The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-03-22

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one ounce OF gelatine, which has soaked
an hour in one-half cupful OF cold water
and then been dissolved in one-half cup
ful OF hot water Stir the fruit
and gelatine on ice until it be-
gins to set, otherwise the fruit will
settle to the bottom. Then stir in
lightly pint OF cream whipped and we'll
drained, and turn it into mold to hard
en-. When fruit is used it is better to use
porcelain mold, as tin one is apt to
discolor the mixture Bavarian creams
are wholesome, easily made and delicious
Plain Bavarian cream is made of one pint
OF whipped cream that is thoroughly
drained. Scald one pint of cream or milk
with vanilla bean split in two, remove
1t from the fire and turn in slowly, stir
ring all the time, the yolks of four eggs
cupful of sugar and generous pinch of
salt. Return it to the fire a moment to
set the egg, but take it off the moment it
begins to thicken. Add one-half box of
gelatine which has soaked in half a cupful
of water and stir until the gelatine has
dissolved, then press it through sieve.
when it is cold and beginning to set whip
it few minutes with Dover beater and
then mix it lightly with the whipped
cream, and turn it into mold to harden.
1t can be served with or without whipped
cream
Custard is also the basis of many appe-
tizing desserts-puddings 'icecreams and
sauces. 1t requires great care to get it
right. for the cooking must be arrested
at the right point. 1t should have the
consistency of thick cream and be perfect
ly smooth. 1t is far safer to make it in a
double boiler. Bring the milk to scald-
ing point without boiling, then take from
the fire and pour it slowly into mixture
composed of the yolks of three eggs and
three tablespoonful OF sugar, which have
been we'll beaten together to a cream );
stir all the time, replace on the fire and
stir until the custard coats the spoon or
smooth creamy consistency is attained
then immediately strain it into a cold
dish and add the havoring. Ii vanilla
bean or lemon zest are used they can be
boiled with the milk The same recipe
may be used for chocolate cl,stard
A simple dessert is made OF layers Of
sliced bananas and oranges thicky
sprinkled with fine sugar and covered
with whipped cream
Zig copote-take one dozen large figs,
cut III halves or quarters, put them into a
saucepan with package of gelatine, two
ounces OF fine sugar and enough water to
cover them, let them simmer slowly for
two hours, then pour into a wet mold
When quite set turn out and serve with
spoonfuls of whipped cream around Pre-
serves can be prepared in the same man
ner after the stones have been removed
An appetizing beef stew is prepared
from two pounds of beef, two onions, two
carrots, eight potatoes (medium size
flour, salt and pepper. Wipe the meat
carefully with damp cloth. remove all
clinglng bits OF bone, and cut into small
pieces. Put little piece of suet in spid-
er or dripping pan, and when it smokes
add the sliced onion and toss until light
yellow Dredge the meat with salt. pep
per and Hour, and brown it in the hot fat.
stirring frequently with fork to prevent
scorching. When Drowned on all sides,
put the meat and onions into kettle and
add boiling water to cover. Simmer
from two to three hours until the meat is
tender. About an hour before serving
time add the carrots, cut in dice, and, 20
minutes before, the potatoes, cut in quar-
ters After the potatoes have cooked 10
minutes drop the dumping batter by the
spoonful into the stew, letting it rest on
the meat and potatoes. Cover closely to
keep in the steam, and cook just 10 min
utes without lifting the cover. To make
the dumplings, mix together one pint of
flour, hall teaspoonful OF salt and three
level teaspoonfuls of baking powder. Stir
into the dry ingredients one scant cup Of
milk, or enough to make soft dough,
and drop from the point OF the spoon,
dipping the spoon in cold water between
dropping each dumping.
Grilled fowl is acceptable, and it can be
prepared from all kinds OF cooked fowl or
game Cut the cold fowl into pieces, sea-
son with salt, squeeze over them the juice
of half lemon and let them stand for
three-quarters of an hour Wipe them
dry, dip them in clarified butter, then into
bread crumbs, place them on a gridiron
and brol. Serve with melted butter
or cream sauce.
Rechauffe of fish can be prepared from
any cold boiled fish. Put the fish, cut
fine, into chatting dish or saucepan. Add
two tablespoons of butter, a cup Of bread
crumbs, two tablespoonful of milk, one
teaspoonful Of anchovy paste, pepper and
cayenne Stir constantly and let simmer
five minutes.
A sure cure for dandruff is forty-eight
grains of resercin, one-half ounce OF