The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-11-29
A Box of Compact Sweets.


table. feels her dinner is hardly worthy of
the name unless some dainty in dessert
form, may grace the feast TO make the end
most sweet Her provident nina, or else
the necessity for close economy, will not
allow her to indulge in what may be
Wasteful extravaganza. She knows that
the. hearty, sustaining food comprising the
plain meal of meat, bread and vegetables
Is really all her family needs for bare
maintenance of health and strength. She
every born hoCsewife'' for some OF the
mere llixuries which give the artistic finish
to the repast If you have a tiny plat of
ground suitable for garden it is more
flowers But there is no reason why YOU
should not make your garden attractive
1t with a few inexpensive blooming plants.
1t is just as possible for the houselxeeper
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 all the desserts there are none
more beautiful, healthful or palatable than
those made from gelatine preparation
which is known to be absolutely free from
all impurities and perfectly wholesome.
Such desserts are so light and easily di-
gested they may be partaken of by even
the most delicate person and children with
out the least fear of results from over
eating of too much hearty food. They are
soothing and as gratefully cooling to the
palate as are the ices, while they do not
make such sudden transition from the
high temperature of the hot foods as The
very low ana CIllllllSs VI TIC
frozen foods
EASILY MADE, DESSERT.
Nothing appeals more strongly to the
busy. housekeeper. especially if, she mas
the round of household duties. than a food
preparation that will save her time and
sn9us thought The snDStahlbl fia an
much she would like to surprise her family
with some pretty little. kickshaws at the
: This has been made possible by some of
oar enterprising food manufacturers Who
more closely than the average housewife.
and are therefore able and ready to help
her in carrying out many little pet amoi l,
cost and almost no labor or expenditure
of time.
Geiatine jellies have always been prime
favorites with all classes of cooks as they
lend themselves to such a variety OF forms
and combinations, from the clear spark
ling lemon jelly to the elaborate and arts
tic moulded creation which the chef de-
li<hts in.
Instead. however. of the uncertain and
laborious method of making even the plain
wine or fruit favored dessert jellies, made
from calf S feet or even the plain prepared
gelatine and juices, which she must pre-
pare from fresh or preserved fruits, the
housewife can now purchase package of
whatever kind of dessert jelly she may de-
sire, already sweetened, Favored ana col
Ored with natural fruit juices. lemon,
orange, raspberry stra wberry, cherry, etc,
and by adding a pint of boiling water to
dissolve the powdered jelly. pouring it INTO
moulds adding fresh fruit if desired and
setting it at once IN c2ld place 70 sne
tive dessert, suitable to grace the table in
the most modest home or for The enter
are not blessed with "a jewel OF COOK
will find such s'helIS over hard places a
great blessing for II hex f6ok can not ,c nS
is added to these prepared Jell1es, 1t Will
take up a few minutes OF the mistress
time to do it herself while 1t VIII give her
Immense satisfaction and relief to know
that she depend on the dessert beng
success at least. ~ 49,.
KEY OR GAME
Cranberry grape or currant 1ellles are
generally served with roast turkey and
game When one tires of these or they
are not obtainable.a very delightful change
may be had by using tl PaeEage , Of WI ha
natural juice of the cherry and sharpeaed
a little with lemon juice if considered 100
sweet to accompany meats rms jelly may
be poured in little fancy moulds or small
cups and when cold and firm turned OUT
on Individual dishes little lace paper
doilies and served. Do not serve on the
heated plate with the meat, as the jelly
N CH AalRI slri OF STRAWBERRIES
This is a beautiful dish quickly made by
adding pint of boiling water to a pack
age of the prepared strawberry jelly and
moulding it in a fancy border mould " hen
set turn out a chilled glass dish; III
the center with ripe fresh stra Wnerr1e IS
berries with sweetened whipped cream ana
decorate the base of the jelly with roses
of whipped cream made with pastry tuoe
and bag or Il spoon.
BOUCHEES OF JELLY AND ICE
CREAM
If one desires dainty little fancy for a
little dinner or lunch which can be easily
made at home use either the cherry: rGsp-
berry or strawberry jelly. pouring it into
small moulds or cups WHICH have fiat bot; Dot.
toms making it quite stlff. addlnS HtIiS
less than quantity of water given in the
ac acc, iI, 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 3,,1
ieily. FIJI this up with vanilla strRwber-
~ russo mixture and serve on lace paper
doilies or fancy plates. Ine scooped aut
iell1- NAV be served with whipped cream
for dessert the next day
Inquiries Answered