Evening star., 1902-03-22

ing cotd deserts supply SOurSeI WITH dii
the necessary utensils needed to facilitate
the work and give you the best results for
your pains. A double boiler is all important
for the work especially for making those
desserts which have for their foundation
the boiled or steamed custard.
Wooden paddles are best for stirring
either the hot or cold mixtures.
Two sizes Of charlotte moids. a melon
mold, ring mold and cylinder mold are re-
quired
For whipping cream an egg beater or
wire whip may be used but very diff
ferent quality of whipped cream is obtained
by using whip churn: there are two we'll
known kinds on the market, the old-fash-
foned syllabub and the more modern whip
churn, which can also be used for making
small quantity of butter. whipping large
quantity of eggs. etc. Whipped cream
should be drained before adding 1t to the
other materials. For this purpose you need
fine double wire or puree sieve. Pastry
bags and tubes are not expensive and very
needful in this work. The bags are easily
made at home. A few china mixing bowls,
tin basins for holding the Ice and small
sieves and you are well equipped for your
work.
Boiled Egg Custard.
In making this. simple ii is, the sue
cess all depends on the cooking 1t Just
right To remove it from the fire a mo-
ment too soon leaves it watery, while too
much cooking will harden the yolk of the
egg into flakes and 1t is spoiled so far as
appearance goes. The double boiler must
be used to insure best results. Cook the
custard stirring it slowly to keep the tenn
perature uniform top and bottom until it
is smooth and like very thick cream. Put
pint of milk in a double boiler and let it
neat to scalding point twhen the water
boiis in the under parD. Beat the yolks of
three eggs with half a cup of sugar until
light, then pour the hot milk slowly into
them, beating all the time. When well
mixed return all to double boiler and cook
until you have the creamy. smooth CON
sistency desired. Dip q silver knife in the
custard, and if it coats 1t remove it from
the fire, add fiavoring of vanilla and pour
into dish as soon il is cool and place
on ice, 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 a package of gelatine soaked in a half
cup of cold water until soft. Stir until gel
atine is dissolved, then strain into a basin
and set in a pan of cracked ice Stir until
1t begins to stiffen: then fold in the whites
of the three eggs beaten TO a stiff froth
Turn into mold 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 a
few finely chopped English walnuts. Put
together like sandwiches and moisten them
in orange juice.
Boil a cup of seeded raiSins until soft
then chop them. Put a layer of the cream
in mold then layer Of the cake; sprinkle
with the chopped raisins and cover with
more of the cream: continue to fiji ND the
mold in this way. Then set away on ice to
harden.
Ginger Cream Bavarlose.
Chop fine. pound and rub through a sieve
quarter of a pound of candied ginger mix
ing it with a pint of hot MANILA syrup; add
three-quarters of Il box of gelatine soaked
in three-fourths Of cup of cold water and
stir until dissolved; then strain carefully
into quart Of dry, whipped cream
Stir over basin of cracked ice sprjnk-
ling in half a cup of finely cut shreds Of
candied ginger. When it begins to s;iffen
turn into a mold and let harden. Serve
with iced lady fingers.
Potato Flour Pudding.
Take a quarter of a pound of butter and
beat TO cream; then stir In gradually the
yolks of ten eggs and three-quarters of a
pound of sifted sugar and grated peel Of a
lemon with the juice and half teaspoon
full of salt. Then add half a pound of DO
tato flour and the whites Of the eggs beaten
to a stiff froth. Pour into a pudding dish
or mold, well creased, and bake In a mod
crate oven. Serve with currant Jelly or
raspberry sauce. This is a Jewish recipe,
and calls for refined goose oil instead of
butter.