The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-06-22

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RUNNERS OR sTAcH JELLiEs.
The original fummery was an oatmeal
Jelly, set in mould, turned out ana
eaten with wine, cider, milk or com
pound sauce
But the significance OF the term has
been lost sight Of and the name IS now
used to denote preparations SUCH as
tbickened with water or cornstarcflseSV
floating island. stewed fruit deserts
thickedend with -four or cornstarch'
grits. sago, rice, etc. mixed with mix,
eggs. gelatine, fruit and sugar ana
favored. These are very often expanded
with the beaten whites Of eggs and set
II, rnoulds. but quite as often are turned
into the dish from which they are TO
be served
The moulded fummeries are always
served with some suitable sauce or
fruit compete or the whole fresh fruit
The softer preparations may be served
with the whole fresh fruit, but 40 other
accompaniment.
The Germans make considerable use OF
these dishes. which figure in their cook
books as fammerie. They arc made
with isinglass or gelatine, egg yolhs and
aavorings.
The Spanish make theirs with cream.
rice -four. cinnamon and sugar and
serve them with sweet preserves
The English do not seem TO favor
these dishes very much and the French
apparently ignore them altogether; but
the sweet-toothed Americans are quite
skilled in their making.
It is the fsn hummery. however.
which is best liked and relished in the
berry season. and these dishes are Ger
tainIy very simple and delightful ways
of serving the many varieties Of Der
ries Of which we have such an abund-
ance that It really seems as though na-
ture intended US to substitute them
more generally ard generously for food
materials such as the meats which are
not in season. And of 2. certainty such
meats as beef, mutton and pork. which
must be fat to be in good condition for
the market and table, and being fat
must of a consequence suffer much in
convenience and irritation from heat,
singing insects. etc, cannot be good
food for US.
F'r,,it fummeries are very lite trou-
bic TO make and are nice served for
breakfast instead of a regular cereal
They NAV be thickened with a cereal
or -four starch and thus serve the pur-
nose of both the fruit and cereal mush.
Pour this preparation into little fancy
individual moulds. set in the refrigera-
tor until morning. then turn them out
and serve with ice cold cream. plain or
whipped. With good homemade bread
especially the raisin and nut whole wheat
bread. or the entire wheat in some form
Of bread. sweet fresh grass butter and
cup Of coffee or one of the delicate and
light cocoa preparations you have a de-
Iightful and very satisfying breakfast
and an ideal morning meal for those
who have no desire fer heavy, strong
foods. such as meats and potatoes,
Raspberry Flummery.
Soak a cup Of pearl tapiOca intwo cups
of cold water for several hours. then put
II in the double boiler and set over the
fire and cook clear. Sweeten to taste
about half a cup. and when cool stir IN
quart of fresh red raspberries- If
they require washing. have them thor
oughIv drained Turn into mould and
set on ice or in a very cold place Serve
with sugar and cream.
currant Flummery.
This IS nice for breakfast on hot
morning. as it is just tart enough to
give the zest one desires. Add two cups
of granulated sugar to the strained juice
of two Quarts of mashed red currants-
STIR until sugar is dissolved. Take one
Pint of this juice and pour over pint
of ground rice and blend until perfectly
smooth. Boil the remained of the juice
IN a ferina kettle. and into this stir
carefully the thickened juice. Cook an
til thick and then pour into moulds large
or srnan and then set on She ice to stiff
fen.
Fruit FIummery.
Line a glass dish with lady-fingers, or
thin slices Of stale sponge cake. and
pour over them a thin boiled custard.
Upon this spread q layer OF peeled.
sliced oranges. pears. plums. peaches
and fruit sauce Of any kind, such as
lam or marmalade. Cover with nler-
ingue made OF frothed white OF esq and
powdered sugar, and eat at once
Almond Flummery.
Soak half a box Of geiatine in cup Of
Geld milk for half an hour. Take two
ources of almonds. one Of sweet and !
one Of bitter. blanch and pound them 10 /
a paste. adding gradually three cups OF /
milk. When the gclstine IS soft add the
mix and almonds and put the whole into |
a double boiler and heat slowly. Then /
boil for ten minutes and strain through /
a ane sieve or piece OF cheesecloth. !
Sweeten 10 taste and 1avor with tea /
spoonful Of orange-flower water. Turn /
into n mould vet with cold water and /
set in a cold place to stifen- Serve with /
sweetened cream, custard or Devon /
shire cream. Fresh fruit may be served /
Instead Of the sauces. adash the fTuit /
and swceten 70 taste and pour around /
the cream.
Devcnshire Cream.
Pour fresh. whole sweet milk into a /
large. shallow pan to the depth Of four I
inches and set the pan in n cool place /
for the cream 10 rise This VII take /
about twelve hours 81 summer. Care /
fully place the pan or TIE steve where /
the milk VIII heat gradually Under 70 1
consideration silow the milk - boil or
yea VIII have 3 scum Instead q cream
rs soon IS the cream 1orms rms
around the side ~ the pan and TIE ua-
dulations en- The Surface ic7k nick the
cream IS done, Remove TIE 7ea from
The are and set It il 2 cold place ans
when thoroughly chilled SAN and serve
Blackberry Mush.
This is quite similar q the orssirai
funmeg. and is oftea made ws-h oat-
meal or the entire vhest real az some
sort Stir two Quarts G bla1soer-ies .0
ana and one-half rlnls ~ nstEE heallng