Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-28
Strawberry Bavarois.

and spread the frozen mixture on top and
serve.
Strawberry Bavarois.
Take a quart Of fine. ripe berries, fresh
from the vine as possible. Sprinkle four
tablespOonfuls of powdered sugar over
them and rub through a sieve. Set this
PURGE away in china bowl to keep cool
until wanted. Put three-fourths of a box
of gelatine to soak in a cup of water for
half an hour; add cup Of sugar and when
dissolved add the strained juice of an
orange and half a teaspoonful of lemon
juice. Stand over hot water and stir until
dissolved, then strain in a basin. AS the
mixture begins to cool stir constantly add
Ing the strawberry PURGE by degrees. Stand
on Ice. and when it begins to set fold in a
scant cup of whipped cream. Turn into a
round pyramid-shaped mold, cover closely
ana pack In coarse ice and salt Have
thin round layer of sponge cake or angel
food; place this chilled dish and cover
with vanilla fondant or boiled icing (the
cake snould be about an inch larger than
the base or the mold. Turn the bavarois
out on this when ready to serve, and orna-
ment the base with large strawberries and
leaves. Leaves cut from angelica NAV be
used II you cannot get the berry leaves
Strawberry Chartreuse.
stem two pounds Of ripe berries and cut
them in half lengthwise Prepare one quart
OF lemon jelly and when slightly cool pour
thin layer in the bottom Of a mold and
when this is firm enough place a layer of
the berries on top; cover with more jelly
and set; when quite firm set a smaller mold
IN the center and fill the space between
with strawberries and enough Jelly to fill
up the cavities between; then set the mold
IN cracked ice. Dissolve half an ounce of
gelatine In half cup of water and mix it
with a cup OF strawberry juice and sweeten
TO taste with powdered sugar; as this con-
geals stir in slowly pint of cream whip-
ped to froth. When this begins to set
carefully remove the small mold by filling
II with warm water to loosen it from the
jellied berries. Turn the cream mixture
into the space left and let it stand until
the jelly is stiff enough to turn out. Serve
on a fancy dish garnished with whipped
cream and whole fruit.
Strawberry Sponge.
Soak half a box of gelatine in one cup OF
water for half an hour. Sprinkle one cup
of sugar over quart of berries and crush
the berries with a wooden spoon Boil half
cup of sugar and cup of water gently
for twenty minutes. Rub the berries
through china strainer add the gelatine
to the boiling syrup, remove from the fire
and add the berry mixture with the juice of
one lemon. Place in pan Of cracked ice
and beat until 1t begins to thicken a little
and is perfectly cold; then add the beaten
whites of four eggs and continue to beat
until thick enough to pour into molds. Set
on ice to harden.
Strawberry Salad.
Separate the pulp of grape fruit from the
bitter skin which separates the sections,
using a silver knife Sprinkle little sherry
over the pulp and chill. Hull some fine ripe
strawberries and squeeze a very little lemon
juice over them. Have ready some syrup
made Of honey and white wine; toss the
berries and grape fruit pulp together and
place In glass salad dish, pour the syrup
over them, ice cold: garnish with crisp let
tuce hearts and English walnuts and serve.
Rosenkuchen.
Beat two eggs light without separating
them; add half cup Of milk and mix
Measure one and one-half cups of sifted
flour. add tablespoonful Of sugar and
pinch Of salt and sift again into a mixing
bowl. Make hole in the center and slow
ly pour in the liquid. stirring in the flour at
same time. When the mixture is about as
thick as cake batter beat vigorously until
perfectly smooth; then add remainder of
the liquid. and If the batter is not thin
enough add another half cup Of milk. Let
batter stand at least an hour after made.
Heat the irons same as for fontage cups
and then dip in the batter. Fry delicate
and sprinkle with powdered sugar or spread
cover with preserves or jam and ornament
with whipped cream meringue.
These irons as well as those for the fon-
tage cups can be obtained at a well-sup-
piled housefurnishing store in most large
cities.
Boiled Salad Dressing.
Put dessertspoonful of dry mustard,
teaspoonful Of salt, quarter Of a teaspoon
full Of white pepper, half teaspoonful of
celery salt. a tablespoonful of butter and
two yolks of eggs in a saucepan and beat
until thoroughly mixed; then beat in slow
ly cup Of milk or cream (sour is BEST
and next stir In two tablespoonful of hot
vinegar: continue stirring while you place
over the fire and cook until it begins to
thicken. Let 1t cool; then pour into small
glass Jars and keep in cold place. This
will keep indefinitely, like any bottled
dressing. Some add very little sugar to
this. and more or less vinegar than guam
tity given. This dressing may be used for
sweet or sour salads. For the latter a lit
tie more vinegar may be desired; this can
WEDNESDAY.
BREAKFAST
Sliced Bananas. Lemon sirup
Very Thin'Slices Of Ham drilled.
stewed Potatoes.
Sally Lunns. Coffee
Lobster Farci Cucumber Salad
Brown Bread Cocoa
DINNER.
Tomato Soup.
Stuffed Shoulder Of Veal. Peas
Brown Potatoes. Egg Slaw
Fig Pudding. Cores.