The Providence news. (Providence [R.I.]) 1891-1906, 1898-06-22

have been on q little trip to modern
Gotham, and while there for pleasure
i kept my eyes open for business, and
did not miss 1t entirely. OF course. II is
not in the line OF Good Cookery to tell
you all of the things l saw there, but
sometimes I think a feast Of beautiful
things In art is better than the best din
ner that was ever served.
We went to the same hotel on Broad
way that we always max our home, and
as / wanted to get some new recipes for
the Good Cookery readers, ! image
TO interview the chef. and he gave me
some excellent things. which / now send
to you.
At this particular hostelry i nave al
ways found the desserts especially de-
licious, and this time was no exception.
One of the best ones given us was sim
pie. but oh. SO good; IL was called, on the
bill OF fare,
AMBROSIA IN ORANGE BASKETS.
Cut four bananas into small pieces,
also six add some shredded
pineapple; cover with a syrup shade OF
half a cupful of sugar and a tablespoonful
OF water boiled together until 1t becomes
syrup. Be careful 10 remove all the
seeds from the oranges. as they give a
bitter taste to the ambrosia. To prepare
the baskets. take fair-skinned oranges
and trace put a handle over the top half
Of the orange, cut out the parts not
wanted to form 1t, and remove all the
pulp, and as much of the white skin as
possible; Their cut tho top edge OF the
basket in tiny points with a pair OF
- A.. I,.lAfn 4hHa fnTrna6
into boiling water and let them stand
for ten minutes. and then put them in a
Jar Of cold water. When you wish to
serve them, wipe dry and fill with the
ambrosia; covered with whipped cream.
Serve on individual plates.
Another delicious dessert. and one
which will be q welcome addition to the
table these early summer days Is
BIMBE GLACE.
Line a mould with ice cream Fill with
q strawberry mixture and pack In SALE
and ice. and let 1t stand three hours
This is simply an ice cream with straw
berry mousse for a filling. For the ice
cream, mix one cup Of sugar, one table
spoonful Of flour, and one tablespoonful
of -four together; then break n egg
into this mixture, n beat all together
until creamy. Add one pint of hot milk,
and cook in a double boiler for twenty
minutes, when II should be like soft
custard. Strain and cool, add one pint
of rich milk or thin cream. two table,
spoonfuls of vanilla. and freeze. For the
strawberry filling. mash n quart OF
Strawberries and one cup of sugar to-
gether. and let 1t stand two hours, and
tLA- ..A sh~N..L = atavtn Ala ANa-
eighth of a box of gelatine soaked in one
eighth of q cup of cold water, and dis J
solved In one-eighth Of a cup Of hot
water; stir on ice until thick; then add
one pint of whipped cream. Put q thick
layer Of the Ice crea into a mould, bot
tom and sides. all with the mousse. cover.
and let 1t stand in a packing Of Ice and
salt (three-quarters Clipped Ice and one
quarter rock salt) for three hours. When
ready to serve. turn put on q fiat dish
and cut off In slices. This is one Of the
finest desserts I ave ever tasted.
From a reader of Good Cookery comes
some recipes which were used for des-
serts at a southern hotel last season. and
I am sure you will be pleased to get
them:
SURPRISE CAKE.
One-quarter Of a cup of butter. one
half cup Of sugar, one egg, one-half cup
Of milk, one and one-half cup Of -four,
and two teaspoonfuls Of baking powder.
Beat together thoroughly for seven min.
utes. and bake in two sheets in shallow
pans for twenty-five minutes. Spread
with maple frosting.
CREAM FROSTING AND FILLING.
One and one-half t~ablespoonfuls of
boiling water and one cup of sugar. and
beat we'll; add enough maple sugar to
flavor, and spread between and on top
Of cake layers.
CAFE PARFAIT.
One pint of hin cream, three table,
spoonfuls of ~pistachio sugar, which will
make II quite sweet. Whip the cream as
for Charlotte Russo, add the sugar and
pack in a freezer with four parts OF Ice
to one OF salt and let IL stand three hours
before serving.
ICED COFFEE.
Fill a glass half full OF chopped Ice,
add one tablespoonful OF coffee and two
tablespoonfuls OF sugar: fill with thin
cream or rich milk and shake well. This
Il fine.
One OF the most delicious and health
ful desserts tiat / know OF is
PRUNE WHIP.
Prunes are recommended for everyone
and prepared In this way are especially
appetizing: Cook N pound OF prunes