Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-07-25
SIMPLE BUT DAINTY
Fresh Fruits As Foundation
for Tasteful Dishes.
COLD RICE Is GOOD, TOO
SNOW PUDDING SOUNDS AND
TASTES GOOD.
Varying tho Ice Cream Service in the
List Of Summer
Desserts.

The summer dessert plays no small part
in the calculations Of the home maker The
Americans passion for sweets as a final
course for dinner does not yield to hot
weather, and the housewife finds 1t diff
cult to vary the dessert and yet avoid the
heavier class Of sweets permissible on the
winter dinner table.
A mother who prides herself on the
health and excellent digestion of her fam
lily has made rule of serving warm des-
serts only once a week during the warm
weather, and this is merely a concession
to the family weakness for batter buildings
filled with fresh fruit. Pie is banished en-
tirely. She works numerous combinations
In serving Ice cream and DISCUSSES the SIM
plest OF blanc mango with various fruit
combinations, creams and sauces. She par
ticularly prides herself on her collection Of
good molds in variety of shapes, which.
she insists. will take the sting off the plain
est of desserts.
Fruit Roll Pudding-This is the simplest
and easiest way for the busy housewife to
present the batter pudding to her family
Mix one pint of flour into which has been
sifted two teaspoonfuls of baking powder
with one teaspoonful of salt, one large
spoonful of sugar and one tablespoonful Of
butter Add milk or water enough to make
stiff biscuit dough. Handle as little as
possible and roll to a thickness of half an
Inch. Scatter over this the fresh fruit, such
as raspberries blackberries huckleberries
and wild Strawberries, peaches cut up
fine; roll carefully, moisten the edges with
water and pinch. Lift the roll carefully
and lay into a deep earthen dish that
doesn't leak. Sift flour lightly over the top
of the roll, dot it with butter, add one cup
Of sugar, and at the last pour over it pint
of boiling water, clap on a lid and place in
the oven at once. Let bake for twenty
minutes. with the lid on then remove the
lid and brown. The hot water, sugar, but
ter and sifted flour will form sauce, and
II desired sweet milk or thin cream may
be served with the pudding. If preferred
the dough may be cut into small squares
filled with the fruit and each rolled sepa-
amount of batter given here will make five
individual rolls or If made in one large
roll 1t can be sliced and provide ample des-
sert for six or seven people.
Rice is one of the most nutritious des-
serts, and can be offered in a variety of
combinations in addition to the more com
monty known pudding. To boil the rice
and secure large separate grains use the
following directions: Wash cupful of rice
in several waters. and In the meantime
have not less than quart of water boiling
briskly on the stove. Sprinkle the rice in
so slowly that 1t Will not stop the boiling,
and, without covering the pot, boil rapidly
for thirty minutes. Turn the rice into a
colander and pour over it quart of cold
water. Carry the colander on a plate to
the oven door, and toss the rice lightly
with fork while the heat passes through
It, being careful not to break the grains
If the rice is to be served in molds better
results will be secured by cooking one cup
full of rice in a double boiler with a quart
of sweet milk and a dash Of salt This will
require an hour or more, and the rice when
finished should look like a thick blanc
mango the kernels having lost their shape
entirely.
To make a nutritious and tasteful dessert
from rice cooked in this fashion pour the
rice while hot into a deep mold which has
been dipped into cold water. When chilled
turn the rice on a plate, fill the hollow with
fresh fruit, thickly powdered with pufver-
lied sugar, and let the fruit rise above the
rice mold in pyramid form. Serve with
whipped cream. The hollow may also be
filled with a simple boiled custard, rather
stiff, and covered with meringue baked to
a delicate golden brown.
Rice and Apple Pudding-Boil two table
spOonfuls of rice in a pint of milk; add
three tablespoonfuls of sugar and the beat
en- yolks of two eggs, and have ready some
apples stewed in sugar syrup until clear
like preserves. The cores should be re-
moved and sound and whole apples select
ed. Take an earthenware dish and line 1t
around the sides with rice. In the center
of this put the apples; fill the holes made
by the removal Of the cores with raisins or
with tart jelly, and the space in between
the apples should be filled with rice Now
cover the whole with the whites of two
eggs beaten to a stiff froth with four ia
blespoonfuls of powdered sugar, and bake
until the meringue turns a golden brown.
Serve hot or cold with sweet cream.
Rice Balls-Rol1 rice that has been cook
ed to a jelly into balls about two inches in
diameter, or mold the rice in small indi-
vidual molds. Make a boiled custard, and
when 1t is cold pour it around the molds or
balls and dot each one of the latter with
candied cherry.
Kiss Pudding.-BoH one quart of milk
with four tabespoonfuls of cornstarch dis
solved in g little cold milk four tablespoon
fills of sugar and the well beaten yolks of
four eggs. When thick and perfectly
smooth remove to a 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 a quick
oven. Take out, sprinkle well with grated
cocoanut and set away to COOL
Snow Pudding Three-fourths box gela-
tine, one and half cups granula ted sugar,
two lemons, one pint boiling 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
sugar 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 mold on the ice to har-
and cream. This can also be served with a
custard.
Hurry-up Pudding.-This will furnish a
good dish II company arrives Unexpectedly
and the table is to be set forth prettily
Spread an inch layer of cold rice on a low
glass dish, arrange above this squares of
bright colored jelly, preserves or fresh fruit
such as raspberries or Strawberries. busted
with powdered sugar, and on top heap little
pyramids of whipped cream and serve with
waters.
Tutu Fruit Jelly.-Pour one-half pint OF
cold water over one-half package of gela-
tine. and stand away to dissolve. Have ready
the Juice of half a can of pineapples, the
Juice of one lemon and one orange and one
half pint of sugar. and pour over this one
mint of boiling water. Add this hot mixture
70 the gelatine stir thoroughly 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 candied
cherries should be split, or a handful of
raspberries may be substituted. When the
geIatine begins to form so that the fruit
will not drop to the bottom, stir the fruit In
lightly pour into mold and chill. Serve
with WHIPPED cream.
chocolate Charlottes-Line charlotte
russo cases with lady fingers or fresh
snonge cake and fill with chocolate blanc
mango that is not too stin, but creamy in