Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-24
able andKitchen.
Flummeries or Starch Jellies and
Ways to MAXI and Serve.

ucHoto preparations SuCn a8 uOa11n8 lSlanQ,
stewed fruit desserts thickened with flour or
cornstarch. grits, saso- rice, ETC., mixed
with milk, eggs, gelatipe. fruit and sugar
and favored. These ire very often ex-
panded with the beaten whites Of eggs and
set in molds, but quite as often are turned
into the dish from which they are to be
served.
The nodded fummeries are always served
with some suitable sauce or fruit COM
pote or the whole fresh fruit. The softer
preparations may be served with the whole
fresh fruit, but no other accompaniment.
The Germans make considerable use Of
books as fammerie They are made with
isinglass or gelatine, egg yolks and flavor
ings.
The Spanish make theirs with cream, rice
flour, cinnamon and sugar and serve them
with sweet preserves.
The English do not seem to favor these
dishes very much and the French apparent
ly ignore them altogether; but the sweet
toothed Americans are quite skilled in their
making.
1t is the fruit fummery, however, which
is best liked and relished in the berry sea-
son. and these dishes are certainly very
simple and delightful ways of serving the
many varieties of berries, of which we have
such an abundance that 1t really seems as
though nature intended us to substitute
them more generally and generously for
iOOu Iild leTldiS SUCH DIS the fnedtS WHICH are
not in season. And of a certainty such
meats 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 inconvenience and
irritation from heat, singing insects etc,
cannot be good food for us.
Fruit fiummeries are very little trouble to
make and are nice served for breakfast in
stead of regular cereal. They may be
thickened with a cereal or flour starch and
thus they serve the purpose of both the
fruit and cereal mush. Pour this prepara-
ton into little fancy individual molds, set
in the refrigerator 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 a cup of coffee one of the delicate
and light cocoa preparations you have de-
lightful and very satisfying breakfast and
an Ideal morning meal for those who have
no desire for heavy, strong foods, such as
meats and potatoes.
Raspberry Flummery.
Soak cup of pearl taploca in two cups
of cold water for several hours then put
it In the double boiler and set over the
fire to cook clear. Sweeten to taste, about
half a cup, and when cool stir in quart of
fresh red raspberries. II they require wash
ing have them thoroughly drained. Turn
into mold and set on ice or in very cold
place. Serve with sugar and cream.
Currant Fl1lmtnery.
This is nice for breakfast on a hot morn
ing. as 1t 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 a pint of ground rice and blend
until perfectly smooth Boil the remainder
of the juice in farna kettle, and into this
stir carefully. the thfr3se1ied juice. Cook
until thick and then pour Into molds large
or small and set on the. fee to stiffen.
!..q Fruit Flummery.
Line a glass dish with lady fingers, or
thin slices of stale sponges cake, and pour
over them thin boled cuskard., Upon this
spread a layer of peeled, g sliced oranges.
pears, plums. peaches and fruit sauce of
with a meringue made ST frothed white of
egg and powdered sugar, and eat at once.
Almond Flummery.
Soak half a box Of gelatine in cup of
cold milk for half an hour. Take two
ounces Of almonds one of sweet and one Of
bitter, blanch and pound them to a paste,
adding gradually three cups of milk. When
the geatine Is soft add the milk and
almonds and put the whole into a double
boiler and heat slowly. Then boil for ten
minutes and strain through a fine sieve or
piece Of cheesecloth. Sweeten to. taste and
flavor with a seaspoonful of orange-f1ower
water. Turn into a mold wet with cold
water and set in a cold place to stiffen.
Serve with sweetened cream, custard or
served instead Of the sauces. Mash the
fruit and sWeeten to taste and pour around
the cream.
Devonshire Cream.
Pour fresh, whole sweet milk into a large,
shallow pan to the depth of four inches and
set the pan in a cool place for the cream to
rise. This will take about twelve hours in
summer. Carefully place the pan on the
stove where the milk will heat gradually.
Under consideration allow the milk to
boil or you will have a scum instead of
cream. AS soon as the cream forms ring
around the side of the pan and the undula-
lions on the surface look thick the cream
Is done. Remove the pan from the fire and
set it in cold place and when thorough
ly chilled skim and serve.
Blackberry Mush.
This is quite similar to the original FUN
merry, and is often made with oatmeal or
entire wheat meal OF some sort. Stir two
quarts of blackberries in one and one-half
pints of water, heating slowly to boiling
point Then stir in gradually enough Ora
ham or entire wheat meal to thicken. being
careful not to get too much, as it will then
be full Of Jumps. About a cupful of siftel
meal will be sufficient. Stir In also a cup
Of white -four which has first been moistened
and made smooth with little cold water
Cover and set where it will continue to
cook without scorching. and let 1t remain
ten minutes. stirring once or twice. Then
set it back on the stove where it will not
cook. for a few minutes. Then pour into
molds and set away to cool. Eat with
cream and sugar.
Fruit Sponges.
These are easily made and make most |
suitable summer desserts. being ''trifles
light as air. and Of delicious flavor A |
strawberry sponge is made as follows: Soak |
half package Of gelat4ne In half a cup Of |
cold water for half an hbur. Strew six
tablespoonfuls Of sugar over a quart of
Strawberries and let them stand an hour to |
extract the Juice; then mash the berries AMI |
press through sieve, You should have
pint and over Of the Juice land pulp. Pour |
cup of boiling water over the gelatine to |
dissolve It, add half cup OF sugar and stir
over hot water until the sugar is dissolved. |
Add the strawberry pulp aRd beat all well |