Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-07-28
DELICIOUS FROZEN SWEETS
SIX WELL-TRIED RECIPES FOR sUN-
MER DESSERTS.

Pineapple Cream Served in the Shell.
Select well-shaped ripe pineapple in per-
feet condition. Cut off the upper end and
remove all the flesh from the center keep
ing the shell in good shape. Set the rind
on the fee to become chilled, and shred
the pineapple, removing all core. To each
pint of fruit allow three cupsful of water
and pint of sugar. Boil all together for
fifteen minutes, then add one teaspoonful
Of gelatfne. dissolved in cold water, and
press the whole through a cheesecloth.
When cold add the Juice of two lemons
and freeze to the consistency of mush. Then
add one cupful of cream. whipped stin.
Pour into the pineapple shell, heaping 1t
lightly on top, then set the shell in the can
of the freezer. any pail of sufficient size
which is tightly covered. Bury in ice and
salt for hour.
Frozen Punch.
Among frozen dainties there is nothing
better than the punch described. Peel six
oranges and two lemons. squeezing out all
the juice of each one. Add one gill of rum
half gill of brandy and one pound of pull
verified sugar, stirring until the sugar is
dissolved. Then add one pint of water and
half a pint of champagne. Pour the whole
in the freezer and stir slowly and steadily
until IL becomes as thick as soft mush
Then remove the dasher and stand away
for two hours. Serve in glasses.
A Peach Mousse.
This velvety cream can be made very
perfect dish for either luncheon or dinner.
Prepare dozen large ripe peaches re-
move the stones, reduce them to pulp and
then strain. Soak one teaspoonful Of CELIA
tine in cold water, dissolve It in a table,
spoonful of hot water and add to the peach
pulp Then set the whole on ice TO be-
come cold Sweeten one pint Of cream
whipped to a stiff froth. then fold In the
peach pulp and pour into a mold. Cover
tightly and pack in ice for three hours.
Mint Sherbet.
This delicious ice serves well for an. even.
! ing collation.. To make it to perfection
macerate the leaves of a bunch of fresh
mint, adding afterward the Juice OF two
lemons. Cover and let stand for fifteen
minutes. Put two cupsful of sugar and
| a pint of water in a porcelain kettle and
stand over the fire. Stir until the sugar
dissolves. and then cook until the sugar
threads; remove from the fire. Add one.
half cupful OF orange Juice and the pre-.
pared lemon. When cold, strain and add
curacao to taste; then freeze. Serve IN
glasses.
Bisque Ice Cream.
This Is guaranteed TO be a delightful des-
sert, II surpasses those generally made and
can be frozen in one large mold or any
with one quart of rich milk, six eggs and
one large cup of sugar. Let it stand on
Zoe for twenty-four hours, then add one
teaspoonful Of vanilla and two wine glasses
of sherry wine also dozen almond maca-
rooms which have been dried In the oven
and crushed, but not rolled to a powder.
Freeze after the usual method.
Peach Soume.
When peaches are in season don't forget
a souffie To make this to perfection pare
ripe peaches. Of a good quantity, chop them
in a wooden bowl with silver knife and
strain. To every pint Of the Juice allow
one pint of water. six eggs and one pound
Of sugar. Beat the eggs until light, then
add them to the other ingredients and cook
the whole in double boiler until 1t be- |
comes as thick as soft custard. Strain, set
the dish in a pan Of cold water and beat :
the mixture continuously until II becomes
cold. Freeze and serve with cream slight '
ly sweetened and Favored with peach.