The representative. [volume] (St. Paul, Minn.) 1893-1901, 1900-07-19
Will speak of thought for individual

Will speak OF tnOugnt for Individual
comfort. W
To see pretty scarlet radishes or green
olives nesting among their own bits OF
Ice, makes them more inviting than ii
they were just as cool and fresh from
the ice box, yet lacking the evidence in
| the bits of ice themselves.
Much of the meat, especially for sup
per or luncheon, may. be sliced cold.
| Nothing is nicer for such occasions than
finely chopped beef or veal made into q
loaf, and when cold cut into thin slices.
Cold tongue and cold chicken will be
relished on summer evening.
A variety of cool drinks is greatly 70
be preferred to the exclusive use of ice
water and ice tea SO commonly used.
Lemonade is pleasing substitute; SO
also Is the unfermented wine just from
the Ice; other delicious fruit juices are
likewise perfectly adapted to midsum-
mer use.
Fresh fruit in abundance should be
furnished the family in summer, and as
state. The fact that nature provides SO
abundant supply in such pleasing sue
cession during June, July, August and
September, Is proof conclusive that that
provision of fruit was made for pleasure
and benefit during that period. The
action of fruit juices is cooling and
tends to purify and stimulate the whole
system.
WITH AN ICE CREAM FREEZER.
I II you have three slices of brown
bread left over from the Sunday break
fast, dry them in the oven, then pound
and sift through fine sieve. Whip one
pint of cream, add to it one pint of milk
into which one-half pound OF sugar mas
been dissolved, and two teaspoonfuls of
vanilla, and stir into it the sifted brown
bread. Replace the cover, taking care
not to get any of the salt into the cream,
then continue freezing.
If you have lemons and milk in the
house, most delicious dessert may be
easily made. Take the juice of six
lemons, soak the thinly skinned peel of
two of the lemons in the Juice about
one hour, taking care that none of the
white skin underneath the yellow peel
is used, as this will make it unpleasant
ly. bitter. Strain the juice, and add
enough sugar to make a thick batter.
1t usually requires about cupful to
each lemon. Now add three pints of
milk, and turn at once into a freezer.
Turn slowly at first, then, as it begins
to thicken, more rapidly until stiff. Then
remove the dasher, add more ice and
salt, and let it stand two hours to ripen.
Pack the freezer for this, also for the
brown bread ice cream in the proportion
of two-thirds ice and one-third rock
salt.
WITHOUT AN ICE CREAM FREEZER.
If you have ice and no ice cream
freezer, You may have cold dessert on
a hot day as delicious as ice cream,
with very little work or expense.
MAPLE MOUSSE.
Take one cupful of maple syrup and
the beaten yokes of four eggs. Put on
the stove in frying pan, and stir until
it boils up. Strain, while hot, through
a gravy strainer, then set it away to
cool. 1t is we'll to do this the night be-
fore if possible.
In the morning beat a pint of cream
with your egg beaten, also froth the
whites of the eggs, and beat the maple
mixture till it is light, then stir all we'll
together. Put it into a tin pudding
mold, if you have a large one with
tight cover, if not, a two-quart pail does
as we'll. Be sure to put piece of but
tered paper between the cover and pail,
with the butter side up, that none of the
freezing mixture may work in
Pack into a large pail with pounded
ice and salt under around and over it,
cover with thick blanket, and set in
cool place to freeze about four hours.
When ready to serve take out the in
ner pail and pour cold water over it to
wash off the salt, take of the cover and
set the pail in hot water for an instant.
then invert 1t on a platter, and there you
have it.
CAFE MOUSSE
Beat the yolks of three eggs well, add
one-half cupful of sugar and ,one-half
cupful of strong coffee, put all into a
double boiler, and stir till it Is like GUS
tard. Then strain as the other and set |
away over night. ~-.o.e. ..-
In the morning beat a pint of cream |
and the whites of two eggs, also the |
coffee mixture, then stir well together |
and freeze as the other.
Both of these recipes are we'll tested |
and tried, and either of them make a
delicious dessert ON hot day. Served |
with plain sponge cake, cookies, or salt
ines, they are very satisfying. Try these
recipes once, and You will save yourself |
the work of making hot buildings |
through July and August.