The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-06-25

been lost sight. of and the name is now
used to denote preparations such as
floating island. SteWed fruit desserts thick
ened with flour or cor1starch. grits sage,
rice. etc. mixed with milk, eggs, gelatine,
fruit and sugar and Favored. These are
very often expanded with the beaten
whites of eggs and set in moulds, but
quite as often are turned into the dish
from which they are to be served.
The moulded hummeries 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 no other
accomplishments.
The Germans make considerable use of
these dishes which ngure IN their COOK
books as ffammerie. They are made with
isinglass or gelatine, egg yolks and flaw
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 appar-
entity ignore them altogether but the
sweet-toothed Americans are quite skilled
in their making.
It is the fruit flummery, however, which
is best liked and relished in the berry
season. and these dishes are certainly
very simple and delightful ways of serv-
ing the many varieties of berries, Of which
We have such an abundance that 1t re-
ally seems as though nature intended us
to substitute them more generally and
the meats which are not in season And
of a certainty such meats as beef, NUT
ton, ana pork. when must pc tat TO pc IN
good condition for the market and table,
and being fat must of consequence
suffer much inconvenience and irritation
from heat singing insects, etc, cannot
be good for us.
Fruit flummeries are very little trouble
to make and are nice served for break
fast instead of a regular cereal. They
may be thickened with a cereal or -four
starch and thus they serve the purpose
of both the fruit and cereal mush. Pour
this preparation into little fancy indiVid-
morning then turn them out and serve
with ice-coId cream, plain or whipped
I With good home ade 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 or some one OF the delicate ana
| light cocoa preparations you have de-
/ lightful and very satisfying breakfast
and an ideal morning meat Tor those VINO
| have no desire for heavy, strong foods.
such as meats and potatoes.
RASPBERRY FLUMMERY-
Soak cup of pearl tapioca in two cups
! of cold water for several hours. then put
/ it in the double boiler and set over the
fire and cook clear. Sweeten to taste.
| a Quart Of fresh red raspberries If they
T r hire Washing. have them Thoroughly
( drained. Turn into mould and set on
ice or in a very cold place. Serve with
Sus a. CT frR sFsAlli FLUMMERY.
This is nice for breakfast on a hot
the zest one desires. Add two cups of
/ granuIated sugar to the strained juice OF
until sugar is dissolved rake one pint
of this juice and pour over pint Of
/ ground rice and blend until perfectly
| smooth. Boil the remainder of the juice
in a farina kettle and into this stir
carefully the thickened juice. Cook until
| thick and then pour into mouids large or
/ small and set on the ice to stiffen.
FRUIT FLUAAERY.
Line a glass dish with lady fingers, or
| over them a thin boiled eustard. Upon
this spread layer of peeled, sliced
sauce of any kind, such as Jam or mar
malade. Cover with a meringue made OF
frothed white of egg and powdered sugar
''''e AIMoND FIUMMERY.
Soak half a box of gelatine in a cup of
| ounces of Almonds one of sweet and one
of bitter, blanch and pound them 10 a
| paste, adding gradually three cups OF
| milk When the gelatine is soft add the
| milk and almonds and put the whole into
| a double boiler and heat slowly Inen
| boil for ten minutes and strain through a
| fine sieve or piece of cheesecloth- Sweet
en- to taste and flavor with a teaspoonful
/ mould wet with cold water and set IN
| cold place to stiffen. Serve with sweet
! ened cream. cnstard or DeVonShlre
cream. Fresh fruit may. be served in
| stead of the sauces. Mash the Irult ana
sweeten to taste and pour around the
q cam DEvoNsHIRE CREAM.
Pour fresh whole sweet milk into a
large shallow pan to the depth of four
| inches and set the pan in cool place
for the cream TO rise rms VIII TAKE AK
about twelve hours in summer Carel4 ~.
| ~ place the pan on the stove Where lhe
/ milk will heat gradually. Under no con-
| sideratfon allow the milk to boil or you
/ viii have a scum instead of cream As
| soon as the cream forms a ring around
| the side Of the pan and the undulauons
| on the surface look thick the cream IS
| done Remove the pan from the fire and
/ set it in a cold place and when thorough
ly chilled skim and serve -. ~,
STRAW BERRY SHORGCAkE-
| Miss T7--- writes.-Please give a
recipe for making strawberry shortcake-
We have already given several recipes
this season. but our correspondent may
/ be a new reader and may nave missed
the numbers containing them.
Measure 8 quart of s1fted Houri aud TO
if half a teaspoonful of salt and three
| teaspoonfuls of baking powder and slit
into an earthea mixing bowl Ruo IN TWO
Meaning 4easpoonfuls of butter, using a
snafula or flexible knife Then stir IN
enough rich milk to make soft dough.
| Handle as lightly as possible. Divide in
| to three portions and roll out to fit three
well buttered layer cake tins BAKE IN a
quick oven for about 70 minutes, not
longer Remove from the oven and spread
each cake thiclxy with butter Stem two
Quarts of fine ripe berries washing and
draining in a colander if they require it
reserve SUFFICIENT quantity of the largest
berries to decorate the top of the cake
Put the others in bowl and cover with
powdered sugar. using enough to sweeteH
to taste. Crush the berries with wooden
spoon. but do not mash to pulp. this
spoils their flavor, chopplng them with z
silver knife is better. Spread the layer OF
cake with the crushed fruit and garnisf
the top with the whole berries. sitting
plenty of powdered sugar over them. Serve