Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-13
7 IOUSE=
HOLD
| lINTS

| Inere is cOlu Nlctudl anu NoiN ''Nsue'i
Some to honor and some to dishonor A
! continuous diet of cold foods even In Au-
gust weather is not to be commended, as
| the digestion, weakened by the prolonged
heat, ofttimes requires the stimulus of
| something warm to assist the processes
of digestion.
But while all agree that pouring too
| large quantities of ice cold liquids and
! frozen dishes into the stomach where the
| tempera ture is about blood heat produces
| congestion and is contrary to all physio-
| logical principles, it is equally true that a
| preponderance of cold dishes in the heat
ed term is desirable
| Cereals cooked a long time until almost
a jelly-like consistency, then nodded in
small cups and turned out in pretty indi-
viduA bowls, will often be eaten for
| breakfast or luncheon with cream or
stewed fruit when one could not look a
| bowl of hot mush in the face without
| aversion.
Many kinds of fish are quite as good
| cold as hot, and, in the case of salmon,
| better.
| Cold fowl or meat served with condi-
| mentS to assist in digestion are excel
| lent, as also cold boiled eggs sliced or
| stuffed; while among vegetables, that
| served cold need no apology, are string
| beans, peas, asparagus, beets, spinach or
| other greens nodded while hot, then turn
ed out in forms; tomatoes, artichokes
and potatoes served a salad.
| AS for desserts, plain or ornate their
| name is legion, but here are a few that
| can be relied upon.
| Farina Mold With Sliced Peaches.-Into
cup and a half of boiling milk sprinkle
| heaping tablespoonful of farina, stirring
| all the time. Add scant salt spoon of
| salt. cook five minutes over the fire then
| set in the lower part of a double boiler or
saucepan containing boiling water and
I m mi,
| with almond or vanilla, and pour into cups
| wet with cold water. Set in the cellar or
ice box until needed. Turn out in low
| dishes and around the base of each white
| mound arrange symmetrical row of sliced
| peaches or berries and serve with sweet
| ened cream. This is also an approved
| breakfast dish, emitting the sugar if de-
| sired.
| Princess Cream.-"Dining well on small
| means is an art only to be acquired by
ions experience, ana the object of these
| chapters Is to give the result of labor and
study SO that the way may be made easier
| for others just taking upon themselves the
duties of a housewife" Soak for half an
| hour one rounded tablespoonful of gelatine
| and a pinch of salt in four tablespoonfuls
| of rich milk. Beat the yolk of one egg
| with Two tablespoonfuls of graduated su-
| gar and a tiny pinch of salt until creamy
| and add one cupful of boiling milk Set
| this in another saucepan containing boiling
| water. and boil and stir four minutes
| Now add the gelatine. stirring for one min
| ute; take from the fire and whip in the
| white of the egg which has been beaten to
| stiff frOth. Flavor with three-fourths of
| teaspoonful of vanilla, or If preferred, a
| little sherry. Pour into a glass dish and
serve ice-cold with cakes or waters Prin-
| cess cream should be made the day before
| it is to be used in summer, and kept on ice
| until wanted. Spread sea foam cream over
| the top, delicately favored with caramel
| wine or coffee and serve with caramel
| cream sauce.
| Sea Foam Cream.-Whip to a stiff froth
| four tablespoonfuls of cream add two tea
| SpoOnfulS Of confectioners' sugar and few
| grains of salt. Soak one level teaspoonf,l
| Of gelatne in four teaspoonfuIs of cold
| water ten minutes then melt over the tea
| Kettle or In the oven. When a little cool
| whip with a wire spoon six or ceyen min
| utes: it should be well frothed at the end
| Of this time. Add Immediately to the whip
| ped cream and beat well for a minute or
two. Flavor with vanilla. wine, coffee Or
| caramel, according to taste
| Caramel Cream Sauce.-Caramel may be
| purchased at any first-class grocers, or
| can be made much cheaper at home AS it
Keeps Well pint or more can be made at
| a time, If preferred, and bottled To make
| just enough for your princess cream put
on the cool part of the stove to melt four
heaping tablespoonfuls of granulated sugar
with Two correspondents of water, and Jet
|
this time 1t should be a bright, coffee
brown strip, clear as amber Be careful
not to have the fire too hot or the caramel
will be burned and have a bitter taste. 1t
must not be stirred. as this will grain the
| sugar; but the saucepan can be shifted
from side to side carefully if necessary.
Now add to the strip six tablespoonful Of
boiling water. one spoonful at a time, pour
ing it directly into the middle of the mass.
Let this boil gently for two minutes with
out stirring. then mix with a snoon cook
ing and stirring for another minute There
should be just a half cupful of strip, per.
fectly clear and free from lumSs Cool
before using.
To make the cream sauce for the princess
cream stir into cupful of cold cream two
tablespoonfuls of the caramel. Serve in a
pretty bowl, to be passed to each guest.
Snow Jelly.-This Is an easily prepared
Dessert whose attractive name fits its ap-
pearance. Wash carefully four IA tablespoon
fuis of rice and cover with two quarts Of
boiling saNed water. Cook slowly without
| stirring until the rice is tender drain in a
colander and shake until each kernel Is
! separate and distinct. Set aside to cool.