Evening star., 1901-06-01

cooks are wont to do, but take care that
it does not get inside the can. Turn the
crank slowly at first, then more Tapidly
Twenty minutes will suffice to freeze
cream
In freezing ice cream the proportion of
salt to ice should be as one to three or
four. MouSseS, GRANTEES and frappes re-
quire more salt than ice cream, equal parts
of salt and ice giving the best results.
Hawthorne in one of his charming chill
drens tales, gives the ideal summer break
fast as consisting of: Little brook trout
roasted potatoes, hot cakes, fresh boiled
eggs and coffee. This can hardly be i'm
proved upon. After the longest fast of the
twenty-four hours the stomach needs nour-
ishing but light food. Heat renders the ap-
petite languid, and it is mistake to eN-
haust the digestive powers by large quant1-
summer breakfast Is considered by many
a mistake in gastronomy. Cereals lii them
selves without the addition Of cream and
sugar contain but little uouriShment.
Daintily cooked meat and fish, well-baked
bread. fresh eggs, with generous supply
of milk, cream, fruits and vegetables, best
supply the needs of the summer table.
No summer breakfast is complete with
out fruit. While most people prefer IT
served au natural, others with English
predictions take more kindly to lam or
some of the many stewed or ste AIMED fruits.
Others find a salad of fruit dressed with
few spoonfuls of sherry and sugar one of
the best appetizers at the beginning Of the
meal, while still others, both to give up
their cereals, take a combination of iruit
and cereal.
In serving fruits au natural, arrange
them to please the eye well the palate.
Nothing is prettier than leaves for decoca-
tion. Serve fine strawberries with Eulls
and stems on. Never wash unless you are
obliged to. If very sandy wash with the
hulis on. Dip quickly in cold water and
II lF-sait, in. Si.a -fl
ly. Never sprinkle Strawberries with su-
gar and allow them to stand, as il extracts
the juice and toughens the skin. Some peo-
pie aver that slight sprinlling of salt
brings out the flavor--while East Indian
palateS call for a dash of cayenne. Orange
juice over Strawberries offers variety in
their service, but a small mound Of pow
dered sugar on one side of each individual
plate, into which the berry may be dipped
just before putting to the mouth. appears
to have the greater gastronomic following.
Strawberries with their hulls on are fire.
quently served as A first course for lunch
cons or noon breakfasts. When served as
a dessert, pass cream and sugar.
No prettier fruit fer breakfast can he
found than currants, red and white, on
the stem. Put border Of the leaves about
a pretty china or glass dish, and pile the
fruit on them. Serve with powdered sugar
Oranges for breakfast are easiest served
cut in halves. They are delicious made in
compete with rice. Take the pulp out AS
whole possible and drop into rich boil
ing syrup, leaving 1t in just long enough
to heat 1t through. Make a nest of rice,
put the orange and syrup IN it and serve
with whipped cream.
Cherries are already in market and are
just as luscious and inviting as when the
Roman general Lucuilus first found them
on the shores of the Black sea. Whatever
their coloring and whatsoever their size
and flavor, the ripenlng cherry is de-
light to eye, nostril and palate.
While the ideal way to eat cherries is in
the bending tree, in company with saucy
Robin Redbreast, not every one can achieve
the ideal If bought at the city markets,
cherries, as well as every other kind of
fruit exposed for sale, must be washed
before serving. Dip quickly into cold water,
shake well pat dry with a soft piece OF
cheesecloth. Serve on a bed of their own
leaves.
A delicious fiavoring for ice creams sher-
bets sauces and preserved fruits has for
its basis the Marasco wild cherry. a species
of which is indigenous. to the mountain
regions of our own country. Many experts
pronounce it superior to the imported
Maraschino. This ancient liquor it is
claimed, was first distilled by the monks
in the Austrian province of Dalmatia, and
from there shipped in casks by trading YES
sells to Rome where it was extensively used
In the papal palace. Its medicinal prop
critics have long been recognized as tonic
and soothing in nervous al
fections. The favorte German Kirchwas-
ser is also made from wild black cherries
and is used by many good cooks to flavor
omelets.