Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-06-04

fair, smooth thin skin of bright yellow color
and delicious aromatic odor. II purchased
by the box the contents should De exam.
ined damp paper, decayed or spotted fruit
removed. the sound lemons again wrapped
in dry, soft paper and the box kept IN a
cool, dry place. Like the winter supply OF
apples the lemon box should be frequently
looked over to prevent any danger OF IhoIu
or decay Warmth and moisture are fatai
to the safe keeping of any fruit. II ieHohs
begin to spoil wipe the skins with a we.
cloth, then with a dry one, ana grave on
the essential oil with Jumps OF loai susai.
Put these in a glass jar and keep for navor-
ing Then crate off the yellow rind, taxing
care to get none of the white, ana Dry ais'
for fiavoring or shave off the yellow Iiho'
cover with pure spirits or alcohoi untiI a
lemon extract Is made better than you can
buy. Squeeze out the juice, stralnins ou.
the seeds put with 1t as much sugar as ~
will take up and keep In close sealeu
glass Jar, ready for lemonade OF any Ioi ta
of fruit punch where the acio VI ienioNo
desired.
Some Timely Water Ices, Without Liquor.
SHav,ng caught your fruit, the next
thing ie to utilize II in variety OF DC
licious and seasonable ways; FOR n.y.
weather. Ices, which INCLUDE sorpe,s'
frappes and GRANTEES ana punches T, .o,,nda-
greater demand than creams. The 1ounaa-
tion of them al. is simply very sweet rem
onade or fruit syrup too sweet 10r olihnt MS
then frozen with very little stirring OF ho 1,.
at all. AS an uncooked zee me,,S ~ Saia.
on exposure to air. a tablespoonful Oh sei a.
tine or the whites of two or three eess ~
each quart of the liquid are generany U.s.. 81
II the sugar and water are first poHeu W
the egg nor the gelatine Is essential, the
cooking furnishing the necessary pooy'
prookl,ne sherbet-Boil together for MI
taen minutes one quart of water, Two cups
Of sugar and the thin yellow rind OF me-
lemons. Add enough water to make thIes
hints. a quarter box Of gelatlne whcn nos
been soaked for half an hour In a hali Sup
Of water. the juice OF three lemons, ana
little strawberry, pineapple or req rasp.
berry TO flavor. Cool and turn INTO .he
freezer. When partially frozen give II a
hard beating, which gives II pecuIial ~
altogether delightful consistency. Lemohs
nav he used alone with no other haVorlng.
n preferred, or the rind and juice Oh an
orange may be used in place OF the plne
apple. If the fruit Is specially tart' nioio
sugar may be suseo.
Lemon Ginger Sherbet.-Cut 1our ounces
of candied ginger into fine pieces ana steep
with the rind of lemon, as oirecteu stroiner
When cold strain through hiie e'i "'0,
into the can and freeze. win
Orange Sherbet.-Boil together ten mn
utes in a quart Of water and PouHu ~, y,
sugar with the grated yellow rinu VI 80
oranges. Strain. When cold add the juice
OF two lemons and a pint OF orange 1uicS.
Pour into the freezer and when neaily
frozen add the white Of an egg beaten SUN
with a teaspoonful of sugar, ana ceat
again. Repack and stand ASIDE Ior al hooi
or two to ripen.
Strawberry Ice.-soak one tablespoonful
of gelatine in half cup OF colo water an
hour then add the same amount OF Dolllng
water and stir until dissolved. Strain ana
add a pint of strawberry juice. pint OF
sugar and full quart Of cold water.
Freeze.
Strawberry Ice Cream.-One of the best
rules for this cream calls for the yolks OF
three eggs, cup and half of ganuiated
sugar, one cup of boiling milk. one pint OF
very rich cream and the juice Of quart of
thoroughly ripe berries. Beat the yJlks OF
eggs thoroughly with the sugar, add one
cupful of boiling milk and cook the mixture
in a double boiler for five minutes. Then
add to the hot mixture the cream and juice
of berries and take at once from the fire.
Cool. then freeze and serve with dainty
cakes favored with bitter almond.
Ice Cream and Strawberries-A variation
In the usual Ice cream may be made at this
season by serving vanilla cream in sherbet
glasses and pouring over eacn table,
spoonful OF crushed Strawberries that have
Deen sweetened and allowed to stand until
the juice has been drawn out. Now add a
tablespoonful of whipped cream to each
glass ana crown with two fine berries
ueti jar may De Kept In any cool
pIace, as there is almost no danger of its
spelling. Indeed, 1t is often kept from wear
To year. If you use stone lar. its own
cover affords ample protection 1t is an
excellent time to start one now, beginning
with pineapples and adding all varieties of
hght-colored fruits as they come along
Some people object to strawberries, because
they soften; but personally the flavor is so
agreeable that l prefer to use them. Put a
pint of the best brandy in your jar. which
should hold several gallons, then add pine
apple sliced or shredded, with an equal
amount of sugar, then strawberries, white
cherries, currants, bananas, oranges. red
raspberries, gooseberries, white pIums
peaches, Bartlett pears and white cranes.