Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-13
The Beer That F1ade milwaukee Famous.

| Meanwhile have soaking a quarter box of
| gelatne in half cup of water. Twenty
minutes for this part of the program is
good. more is better Pour over the soaked
gelatine cup of boiling water and add
one cup of sugar. Set in dish OF not
water until dissolved. then mix with the
cooked rice. Whip pint of cream until
| light and dry and stir in lightly with the
| rice. Flavor with sherry or Marasch!no
and pour into mold that has been wet
| with cold water. Set in cold place until
thoroughly chilled and set turn out on a
| fat dish and pour round it preserved Der
| rleS or MaraSchinO cherries.
Coffee Bavarian Cream. BavarIan
creams among the most delicious or
cold summer desserts and are besides, es-
pecially nutritious. Soak two scant table
spoOnfuls of gelatine for couple of hours
in half cup of water. Add a pint OF boil
ing hot strong Mocha coffee that has just
been freshly made strain and sweeten TO
taste Cool a little and while cooling beat
a pint of thick cream to stiff froth. Pour
in gradually the coffee and gelatne, con-
tinuing the beating until the whole mix
ture is thickened. Pour into a mould and
set in a pan of cracked ice, cover and
stand in the cellar or ice box until needed
Serve with an abundance of whipped cream
Many people who cannot drink coffee with
out inconvenience find that coffee served
in a cream or jelly agrees with them per-
fectly.
Cafe Parfait.-To one quart of thick
cream add one-half cupful of very strong
Mocha coffee and half a cup of powd cred
sugar. Whip with a cream whip egg
beater, skimmng off the froth 1t Uses
and laying it on a hair sieve to drain. Pour
the liquid cream that drains from it back
into the bowl and continue to whip and
skim until no more froth will rise. Turn
the froth into bowl mould cover and
bind the edges with buttered cloth, and
bury in ice and salt-a half less salt than
is used in freezing-and set away for three
hours
Peach Foam-This is delicate and
timely dessert that tastes pretty 1t
looks. Pare and cut some sweet dead-rpe
peaches fine and mash to a smooth pulp.
Whip half pint of cream to a stiff foam.
add slowly one cup of fine sugar and
whisk in half pint of peach pulp. Whip
lightly, add a few drops of almond ex-
tract, and set on the ice to chill. Serve in
thin glass cups, strewing a few almonds
chopped fine over the top, or few fresh
or candied pink rose leaves. Serve with
delicate waters.
Peach Puree.-Peel and press mellow
peaches through sieve. To each pint OF
pulp allow one pint of water, half tea
spoonful Of bitter almond. and the juice of
lemon Bring to the boiling point, aCd
one teaspoonful of arrowroot moistened
in half cup of cold water and stir until
the mixture boils again and thickens. Set
aside to cool. When ready to serve pour
in sherbet glasses. stand in small bowls
packed with Ice, and send to the table.
This makes a dainty first course in sum-
mer luncheon.
Peach Sherbet-Add to a quart of peach
pulp pressed through sieve one cup each
of orange and lemon juice and a cup and
half of sugar. Stir until the sugar is
dissolved and freeze.
Lemon Sherbet-A summer dessert
that never loses its power to charm is
just simple lemon sherbet. Less cloying
than cream, far less expensive and so
quickly and easily prepared where one has
a freezer it may well appear on the table
or for the refreshment of the evening porch
party several times week. Unlike cream,
1t does not require to stand In order to
ripen, but is preferably served as soon as
frozen. Twenty minutes is quite sufficient
for the freezing, one hundred revolutions
of the crank with a five minutes rest be-
tween hundreds completing the business.
Put scant two quarts of water and one
pint of sugar to boil in clean basin. Boil
until clear, skimmng if necessary Mean
while squeeze the juice from six lemons
and crate little of the yellow peel into
the juice. Dissolve one tablespoonful of
gelatne in a little cold water and melt
over the teakettle. When the syrup is
clear. pour into the lemon juice, add the
gelatne COOL then freeze.
The beaten white of an egg may be sub
stituted for the gelatine to give the neces-
sary body.
the same as the lemon ice, with the
addition of four OUNCES of candied ginger
cut in fine bits and added to the syrup
with the grated rind of a half lemon. Boil
until clear, then add the lemon juice and a
little more of the grated rind and proceed
as with the other ice.
Pistachio Cream Meringues.-Ths is
one of the prettieSt ways of serv-
ing cream when one wants a new dessert
for little dinner or lawn fete. The
pistache nuts can always be bought in the
Syrian quarters of large city or Of high
grade grocers. Blanch two ounces of the
little nuts as you do almonds, pour scald-
ing water over them. Remove the skins
and pound the nuts to a smooth paste fla
voring with little orange flower water.
Make vanilla cream with or without eggs
as you prefer, add the nut paste and freeze.
The meringues are better bought of the
confectioner, as it Is not worth while to
spend the time on anything so difficult to
get just right. Press a spoonful Of the
cream between the shells and serve on
small plates. The green cream pressed be-
tween the white shells looks most attrac-
tive, especially on a hot day.