The Savannah morning news., 1904-07-24

stiff froth with four tablespoonfuls of
powdered sugar, and bake until the
meringue turns a golden brown. Serve
hot or cold with sweet cream.
Rice Balls-Roll rice that has been
cooked to jelly into balls about two
inches in diameter, or mold the rice
in small individual molds Make a
boiled custard, and when it is cold
pour it around the molds or balls and
dot each one of the latter with a can
died cherry
Kiss Pudding-Boil one quart of milk
with four tablespoonfuls of cornstarch
dissolved in a little cold milk. four
tablespoonfuls of sugar and the we'll
beaten yolks of four eggs. When
thick and perfectly smooth remove to
pudding dish. and spread over the
top the well beaten whites of four
eggs into which has been stirred one
teacupful of pulverized sugar and a
teaspoonful of vanilla. Brown in
quick oven. Take out, sprinkle well
with grated cocoanut and set away to
cool.
Snow Pudding Three fourths box
gelatine, one and a half cups granu-
lated sugar, two lemons, one pint boil
ing water, one cup cold water, whites
of six eggs. Soak the gelatine in cold
water twenty minutes; add sugar, the
juice of the lemons and the grated
rind of one. Dissolve gelatine and SUI
gar in boiling water. Strain through
jelly bag and set on ice. When it
begins to jelly stir in the well beaten
whites of the eggs, and put in a mold
on the ice to harden. Serve with
pineapple or with peaches and cream.
This can also be served with a Gus
tard.
Hurry-Up Pudding-Thls will furnish
a good dish If company arrives unex-
pectedly and the table is to be set forth
prettily. Spread an inch layer of cold
rice on low glass dish, arrange above
this squares of bright colored Jelly.
preserves or fresh fruit, such as rasp-
berries or strawberries, busted with
powdered sugar, and on top heap little
pyramids of whipped cream and serve
with waters.
Tutti Fruit Jelly-Pour one-half
pint of cold water over one-half pack
age of gelatine, and stand away to dis
solve. Have ready the juice of one
half can of pineapples. the juice of
one lemon and one orange and one
half pint of boiling water. Add this
hot mixture to the gelatine, stir thor
oughly and strain, and set away to
cool. Cut one-half the slices from
the can of pineapples into small dice
and cut up two bananas in the same
fashion. One-quarter pound of can
died cherries should be split. or a
handful of raspberries may be sub
stituted. When the gelatine begins to
form so that the fruit will not drop
to the bottom. stir the fruit in light
ly, pour into a mold and chill. Serve
with whipped cream.
Chocolate Charlottes-Line char
lOtte russo cases with lady fingers or
fresh sponge cake and fill with choco-
late blanc mango that is not too stiff,
but creamy in texture. Heap with a
tablespoonful of whipped cream and
serve ice cold.
For special occasions meringue
glace is a pleasing variation for the
ice cream service. Buy meringue
shells and fill them with ice cream.
Garnish the top with a candied violet
or cherry, and serve on a lace paper
mat.
Ice Cream with Fruit-Line a
sherbet cup with vanilla ice cream
and fill the hole with raspberries
busted in powdered sugar. Lemon or
orange ice may be substituted for the
vanilla ice cream. Place the sherbet
glass on a round cake plate, lay be-
side it small sponge cakes or a slice
Of angel food, and you have an ideal