Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-04-30
FOR SPRING MENUS

Spring desserts are always a vexing
question for the housewife. 1t is Just be-
tween seasons. a fact which the family
blessed with a composite sweet-tooth fails
to recognize. Every one is tired of the
heavy desserts which were welcome on the
winter dinner table, and fruits, which are
the homemakers' standby in summer, are
coming into the market slowly and at a
high price.
The lighter the dessert, the better In these
first balmy days, and the housekeeper who
has ice at her command will do well to
turn her attention to gelatine prepare atoms,
Bavarian creams and other chilled pud-
dings.
Almond Pudding.-This is not an expen-
sve pudding, If the price of eggs has gone
down with warmer weather. Dissolve one
fourth of a box of gelatne until perfectly
clear. Crush very fine one-fourth of a
pound of blanched almonds, using a mortar
and pestle. Beat the whites and yolks of
eight eggs separately and bring a coffee
cupful of milk to a boil. Add half a cup
of pulverized sugar to the yolks of the eggs,
beat until very light and add slowly to the
milk When it has thickened to the con-
sistency of cream, add the dissolved geIa-
tine and crushed almonds, stirring them in
briskly, and withdraw from the stove Set
the pan into one filled with cold water
and stir until the mixture becomes cool.
Have ready the whites of the eggs. stir
them lightly into the cool mixture and
turn the whole into a mold Chill thor
-oughly and serve with whipped cream
Milan Pudding.-Cut stale cake sponge
cake preferred, into small cubes and chop
up a variety of fruits such as raisins,
citron, dates and candied cherries until
you have at least half as much fruit as
cake. Butter the bottom and sides of the
i'm a1 f,F Il IL
the cake and fruit In layers until the vessel
is about half full. Beat six eggs light, add
half pint of milk the grated rind of half
lemon and pour II into the mold. Steam
for an hour. Or the pudding may be baked
like custard In a pudding mold set in
the oven in a pan of hot water. Allow it
TO cool in the mold. turn out carefully and
serve with custard sauce or whipped
cream.
A Craving for Fruit
The craving for fruit is now very strong
and 1t can be met by light desserts in
which a small quantity of fruit is en-
ployed to give a tasty flavor. pint of
strawberries will make a very good appear
ance on the family dinner table for four or
five persons if properly combined with other
ingredients.
To serve these plain offer them as
cocktail. which is far removed from the
(
| the berries and place five or six in each
cocktail glass, which. by the way is like
I sherry glass fiattened out Pour over
these the juice of one large orange and
! stand aside IN cool place When ready
| tc serve the dessert, add a heaping tea
spoonful of powdered sugar to each glass
| and double that quantity of shaved or finely
cracked ice. Set each glass on a paper
| lace dolly in the center of a dessert plate
and lay beside the glass one or two fancy
! cakes, such as macaroonS or jumbles If
| strawberries can be further stretched by
mixing them with sections of orange and
| slices Of banana. Mix together with two
| or three strawberries in each glass and
| pour over them the juice of half lemon
| Finish and serve as described These cock
/ tails are considered very smart appetiZers
| for the first luncheon or dinner course but
| in many private families they take the
| place of a fruit dessert
| Strawberry Tapioca.-Wash 4 small cup
| OF tapioca thoroughly, cover with a pint
| and half of cold water and soak over
| night. In the morning turn this into IL
| parent. Wash and stem the berries and
/ lay them in a glass dish. Remove the clear
| tapiOca from the stove and allow 1t 10
/ cool 1t should not, however, become thor
| Cughly chilled but when it reaches the
! point where you feel sure 1t will not crack
your glass dish, pour it over the berries.
| Serve ice cold with pulverized sugar and
whipped cream.
! Strawberry Charlotte-Bring one pint of
Strawberries to the boiling point with
| enough water to keep them from burning.
of a cup of pulyerized sugar and one-Quar-