The Savannah morning news., 1903-02-08

digestion, and it's ingredients should
be of the best. At no time are sec
onds" sin food products so easy to de-
tect as in the dainty dish which caps
meal. A satiated appetite is quick
to take note of trifling delinquencies
in the dessert.
Fruit Bavarian Cream.-A thorough
ly delicious variation of the familiar
BaVarian cream can be made by US
ing combination of fruits. To make
a sufficient quantity to serve eight
persons allow l pint of cream, s ba-
nanas, oranges, 4 tablespoonfuls of
lemon juice, ~ cupfuls of powdered
sugar and tablespoonfuls of pulver-
lied gelatine. Soak the gelatine in "a
of cupful of cold water, then dis
solve it in an equal quantity of boil
ing water. Whip the cream and stand
1t on ice. Peel the bananas, slice
them and rub through a sieve. Add
the pulps and juice of the oranges, the
lemon juice and the sugar. Blend
thoroughly and mix we'll with the gel
atine. Stand in cold place until it
begins to stiffen. Add the whipped
cream, stir all lightly together, turn
into mold and stand on ice Until
wanted. Turn out on a fiat dish and
serve either with plain cream or with
"AAPPSN NiCdIll nSdpSu dDOuI the DdSe
of the mold.
Chocolate Custard.-Chocolate being
healthful and nutritious, might well
be used frequently. To make five cups
of custard, allow l pint of milk, 2
eggs, l ounce of unsweetened choco-
late, tablespoonful of sugar, a of
tablespoonful of salt and a piece of
stick cinnamon about inch in length.
1n
double boiler and cook for ten min
utes. Scrape the chocolate and put
it in a bowl with tablespoonfuls of
sugar and l tablespoonful of boiling
water. Stand the bowl over a kettle
OF boiling water and stir until the
chocolate becomes smooth and glossy.
Then stir it into the hot milk and re-
move the mixture from the fire, stand
ing aside to become cool. Beat the
eggs without separating until light,
then add the salt and the remaining
tablespoonfuls of sugar. Stir into the
cool milk and strain. Pour into GUS
tard cups. Stand the cups in a deep
pan, fill the pan with water for two
thirds the depth of the cups and bake
in moderate oven until firm. Serve
very cold in the cups.
Fruit Tapioca Pudding.-Tapicca
COOheu 10 the consistency OF Jelly can
be made into a delicate and delicious
dessert by the addition of fruit jelly
or pulp, and fresh cranberries.
To make a sufficient quantity for
eight persons, soak l cupful IF pearl
tapioca over night. In the morning
pour off the water, add l pint of toil-
ing water and cook slowly until it is
perfectly clear and transparent. If
jelly or jam is used, strain through a
sieve and add 3 cupfuls to the tap
ioca, sweeten to taste, and turn into
a mold. Serve cold with whipped
cream. If cranberries are used cock
until they are reduced to a Pulp,
strain, add cupfuls to the tapicca
and proceed as directed.
Chestnut Custard Pie.-To make
thoroughly good puff paste wash
pound of butter in ice water. Put 1
pound of pastry flour in a deep dish
and make a hole in the center. into
this hole put piece of butter the
size of an egg, u teaspoonful CT salt,
| tecspoonful of sugar and the white
of egg. Measure l cup of ice water,
add it gradually to the flour, work in
thoroughly, turn out on a Powered
board, and knead like bread until WCll
blended. Then cut in half and roll each
half out into a thin sheet Spread the
remainder of the washed butter on one
sheet, cover with the other and again
shall be from you. Fold the sides and
ends towards the center, roll again,
fold once more and stand on zee for