The representative. [volume] (St. Paul, Minn.) 1893-1901, 1900-08-23


Above all, don't worry and fret, IL you
would have comfort during your jour
ney. It has been said, in q score Of diff
ferent ways. that "the sum of life is in
trihes." but the truth Of the old saying
is never more apparent than when one,
who is unaccustomed to travel, starts
on journey. The thousand ills that
flesh Is heir to seems to hover in mid-air
about the average railroad, and it often
requires systematic attention to these
small don'ts to be transported from
place to place without great discomfort.
Cold Desserts for Aukust Dinners.
CHERRY TAPIOCA.
Cover one cupful of pearl tapioca with
pint of water. Allow it to soak until
all the water has been absorbed. Open
pint can of cherries. drain OF the
liquor, add to it the tapioca, and cook
slowly over a moderate fire until the
tapioca is tender. then stir in the cher
ries. Turn this into a glass dish and
serve cold, with powdered sugar and
cream. The unfermented grape Juice
may be used here in place of cherries.
Halt a pint or a pint stirred into this
quantity will make most delightful,
palatable and wholesome dessert
RHUBARB CUP.
Take about 20 stalks of rhubarb, peel
them and cut into inch pieces; cook
them in double boiler without water,
and when we'll cooked make it very
sweet with fine granulated sugar Have
ready half pint of rice that has been
boiled in quart of water till soft and
dry. Mix the rhubarb and rice we'll to-
gether, beating the mixture thoroughly
Mould in cups that have been slightly
buttered. and set upon the ice, or in a
cold place. Just before serving turn
them out on a large dish and pour over
them soft custard This will be found
delicious, and is so simple that it will
harm no one.
MOUSSE.
Whipped cream, sweetened and flaw
ored with extracts or fruit juices, and
frozen in mould packed in ice and salt
and left in it for several hours. It is
1t takes it's name from the feathery
mOsslike appearance 1t presents when
frozen. Served as dessert at dinners
and luncheons or at evening entertain
ments.
FROZEN RAW FRUITS.
These may be served at the end of a
dinner or luncheon, or in the middle Of
dinner-often they are served at the
beginning of fashionable breakfast.
Any kind of soft, ripe fruit may be
frozen raw; they are not to be frozen
hard, the time they are kept in the ice
chest not exceeding two hours. The
less sugar there is in the fruit the quick
err it will freeze.
RASPBERRY MOUSSE.
Whip one pint Of cream to a stiff
froth; add one cup of powdered sugar
and one pint of raspberries, pressed
through a sieve; mix we'll; put in
mould previously wet with cold water,
pack in salt and ice, and freeze for
three hours.
FROZEN ORANGES.
This is a dish for warm day. It
requires one dozen oranges, one quart of
water, one pound of sugar, and the juice
of two lemons. Rub the rind of three
all i~%0
all the oranges, open the sections and
take out all the pulp; add to it the sugar
and lemon juice; stand aside one hour,
then add the water; stir until the sugar
it dissolved, then turn into the freezer
and freeze. This will serve eight per-
sons.
STUFFED TOMOTO SALAD.
Peel six medium sized tomatoes. To
do this put them into hot water for
few minutes, then start the skin, and it
will peel off readily.
Remove thin slice from the top of
each, take out the seeds and pulp with
a sharp knife; sprinkle in little salt,
turn them over and let the water drain
out The salt will draw out the water.
They may stand so half an hour, or
over night if you wish.
The seeds and pulp that are removed
should also be drained. This may be
done through a cheese cloth, squeezing
it hard to get out all the water All
the material used for the salad should
be as dry as possible, because if you mix
mayannaise dressing with watery
pulp, it liquifies almost Immediately.
Mix the seeds and pulp with one-third
of cupful of cucumbers cut into dice,
and one-third of cupful of cooked peas,
with quarter Of cupful of chopped
pickles, one-half cupful of cold chicken,
using the white meat only, and two
tablespoonfuls of capers. Use the small
est pickles and drain them carefully;
also the peas must be thoroughly
drained.
The cucumbers should first be cut
into slices, and the slices into cubes
Remove thick slice from the stem end
of the cucumber. which is better; also
cut a small piece from the blossom end
and quite thick pairing, that you may
not have a bitter taste of the cucumber
in the salad.
Make a thick, firm mayannaise dress
ing and mix with the salad Fill the
tnmatOeS with the miYtrro uniting in