The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1900-08-22
Desserts for Summer Drinks.

1t is no easy task to provide for every
evening Il dainty dessert that is orna-
mental, tempting. inexpensive. easily pre-
pared and suitable for warm weather
The difficult task may be accomplished,
however, if the cook or the housewife is
willing to give little time, little
thought and little goodwill each day to
the subject. The same dessert can be
transformed and varied and disguised
until 1t seems q new and delicious sweet
for every night in the week. With two
or three versatile desserts of this kind
the housewife can face the hot weather
without fear, and her dinner guests with
serenity.
10 begin with there are the so-called
Chartreuses of all kinds, hut all funda-
mentally the same, i. e., they consist of
an outer casing of appropriate jelly,
hlled up with variety of fruits prepared
in various ways. A fruit chartreuse that
is favorite in French households-mo
French desserts are light and dainty,
buildings and pies being practically I'M
known-is prettily called Chartreuse aux
mile fruits. The French housewife dear
ly loves the dessert because it allows
her 10 use up all the scraps of other
desserts as variety is more needful than
quantity. For instance, the housewife
has a handful of cherries, Il couple of
apricots or bananas, two or three spoon
luis OF straw berrieS and an orange left
over. Stalk and stone the cherries, stalk
the strawberries, stone. peel and cut up
the apricots, or peel and slice the banan
as, then peel the orange, dividing it into
its natural sections, and removing every
pip and as much of the white pith as pos
slble. Put all these into bowl, sprinkle
them with sifted sugar, a little lemon
juice, and a liberal allowance Of Mara
schino syrup. Reverse plate over the
bowl and leave the fruits to marlnade
fD,. L @I1r1 hon rs rn-
fully cnce or twice during the process
with a silver spoon and fork, being care
full to break and bruise them as little as
may be.
Line a plain charlotte mold with lemon
jelly about half an inch thick. then hi
up the center with the marlnaded frult,
to which you have added drop or two
of vanilla, and fill up the mold with more
just liquid jelly, and put it aside till set.
When wanted turn it out and serve eltn-
er plain or garnished with whipped sweet
ened cream, favored with Maraschlno,
Set on ice.
Junket is very delicate and wholesome
for this weather, and is a nice dessert
for the invalid or the children as we'll as
for those who have eaten hearty dinner
and do not need or care for a rlch des-
sert. 1t is easily prepared and most dl-
gestlble Put into glass or emma 'ooWi
a dessertspoonful Of fresh rennet and
about two or three tablespOonfuls OF cas-
ter sugar with, if desired, a liqueur-
glassful of brandy, but this is not neces-
sary); then pour onto it quart OF new
milk warm from the COW Tor previously
brought to a blood heat over the fire.,
and mis- it well. When it is quite firm,
sprinkle well with caster sugar and graf
ed nutmeg, and garnish with little heaps
Of clotted or whipped cream. as may be
convenient Leave it for three or four
hours in cool place before serving it
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