The Providence news. (Providence [R.I.]) 1891-1906, 1900-08-02
Uoman's Ways in Summer Days.

and palms in tall stands, and a scat was
arranged underneath the window.
Another way OF rcccssing IL by the use
OF two brass arms jutting out on either
side. connected I'm front by brass pole.
hung with curtains draped on either side.
Curtains should be- hung from the side
arms TO shut In the window. which is
finished with seat.
sEAsoNABLE RECIPES.
Well made custard is very satisfac-
tory summer dish and the simple com
bination OF eggs and milk may be varied
In many ways and produce gappctizing
dishes An ounce OF grated chocolate
mixed with the custard will make deli
cious dessert and a gill of strong coffee
for each pint OF milk or cream will make
an acceptable coffee cream. If a richer
dessert is desired take an ounce OF
blanched Tand chopped almonds and stir
IL into four ounces of sugar that has been
previously dissolved over slow fire un-
I'll the nuts are nicely Drowned, then
spread on sheet OF oiled paper or q
dish. TO cool. and afterward crush to "A
fine powder. with the exception of three
or four almonds. which should he finely
shielded. Add to a rich custard stir
ring in the larger bits of nut last and
the result Is n creme pralnee. To make
the custard rich enough. n gill or so OF
for each pint of custard. stirring lightly
Adding stoned raisins, preserved ginger
and candied ctron peel. with any ha-
voring desired. to n rich custard. makes
a very desirable combinat ton. and am
other good dish is made thus: Blauch
and pound to "a smooth paste about four
ounces of sweet almonds and couple
of bitter ones and infuse them for about
an hour in n tablespoonful of milk. Mix
with pint OF custard, flavor TO suit
ana add some candied citrOn peel and
gill Of stiffy whipped cream. To make
czarina cream add tcaspoonful OF es-
sence Of vanilla. half teaspoonftl of
rose water. two or three ounces Of
blanched and minced almonds TO a pint
OF rich cream custard
In the pastry line fruit rolls arc very
satisfactory prepared according TO the
following recipe: Make "A biscuit dough
of one quart of sfted flour. two table
spoonsfuls OF baking powder a large
tablespoonful or lard and half foa-
spoonful Of salt Roll one-half inch thick
and cut into oblongs FIVE inches wide and
seven inches long: spread with black
berries, huckleberries or sliced peaches
and roll Bake fifteen minutes with .
small lump of butter and little suga,
sprnkled on each roll. Serve with
sweetened cream.
Lobster bashaws-Fick the meat from
idiet ioDStcI, mlnce IL fnclN and pound
1t In mortar with little salt, pcpper
cayenne and butler: divide the shell into
quarters. scrape each section thoroughly
ana sprinkle the inside with some fine
Crisp, bread crumbs Put the lobster
meat into the shells. cover thickly with
bread crumbs. pour over the top "A uuar-
ter OF pound of clarified butter. leaving
an ounce for each quarter OF shell and
bake In quick oven ten minutes. Serve
In the shells.
Lobster creams-Take the meat from a
lobster, pound IL well In a mortar with
cream and rub through q sieve add an
eggspoonful OF anchovy sauce and heat
II up thoroughly in pound of Devon
shire clotted cream; put into porcelain
remequin molds. strew coral over the top
and serve
Forced eggs In aspic-Boil four esrs
hard. cut them into halves. remove the
yolks and put them IN the mortar with
teaspoonful OF lemon thyme. n ten.
spoonful of chopped parsley. CRATE OF
nutmeg. eighth OF n teaspoonful OF salt
and a pinch OF cayenne pepper: Mound
these ingredients together with nm oupcc
OF butter and when smooth hll the whites
with this mixture: make what remains
Into little balls. Have ready some asnlc
jelly pour some into n border mold and
when IL Is nearly set put alternately
round tho mold and on the ieily. tho
stuffed whites and the egg balls. FIN nm
the mold with aspic and set on ice. This
Is good luncheon or supper dish.