Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-23
COOL DELICACIES

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In no way has the hustling Americans
, fondness for restaurant fare worked so
| marked an effect in the home kitchen as
In the mode of serving desserts, especially
frozen dalnties Plain ice cream, dished
up in lucious jagged mounds at the finish
of the meal. is memory of childhood days
on the farm. Its identity has been alb
sorbed by sondees or that concoction Of
| restaurant chefs, the frozen pudding.
| Among the following some choice re-
| cipes CLEANED from the favorte specialtes
! in well-known cafes:
| Imperial Nesselrode Pudding.-One pint
chestnuts. one pint almonds. one pint SUI
gar. yolks six eggs. one pint cream, one
| pint boiling water, pineapple. one
| pound French candied fruit
| Shell the chestnuts blanch and place IN
! saucepan. Cover with boiling water and
cook for twenty minutes Remove from
| fire and press through colander Cut tho
| fruit into small pieces shell. blanch and
| pound the almonds Boil the sugar and
| water fifteen minutes and add the beaten
yolks OF the eggs. When it reaches the
boiling point again remove from the fro
and whip with a wire heater until cold.
| Next add fruit. cream. almonds, chestnuls
| and one tablespoonful of vanilla, and, IL
well together and freeze. Turn the freezer
constantly until the pudding is well frozen.
| when the water should be drained OFF mors
| salt and ice added and the pail set away
| In dark corner under heavy piece OF
carpeting. The pudding should stand thus
for four or five hours to give IL the proper
flavor.
Cumberland Ginger Pudding -Sweeten ono
pint of thick cream with one-third OF a
cup of powdered sugar and whip very stiff.
! Add slowly the ginger syrup drained from
preserved ginger, one tablespoonful Of lem
on juice and half a cup of water Freeze,
and when partly stiff add one-half cup Of
the drained ginger chopped fine.
| ROYAL Nougat Pudding--Str one cup Of
| Drowned almonds into one cup OF melted
| sugar and brown together. Cool on creased
| pans. Scald one pint of milk. Beat yolks
of four eggs with one cup of sugar and add
the hot milk. Cook over boiling water until
| 1t coats the spoon. Add dash OF salt and
| when cold flavor with a tea spoonful of al
| mond essence, or vanilla, sherry II
| strong taste of almond is not desired.
| Pound the almonds fine and add 10 the
| mixture. Before freezing fold in the whites
| beaten till foamy, and add one two cups
| of cream.
Frozen Peach Pudding.-Make a custard
| of five eggs, one cup of sugar and one quar-
| of milk. When cool take enough ri
| peaches TO make pint Reduce the me.
| OF the fruit with n potato masher. add a
| little more sugar to taste and stir slowly in
| the custard. When cold freeze.
sugar into a saucepan with half pint or
| cold water and the thnly pared rind OF
| three tangerine oranges. Bring the water
| gradually to boiling point, and then let it
| boil quickly for ten minutes. The syrup
| should be carefully SKINNED during the
! time it is boiling. Remove from stove and
| strain through muslin Separate the yolks
! from the whites of eight eggs and beat the
| former well Then stir in the prepared
| syrup, and place the basin containing the
eggs and syrup in a stewpan of boiling
| water Cook until the custard thickens
| sufficiently to coat the spoon. Then re-
| move the basin. stand in a pan of cold
/ water and whisk the custard until IL is
cold. Add a wineglassful of brandy three
| quarters OF a pint OF whipped cream. Have
| ready the whites Of three eggs which have
| been whisked to a stifr froth. Add a ia
blespoonful OF powdered sugar and whisk
| again. Stir them lightly and thoroughly
| into the souffle and pour at once into a
| mold. Cover with band of stiff paper
about two and a half inches high and
| place on ice for about three hours.
| Windsor Bavarian Cream.-Put a pint OF
| milk into saucepan with the thinly pared
! rnd of half a lemon and three ounces or
loaf sugar Bring gradually TO boiling
sweet chocolate with little hot milk, so
| that 1t forms a paste. Beat three eggs
| thoroughly and pour the boiling milk on to
| them by degrees. Add the Chocolate and
! stir the mixture over the fire until Il thick.
ems sufficiently to coat the spoon. Remove
| the pan from the stove, add two teaspoon.
| fuls of vanilla extract and rather more
| than half an ounce OF gelatine. Stir until
| the gelatine has entirely melted, strain and
| whisk with fork until cold, placing tina
basin in pan Of ice water Whip half
| pint Of thick cream, sweeten it slightly and
! flavor with vanilla or brandy. Stir into
| the milk and sugar, together with a handful
| Of glace cherries or pineapple, and pour
into fancy mold, wnich has been rinsed
with cold water.
| The Carlton Frozen Peaches. the
stones from one quart of fine ripe peaches,
| taking care 10 save any of the juice which
comes from them. Crack the stones taka
| out the kernels, and lie them loosely in a
piece of muslin Put pint of cold water In
! saucepan with one and half pounds of
| loaf sugar, bring 1t gradually 10 a boiling
| point and let 1t boil rapidly for ten minutes.
| Pour the syrup into a basin containing
| the peaches Crush che kernels up inside
| the bag. lay in with the peaches and cover
| the basin with a cloth. When the syrup
| is quite cold add the strained Juice of a
| lemon and a wineglassful of brandy II de-
| sired. After removing the bag containing
| the kernels freeze the mixture This
should be served in tall crystal glasses set
on q dainty plate
Another delicate fruit concoction which
! should be served in high glasses or sherbet
cups is Queen Cup Fill the glasses half
| full with fine pieces of orange. from which
| all the stringy pulp has been removed,
| thinly sliced bananas. cubes of pineapple
and a maraschino cherry. Cover with a
| tablespoonful of honey syrup and a tea
| spoonful of lemon Juice Over this compete
| of fruit heap pineapple ice or marshmallow
parfait, made as follows: Mince and melt
| one pound Of marshmallows in one pint OF
| fruit juice-a shredded pineapple brought
| to boil in its own Juice Boil one cup Of
water and two cups of sugar till II threads.
Stir into IL the beaten whites OF two eggs.
| Add the mershmallows and one tablespoon
| full of lemon Juice and beat until cold Fold
| in from one to two cups OF thick cream
| whipped stiff. Pack in O can and let It
| stand in ice and salt three hours
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Jeweled Visiting Cards.