Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-02-11
SOME DELICIOUS ICES
Parfaits in Mint, Chocolate
and Fruit Flavors.
TO0THSOME DESSERTS
MUCH REvILED PRUNE DELECT.
ABLY DISGUISED.
Fruit and Creams Combined in Dainty
Dishes for All
Times.
TOOTHSOME DESSERTS

| St. Valentines night is fast taking It's
| place on the social calendar as an occasion
| appropriate for little informal gatherings
| in the home. After Cupld's post Office has
| been stripped of its letters. the most i'm.
| portant part of the evenings entertainment
| Is a bite" and nothing is so tasty as a
delicate ice with little cakes and coffee. The
| time Ice cream is a trifle too heavy. and
in homes where the hostess must. per.
| haps, turn the freezer herself-it Is too trous
blesome.
| French cuisineres have evolved some COM
binations of fruits and creams which, as
we'll as being more digestibie than a solid
| dessert. are dainty and pretty to serve.
| These French ices are served in little pa.
| piermache boxes about the size of muffin
| ring, and are often edged with paper lace or
| frills. They may be nodded in heart shapes
| or in fruit forms for special occasions, and
nearly always a bit Of green decoration is
| employed, such as mint. candied leaves or
| even sprig of mignonette nasturtium
leaf
| Mint Parfait.-For this as for all ices
| made without freezer, the melon mold IL
| preferable, but any form can be used that
is absolutely watertight and made for the
| purpose. For quart of cream allow
cupful of mint leaves, two cupfuis of gran
| ulated sugar, the whites of three eggs one
teaspoonful of rose and two teaspoonfuls Of
| orange extract. Whip the cream to a solid
froth and stand on ice until needed. Break
| the mint leaves into bits with the fingers,
cover with cupful Of boiling water and
let steep for ten minutes. Then strain and
pour over the sugar. Cook the two to-
gether until they form a soft ball when
dropped into cold water. During the process
beat the whites Of the eggs to a stif froth.
and when the syrup is in readiness pour II
over them slowly and gently, beating until
the mixture is perfectly cold. Then add the
extracts and one-half the whipped cream.
Color to delicate green with vegetable
coloring. Rinse the mold with ice water
and line it with the mixture. reserving suffi.
cient to make layer over the top. Fill the
center with the remainder Of the cream and
flavor with little vanilla Cover with the
| reserved parfait. close the mold, bind the
edges with strip of linen and bury in ice
anu salt for three hours. At the time of
serving turn out into an ornamented dish
and garnish.
Peach Parfait-Parfait made with ripe
peaches is delicious but an acceptable mid.
winter substitute is found In the best of the
evaporated fruits. These should be soaked
over night, stirred slowly in the same water
and sweetened generously, a half or three
quarters of a pound of sugar being used for
each pound Of fruit. Stew until perfectly
tender, when they should be thoroughly
chilled. Press through a collander and
stand on ice until needed. Dissolve one
tablespoonful of gelatine in three table,
spoonfus of boiling water and, when cold,
but before it thickens. add it to the cream
of peaches). Whip all together until stiff
Fold in the peach pulp, color with little
pink vegetable coloring and pack in mold.
Cover and freeze as directed for mint par
fait.
Cafe Parfait.-This is the simplest of all
parfaits. The rule for making it is exactly
that of the foregoing, except that pro-
portions vary. For one quart Of cream al.
low one cupful of very strong clear coffee
and two cupfuls of powdered sugar. To
make the coffee, use any French drip cof-
fee pot, and grind the coffee to powder.
using three tablespoonful to one cupful
or boiling water Let the coffee become
cold without uncovering the pot. Whip the
cream until stiff, add the sugar gradually,
then the gelatine, prepared as directed in
the previous receipt, and finally the coffee.
little by little. Pack in the mold and
freeze in salt and ice.
Chocolate Mousse.-Chocoate flaver is
very generally liked, and is perhaps the
safest to serve to a number of guests For
one quart of cream allow one square and
half of sweetened chocolate, one and a
quarter cupfuls of powdered sugar. one
tablespoonful of gelatine, one additional
cupful of cream and one teaspoonful of
vanilla extract. Melt the chocolate and
add to it one-half cupful of sugar and the
extra cupful of cream. Stir all together
until the boiling point is reached then
add the gelatine dissolved in three tables
spoonfuls of boiling water and the va.
nilla. Mix well, strain and stand the ves-
sci in pan of ice water until the mixture
begins to thicken. Fold into the quart Of
cream which has been previously whipped:
pack and freeze as directed
Prune MOusse-In spite of the general
disdain in which prunes are held, they can
be converted into toothsome mousse. The
process is almost exactly that of the peach
mousse prepared from evaporated peaches,
but the flavor is improved by adding q
slice of lemon to the prunes while cooking,
and favoring the cream with two table,
spoonfuls of sherry before whipping. The
fruit is cooked and pressed through a coll
ander, just directed for the peaches. and
the process from that point is the same
for both. This dessert should be served
with a homemade Spongecake, baked on
the same day it is used.
Mousse la Creme de Menthe-Among
the developments of fruit preserves are
cherries put up in creme de menthe. For
of cherries is sufficient. The cream should
be whipped, sweetened slightly and placed
ries. Distribute the cherries through the
atine in three tablespoonfuls of hot wa
ter and when thoroughly chilled beat into
the cream little by little. When quite stiff
add the liquor from the cherries gradually
beating all the while, and fold in the cher
rieS Distribute the cherries through the
cream. The liquor will not be sufficient to
change the color of the cream, and a few
drops of spinach green may be added.
Pack and freeze
Biscuit Glaze-The process of freezing is
exactly the same for all. Confectioners use
what is known as cave, and one of these
can be purchased if desired. but the or
will serve to pack cases for individual ices.
After the cases are filled they should be
packed in ice and salt for three hours.
For one pint of cream allow two-thirds of
cupful of sugar, half cupful of water,
three eggs, teaspoonful of vanilla extract
and one dozen and half of almond maca-
rooms. Brown the macaroons in a moder-
ate oven, cool, and when crisp roll to fine
powder and stand aside until needed. Whip
the cream, flavor with vanilla and stand
On ice. Boil the sugar and water together
for one-half hour, remove from the fire
and add three well-beaten eggs. Place the
saucepan in one of boiling water, and beat
the mixture vigorously for eight minutes;
then transfer the saucepan to one of cold
water and continue beating until the con-
tents are cold Add the cream, mix well
and fill the cases to within a quarter of
an inch of the top. Sprinkle over with the
rolled macaroons. pack in the mold and
freeze as directed.
Neapolitan Biscuit-This biscuit is made
like bisaue giace, except for the addition
of the French glace nuts and that the mac
aroons are blended with the cream instead
of being sprinkled over the surface. For
the quantity already given allow two ia
of glace cherries, two ounces
of sheled almonds and two ounces of glace
v,t,aapnIa ChoD the cherries and the pine