The morning times., 1895-07-28
Some Delieaeies
For Summer
REFRESHING MORSELS THAT
ARE AS COLD AS CHARITY.
Russian Creams, Sorbets, Fruit
Salads and Dainty Iced Con-
fections in Favor.


for dainty dishes. delicious things which
melt in the mouth and cause one to call
down every blessing upon the head of the
cook, and to exclaim, "Ah, that tastes like
alittle bit of heaven"
To concoct these toothsome morseIs is
often not so difficult as 1t sounds, or shall
l say, as it tastes?
The first consideration is that the morsel
must be cold-cold as charity-aud Light
light as vanity. Perhaps 'tis a Russian ice,
garnished With violets, OF a fruit salad-a
fruit kaltschale." as the Russians caH it.
Food a la russo is quite the thing at
present, possibly because that nation has
brought the art OF things 'froid" and gele
to such distracting perfection.
For example, what can be more refresh
sad sqp 9B Q0IqA .s0I uBIssnH usql SUI
ent is the most recherche dish at the smart
dinner party? The mode OF its manufac-
tuer is as follows:
Whisk a pint and a half OF cream 10 a
froth: add nearly pound of fine sugar, a
wineglassfuI of MaraSchino or other liquor,
half winegIassful OF kummel, sixteen
drops of essence of vanilla, one and one-haH
ounces OF gelatine dissolved IN gill Of
boiling water. which should be rose water.
coIoring the cream Beat the mixture
carefully, and scatter in it shredded fresh
pistacnosi and almonds. Pour all into
mold and place in pail OF crushed Ice and
salt. Serve with iced champagne sauce
and vanilla gauffres.
FROZEN SALADS.
A fruit salad, or fruit kaltschale, as the
Russians FAY, calls for any aid every fruit
peaches, pared, stoned and sliced; pine
apples, apricots, melon, all fresh If pos
sible Put in a dish and place on the ice.
Put into saucepan one pint OF Lafitte, two
pints OF champagne, pinch Of cinnamon, q
wine glassful OF Madeira aud sugar 10 taste
Boil, stirring constantly, for five minutes
when cold pour over the fruit and serve.
Common red wine may be substituted for
the Lafitte and lemonade and oTanSeade
for the champagne.
Macedoine a Ia Russo, dish fit for the
gods, is something like q fruit salad. Peel
and slice tmnly three oranges and put them
in q china mold. Scatter over these a
layer OF single grapes, wiped Thoroughly
dry; then handful of fresh berries, inter-
mixed with finely shredded almonds and
| small pieces of pine apple; cover these with
| another layer of grapes, hedged in with
| slices or oranges, so that at the top as at
| the bottom of the Macedoine, they are the
| first. Melt TWO git.s OI ceIaune IL pant
| of water; add wine gIassful OF karaschinO,
| or other liQueur, a tumbler OF syrup OF
| sugar, a hCueur- glass or anIsetIe ard TWO
| tablespoons of kummel. Take small
| handful OF Russian violeJs petals land throw
\ them into this mixture: pour II over the
| fruit and put the mold in crushed ice until
| set When ready TO serve, garuIsl with
| Russian viOlets.
COOL INTERVALS WHEN DIN ING.
Sorbets, which come in so refreshingly
| between the Joint and the next course, are
very easily made If one happens 10 have
| the proper molds, as they need only to
| I've filled and buried in ice. A sorbet is
usually made by mixing a lemon water
| ice with liquor or syrup for flavorIng;
| little fruit either fresh or preserved, serves
| to garniSh the sorbets, which. owing 70 the
| spirit used in making them, are never as
solid as other ices. Here is an easy recipe;
Make strong lemonade, ana when partly
frozen add two glasses of rum or brandy,
/ or one of brandy and three OF champagne TO
quart of ice Sorbets can be varied
indefinitely, for almost any water ice
Favored with spirit answers.
Sorbet a la Royale is oranges pulped and
pressed through a sieve. To each half
pint, put two tablespoons of brandy and
two of orange syrup.
A RICH CHILLY CREAM.
A refreshing desert for a July day is
Bavarian cream with chocolate, and its
| manufacture is quite simple. Boil to-
| gether q pint of cream or rich milk and two
| tablespoonsful OF sugar; when nearly cool,
| flavor with vanilla, and add half box OF
| gelatine, which has been dissolved in a
| cup of water; also add the yoIks OF four
eggs well beaten and two sticks of chOcO-
| late, which have been dissolved in little
| hot water When ii has become quite
| cold stir in a pint of cream, which has
| been whipped to a stiff fTOth. Put IN a
| mold and set on the ice until wanted.
AN APPETISING DESERT.
Creme panachee Ia Russo is made like
| Bavarian cream, with equal quantities of
| different fruits, either fresh or preserved
| Put in pineapple, cherries, Stra wberries
| peaches and plums Divide this in three
| quantities Color Que pink with cochineal
| and another green with pistache; then when
| the cream is turned out of the mold garniSh
| the base of it with little heaps OF the pink
| and green cream, with whipped cream
| over all
Junket is always a nice desert for q
| warm day because it is easily made, and ii
made in time, can be put on the ice and
eaten cold The bottle of rennet, which
| is bought at any druggists, usually has
printed directions giving the proportion o
rennet-usually a tablespoonful TO quart
OF milk Devonshire cream gives just the
| right finish to junket. When firmly set
| cover the junket with a layer of grated
nutmeg then layer of sugar, and finally