The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-06-15
HOT WEATHER SWEETS.
Continued From Page twenty-five


addition to the more familiar fiavors,
currant, cherry, plum and what Is
known as harlequin, or a mixture oil
two or more Aavors, will be found de-
licious.
Orange Cream Soume.
To each pint of cream allow one pint
of orange juice. one pound of sugar,
the yolks OF four eggs and half an
ounce Of gelatine. Soak the gelstine in
enough cold water to cover 1t until soft.
Then place over the fire and stir until
1t is dissolved. Beat the yolks OF the
eggs with half the quantity OF sugar
until they form @ cream, Mix the
orange juice with the remaining half of
the sugar and stir until 1t forms clear
syrup. Whip the cream to a stiff
froth and put on ice until needed. Mix
the orange syrup with the yolks and
the sugar and put into a bowl set on
ice. Strain the dissolved gelatine into
it, and as soon as 1t begins to harden
add the whipped cream, stirring 1t in
lightly, but without beating. When 1t
begins to harden pack in molds or the
freezer can, cover with ice and salt
and let stand from two to three hours.
Serve with the following sauce:
A Soume Sauce.
PuL the XOlkS Ol lWO G66o OAAC
ounce OF sugar to. a cream, and with
one half pint Of sweet cream cook TO a
thick, soft custard. Stir in one-half
gill of orange Juice and half a tea
spoonful Of lemon JUICE and stand on ice
until wanted. Each variety of souffie
requires a sauce of similar sort made
with whatever the chosen favor may
be. To vary the method Of serving in
diyidual cases, orange cups and cake
molds are sometimes used. The cases
are simply filed and packed, either in
a can or the ordinary freeze can, with
strips of cardboard laid between each
two layers.
Orange Cups.
These are prepared by cutting the
oranges in half and removing all the
pulp without injuring the peel. Around
the top of each is pasted band of
firm wax paper, which extends slight
ly above the edge and is removed at
the moment Of serving. The cake mold
is made by baking sponge cake in a
square pan. then cutting out all the
center leaving a crust of half an inch
in thickness. The space is filled with
the souffie. and the whole placed in a
can, then frozen. To add still more
to the variety. glace fruits can be
stirred into the cream, just before
freezing, but care must be taken 10
select harmonizing favors. Vanilla,
chocolate and almond also can be used,
but in such cases a pint OF water
must be substituted for the fruit Juice,
and the flavor used in proportion.
When sweet chocolate is used, half
the quantity OF sugar will be required.
Italian Tufti-Frutti.
The genuine tutti-frutti, as made by
the Italians, calls for water Ice Of two
flavors and French glace fruits To
make an excellent one blanch two
ounces Of almonds. mix them with two
ounces each of French glace cherries.
two OF glace apricots. and two Of giace
orange. soak the whole IN a syrup
made Of equal weights OF sugar and
water until soft, then chop into Dice
and mix with a pint 81 already frozen
orange ice Select a low, nat mold.
over the bottom spread one pint OF
pineapple ice. frozen, snd oyer This
again spread the orange ice with the
fruits. Lastly. M the mold with pine
apple ice and press the ~ on tightly
Then bind With D strip of buttefed
muslin over he Joint Pack in Tee
and aalt ana freeze until very harc,