Democratic messenger. [volume] (Snow Hill, Md.) 1869-1973, 1895-06-01
FOR THE LADIES.
Some Selected Receipts For
Summer DainticS.

Nut and Fruit Jumbles.-Cut -
Brazilian nuts into thin slices blanch
and split into halves 81 almonds.
Chop II figs and Il half pound Of dates.
Mix these all together. Pour over
them one quart of water and soak
overnight Next morning cook slowly
for one hour. When ready to serve,
add one sliced orange and sliced ripe
banana, or you may add one picked
/ pineapple. This quantity will be suf-
ficient for two meals
Spice Cakes.-Beat half pound of
butter To a cream, add gradually cup
OF sugar Beat five eggs until very
light, without separating. Stir them
into the other ingredients Add
teaspoonful Of vanilla. tablespoonful of
black coffee, tcaspooniul Of cocoa,
same of cinnamon, half Il grated nut
meg. Mix together two ounces Of
cornstarch, one cup of flour, and a
teaspoontul of baking powder Sift,
stir in lightly and bake in gem pans
in a moderately quick oven about
twenty minutes. This may be covered
with spiced fondant
Pineapple sherbet.-Pare and crate
two large pines. Put one quart Of
water with one and half pounds Of
sugar, over the fire to boil. Boil five
minutes. When cold. add juice Of two
good-sized lemons and the grated
pineapple. Turn into the freezer aud
stir until frozen. Beat the white of
one egg to stiff froth add to il one
tablespoonful of powdered sugar beat
again. Remove the dasher, stir in the
egg, and repack. Stand aside for two
hours to ripen.
Bavarian Cream -Bavarian cream
is one Of the most delicate of deserts
and it can be varied indefinitely.
Soak half II box of powdered gelatine
in half Il cupiul of cold water Bring
one pint of milk to boiling point in the
double boiler with half a cup OF sugar
and half saltspoonful of salt, and
add the beaten yolks of four eggs,
which must not be allowed To boil, but
stirred till smooth and thick. Add
the soaked gelatine as it dissolves
strain all into pan set in ice water.
As soon as cool add one teaspoonful Of
vanilla and Il tablespoonful OF sherry
or half a cup OF orange juice. While
cooling, whip one pint OF good cream
with two tablespoOniuls OF powdered
sugar till smooth and thick, and as the
custard begins to harden stir this in
and when nearly stiff enough To drop,
put in molds which have been wet in
cold water and set in the ice box.
This is the plain cream. For the
chocolate, melt two sticks Of sweetened
chocolate and stir into the custard
before the whipped cream is added.
Adelaide Pudding.--Put pint of
water and the juice and thinly pared
rind of a lemon in a saucepan. Bring
it slowly to a boil. then stir III while
hot, but off the fire, half pound Of
butter and cupful Of sugar; next mix
in very gradually and smoothly one
half pound of flour, and let it cool.
Now add six well-beaten eggs and
teaspoonful of baking powder. Half
fill some buttered cups and bake for
twenty minutes in quick oven Serve
with melted butter made with milk, in
which good spoonful of current Jelly
has been dissolved y drop or two of
carmine will improve the color.
Chocolate Ice Cream Proceed ex-
actly as for vanilla ice cream, but
emitting the vanilla, scrapc quar-
ter Of a pound of chocolate, place it
in stewpan over fire and keep
stirring until melted, then have ready
boiling quart Of milk, which mix
with the chocolate by degrees. finish
with eggs and sugar, and freeze same
rs other creams.
Cream Sponge Drops. - Separate
three eggs: take the yolks and add
gradually one cup of powdered sugar.
Beat the whites to very stiff iroth.
Stir them carefully in and then siit
in two thirds of cup of flour Mix
lightly. Put half a teaspoontul of
baking soda into tablespoon, fill the
tablespoon with vinegar. Stir the
soda for moment and turn into the
cake. Bake these cakes in deep gem
pans in a quick oven about ten min
utes When done and cool. cut off
the top, and with Il sharp knife scoop
out portion OF the inside Put Il
half pint of milk in double boiler,
moisten tablespoonful of cornstarch,
cook for about minute; beat two
eggs, without separating, with two
tablespoonful Of sugar Add to the
hot cornstarch, stir continuously until
thick, take from the fire. add tea
spoonful of vinegar. Turn out to
cool. When cold. fill the cakes with
this mixture. Dip the tops in choeo-
late icing, aud they are ready to
serve.
Rhubarb Slump.-Put Il pint of
flour into bowl. rub into it table
spoonful OF butter, add half tea
spoonful Of salt n hcaping teaspoonful
of baking powder and mix thoroughly
Add sufficient milk. about two-thirds
OF cup, to make soft dough. Roll
this out into Il sheet about half an
inch thick. Fill quart baking pan
with SLICED rhubarb. Put over it Il
cup of sugar. On top Of this put the
crust