The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1900-03-28

DESSERT CREAMS.
BY Louis Role.

At this season of the year 1t Is nece5-
eary to tempt the appetite and to pro-
vide little delicacies for the table. The
hearty and substantial food Of the Sc
we're winter must give way to dishes of
greater variety, and especially to a
greater variety of dessert.
You have been told by different Good
Cookery writer's of very many different
kinds of pastry and buildings, and l do
not wish to trespass upon that field, but
to suggest the making of a few of the
many popular creams so often found in
fashionable cafes. Speaking generally,
these creams are a delicate dessert( not
in the least hurtful to those with deli
cate stomachs) and pleasing TO all
tastes, and in addition to their desira-
bility in other ways are easily prepared
and at a reasonable expense
First we will consider a series of Bo-
hemian creams, it being understood in
all cases where fresh fruit is used that
the canned article can be substituted
when the fresh is not in season.
BOHEMIAN CREAM Wanilla).
Take one quart of cream, two table
spoonfuls of sugar and one ounce of gel
atine soaked in water until dissolved;
whip one-half the cream to stiff froth;
boil the other half with the sugar and a
vanilla bean until a sufficient flavor Is
extracted Cor vanilla extract may be
added just after it is removed from the
fire., take off the fire, add the gelatine,
and when cooled a little stir In the we'll
beaten yolks Of four eggs. AS soon as 1t
begins to thicken stir steadily until
smooth, when add the whipped cream,
beating 1t lightly. Mold and set on ice
until ready to serve.
BOHEMIAN CREAM Strawberry.
Proceed as above with the exception
of the use of vanilla and to flavor with
Strawberries. Strain two pounds of ber-
ries through a colander, sweeten to taste,
add to the dissolved gelatine, set in ice
and when it thickens stir until smooth;
add the whipped cream as above and
mold.
BOHEMIAN CREAM (Pineapple).
To flavor with pineapple cut one apple
fine, boil with half pound of powdered
sugar, strain through colander, add the
dissolved gelatine, set on ice and when
1t thickens stir till smooth, add the
whipped cream and mold.
Creams favored with peaches, rasp-
berries and other fruits may be made by
following the above ideas, but in nc
case add the whipped cream until the
mixture is cool and begins to thicken.
HAMBURG CREAM.
Stir together the grated rind and juice
of two large lemons and one cup of SUI
gar, add the well-beaten yolks of eight
eggs; put all in tin pail, set in pot OF
boiling water, stir for three minutes
take from the fire, add the well-beater
whites of the eggs; set away on the ice
and serve cold in custard cups.
RICE CREAM.
Boil one cup Of rice in a double boiler
In sweet milk until soft, add two table.
spoonfuls of sugar. saltspoonful Of
salt; pour into dish and when colo
! place on it Jumps of Jelly; beat the white!
| of five eggs and three tablespoonfuls Of
powdered sugar to a stiff froth, flavol
| to taste, add a tablespoonful of ricf
cream and drop the mixture on the rice
Leaving creams and desserts, for th'
| present at least, let me give you a reel
| pc for a breakfast or lunch dish fol
Lent that l recently obtained at club
house noted for its good things. Yol
will all want to try it and am sure viii
! appreciate the dish. We will call 1t
POTATO CAKES.
Take one cupful Of -four, one cupfu
of cold mashed potato, one teaspoonfu
of yeast powder and saltspoonful Of sal
sifted into the -four; mix all together
and add rich milk enough to make like
biscuit dough; roll out about one-hal
inch thick; cut into two-inch squares
and fry golden brown In deep, smoking
hot fat.