New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1900-11-17
HINTS ON AFTERNOON TEAS.
LECTURE ON THE PREPARATION OF
DAINTY DISHES AND DE-
LICIOUS DRINK;

Afternoon Teas" was the subject of the demon
stration given by Miss Helen Louise Johnson on
Thursday afternoon before the Domestic Science
Department Of the Brooklyn Institute. Almond
drops chocolate chips, orange souffle tea punch
coffee and Russian tea prepared the lecturer
describing each step she worked and giving use
full hints many subjects In beating the whites
Of eggs for cake she said, IL is not enough tha'
they should be whipped until they light but
they should be dry. When salt is one OF the IN
gradients 1t is well to put it III the whites be1ore
beating them It facilitates the work. In whlp-
ping cream. the quicker the operation the PETER
as slow whipping makes butter. Granulated su-
gar she said should always be used in cake I'M
less another kind is specified
IN MAKING ICES
For ices of all kinds, for lemonade. etc. Miss
johnson stated that 1t is always better to make
a syrup by cooking the sugar and water togelher
until it spins small thread than to use the sugar
and water separately. as a body is thus given 10
the compound. making It richer. or ice cream
freezers she said, there MANY excellent Al'iuS'
but those with cedar pals and a mario" space ue-
tween the and pail are most economical me
ice for freezing she picked quickly with ois
needle inserted in a handle and no noise or scat
tering Of the ice resulted. For the freezing process
the ice should be fine. and should he mixed WIN
the salt in the proportion of two-thirds OF Ice 10
one-thrd Of salt, and the two should he thoroushis
mixed before putting into the pail The packing
should always be done before the can Is hlieo for
packing after the freezing is accomplished ire
Ice should be coarSer. All frozen dishes Shoun ne
allowed to remain packed for three or four hours
before using, in order to allow the flavors OF the
different ingredients to blend
For the almond drops Miss Johnson beat the
whites of five eggs until they were light ana drV.
To show how thoroughly the work had been done
she inverted the platter upon which she had beaten
them and showed that they adhered to It. she
then sfted one-half cupful Of pastry flour hve
times. and one-half cupfui OF graduated sugar
three times and stirred them into the eggs as
md pOSSihlc in order not 10 ue-
strov the lightness of the eggs She Favored them
with one-half teaspOonful of almond extract ana
few drops of vanilla, and then dropped them from
the tip of the spoon in little cakes onto waxed
paper. and baked them in moderately SLOW oven
minutes. Angels cake. she said, could ne mace
from the same recipe by doubling the amounts ana
| baking in loaf.
CHOCOLATE CHIPS.
| In making the chocolate chips she heat one-halt
| cupful OF butter ii and added gradually
cupfu of granulated sugar, beating all OF the
time. Beating two eggs light, without separating
she added them to the butter and sugar, ana then
stirred in four tabespoonfus Of melted cocoa one
teaspoOnful of vanilla and enough flour TO make a
soft hAtter-about a cupfuL Then she poured thin
layers of the batter into narrow, creased pans ana
them from the oven she brushed them lightly With
slightly beaten egg. and them in narrow strips
A far easier way to make chocolate .hlpSi Sne
| stated IS to melt the cocoa, sweeten IT, and as
| fbbcm Few minutes In the oven
I've recipe given for orange soufne is follows
| Two cupfuls Of graduated sugar. one cupful OF
water. pint of orange juice. juice OF one lemon
| one pint of cream yoks OF two eggs and one tea
| spoonful of vanilla. This frozen. She hrst
made Il syrup of the sugar and water. and when II
| had been removed from the fire added the fruit
| Juices She next sCaded cupful OF the cream
| and added to II the beaten yolks. Turning In
| the syrup. she the mixture away TO chill Be
fore turning into the freezer she folded In the
| other cupfu OF cream. whipped. This would. she
| said eighteen people
TO MIX TEA PUNCH
For the tea punch she made strong infusion OF
English breakfast tea allowing teaspoonful to
| every cupful of water. She used one quart or
freshly boiled water and four tablespoonfus or tea
! She next mixed one-half cupful Of sugar with a
| little water and cooked II until II spun thread
Removing IT from the fire, she added the Juice OF
lemon and the tea. When II had chilled she
turned in cupful Of claret and one tablespoonful
| OF curacao.
In place of the wines. delicious flavor she said
could be obtained by using. while the syrup Is hot
the Juice Of lemon OF An orange and OF preserved
pineapple leaving. II prefers, the pulp or the
fruits in the punch.
The next item on the hill Of fare Russian tea
Four teaspoonfuls Of tea. three strips of candicd
orange peel teaspOonfu Of sugar crystals, ore
teaspoonful Of Jamaica rum, one teaspoontul OF
preserved Strawberries and one-hat slice OF lemon
were used The lecturer first poured one quart or
freshly boiled water four teaspoonfuls or Rus
sian tea, and let II stand four minutes and
added the other ingredients