The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-03-04
TOOTHSOMt
DESStRll
And a Few Other Hints Far A,
Household.

nv onous, to the woman who hss
plan them at least before ee;sfh.
and all its combinations 49,
established facts Some az n
daintiest desserts are evolved from a - n
tine foundation. For one of the sor, :
first step is to make a eustard Of han
mint OF milk. haiti a cup of sugar Ara :.
yolks of two eggs. Put the gelatine. 49,,
one-fourth of a box. TO soak IN cold No..
when x is soft add II 10 the custara y. /
the dish containing the mixture is.a
pan of cold water and stir yisan,sw,
Flavor with vanilla or any chosen asxs.
and when the Eciatine begins 10 h.,d.
stir in a cup of whipped cream. rnsr.
pour il into mold and set 1t on the !. /
10 harden.
Another possibility In the way OF tlez..v..
and one that does not employ gelatine :
made as follows: Peel and CRATE ons ,sr,s
sour apple, sprinkling over II povdsrss
sugar TO keep Il from turning dark Rrrss
into this the white of two eggs and ia; ) /
all constantly for half an hour Pm.
pare a smooth custard, pour II around Il.
beaten egg and apple, and serve
To 80 back to gelatine again. try II "a,
canned peaches For this Put one M
OF a box OF gelatine 10 soak In Gun \
cold water. Take half the contents az
can of peaches. drain them. and measus
the Juice. Add enough boiling water /.
make one pint OF LIQUID and into This ss
the soaked gelatine. Add one-half cur q
sugar. a tiny pinch OF salt. the ;u,cr =
one lemon and n few drops of lemon u
tract. Strain and set 1t away TO cool n
| the meantime cut the peaches IN strD
and with them line "A mold. When IN
| Jelly begins to thicken FIJI the mold grade
! ally and set II away 10 harden. Serve vtS
| whipped cream delicately fovorcd win d
| mond.
| For n fruit pudding sift together a.
| mint of pastry -four. one-half teaspeaf1
/ of salt. two level teaspoonfuls Akhx
| powder and two tablespoonful u sxlf
/ Into this stir one well beaten ekas O.
| tablespoonful of melted butter and cns-Asg
| Gun or more of sweet milk. Flavor VA
| one-haif teaspoonful of orange sxtnu
| Finally add one-half cup or prepared luk
| mixture of currents, raisins. citrse ~
| caniied orange peel. The pudding ~ h |
1 either baked or steamed. Allow ~ M |
| hour for steaming II or one-had ~
| for baking. Serve with lemon sauee
When YOU are In search or sin1A ~ |
| inexpensive dessert, try prunes prs1ox1
\ as follows: Soak one-haif pcaM Z
prunes over night. In the morni4 ~
them on TO stew with about one-mk ~
| of sugar When the prunes are Uet4
rub them through sieve and a. n
whites of four eggs suffY whipped ~
the prunes and the eggs well to4<us
Then heap them upon a platter anA IN
In a slow oven for about twenty minsu
The whip should come from the es<I
delicately Drowned and be set axtdk n
| cool. The sauce generally chosen To- IN
is made by beating the yolks Of -four VI
| slightly, adding four tabiespoonfM Il
sugar and one-half tablespoonful 81 ~
and pouring on one pint or hot NIX W
Iy. Cook Ia a double boiler TIL the nm
begins to thicken. When cold, hsseF ~
any chosen extract
An English recipe for iced plum prd1A
IL not 40 economical. A quart o.
chocolate ice cream IL the nrst sseeafn
Then put into basin three-fouf@s J
mound of mixed fruit, such an sase
raisips. washed and dried currastn, ~
previously stewed In little sheuy q
water tin plump: very thinly shrso d0~
| some dried cherries. halved. ana -
biauched and shred almonds. ana -
nnde these all for an hour or tvD
little brandy and lemon juice Wa =
| ehncolate Ice IN as thick as stlffish hss
mix into II the fruit. lightly dratnsf
| Il all together for u minute or two
| freezer, then mold u and finish OF
ice cave. Serve with the following -
| Swceten to taste and flavor bali pm
| cream with "a good liquorgiae9
brandy and small coffeespoonfu1 3
sence or vanilla. freeze this 10
batter. then mix In lightly ratha
than a gill OF stiffly whipped crsnn
a little more brandy and finish Tres !
A favorlte pie in New England -
| be raisin pie. A cupful OF rAieans
boiled In q pint OF water for tbfrU ~
uteg. The ralsins were then sesasa
| a cupfal OF soft bread crumbs, one'te1
| of cup OF sugar. one tahlespconsN
lemon Juice and one egg were adoea
upper and lower crust OF tender -
and a satisfactory lake went
making a really delicious pie
did you know" eaid the Old y
keeper, that crushed sgg shells ~
for cleaning discolored or stained -
used TO think ! must have
| amount OF shoi In the bouse Tor c.
the insieie OF botties- or course. ~
pieces of potato are good. but 81
are first rate. too"
In washing glassware, beware %
| IL IN hot water bottom down. ~
the tisne that an orninous sotsna ~
of crack from sudden expAns'w.
hot water VIII not hurt any piece 81
ware n only the inside as vel
outside comes into contact with ~
The best way to wash cut glass
put 1t into warm watar In wnich
soap has been dissolved aud tneA - -.
In warm water TO which an sis',pR
ceptlbls amount OF ssuusonaS
added, A soft rag for dfysnf AZ
brush for polishing are nearly - .,s-1
bio IL you wish your cut gi.ss y
It's hrilliapey.
X is said by those who bars 49, 49,
that hot chocolate Is vastly in1ssy
flavor when ieaspooufui o.
added 10 a cup.
For apple sauce 70 @erve Va ~
goose or roast pork. bs e.fSai - ~.
sauce is not too sweet. Foa IA.
serving n Is 20 bring u 20 t'e Y
apple skins Select bright RED 49, go II
a broad slice from the top 81 $500
scoop out the pulp. leaving as ~ - n
shell OF apple with the ska. ~
sauce and serve one 70 each rs's