Evening star., 1903-08-03
COOLING DESSERTS
Delicious to Taste and Also
Nourishing.
MUST LOOK DAINTY
SEASONABLE DISHES ARE THE
BEST ALWAYS
inexpensive Materials and Simple
Preparations Only Neces-
sary.
Written for The Evening Star.

Written for The Evening Star.
In the well-ordered household summer
desserts take on a different complexion
than those approved of in cold weather.
Dishes that look and taste cool. desserts
that may be made In the morning and set
away IN the iceboX till the dinner hour,
both tighten the cooks labors over a heat
ed stove and prove attractive to eye and
palate. Nearly all of these are simple in
preparation and inexpensive in material.
Bavarian Creams-These are wholesome.
easily made. and may be varied according
to the supplies on hand. They may be
made of cream alone. of cream and milk.
coffee and cream. chocolate and cream, or
cream and fruit juice If fresh fruits are
used. they must be stewed and sweetened
before adding to the gelatine.
The proportions for Bavarian cream
usually remain the samoa half box OF
gelatine to quart of whatever liquid Is
used. But it must be borne in mind that
In cold weather jelly will mold quicker
and with less gelatine than it will in hot
The amount of sugar varies with the ma
terial used.
The method of putting the ingredients to-
gether Is simple. Soak the gelatine in cold
water. allowing always the same proper
ton. For Il box Of gelatine allow u cup
Of cold water, for y box y cup, and SO on.
While small quantities of gelatine will
soften and can be used in few minutes.
1t is better to allow from one-half to
whole hour After soaking In the cold
water dissolve over hot water.
ii fruit Is used press through a sieve.
Whip the cream, to which pinch Of salt
has been added. Add the gelatine to the
strained fruit juice. the coffee. or plain
milk, and stir until 1t begins to thicken.
Then add the whipped cream, keeping all
very cold. 1t is excellent plan to keep
the bowl Of cream in a pan OF chopped
ice. Stir from the bottom upward using
few strokes possible. When it can
be taken up by the solid spoonfuls. pour in
molds and set in the icebox.
Coffee Bavarian Cream-Scald l pint Of
milk in double boiler Tie 4 tablespoon
cheeSeclOth and drop into the milk. Cover
and let stand on the side of the fire for ten
minutes. Remove the coffee and add 4
eggs. beaten to a froth. with three fourtfs
Of cup Of sugar Stir over the fire till
the mixture thickens like soft custard. Add
half box Of gelatine, soaked In half cup
Of cold water. take from the fire. stir until
dissolved. strain and set aside until it be-
gins to thicken Add a teaspOonful of va
nilla and pint Of cream whipped to a
solid froth. and turn into wetted molds to
stiffen.
in a cupful Of cold water. Add cupfuls
of boiling water. the grated rind and Juice
of lemons and a cupful Of sugar. Dis
solve and strain. When nearly cold> but
not set. add the whites of 2 or 3 eggs beat
en- to a stifr froth and whisk briskly for ten
minutes until the mixture has the con-
sistency Of sponge. Pile lightly in glass
dish and leave 1t rough in appearance.
Serve with whipped cream or thin custard
made of the yolks of the eggs and a pint
Of milk. sweetened and favored.
Whipped cream which will keep for sew
t.
sugar and cream may be added If desired
when re-whipping. Put together l pint Of
rich cream sweet or sour, half cup of milk
the juice of lemon. rounded tablespoon
fulS of powdered sugar and a glass of
sherry. Then whip with broad eggbeater
Heap up in a glass dish and serve with
berries or peaches.
Farina Blanc Mange-Ieat a quart Of
milk to the boiling point sweeten and
flavor to taste. Dissolve tablespoonful Of
moss farina in little cold milk and stir
into the hot milk. which should be cooked
in a double boiler. When smooth and thick
turn into small molds cups or empted
egg shells. and set In the icebox. When
ready to serve turn out Of the molds. or
peel Off the egg shells. arrange in a glass
dish surrounded with border of berries or
jelly and serve with whipped cream.
Baked Custard-This old fashioned dish
IS easy to prepare and yet 1t is seldom
whipped too light. and the baking must not
go beyond just being done. or else 1t turns
watery. For every quart of milk allow 4
eggs. tablespoonfuls Of sugar. pinch Of
salt and a grating Of nutmeg. Beat the
whites and yolks Of the eggs together. but
only to the first smooth froth. Stir in the
sugar and the seasoning. and bake in in
dividual cups or in a deep dish set in a
pan of water. Bake until a knife slipped in
on one side comes out clean. Set in the
Ice box, or on the cellar floor, to get cold
Rose Pudding Is dainty and rather un-
common. although our grandmothers were
adopts in its concoction. Put q quart Of
milk in double boiler. When 1t gets to
the boiling point stir in 5 level tablespoon
fuls Of sifted flour stirred smooth In lit
tie cold milk Add a pinch Of salt and 4
tablespoonfuls Of sugar Stir we'll and let
the whole boil until thick and smooth.
Beat the whites Of eggs to a stiff froth
and stir in lightly Flavor with rose wa
ter and pour at once into small or large
molds rinsed out with cold water. Set
away in a cool place for several hours
When ready to serve slip sharp knife
carefully around the inner edges of the
mold and turn out gently on individual
plates or a large dish. Have ready some
berries and make a border about the mold
pudding. and serve with powdered sugar
and cream. few rose leaves In the
croo,, odd to tho Aavor opd 6aoo~o% IT,