The morning times., 1896-06-28
FROZEN DAINTIES.
Octave Thanet Offers Suggestions
for Summer Catering.

We have many frozen sweets, but 1t
seems to me tie wide realm Of tile half
frozen and chilled dainties. has teen barely
skinned 10y the cook. A fruit salad made
Of almost any fruit, pineapple, oranges.
bananas, cherries tstoned). peaches, one
or all ctInbined. is very grateful to tie
palate. SO many recipes for fruit salad
are current tGat it seems pFesuming 20
offer one, but here is one that usually
pieases: .-.-
Half n dozen oranges. sliced and quar-
tered after slicing, u iso scrupuousiy y seeded.
Half a dozen bananas sliced.
A cup Of preserved or cantlied cherries, If
the latter soften them in boiling water
before using.
Pour over the salad n syrup OF:
One pint of sugar boiled with one cup OF
water. Bring the syrup TO what French
COOKS call the second sta &C that is to tie
consistency uf thcksii syrup Just on the
other side Of threading. Five minutes
boiling will hit the marx. if you don't
understaDd the above direction. Add us
soon as il is off the stove. one liquor
glass Of maraschinO this may be omitted
or apricot brandy CT mandarin creme sub
stitutedp, two glasses of sherry ,iarger
glasses, ciaret glasses, for instance. and
the Juice OF five Ieinuus.
Pour this hot mixture over the salad.
When the whole has cooled place il in u
freezer packed as for ice cream. Let it
stay for an hour or more. stirring it &C.
casOnally. 1t will look pretty in glass or
silver and come cntO the table in semi
frozen state that is somehow as cold yet
more gentle and delicate than the entirely
frozen sweet.
A new and by con sequence more fashion
able salad. suitable to those Afternoon func-
tioDs which clever French woman has
Int Ie-crikcd t,tp m ~ nnb "a
ing effects in color but so very little to eat.
is the chi!le1-not frozen-orange, with
mayonaisc dressing.
ORANGE SALAD.
Peel and divide the oranges into eiglitss.
Take out the seeds If the oranges have them.
Chill the oranges either on the ice or in the
freezer. Care must be t;rkeD that they are
chilled hut not frozen in the least. Sweeten
the mayonaise and haveit SO stiff that it
will lie in little rounded cones on the
oranges. Just as 1t comes from the spoon.
A dash of brandy is sometimes added to
mayonase. Rum is plea sant er to some tastes
than brandy. And they re both very nasty
to others. There is nothing for it hat for
the housekeeper to take her chances.
GRAPE FRUIT.
Grape fruit is steadily growing in favor,
especially as breakfast fruit. but it is
suited 10 luncheonS as well. The most
approved mode of serving it is to cut out
the PUPPY center and fill the cavity with
rum and sugar; then thoroughly chill the
fruit and serve. o
/ would caution thesunwary hostess who
leaves the wines to her husband not to
use any cooking rum tif there be such
thing), Or in fact anything less than very
old MedfOrd or the best Jamaica.
Sherry is sometimes used, but it Is less
liked than rum.
HALF FROZEN PEACHES.
Peaches, on the contrary. are delicious,
frozen. They must be frozen with care.
They must be smooth and not lumpy; il
frozen too hard they turn into mere chunks
of tasteless and disagreeably hard ice. The
way have found most successful is to cut
the peaches into small pieces. Then syrup
is poured over them JUST as IL is poured over
the fruit salad, only omit the wines and
liquors for peaches, their own natural flavor
is better than any other. Then they are
packed in a freezer and left for an noLr
or even two. frequently being stirred. And
Iserve them with plain, cold Jersey cream.
Why the liquid cream blends so much more
smoothly with the half frozen peach than a
biscuit giacc or whipped cream unfrozen
or ordinary frozen cream, cannot say. but
know that 1T does. and anyone who will
try them all will know it, too,