Daily capital journal. (Salem, Or.) 1896-1899, 1896-07-18
HOT WEATHER RECIPES.
s,me Cold Delicacies Recommended by
a Salem Lady.

s,me Cold Delicacies Recommended by
a Salem Lady.
Ices form very delicious summer
deserts. In ORDER however, to haye
them acceptable, they must not only
be prepared with care, but served with
pleasing variety, the appetite natur-
ally tiring OF the sameness of plain
ice cream and water ices.
Many housekeepers are deferred
from attempting the making of fancy
ices by Il fear of failure, and the mis-
taken idea of their expense. While
the preparation of some frozen desert
may be beyond the skill Of ordinary
cooks, there are many Others that can
be made ut home with quite as little
trouble and cost as plain cream. For
hOusekeepers wishing to try such the
following recipes will be found pleas
ing:
RASPBERRY SHERBET.
Crush two quarts OF raspberries
with two pounds OF granulated sugar:
let it stand two hours and strain or
rub through sieve fine enough TO re-
tain the seeds. Add an equal quantity
Of water, the juice of one lemon, and
turn into the freezer. When partly
frozen stir in an Italian meringue,
made by whipping together TO a very
stlIf froth the whites OF three eggs and
three tablespoonfuls Of powdered
sugar. Mix well and finish freezing,
then pack and put in a cool place
until ready to use.
BIsoUE ICE CREAM.
Roll quarter of pound of maca-
rooms and half dozen stale ladys-
fingers and rub through a colander.
Put pint Of rich milk onto boil with
half pound OF sugar; stir for ten
minutes. Take from the fire, add
pint of cream, let cool aud freeze.
When frozen add, the sifted
cakes add teaspoonful each Of
vanilla and caramel, beat the whole
until smooth. Drain the water from
the tub, repack in salt and ice. Re-
move the dasher, cover the freezer,
and let stand three hours to mellow.
CHOCOLATE PARAFIT.
Add a cupful OF boiled chocolate
and half a cupful of powdered sugar
10 quart of thick cream. Whip to
Moth, turn into an ice cream mold,
cover securely pack in ice and salt,
aud freeze three hours. Coffee or
lrult Juice may be added In place of
The chocolate If desired.
ORANGE MARMALADE ICE.
IA dainty inexpensive ice for lunch
con or lawn party.) Make a quart of
pain custard, when cool, add a cup OF
orange marmalade, the juice of
ieihOh, and a teaspoOnful of current
!liy' Turn into a freezer and freeze.
mheh thick, remove the dasher, cover
Tue freezer and set aside until smooth
and frm.
FRUIT SoUFFLE.
cover half box Of gelantine with
VOiu water and let soak one hour, add
nall cupful OF hot water and stir
until dissolved, Mix a pound OF sugar
suua pint Of strawberry, orange or
ieuioh Juice until syrup is formed.
nea' yolKs of six eggs, and add TO the
syrup turn into tin pan, set on ice,
s'ialh The gelatine into it and stir
un.li u begins to thicken. Stir In
"shty and quickly quart of whipped
Seam' Turn into an ice-cream mold,
pack In salt and ice and freeze two
uouS' A souffie should not be frozen
S hard as ice cream.
OUTDOOR PARTIES.
rOr out OF door entertainments cold
"sues' such as Sandwiches, relishes,
a4laus' frozen dishes and iced drinks
Icy oe used. Hot dishes may be
s9.. ~..ea, but it is difiicult to do so ac-
,p'aOly' The following menus are
samples OF what may be given:
MENU NO. 1.
-'an'ine OF Chicken Lobster Salad
Cola ~. Stuffed Eggs
Se oouifles MayOnaise Sand
P,,,. wiches
Fruit Punch lee craam
Fancy Cakes
Jsn,. MENU NO. 3.
'u Neat Sweetbreads au Montpel-
+ Chi.l lier
'u salad Iced Savory Souffie
P,o,. Sandwiches
leh FRUITS Fancy Cakes
llaraf Nm.