Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-06

Die DOlier is SuInClent Tor THIS puQQlnB.
When the inner vessel Is filled to this
height pour over 1t a custard made from a
pint Of milk and two eggs. Clap on the lid
and cook for one hour. Serve with hot
sweet sauce.
Pineapple Tapioca.-Soak three table
spoonfuls of tapioca in water over night
In the morning add more water ana COOK
which has been chopped fine and three
fourths cup Of sugar. Boil about two MIN
utes and set aside until cold. Serve with
whipped cream.
Cherry Tapioca Pudding.-Soak one small
cup of tapioca in water over night. In the
morning add a pinch of salt and COOK untl
clear. Then add butter the size or an egg,
one cup of sour cherries, half a cup or
sherry wine and sugar enough to sweeten.
Flavor with vanilla, turn into an earthen
dish, CRATE nutmeg over the top and bake
until it bubbles up Serve cold with
cream
Raspberry Charlotte Russe.-Line the bot,
tom of a tin mold with white paper ana
the sides with split lady fingers SOAK one
ounce of gelatine in a half pint Of colo
water, and when soft place 1t over the III .
until dissolved. Press one quart OF Iresh
raspberries through sieve and ada one cup
powdered sugar. When the gelatine Is cold
mix with the berries and sugar, add one
pint of whipped cream sweetened TO taste'
pour into the lined mold and place on Ice.
This should be eaten cold
Fruit Puff Pudding.-MIx well one pint of
-four and and one-half teaspoonIuts
baking powder with enough milk Tor a soLt
batter Put into well creased cups alter
nate spoonfuls of batter with layers or rasp-
berries or other fruit, and steam twenty
minutes. Serve with the following not,
foamy sauce: Half cup of butter; one
cup powdered sugar, one teaspoontul va
nila, two tablespoonfuls wine or fruit juice
If desired one-fourth cup boiling water
the white Of one egg beaten TO roam
cream the butter; add the sugar, vanilla and
wine lust before serving add the boiling
water; stir well; then add the egg ana peat
till foamy.
The most delicate and yet nutritious fruit
desserts are the sponges and Bavarian
creams both Of which have as their 1ounoa-
ton fruit and gelatine.
Raspberry Sponge.-Soak one-half box Of
xelatine in enough cold water to cover 1t for
one-half hour, then stand 1t over not water
until 1t is thoroughly dissolved strain over
a small cup of sugar and ada 10 II a PM
Of Raspberry Juice. While this Is cooling
beat the whites of four eggs to a stin
froth Stand the fruit and gelatine mixture
in a pan of ice water and STIR untli ~ Is
chilled; then turn in the beaten eggs, s.rr-
ing constantly 30 that the gelatine does
not harden on the sides and bottom OF the
bowl When the eggs have been stirred IN
thoroughly and the mixture begins to thick.
en- pour 1t into mold and STAND IN COOL
place until ready to serve.
Sponge intended for the evening dinner
should be made early in the morning. rms
may be eaten plain or with whipped cream.
Rasnherry and currant juice mixed makes
delicious sponge, do pineapple and
orange. Blackberry sponge has delicious
flavor, but is not particularly attractive In
color.
Bavarian cream is made exactly like the
sponge, except that whipped cream Is used
instead of whites of eggs. 1t should Always
be served plain, as 1t Is sufnclently rlch
In itself without any sauce.