The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-08-02

half to a whole hour. After soaking
in the cold water dissolve over hot
water.
If fruit is used, press through a
sieve. Whip the cream, to which a
pinch of salt has been added. Add the
gelatine to the strained fruit juice, the
coffee, or plain milk, and stir until il
begins to thicken. Then add the
whipped cream, keeping all very cold.
1t is an excellent plan to keep the
bowl of cream in a pan of chopped ice.
Stir from the bottom upward, using
| as few strokes as possible. When 1t
can be taken up by the solid spoonfuls,
pour in moulds and set in the icebox.
Coffee Bavarian Cream-Scald 1 pint
of milk in a double boiler. Tie 4 ia
blespoonfuls of fresh ground coffee in
a piece of cheese cloth and drop into
the milk. Cover and let stand on the
side of the fire for ten minutes. Re-
move the coffee and add 4 eggs, beaten
to a froth, with y of a cup of sugar.
Stir over the fire till the mixture thick
ems like soft custard. Add " box of
gelatine, soaked in u cup of cold wa
ter, take from the fire, stir until dis
solved, strain and set aside until it be-
gins to thicken. Add a teaspoonful of
vanilla and a pint of cream whipped to
a solid froth. and turn into wetted
moulds to stiffen.
Lemon Snow-Soak Y box OF gela-
| tine in a cupful of cold water. Add
! cupfuls of boiling water, the grated
rind and juice of lemons and a cup
| full of sugar Dissolve and strain.
When nearly cold. but not set. add the
whites Of or 3 eggs beaten to a stiff
'. froth and whisk briskly for ten min
| utes until the mixture has the con-
sistency of sponge. Pile lightly In
| glass dish and leave 1t rough in ap-
| pearance Serve with whipped cream
or a thin custard made of the yolks
of the eggs and pint of milk, sweet
! ened and favored.
Whipped cream, which will keep for
| several days, is worth trying. More
wine. sugar and cream may be added
! If desired when re-whipping. Put to-
gether / pint of rich cream. sweet or
sour, " cup of milk, the juice of l
| lemon, 4 rounded tablespoonfuls OF
powdered sugar. and a glass of sherry.
| Then whip with a broad egg-beater.
keeping the dish in a pan of ice. Heap
up in a glass dish and serve With ber-
ries or peaches.
Farina Blanche Mange-Heataa QUART
of new milk to the boiling point sweet
en- and flavor to taste. Dissolve Ma
blesponful of moss farina in a little
cold milk and stir into the not. milk,
which should be cooked in, don5le
boiler. When smooth and thickxaturn
into small moulds or cups or emptied
| egg shells, and set in the icebUx. When
| ready to serve turn out of the moulds,
or peel off the egg shells, arrange in
glass dish surrounded with border OF
berries or jelly, and serve with whip
ped cream.
Baked Custard-This old-fashiQn-
ed dish is easy to prepare and yet 1t
is seldom seen in perfection. The
eggs should not be whipped top light,
and the baking must not go beyond
lust being done, or else it turns wa
terry. For every quart of milk allow
eggs, tablespoonfuls of sugar, a
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 sea-
soning and bake in individual 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
uncommon, although our grandmpth-
ers were adopts in its concoction. Put
a quart of milk in double boiler.
in 5 level tablespoonfuls of sifted -four
stirred smooth in a little cold milk.
Add a pinch of salt and tablespoon
fuls of sugar Stir well 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 water and pour at once into small
or large moulds rinsed out with cold
water. Set away III co61 place for
several hours. When Ready to serve,
slip a sharp knife carefully around the
inner edges of the mould and turn out
gently on individual plates OF a large
dish Have ready some DeTries and
make a border about the Mould pud-
ding, and serve with powdered sugar
and cream. few rose leaves in the
cream add to the flavor and decora-
ton.
Pineapple lCharlotte-The hngredA-
ents are l quart of cream, Y package
of gelatine, u pound of lady-hngers,
1 teaspoonful Of vanilla, X teaspoon
full of orange and u pint of canned
pineapple. Fresh pineapple can never
be used with gelatine. Whip the
cream with a wire whip to a stiff
froth. having the pan containing 1t set
in a larger pan of chopped ice. When
very stiff, sift the fine sugar into il
and stir in the gelatine, which has
been dissolved in a little hot water.
Add the havoring. Now comes the
critical time. Take a large spoon and
stir continuously. so that the gelatine
may not settle to the bottom, but be
evenly distributed. II it begins TO
harden on the bottom, lift the pan
from the Ice for a few minutes, or
even set it in hot water for an instant.
Then stir in the pineapple and beat
continuously until it is stiff and por-
Gus. Cut the lady-fipgers In halves.
put them around the edge of indi-
vidual saucers and serve the charlotte