Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-10
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| cupful of water Bring a cupful and a half
OF mix to the boiling point, add pinch of
BAKING soda and stir in Il half Cllpful of
| sugar and the soaked gelatine. Boil for
| hve minutes, stirring steadily Line a Jelly
| mold with sliced bananas and pour the
| iukewarm biancmange carefully in upon
these. Set in the ice to form. Turn out
| and eat with whipped cream
| Italian CREAM.-Soak half n box of
| gelatlne in a cupful of cold water for an
hour. Heat four cupfuls of milk in dou-
Die boiler and when hot stir into them the
| yoiks OF four eggs beaten light with
! nan a cupful OF sugar stir over the fire for
TWO minutes, add the gelatine and keep
stlrrlhg untii dissolved. Take from the fire,
raVor with teaspoonful of vanilla and set
aside to cool. Beat the whites of the eggs
| sum, and add them to the custard when II
is cold, but before it has begun TO form
Turn into mold wet with cold water and
set aside to grow firm.
PEACH SPONGE.-SOak a half box of
| gelatne for two hours. Peel and Slice a
| dozen peaches, add to them cupful and
| half of sugar and half cupful of water
and stew until the fruit is broken to pieces
Now stir in the soaked gelatine When
| this Is dissolved rub all through a coarse
sieve, add a tablespoonful of lemon Juice
and when the mixture is cool and begin
ming to thicken whip in the stiffened whites
OF four eggs. Beat steadily for fifteen
minutes and turn into a mold to FORM Serve
cold with whipped cream.
Jam Making
Requires special attention and quite a bit
of study. Made from wet fruit lam will
never keep. The fruit used must be free
from dust, not over or under ripe handled
as little as possible and If It cannot be put
into the preserving pan at once It must be
kept in the coolest place at hand. Fruit
gathered In the morning has the best flavor
and will keep longest The precise time for
preserving the different kinds of fruit Will
depend of course. on the state of the
weather to its being an early or late
season, wet or dry. and so on.
When mixing two kinds of fruit together
put in first that which Is the harder and
consequently will take longer to boil or
the other kind will be mashed or over
cooked.
Although 1t is possible to be quite sue
cessfuI without a proper preserving pan, It
Is not easy. Those who possess one are to
be congratulated. for an Iron pan often will
spoil the color and the flavor and a tin
saucepan. being so thin, is liable to burn
the contents.
Lump sugar is to be preferred to the pow
dered, and ii IS poor economy to use inferior
qualities of sugar because it is only for
jam Coarse brown sugar spoils the deli
cate flavor of the fruit, and moist white
sugar does not sweeten we'll When com
mon sugars are used SO much scum must
be removed that they lose in the Jam itself
any small amount that may have been
saved III purchasing.
Tarts.
LEMON TARTS-Cream together a cup
ful of butter and two cupfuls of sugar stir
in the beaten yolks of six eggs, the grated
rind of one and the Juice of two lemons a
dash of nutmeg, a wine glass OF brandy and
the stiffened whites of the eggs Line pate
pans with puff paste and fill with this mix
ture. Bake in quick oven and serve cold
FRIED TARTLETS.-Make a rich puff
paste and cut it into pieces six inches
square In the center of each square nut
great spoonful of raspberry cllrrant or
sooseberry lam. Pinch the four corners of
the square together that the fruit NAV NOT
ooZe out Drop the tart carefully into a
Kettle of deep, boiling fat and fry quickly
to delicate brown. Drain in a colander
lined with tissue paper.
The Best Materials
And skill should be used in making bread.
for it is a fact that in it is constituted the
staple starchy food of the American people
Ranking first is wheat bread 1t contains
proteid, salts, sugar. starch and some fat
Our finest white bread and rolls are made
from the wheat flour.
When used In combination with wheat
rye flour makes a good bread. 1t is more
difficult to digest. however, and owing to
its decided flavor one tires of 1t more
readily.
When the rye is used alone IT makes a
dry, sticky loaf If the bread were not al
ways the same children would not tire of 1t
so easily and crave for more ruinous foods
Variety in breads is quite as much to be
desired in any other line of our diet.
Different kinds of bread should be served
and taste cultivated for all the whole
some kinds
One day the sandwich may be made OF
a brown bread, the next graham and an
other time rye. A little thought given to
making the bread diet attractive to the
palate will be time well spent.
Too Few Housekeepers-
Know how to butter pans in the most ap-
proved way. brush Is a more thorough
and much neater way Of applying the
butter or lard to pans. A paint brush will
answer the purpose. but one Of the best
should be chosen, as there is then not SO
much danger Of the bristles coming out, and
1t lasts much longer. After thoroughly
washing the brush, soak II overnight in
cold water. When ready to grease the pans
melt the butter or lard. dip in your brush,
and paint your pans. BY using brush you
can go into all parts Of the pan. which
cannot be done when paper is used, and the
fingers should not be used. When through.
wash the brush thoroughly in boiling water.