Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-27
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DAINTY DESSERTS


delectable final courses for the dinner.
Peaches are also plentiful, and now. II
ever, a housewife feels free 10 use pums
In some sections of the country green
cages can be had fov reasonable figure.
and these make most attractive and palat-
able desserts
Medium sized apples cooked whole untn
transparent are an extremely tempting dish.
Core and pare one-half dozen apples Of
medium size. Drop these into q syrup
made from a cup of water and hali 4 cup
of sugar. to which are added a few siivers
Of lemon peel. Drop the apples into this
and directly they come 10 a boil shove The
pan to the back of the stove and allow
them to cook without cover unt!r clear
and tender. If cover is placed over them
they VIII break into the musbost OF apple
sauce. Try them at Intervals with clean
straw or wooden tooihUick. and Ice careful
not to cook them too long. Serve ice cold
with plain or whipped cream, and sponge
cake is a delicate accompaniment
Apple Snowflake two apples which
have been corod. When very tender press
them through ine sieve add small cup
OF pulveriZed sugar and thc whites uf two
eggs. Beat all together constantly for half
an hour and pack into "A mold When cold
turn out upon Il dish and serve with u
smooth custard or whipped cream.
Fruit Tapioca.-Wash cup of the fne
graduated taplOca in cold water. rIuslng
several times. Place in a bowl with three
cups of cold water and allow this 30 stand
for thirty minutes. Then cook in = double
boiler until the tapioca is clear and trans
parent. In the meantime" pare aud core
half q dozen apples and place them in a
deep baking dish When the taufaca il
clear pour IT over the apples. Cover the
dish tightly and bake IN = moderate oven
untii the apples are tender. This should
take from thirty to forty minutes Remove
the lid and brown the surface. slightly
Serve cold with whipped cream or hot with
foamy sauce. Peaches may be substituted
for the green apples. and will take less time
TO cook They should be pared. cut In half
and the stones removed. When whipped
cream is served with the peaches puver--
lied sugar should be passed with them.
Steamed Fruit Pudding.-Coyer the bottom
of butter mold with dices of bread lightly
buttered. over this place layer of stewed
apples or peaches then another layer Of
bread and butter alternating with the fruit
until the mold Is throe-quarters full. Pour
over this a custard composed OF TWO eggs
one-half cup of sugar and pint of milk.
Fasten the cover of the mold tight. drop
into boiling water and steam one hou. 90
Serve with foamy sauce sweetent
cream.
Mixed Fruit Pudding-PeeI and core
enough tart apples to Till deep baking
pan. Fit them in snugly and fill in the
holes left by the cores with. seedless raisins
and bits of shredded citron and lemon peel
Dust them with sugar. Pour over them half
cupful of water and bake in a slow oven
until perfectly tender. Remove them from
the oven. sprinkle lightly with bread
crumbs, dust with sugar and bake ten min
utes longer. Serve with the following
sauce:
Beat together in a step-pan one table.
spoonful of -four and one-half cupful OF
sugar. Pour over this a cup Of boiling wa
ter and bring to a boil Remove from the
fire and pour this slowly over one egg well
beaten. Flavor with dash of lemon.
Pour over the baked fruit and serve imme-
diately.
sized apples and steam them until they
are tender. then press through colsnder.
For the custard. allow for each apple one
tablespoonful of syrup, one-quarter of
pint of milk, egg and one-half tea
spoonful of butter. While the apple is hot
add the butter the yolRs OF the egg, the
sugar and the milk. beaten to a custard
Pour this mixture into buttered baking cups
and bake in pan of hot water for twenty
minutes. Have ready the beaten whites Of
the eggs. sweetened. Heap these on top
of the custards. dust with powdered sugar
and brown for moment in a hot oven
Serve cold from the cups. ''r'
Green gage jelly.-Put half a pound of
sugar. with cup of cold water. into a
granite iron stewpan and stir until the
sugar has melted. Them without stirring
let this syrup boil for few moments and
add two pounds of green cages. Stew gently
until they are quite soft. Pass the fruit
through sieve, then measure the pulp and
put 1t back into the stewpan, stirring IL
until 1t is hot. More sugar may be re-
quired If the green cages are not thorough
ly ripe. Allow three-quarters of an ounce
of gelatine for each pint of the fruit after
it has been run through sieve. Soak for
a few moments In the cold water. Pour
over II the hot pulp. Stir until the gelatine
is thoroughly dissolved and turn into a
china mold which has been rinsed with cold
water. Let It stand over night II possible.
or at least from early morning until the
evening meal Serve ii with whipped cream
or a cold boiled custard favored with lem
no hH cooked
packed into q tin mold.
Peach Pudding.-Cover the bottom OF
baking dish with stale cake crumbs. cut,
not rolled. Spread over this peaches which
have been chopped fine and sWeetened with
graduated sugar. Then add another layer
OF the stale cake crumbs, and repeat the
alternate layers until the dish is full, with
the last layer Of cake. Bake until brown,
about twenty or thirty minutes Draw to
the edge of the oven and spread over the
top meringue made from the well-beaten
whites of two eggs. two tablespoonfuls OF
sugar and the juice Of half a lemon. Color
a golden brown and serve hot. with cream
or li0uid sauce.
Baked Peach Puddng.-Mix a biscuit
dough from one quart of flour. two tea
spoonfuls of baking powder. two-thirds Of
a cup of milk. dash of salt and two
tablespoonfuls of butter Handle as lightly
as possible and roll out until II is less than
half an inch In thickness. Lay this on a
shallow baking pan. and stick 1t full OF
peach halves from which the stones have
been removed. In the holes thus left stick
bits of butter, a dash of -four and plenty of
sugar. Bake quickly and serve hot witht
cream,
Peach RolL-Pare and cut up fine half
dozen peaches and sweeten them literally.
Mix together one pint OF -four two tea
spoonfuls of baking powder one-half tea
spoonful of salt and one small tablespoon
full of butter. Mix with sweet milk until
IT can be handled just comfortably. Roll
out, spread IL with the sliced peaches and
roll 1t up, pinching the ends to give II a
long narrow shape. Lay this in deep
baking dish, sift flour over it lightly. dust
with pulveriZed sugar and add a few bits
Of butter and cup Of boiling water Cover
with lid and bake for thirty minutes Re-
move the lid and brown for five minutes.
Serve hot from the pudding dish. The
water, flour, sugar and butter. together
with the peach juice. will have formed all
the sauce necessary.