Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-25
able and Kitchen.
The Easily Made Dessert Jellies and

the necessity for closest economy, will not
allow her to indulge inJwhat may be waste
full extravaganza. She knows that the
hearty, sustaining food comprising the plain
meal of meat, bread apd vegetables is real
ly all her family needs for bare main
teDance of health and Strength. She. there
fore, represses that innate desire of every
born housewife for SOME OF the mere lux
uries which give the artistic finish TO the
repast. II you have tiny plat of ground
suitable for a garden 1t is more practical
to plant 1t with vegetables than flowers.
But there Is no reason why You should not
make your garden attractive as well as
profitable and to this end brighten it with
few inexpensive blooming plants.
1t is just as possible Tor the housekeeper
of limited means to add that touch OF beau
ty and refinement to her simple meals
which dainty but not necessarily expensive
dessert will give.
Dessert Jellies.
Among ali the desserts there are none
more beautiful. healthful or palatable than
those made from a gelatine preparation
which is known to be absolutely free from
all impurities and perfectly wholesome.
Such desserts are 80 light and easily d.
gested they may be partalen of by even
the most delicate person and children with
out the least fear of results from over
soothing and as gratefully cooling to the
palate as are the ices, while they do not
make such a sudden transition from the
high temperature of the hot foods as the
very low and chilling temperature of the
frozen foods.
Easily Made Dessert.
Nothing appeals more strongly to the busy
housekeeper, especially If she has but her
own two hands to rely upon In the round
of household duties. than a food prepara-
ton that will save her time and anxious
thought. The substantial viands she knows
She must provide-but how much she would
like to surprise her family with some pretty
little kickshaws at the end of the meal.
This has been made possible by some of
our enterprising food manufacturers who
study the question of domestic economy
more closely than the average housewife,
and are, therefore, able and ready to help
her in carrying out many little pet ambi-
tions relating to her table at very small
cost and almost no labor or expenditure Of
time.
Gelatine jeIlies have always been prime
favorites with all classes of cooks, as they
lend themselves to such variety of forms
and combinations, from the clear, sparkling
lemon jelly to the elaborate and artistic
nodded creation which the chef delights in.
Instead, however, Of the old uncertain
and laborous method of making even the
plain wine or fruit-havored dessert jeIlies,
made from CALI rect or even the plain
prepared gelatine, and juices, which she
must prepare from fresh preserved
fruits, the housewife can now purchase a
package of whatever kind of dessert jelly
she may desire, already, sweetened, favored
and colored with natural fruit juices lem
on, orange, raspberry. strawberry. cherry,
etc, and by adding pint Of boiling water
to dissolve the powdereas jelly: pouring 1t
into molds; adding fresh fruit il desired
and setting 1t at once-in a cold place to
set again, she has most delicious and at
tractive dessert, suitable to grace the table
in the most modest home or for the enter
tainment of a grandee. Housewives who
are not blessed with "a jewel of cook
will find such "helps over hard places
great blessing, for If her cook cannot be
safely trusted to even boil the water which
is added to these prepared jellies. it will
take but few minutes of the mistress
time to do 1t herself. while 1t will give her
immense satisfaction and relief to know
that she can depend on the dessert being
success at least. ~.
Cherry Jelly With Roast Turkey or
Game.
Cranberry, grape or -currant jellies are
generally served with roast turkey and
game. When one tires Of these or they
are not obtainable, very delightful change
may be had by using a package of we'll
known jelly preparation, favored with the
natural juice of the cherry and sharpened
a little with lemon juice IL considered too
sweet to accompany meats. This jelly may
be poured in little fancy molds or small
cups. and when cold and firm. turned out
on individual dishes on little lace paper
doilies and served. Do not serve on the
heated plate with the meat, as the jelly
will melt.
Chartreuse of Strawberries.
This is a beautiful dish quickly made by
adding a pint of boiling water to a pack
age of the prepared strawberry jelly and
moldng 1t in fancy border mold. When
set, turn out on a chilled glass dish: fill the
center with ripe fresh strawberries, sug-
AIRED if they are not sweet. Mask the ber-
rieS with SWeetened whipped cream and
decorate the base of the Jelly with roses
Of whipped cream made with pastry tube
and bag or spoon.
Bouchees Of Jelly and Ice Cream.
If one desires dainty little fancy for
little dinner or lunch which can be easily
made at home, use either the cherry, rasp-
berry or strawberry Jelly. pouring 1t into
small molds or cups which have fiat bot
toms, making it quite stiff, adding little
less than quantity Of water given in the
accompanying recipe, unless the weather Is
very cold and clear and the jelly is to
stand over night. When ready to serve the
dessert turn the jelly out carefully; scoop
out enough jelly with a teaspoon dipped In
hot water to make a cup of the jelly; fill
this up with vanilla or strawberry ice
cream, or fruit whip or charlotte russo
mixture, and serve on lace paper doilies on
fancy plates. The scooped-out jelly may
be served with whipped cream for dessert
the next day.
Thirded Bread.
A request is made for recipe for third
ed bread. Take one cup of white flour, one
cup of rye flour. one cup Of yellow corn
meal. three tablespoonfuls Of sugar, one
teaspoonful of salt. half a cake Of COM
pressed yeast dissolved In scant half cup
of luke-warm water. Mix these ingredients
with milk scalded and cooled, until you
have dough stiff enough to form into a
loaf. Let the loaf rise until 1t cracks open;
then put 1t into pan and when light bake
In moderately hot oven for an hour.
Cocoa sirup.
Mix four large tablespoonfuls Of cocoa
in just enough coldaaWater to make
smooth paste then ada "a pint Of boiling
water and let the mixt,fa1f up, then add