The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1906-08-16
SOME GOOD DESSERTS.
Variety Of Sweets Suited to Warm
Days Of Summer and Japan
csc Fruit Ice.

For the woman with refined tastes,
who is obliged to satisfy her desire for
beauty and tasteful variety on mod
crate income, housekeeping becomes a
matter of nice balances, especially in
regard to the table. Success is made
possible, however, by minute atten-
ton to details. Variety Is .Ae spice OF
life, and where the dull level of plain
pie and pudding is varied with de-
licious dessert, simplicity may be ex-
ercised in the rest of the menu, or vice
versa, the elaborate dinner may have
for its dessert a basket of apples or
other fruit Gelatine forms the basis
of large variety of refreshing des-
serts, of which l give few:
Snow Puddng.-Dissolve half box
Of gelatine in a pint of water, adding
the juice of two lemons and cupful
of sugar Bring to boil strain, and
when partly cool, add the whites OF
two eggs, and beat till white. Pour
into mold. and when cold turn into
a glass dish, and pour around 1t Gus
tard made with the two yelks and one
more egg.
Lemon Foam.-Soak half a box OF
gelatine in enough cold water to cover
for two hours. Squeeze four lemons,
and mix the strained juice with a
large cupful of sugar. Beat the yelks
or four eggs thoroughly Add water
enough to the yelks to make a pint,
and cook with the lemons and sugar
In double boiler till it thickens. Strain
into a bowl, and when cool, but not
stiff, add the whites of the eggs, and
beat steadily till 1t begins to set. Heap
irregularly in a glass dish.
Princess Pudding-One pint Of fine
bread crumbs, one cupful of sugar, one
quart Of milk, the beaten yelks Of four
eggs, the grated rind of a lemon. a
piece of butter the size Of an egg.
Bake until done, but not watery. Whip
the whites Of the egg stiff, to which
add a cupful Of sugar into which has
been strained the juice Of a lemon.
Spread pieces of jelly over the pud-
ding, add the beaten whites, and put
into the oven to brown. To be eaten
cold
Raisin Pie-Simmer three-quarters
of pound of raisins In half a pint of
water. When cool, mix with an egg, a
dash of lemon, a little sugar and a
cupful of rolled cracker crumbs. Bake
in two crusts.
Lemon Pie.-Have crust for pie
baked. When cool, put into it the fol-
lowing mixture, made of two eggs, one
teacupful Of sugar, one tablespoonful
IF butter, three tablespoonfuls Of corn
starch, one cupful of boiling water and
one lemon. Put grated rind and juice
Of lemon, butter, sugar and boiling
water together in vessel, and let
come to boil. Beat yelks and corn
starch, and pour into the boiling mix
ture. When baked, add beaten whites,
and brown
Chocolate Pudding-Butter the size
of an egg, half cupful OF sugar, the
whites of four eggs, cupful OF rolled
cracker crumbs, half a cake Of grated
chocolate. Flavor with vanilla, and
boil in mold for one hour.
Japanese Fruit Ice.-Make a pint Of
syrup Of sugar and a little water. by
boiling until a little dropped into cold
water will form soft ball. Pour hot
over the beaten whites Of two eggs,
and beat again until white. Mix with
quart of berries or the Juice and rind
Of six lemons, and freeze.-COuntry
Gentleman.