Evening star., 1903-07-14

wooden paddle or spoon. Cover closely
with cork in the opening in lid; draw of
the salt water in the tub lido not do this
while freezing, this brine" is colder
than the ice and salD. add fresh Ice and
more salt cover the Tub with a blanket
and let 1t stand in cold place for two
hours to ripen-blend the materials and
mellow the flavors. If fruit. nuts, whipped
cream meringue, etc, are to be added to
the cream, do this soon 1t is suf-
f1ciently frozen, mixing ifh well, and then
If the cream is to be served in molds. re-
move from the can. mold and pack in ice
and salt. covering the molds entirely.
Directions for fancy m9lting and serving
of ices will be given later on.
Currant Sherbet.
This is very simple and refreshing Boil
two cups of sugar with quart of water
for half an hour; then add a pint of cur
rant juice, the juice of lemon. grating
of nutmeg If liked and when cool freeze.
Wild Cherry and Almond Sorbet.
This is a half frozen sherbet Take one
quart of water, one pound of granulated
sugar, the strained juice of two lemons.
six sweet almonds and two bitter, blanched
and ground or pounded fine add a wine
glass of wild cherry syrup and freeze.
w hen partly frozen stir In the beaten
whites of three eggs, finish and serve in
glass cups.
Almond and Raspberry Ice Cream.
Take half pound of Jordan and half
an ounce of bitter almonds, blanched, peel
ed and pounded fine. Scald three cups of
milk in double boiler with a cup of sugar,
then let it cool, add three cups of good.
sweet cream and when cool add the pound
ed almonds and tablespoonful of kirsch.
Take quart of raspberry juice and
quart of good sugar syrup and freeze the
two mixtures separately and then pack in
mold in layers The beaten yolks Of
eggs can be added to the white ice.
Charlotte Mousse.
Soften cake and a half of chocolate
until you can work to paste with a
little vanilla favored syrup. Beat the
white of an egg to a froth with pow
dered sugar thin. pour In the melted choc-
olate, then when cold add one and one
half cups of whipped cream favored with
vanilla or wine. Pack into a mold and
cover with ice and salt for an hour.
Angel Parfait.
Put a cup of sugar and cup Of water
to boil. stirring to dissolve the sugar. then
cook gently until it reaches the "softball
degree. Whip the whites of six eggs to
stiff froth and slowly pour in the hot
slrup, beating rapidly. Add a teaspoonful
of vanilla fiavoring or any of the cordials
used to flavor. When cold add quart of
dry whipped cream Mold and pack in
ice and salt for four hours.
Cuisees-Dame.
Make a light paste of three egg yolks,
eight ounces of flour, four ounces of al
mOnds blanched and pounded to a paste.
the grated yellow rind of a lemon. two
ounces of sugar and three whites of eggs
folded in last Of all Roll the paste into
little sticks (Detite batOnS) the size Of
ones little finger and fry in deep fat to
yellow brown.
Tutti Frutti Sauce.
Make a sugar sirup and put in few
strawberries, seeded cherries. raspberries.
pineapple chopped rather fine, pears and
apricots or peaches. Cook until the fruit
is soft. A little cornstrach wet with cold
water may be added If the fruit juices
make the sauce too thin.
Menus.
WEDNESDAY.
BREAKFAST.
Sliced Bananas and Raspberries
Broiled Smoked Fish Stewed Potatoes.
Sally Lunns. Coffee
Baked Bean Rarebit.
Grilled Tomatoes.
Fruit. Cake.
Tea.
DINNER.
Noodle Soup.
Chicken Potpie. Rice.
Caulifiower. Cherry Salad.
Cheese. Waters.
Coffee.
THURSDAY.
BREAKFAST
Fruit
Cereal. Cream.
Broiled Chops. Minced Potatoes.
Milk Biscuit. Coffee.
LUNCH.
Creamed Eggs on Toast.
Stuffed Green Peppers.
Fruit Coffee Cake.
Tea.
DINNER.
Clear Soup.
Dreaded Veal Outlets. Cream Sauce
Scalloped Potatoes. String Beans
Lettuce.
Raspberry Junket. Coffee.
FRIDAY.
BREAKFAST.
Fruit.
Cereal Cream.
Planned Fish. CucumberS.
Corn Bread. Coffee
Creamed Lobster. Baked Potat toes.
Hall Rolls. Lemonade.
DINNER.
Vegetable Soup.
Baked Fish Mashed Potatoes
Egg Slaw.