Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-13


Fruit Cup.-Mash a quart each of rasp-
berries and currants with a wooden spoon
Add one pound Of sugar d quart of wa
ter Bring slowly to the boiling point and
allow to boil for ten minutes. Strain through
a Jelly bag: allow to cool; chill on ice and
serve Add more sugar If not sweet enough.
Fruit Beveridge.-Peel the rind of a
dozen lemons thin. squeeze the juice over
the peel and allow to stand for tWeIFe
hours. Wash one quart of ripe raspberries
with half a pound of sugar. Pare ripe
pineapple. slice and chop fine, and mix with
another pound of sugar. Allow to stand
several hours Then strain the lemon juice
and mash the raspberries through a coarse
sieve. then the pineapple, and mix all to-
eether adding three quarts of cold water
Stir until sugar is well dissolved, then
strain. chill and serve in glasses with
slice of pineapple one of lemon and a FEW
fine raspberries in eacn.
BARLEY Water.-Barley water thin,
we'll iced and favored with lemon is ire
quently served a luncheon. To prepare II
nut a heaping tablespoonful into an eartnen
bowl and cover with two or three quarts
of boiling water When it Is cold, drain and
add lemon juice and sugar TO taste. Grated
nutne4 is also used sometimes.
Currant Water.-SImmer a pint OF
cuIrants In a pint of water, to which
tablespoonful of powdered sugar has been
added Cover and strain and serve with
cracked ice a slice OF lemon and few or
the fresh currants. This drink is good for
persons who suffer from liver troubles.
Frozen Foods
Are the most acceptable desserts that can
be served during the summer. Possibly
their greatest advantage over hot ones is
the fact that they can be prepared some
al
ton during the meal hour Their refreshing
qualities appeal to the warm weather taste
and make them popular. Neither the ex-
pense nor the difficulty of preparation is
greater in frozen foods than in hot ones.
Creams and buildings are carbonaceous
ard heterogeneous products, while the ices and
shel'bets are valued for their refreshing
qualities. If any of these desserts are par
taken of TOO freely after a full meal they
will Interfere with digestion by reducing
the temperature of the stomach to too greas
a degree. Puddings and the richest of the
creams should be served after light eating.
With the heavier meals Ices and sherbets
may be served.
The klndDf freezer. the preparation of the
salt and the turning and packing have
much to do with the success OF the cream
1t is said that the best freezer Is one OF
triple motion, with a beater, one side OF
which Is wood for the purpose OF removing
the cream from the sides of the can as
fast as it freezes. This beater, pressed by
the motion of the liquid againstt the side OF
the can, removes from 1t the frozen por-
lions until the whole mixture has become
thoroughly frozen. Were the beater all
metal coming In contact, as one side does,
with the can, the two metals would react
or wear upon each other and 1t would nee
essarily follow that the cream would be-
come coIored and injured. In order that no
heat may be radiated the pail of the freezer
must be of wood.
The water from the melting ice must be
allowed to escape and not enter the can. To
accomplish this hole must be made in the
pail few inches below the top of the
can as it fits in the bucket. 1t Is most sat
isfactory to place the ice in coarse sack
and pound with a wooden mallet when pre-
pairing it for freezing until the pieces are no
larger than small hickory nuts. In a suit
able pan is mixed the ice and salt, In the
proportion of one measure of salt to four of
Ice and it is placed at once around the can,
In which the beaten has been placed and
all properly adjusted, and in which also the
mixture to be frozen has been poured. fill-