The Savannah morning news., 1904-07-24
Simple Hot
Weather Desserts
Fresh Fruits Afford Foundation for
Many Tasteful Dishes.

The summer dessert plays no small
part in the calculations of the home
maker. The Americans passion for
sweets as a final course for dinner does
not yield to hot weather, and the
housewife finds it difficult to vary the
dessert, and yet avoid the heavier
class of sweets permissible on the
winter dinner table.
A mother who prides herself on the
health and excellent digestion of her
family has made a rule of serving
warm desserts only once a week dur
ing the warm weather. and this is
merely a concession to the family
weakness for batter buildings filled
with fresh fruit. Pie is banished en-
tirely. She works numerous cOmbina-
tions in serving ice cream, and dis
guises the simplest of blanc mango
with various sauces. She particu-
larly prides herself on her collection
of good molds in a variety of shapes
which, she insists, will take the sting
off the planest of desserts.
Fruit Roll Pudding.-This is the
simplest and easiest way for the busy
housewife to present the batter pud-
ding to her family Mix one pint of
hour INTO WHICH mas Deen SlIIeQ Two
teaspoonfuls of baking powder with
one teaspoonful or salt, one large
spoonful of sugar and one tablespoon
full of butter. Add milk or water
enough to make stiff biscuit dough-
Handle as little. as possible and roll
to a thickness OF half an inch. Scat
tered over this the fresh fruit, such as
raspberries, blaekberries huckleber-
ries and wild strawberries, or peaches
cut up fine; roll carefully, moisten
the edges with water and pinch. Lift
the roll carefully and lay into a deep
earthen dish that doesn't leak. Sift
flour lightly over the top of the roll,
dot it with butter, add one cupJ
of sugar. and at the last pour over
it a pint of boiling water, sclap on
lid and place in the oven at once. Let
bake for twenty minutes with the lid
on, then remove the lid and brown.
The hot water, sugar, butter and sift-
ed flour will form a sauce, and if de-
sired sweet milk or thin cream may
be served with the pudding. If pre-
ferred, the dough may be cut into
small squares, filled with the fruit and
each rolled separately and served in
dividually The amount of batter
given here will make five individual
rolls, or If made i'll one large roll it
can be sliced and provide ample des-
sert for six or seven people.
Rice is one of the most nutritious
desserts and can be offered in a va
riety of combinations, in addition to
the more commonly known pudding
To boil the rice and secure large sep
arate grains, use the following direc-
tions: Wash a cupful of rice in several
waters, and in the meantime have not
less than quart of water boiling and,
without covering the pot, boil rapidly
for thirty minutes. Turn the rice into
colander and pour over 1t a quart Of
cold water. Carry the cola nder on a
plate to the oven door and toss the
rice lightly with a fork while the heat
passes through it,. being careful not
to break the grains If the rice is TO
be served in n1olds. better results will
be secured by cooking one cupfu of
rice in a double boiler with a quart of
sweet milk and a dash Of salt This
will require an hour or more, and the
rice when finished should look like a
thick blanc mango, the kernels having
lost their shape entirely.
To make a nutritious and tasteful
dessert from rice cooked in this fash
ion, pour the rice while hot into a deep
mold which has been dipped into cold /
water. When chilled, turn the rice on
a plate, fill the hollow with fresh fruit
llithig pOWutitu VIII UuiNtIlZe0 SUI !
gar, and let the fruit rise above the /
rice mold In pyramid form. Serve with |
whipped cream. The hollow may also 1
be filled with a simple boiled custard. /
rather stiff and covered with q me- /
ringue baked to delicate golden |
brown.
Rice and Apple Pudding Boil two /
tablespoonfuls Of rice In pint Of milk. |
add three tablespoonfuls of sugar and |
the beaten yoks OF two eggs, and have /
ready some apples stewed in sugar /
syrup until clear like preserves. The |
cores should be removed and sound /
and whole apples selected. Take an |
earthenware dish and line II around |
the sides with rice. In the center Of /
this put the apples; All the holes made !
by the removal OF the cores with raj
sins or with a tart Jelly, and the space
In between the apples should be filed !
with rice. Now cover the whole with
the whites OF two eggs beaten TO a