The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1895-02-05
GOLD SWEETS.

At this season, when parties bring
people together at impromptu lunch
cons, and very often also add extra
guests to the dinner table Mt short
notice, tue New York Telegram says,
the great convenience of having one
or two reserve dishes ID fall back upon
when needed is an untold comfort to
the housekeeper, and to such some CT
the following recipes may be new and
welcome:
Blackberry Blanc Mange-In three
quarters of n pint of clear blackberry
jam, strained as if for Jelly, dissolve on
ounce of gelatine; add eight ounces
OF sugar, broken small, and give the
whole boil. Pass through fanny,
and stir it by slow degrees, to half a
pint of thick cold cream; when near
ly cold, put into moulds, and set in
very cold place for several hours.
A Juliano-Stew two pounds of
fruit III little water until very soft,
then strain through n hair sieve. Al
most any fruit will do. Early in the
season, gooseberries AMI currants arc
excellent for this purpose; but plums
especially dark ones), damsons, APP
pies and ounces together, blackber.
RES, oranges, etc, MI are good. Put
the juice on to boil again, adding to it
three-fourths of its weight in caster
sugar. When boiling, stir into it a
large cupful of sage (the small pearl
sage is best, previously soaked in cold
water for several hours. Boil for
twenty minutes, or till transparent,
pour Tito moulds and let it remain un.
til stiff and cold. Serve with a little
cold cream round the base of the
shape.
Gala Cream-Cool some damsons
until the juice can be drawn easily;
strain and rub the pulp through a
sieve. Put the juice on to boil, add
to 1T half its weight in sugar, and,
when boiling, stir into it gently half
the weight of the sugar in stale bread.
crumbs; these should be very fine and
dry Boil up once only; then pour
into shallow china or crystal dish,
when the heat has passed off. Set
away to become quite cold; then pile
upon the top meringue of the beaten
whites OF two eggs, two spoonfuls of
sugar and cup of thick cream. Or
nament the outer edge with ratafia
biscuits.
Rose Custards-Pour n pint of
nearly boiling milk upon three beaten
eggs, add few Jumps of sugar, and
when slightly cooled stir into the Gus.
tard half n pint bottle of raspberry
syrup; if not colored sufficiently with
this, add few drops of carmine.
Pour 1T into II buttered fancy mould.
set tins IN a saucepan of boiling water,
and lot 1T simmer until set firm. Put
aside to become cold, then turn it
out. This is pretty accompaniment
to compete of apples.
Princess Custards- Make n good
custard by the directions given above.
emitting the coloring. Pour this
custnrd into very small china CUPS
(buttered), and set these either in n
cool oven to bake until firm or in n
bain-mnrie. When cool, turn them
out on circular glass dish, fill in the
spaces between with red currant Jelly,
aud place ratafias here and there. A
few strips of angelica may be placed
att the bottom of each cup
Rochester Pudding Butter n auted
mould, and decorate it with n few
strips of candiod fruit aud cherries at
the bottom and round the sides. then
arrange some finger biscuits-two to-
gother with a little raspberry lam be-
tween each until the mould IS half
filled, aud pour very carefully over
these sufficient custard to fill the
mould TO the top. Bake gently until
the custard is set; turn ont of the
mould when cold.
Fig Custard Pudding-Split some
figs in two, aud fit them round the
bottom and sides of n plain, we'll but
tered mould. Fill mp with cnstard
mixture, into which two or three table
spoonfuls of grated breadcrumbs, or
some crushed sweet biscuits, have
been mixed. Let the pudding steam
for an hour and turn ont Of the mould
when cold, slipping knife around the
sides first; serve with cream.
Fruit Salad-A fruit salad ia aIwavs
n much approved mode of serving
fresh fruit. When, however, peaches.
ncctarines, apricots, pears, or apples
are used in this way, it is better to
cook them until tender through (af-
ter paring) in n little syrup before
treating them as a salad The dress
ing of this kind of salad consists Of
powdered sugar and the syrup in which
the fruit was cooked.