New-York tribune., 1903-02-11
IN MAKING DESSERTS.
Small Details Important to Good Results

Under the name OF desserts served many
things-pastry OF different kinds. pies. cakes nos
and cold. and puddings rich and poor; 1eiIes'
creams. ices and fruits. It is possible TO Classify
these various articles and give certain drechoHs
which pertain 10 all Of a class We must DISMISS
the much ridiculed but popular American pie with
but mention. Pie is without its merits ana Il
each pie eaten were beyond reproach particularly
in its under crust ii could not be so rlgnuy cTlI
cised food. Under many circumstances pun
paste which is popularity regarded as less Whole-
some than plain, is in reality more So run paste
is. in the first place. made with butter not iaru'
and the manner OF mixing and making is sucn as
render it more easily attacked by the dlgestl'e
Juices than the more dense. hard and nlsHaiiieo
plain paste.
''Custards hold a deservedly high place among
desserts. being, when well made. nutritious, dell
cious and wholesome. For the various forms OF
baked and boiled custard three eggs to pint OF
milk are sufficient for all purposes, yet -FOUR or
even five eggs may be used if the custard is desired
very rich. Boiled custard is smoother when only
the yoks of the eggs used. The following are
In the main, safe proportions TO follow in making
boiled custards: Three eggs to pint OF MIX one
tablespoonful salt a quart of milk, one teaspoon
full Of vanilla to q quart OF milk, four rounding
teaspoonfuls cornStarch quart OF milk one
quarter OF Squire OF chocolate 10 pint OF MIX
three teaspoonfuls cocoa, one-haH cupfuI OF
chopped and one-half cupful OF chopped 1rulLS
BAvARIAN CREAMS.
..F3avarian creams are wholesome. easily made
and most easily varied. The proportions usually
remain the same; that is. half box OF geiatne
will solidify one quart Of liquid. this oeins an
cream, or part and part milk or part cream
and part fruit juice. The amount OF sugar oe-
pends upon the other materials used. as the sugar
will be less for a peach Bavarian cream than 1or
one made of coffee The method OF putting TO-
gether is simple and easy. The gelatne shoulo
be covered with cold water, in the same proper
ton: that is for half box Of gelatne take one
half cup Of cold water; for one-fourth Of box OF
geatine one-fourth of a cup OF cold water
and so on. Either one-fourth or one-hah OF pox
Of gelatine should soak in this cold water for a
haIf-hour a whole box Of gelatine covered with 4
cup Of cold water should stand hour, and It
cannot be hurried by heat Gelatine put IN not
water Will make good glue, but will not o1ssoIVe
unless covered with cold water. 1t should be dls-
solved hot water, after IL has stood a su1Il-
ciently long time to absorb the cold water ana
become soluble II fresh fruits are used, they
must be stewed and sweetened; if canned or pre-
served all that is needed is to press them through
q sieve. Whip the cream, adding pinch or saiC
Add the gelatine TO the fruit which has been
| pressed through the sieve, and put where the
mixture will cool Stir, and when 1t begins to
nIHsn bnfIo7 4g 1914 -e the to5 until when spoon
fu is turned on top It someWhat keepS us 66 fo
keep together, and not separate into truit Julce
ano Tea is %bppd IN and part Used Without
whipping, the latter should be scalded and the
cious with part milk and eggs and part part
i1eeniiitT should be able to vary these to suit
! themselves and the exigencies of the larder. In
this way small of fruit, jelly etc, may De
ATTRACTIVE JELLIEs
..JeIIies are among the attractive desserts, and
/ easily made ones when certain precautions are
/ observed Usually the amount OF gelatine 10
/ the amount of liquid stated box Of gelatine
is safe rule TO follow but certain things have TO
he considered. In cold weather jelly Will mould Win
less gelatine it viii in hot, and in less time.
! In summer one ounce of gelatine should soIdlfy
Iiftie 6ogs loud The jeIly should be transparent
and brilliant and only sufficiently firm to Just h9d
prettier and much more delicious when it breaks
into little @ cu5es & 6f 6naP b If does NOT want to be
soft any fruit jellies a mixture OF naVoTs -
vine jelly It is fat when made with water, sugar
and wine only. The jelly Should be MADE made ~l5d s5d
enough wine TO make that the predomnating flavor
dgo dais eeE nice vet make the lemon the pronounced
| flavor. This makes d smoother tasting ana nluch
The recipe in use to-day to combine the Bavarian
of eeafne one pint Of cream half teaspoonfu
| Of pistachio one tablespoonful of sherry. half
sugar, half easpoonful of vanilla plncn OF @ 9d Let
stand for a half hour Dissolve over hot water.
! Whip the cream TO a stif. dry froth; add IN. Ihe
! the cream and when cool color a delicate green.
cream has thickened, then put in melon nm, mould; ;
Make small quantity of wine or orange Jeiiy anu
when I begins @ t6 6,acbsd 4Tsh 4 soon as the cream
nd the Jelly have both hardened remove from Ine
/ Remove the Jelly from the small mould TO the
centre Of the melon mould cover win ~ tlf s[ sId
cream taken and put away agtln IN Ihe colq
10 form It should turn out IN 6ne S5ape m f % its I own
! melon If desired. the jelly may De Ieit us own
| color or coored pink
FROZEN DISHES.
The frozen desserts are many. but in the main
they come under the heads of ice creams, water
/ ices parfaits rnousses the frozen fruits
lunches and sherbats are but modincatlons OF the
others That might almost be said of parfaits and
/ r,o,7eeas am aware that in most city homes
fs desserts are ordered from the confectioners.
| nar+IL because these are deemed hard To make at
frozer dessert to-day as, personally, consider the
! ordinary hot dessert much harder 70 MAKE wei
ra~ticrIiarlv in a hurry. than any one OF tle OF
dlIldFy -IoE-i ~ Nc from beginning 10 finish
! n7nch easier than making cake. and | would GER
faiuIy "a ther stir freezer than stir CAKE, as
can do il and be less tired But to return 10 the
IN The drst place ice creams are divided into
F,hiIadeIphia and French ice creams. the former
hain1 those made of cream. sugar and haVor1ng
alone the latter custards OF varying rlcness
are stirred while freezing PaTfalts' 99cuits anu
11ouSs4s are whipped cream, with or without eggs,
and are not stirred while freezing. fhey are mace
somewhat differently at least MAKE itn IN - ~
making parfaits, in making ices COOK the susaa 2
and water % t T sgr,Ib slowly into the beaten yolks.
/ or whites or both With mousse do not do TINS.
4I H. Lsaning its frozen form when removed from
rhe mould as il is frozen without stirrlhS -
s1eT y,,iit nl5nches are water ices. with the ad-
dition Of queurs- Tie CinereAce oei 49, d rnsk
ing anv thing Of fruit juices and water II is Detter
cook the sugar 70 a syrup 6eaodT t1i1 ID t Win
-.tar Tban TO lust mix the water juices ana sugar
] eossIIi5 - a sTrrp gives body lemonade even,
ana makes i much better. The an1ouht OF sustI
li1d g. ~ material TO be used with them; thus an
acid fruit demands more sWeeteIlns C'ds dteif In
thing more tasUeieSs or even s%ett II ,1
making Philadelphia cream. sgald nan Ire cIetLIl -
never gives smooth ice cream put one OBJ c EIaIIy I
lev in texture therefore IL flavor IN fFehch fi5 ne Ie