dish with a cloth wet in hot water.
An effective dessert and easily made
IS raspberry cornstarch blame mango.
Take one quart of milk and place in
double boiler, reserving enough of
the milk to moisten a scant cup of
cornstarch and cook till thick, then
add & cup of sugar and a pint of
mashed berries. Turn into a mould
and place in the ice box. When cold
turn on a platter and put whipped
cream around it; scatter a few ber-
ries on the cream.
nice fruit blanc mango can be
made without milk, and is handsomer
with red fruits like strawberries, rasp-
berries, cherries or currants. Take
one pint of fruit and mash in a bowl
with half-pint of sugar; let this
stand for an hour; then add one pint
of water and strain through a sieve.
Put one side d half-cupful of the juice
and place the remainder on to boil;
take six level tablespoonfuls of arrow
root and moisten with the remaining
juice; stir in the first mixture when it
boils. Cook for eight minutes; take
from the fire, and pour into individual
moulds and set away to harden.
Serve with sugar and cream
Blackberry Sherbet Take three
quarts of blackberries. one quart of
water, one pint of sugar, and juice of
four lemons. Mash fruit and sugar to-
gether and let it stand for one hour;
then add the water and place on the
aire: cook for twenty minutes: remove
from the fire, add lemon juice, strain,
and when cold freeze like ice cream.
Baked Blackberry Pudding-Take
two tablespoonfuls of butter and half
cup Of sugar, and stir to a cream:
add one cup OF milk; then stir in two
and Il half cups of flour, into which two
heaping teaspoons of baking powder
has been sifted; add the beaten whites
OF three eggs; finally add one quart of
berries; pour into a buttered pudding
dish and bake in a moderate oven
three-quarters of an hour and serve
with a hot sauce.
Steamed Roly-Poly Pudding-Take
one pint of flour, one teaspoon of su-
gar, one and a half teaspoons of bak-
ing powder, one-half teaspoon of salt.
and rub through a sieve; mix thor
ouShly into this two tablespoonfuls of
butter and a small cup of milk. Place
on your moulding board and roll out
TO about one-half inch thickness.
Spread berries over the dough. leaving
space Of about an inch at the ends.
roll up the dough and press the ends
together and lay on a buttered pan.
Place in steamer over a kettle of
boiling water. Steam two hours.
Serve with a sauce.
perhaps some would prefer a baked
berry roll. Place in bowl one quart
of flour, mix well into it two teaspoons
OF butter, one teaspoon of salt, and
two teaspoons of baking powder. Add
one and half cups of milk, roll out
to about one-third inch thickne IS.
spread thickly with blackberries. sift
over them some sugar, and roll. Place
in a creased pan and bake half an hour
Blackberry Jelly-Take one quart of
berry juice, and add it to a half box
of gelatine; soak half an hour; then
add one cup of sugar and stir over the
fire until gelatine is dissolved which
will take but a few moments. Strain
into a mould and set away to harden.
Serve with whipped cream.
Burberry Cake-Stir one-half cup of
butter and one cup of sugar to a cream ;
add the beaten yolks of three eggs and
half cup of sweet milk, one and one
half cups of -four a little nutmeg and
cinnamon, the whites of three eggs
beaten to a froth, half a teaspoonful of
soda dissolved in little hot water
and last stir liz one pint of ripe blue
berries thickly dredged with flour.
Use a wooden spoon, so as not to break
them. Bake in a loaf or card in a
moderate oven.
Burberry mullins, for breakfast or
tea.-Beat one egg ana add TO 1t two
tablespoonfuls of sugar; butter the
size of an egg, melt and add; then add
one cup of milk and one and a half
cups of flour and one and one-half
teaspoonfuls of baking powder; add
as many berries as you like. Bake in
muffin pans.
Burberry pancakes are excellent.
Make u thick batter and stir in as
many berries as you wish. To be
eaten with powdered sugar.
For spiced gooseberries use seven
pounds of berries to one pint of vine
gar and three and a half pounds of
sugar. two ounces of stick cinnamon
and one ounce Of whole cloves. Place
in preserving kettle over a slow fire
and cook from an hour to an hour
and half
For a gooseberry pudding use one
pint of ripe gooseberries, six slices of
stale bread, one cup of milk, half a cup
of sugar, one tablespoonful of butter.
melted. Stew the gooseberries slowly
ten minutes. cut the slices of bread