The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-03-22
Some ,Dainties Made with Ice.

"A thousand different shapes it bears,
Comely in thousand shapes appears"
Cold desserts are awlays enjoyable, and
especially at the end of a somewhat heavy
niainer and there are any number OF de
without freezing and with very little ex-
pense or expenditure of time. In fact the
nousekeeper who desires may serve diff
ferent cold dessert each day of the 365
without resorting to the ice cream
To those who think this particular
branch of the culinary art is a very i'm
portant one all new suggestions in this line
will be most welcome, especially if the
materials used are not too extravagant in
price or difficult to obtain.
rev housekeeperS realize, without closer
study than is usually given to the groups
Of recipes given in cook books. how many
delightful desserts may be made from q
simple boiled cuStard used as the founda-
ton upon which fancy may build without
One essential thing to remember in max
ing desserts with the milk and egg COM
bination is that success in this line de-
ponds on slow cooking.
If you wish to become an expert in maxi
ing cold desserts supply yourself with all
the necessary utensils needed to facilitate
your pains. double boiler is all impor-
those desserts which have for their foun-
dation the boiled steamed custard.
Three or four egg heaters are necessary,
spoon.
either the hot or the cold mixtures.
Two sizes of charlotte molds. a melon
mould, ring moulds and cylinder mould
For whipping cream the Dover egg
beaten or wire whip may be used. but
is obtained by using a whip churn; there
are two well known kinds on the market
modern whip. churn, which can also be
used for making a small quantity of but
Whipped cream Should be drained Before
adding it to the other materials. For this
fra ds.r1fN IL r.V-
PURGE sieve Pastry bags and tubes are
not expensive and very needful in this
holding the ice and small sleeves and you
are wen B s6oqfPgfS EGG zeF y SUs TGrk
In making this, simple as it is the sue
cess all depends on the cooking it Just
right To remove it from the fire a
moment too soon leaves it watery, while
the egg into flakes and it is spoiled SO far
as appearance goes. The double boiler
the custard, stirring it slowly to keep the
temperature uniform top and bottom, I'M
Put a pint of milk in a double boiler and
let it heat to scalding point (when the wa
y e IF three eggs With half cup of
sugar until light. then pour the hot milk
when w ni1 mfTed 0r retmrR All tn double
boiler and cook until you have the creamy.
knife in the custard and if it coats it, re.
move it from the fire, add a fiavoring of
vanilla ana pour INTO q u1Sn as soon as It
is cool and place on ice or where it will
get very cold.
ITALIAN BAvARIAN CREAM
Use the above recipe and when the Gus
tard is ready to remove from the fire add
half package of gelatine soaked in a
half cup of cold water until soft. Stir
until gelatine is dissolved. then strain into
basin and set in pan of cracked Ice.
Stir until it begins to stiffen then fold in
the whites of the three eggs beaten to
stiff froth. Turn into a mould which has
been wet with cold water and set away on
ice to harden
PUDDING SURPRISE
Make the above recipe. but flavor with
sherry instead of vanilla. Take stale
sponge cake and cut thin slices into tiny
rounds, spread these with an apricot mar
malade or apple jelly and sprinkle with
few finely chopped English walnutS. Put
together like sandwiches and moiSten them
in orange juice.
Boil a cup of seeded raisfns until soft,
then chop them. Put a LAYER of the cream
in mould. then a layer of the cake ;sprin-
lxle with the chopped raisins and cover
with more of the cream; continue to fill
up the mound in this way. Then set
away on ice to harden.
GINGER CREAM BAVARIOSE
Chop fine. pound and rub through a sieve
quarter of pound of candied ginger, mix
ing it with pint of hot vanilla syrup:
add three-quarterS of a box of gelatfne
soaked in three-fourths of cup of cold
water and stir until dissolved; then strain
carefully into a quart of dry, whipped
cream.
Stir over a basin of cracked ice, sprink-
ling in half cup of finely cut shreds of
candied ginger. When it begins to stiffen
turn into a mould and let harden. Serve
with iced lady fingers.