The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1898-02-04
Topics Of Domestic Circle
ON SERVING IELLIEs.

The fashion of serving jellies, ices and
salads in cups or forms made from fruit
skins is just now popular. This is COM
paratively easy to accomplish if the skin
is properly prepared, and above all things
properly chilled, so that they lock fresh
and fair when served like new fruit. An
orange basket for jelly may be easily cut
from an orange skin, or a lemon basket
for serving a salad mayonnaise from
lemon with a thickish skin, without chilli
ing it, but it will look better and appear
fresher and less limp if it is chilled.
To prepare an orange skin to serve an
orange frappe in, cut OF small Slce
about an inch and a third in diameter
across the end of each orange and save 1t
for a cover. With an orange spoon re-
move the inside of the orange and scrape
off any pulp adhering to the slice cut OIL
Tie the covers on the empty skins, keep
ing the orange skins around and with
out dents. It is important that the skins
should not be punctured while they are
being emptied, that they should be well
washed before they are cut and scrubbed
with a little brush free from any specks
of black or dust and wiped dry. Only
bright red and yellow oranges whose
skins are without blemish should be sell
ected for this purpose When the skins
are prepared put them in the can Of an
ice cream freezer, piling them in lightly,
so they do not press one another down.
Pack the can in broken ice and salt, and
let the skins remain tight shut in the can
for one hour. Take them out at the end
of this time, fill them with orange frappe
or ice cream of any fancy kind, and this
time tie the covers on with narrow rib
bons, making a dainty bow on top. Pack
the filled skins lightly in the freezer
again, and let the can stand closely COW
cred and packed in ice and salt for an
hour or longer. Serve each 'oragne" on
a napkin laid on a dainty desert plate"
To prepare banana in this way select
the freshest brightest yellow or red ba-
nanas. Yellow fruit is usually the most
decorative. Wash them we'll and wipe
them. Take off or turn back one section
or side Of the skin of each banana and re-
move the pulp of the fruit. Lay the sec
ton back in place. and then lay the empty
skins in a freezer in the same way the
orange skins were placed. In this case,
however, a frame that will hold the ba
nanas so that they shall lay fiat and shall
not touch each other is necessary, as they
are more limp than orange skins and more
difficult to manage. When they are
chilled fill them with banana ice cream
or any punch or ice that you fancy, and
let the mrest in the freezing can, covered,
closely packed, an hour longer. A mar
row ribbon tied in a bow around the skin
after it is filled. 20 keep the section in
place. Any tinsmith can arrange a light
wire framework in tiers to fit in a gal
lon freezing can and hold the fruit skins
by themselves, and any ices that are froz-
en- in separate moulds.
Lemon baskets cut out of bright-colored
fruit and dainty cups carved out of to-
mato skins are pretty receptacles for fish
and lobster mayonnaise salads. There
should be a cup or basket for each person.
Skins for this purpose do not require to