New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-10-17
Fifth Avenue at 37th Street
SOME DAINTY DESSERTS.
Simple, Appetiaing Food Prepared
by Hiss Anna BmrO1gS.

A lovely heliotrope ice cream suitable for
violet luncheon, was one of the dainty desserts
made by Miss Anna Barrows in her cooking
demonstration at Teachers College last week
To make the cream sherbet she poured
one and a half pints of milk into the freezer
packed the freezer and let it stand until the
milk was just ready to freeze. Then she poured
in half as much grape Juice as milk, sweetened
with half pint of sugar
MANY people make too hard work of freezing
cream" said Miss Barrows. They stir it harder
and more constantly than necessary. 1 am sure
all of you have occasionally frozen cup OF
cream for a friend, just by setting the jar III
little pail of ice and giving it a stir with
spoon now and then. This is all ice cream
wants for the first fifteen twenty minutes
AS it begins TO harden ii must be stirred more
continuously the handle will set The me-
chanical operation of freezing cream is based
on exactly the same principle stirring thing
to keep it from burning. substance both
cooks and freezes around the edges first, and
when the part on the edge is stirred in it makes
the whole freeze more evenly and quickly.
Amy fruit juice. even lemon juice. will blend
with milk, says Miss Barrows. If the milk is cold
enough when they are mixed. Grape jelly can
be used in place of the grape juice.
delicious home made" dessert, most appe-
thing for winter night dinner was the little
peach buildings which Miss Barrows made. Each
was in its individual stone crock. four of which
were set on a rack in a stew pan. Two inches
of water was poured in the pan, tight cover
put on and not lifted for fifteen minutes At the
end of half an hour or less the little buildings
We're puffed roundly over the tops of their little
pots. as fluffy as feathers The recipe for the
batter is as follows: One cup of -four, one
fourth teaspoonful of salt, one and one-half tea
spoonfuls of baking powder one-half an egg,
one tablespoonful of butter one-half cup of milk.
In the bottom of each crock she put peach
pared, stoned and halved. and poured oatter over
it. When the little pudding was slid out on
plate to be served it was golden mound, with
the peach on top. Apples can be used instead OF
peaches. or any kind of jam. Raspberry jam is
especially good. AS this batter is very plain.
said Miss Barrows. "a rich sauce may be eaten
with it. A rich hard sauce is good. would
rather have the richness in the sauce than in the
pudding, because it is apt to make the latter
fall
A third dessert Miss Barrows described as "a
very simple pudding, but good enough for any
bodv at any time" Miss BarroWs. who is
graduate of the Boston Cooking School, director
of the School of Cooking at Chautauqua. and
chairman of the household economic commit
tee of the MaSsa husetts Federation of WOmen'S
Clubs believes in simple desserts, appetiZtng but
not rich She warned her hearers that one Of
the national sins of cookery was the use OF too
much sugar. The rice pudding was made of one
Gun of milk. two tablespoonfu1s of rice, two
tablespoonfuls of sugar. one tablespoonful of
cocoa steamed in a double boiler. This makes
only small pudding. The dumping recipe
makes only enough for four dumplings and the
sherhet recipe makes a little over a quart Of
the mixture
Miss Rarrows will lecture at the same place
at p m Friday for the next nine weeks