Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-26
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peaches rubbed through . sieve. little
| sugar and a tinting Of fruit red color paste:
| It Is served cold in cups or glasses ana
should be as thick as cream.
The omelet should be slightly Sweetened
| and have finely cut peaches added to 1t and
| be served In a bed OF the cut fruit,
| The corn Is scraped from the cob. stewed
| For the Jellied peaches-prepare one quart
| OF lemon jelly. using two and a half cupfuls
OF water. one and a half cupfuls of sugar.
| one-half cupful of strained lemon Juice and
| two-thirds of box of gelatin. Dip the
mold in cold water and stand 1t in a pan Of
! cracked ice. heaping the ice around the
Sides Halve stone and pare ripe. large
| peaches. Dip each half In the jelly, place
q blanched almond in the center and press
! 1t down on the bottom OF the mold. Do
| this until the bottom Is covered; run in a
| thin layer of jelly. AS It stiffens put row
of perfect halves round the sides and
| smaller pieces in the center: add another
layer Of jelly. Continue until the mold 10
| filled. then set aside until firm before using.
Serve sponge cake with the jelly. For the
peach cake mix together one pint Of -four.
half teaspoonful Of salt. two tablespoon
| fuls OF sugar and one teaspoonful Of bak.
ing powder. Rub in two heaping table
spoonfuls Of butter and mix with sweet
milk to q thick drop batter. Pour this into
| shallow. well-greased pan. Have ready
| q number OF pared, sstoned and CHARTERED
peaches. Press the pieces partly down In
i tho DaIteT, pldCln8 them IN I0WB ana ClOUo
| together. Sprinkle with sugar and bake In
| quick oven. Serve hot or cold.
Summer Desserts.
Gooseberry Fool.-Two pounds Of goose
| berries. three quarters of q pound Of loaf
sugar. one gill of water. half a pint Of good
custard to each pint Of gooseberry pulp.
TOP and tall the gooseberries. then wash
| them. Put them in a pan with the sugar
| and water. and let them boil gently until
| tender. adding If necessary a little more
water. When the fruit is soft, rub II
through sieve and measure 1t: mix It with
custard in the given proportions. See that
| 1t is nicely favored. and serve as cold as
possible. For the custard allow three eggs
to pint of milk. .
Boiled Gooseberry Pudding-Half a pound
of flour. four ounces Of beef suet. half a
teaspoonful OF baking powder, cold water. a
pint Of gooseberries, two ounces Of sugar.
Sift together the -four, salt and baking pow
der. shred the suet. then chop it fine. using
a little flour to prevent It sticking together.
Mix the suet with the flour, then add
enough cold water to make stin paste.
Grease the pudding pan. Line with part OF
the paste, then fill with the gooseberries
and sugar. pour IN a little cold water cover
with the rest of the pastry. and tie up in
the pudding cloth. and put In a basin OK
boiling water and boil steadily for two
hours. take or the cloth, and turn out on
hot dish. Serve with sweet sauce.
Fruit Meringue.-Two pounds Of any kind
Of fruit. lump sugar to taste. about half
gill Of water to each pound OF fruit, &C
cording to the juiciness Of the fruit. For
the meringue the whites Of four eggs. half
q pound OF castor sugar. Pick over and
wash the fruit Put the water and sugar
into a saucepan. Bring them to boil, then
der. Next turn it into pie dish. and let
It cool. Beat the whites of the eggs to
stiff froth. add the sugar lightly. Spread
this all over the fruit. Put the dish in q
slow oven till the meringue feels crisp. and
is OF a delicate fawn color. Serve cold with
waters or sponge fingers.
Corn.
When young and milky 1t Is best served
by plunging into boiling sailed water and
boiling from ten to fifteen minutes. accord
ing to the size and age OF the ears.
Corn Pudding.-Is made by adding to one
pint Of raw pulp two tablespoons Of flour,
one pint Of milk. four eggs. two tablespoon
fuls of melted butter. one teaspoon of salt
and one-third Of a teaspoonful Of pepper
and baking In a moderate oven until firm
in the center.
Corn Fritters.-To one pint Of raw pulp
add three tablespoonfuls Of -four. three
beaten eggs and one-half Of a teaspoonfui
of baking powder: If the corn Is old a few
spoonfuls OF milk may be needed.
Baked Corn In Pepper Cases.-Cut from
the cob sufficient boiled corn to measure
one pint. scald six or eight bull-nose pep
pers for five minutes. rub or the skin, cut
of the stem end and scrape out all the
seeds. Make good cream sauce with one
tablespoonful of butter. one tablespoonful
Of flour. one cupful Of thin cream and one
half Of a teaspoonful Of salt. Fill the pep
Der shells with the mixed corn and sauce,
place close together in a baking dish and
bake in a hot oven for half an hour.
Corn er
bales: II old few spoonfuls Of milk should
be added to 1t. but II young none will be
needed. To one pint of the pulp add two
thirds Of teaspoonful Of salt: one-half tea,
spoonful of sugar, one-tfdrd Of a teaspoonful
of white pepper and four well-beaten eggs.
Mix thoroughly. fill well-buttered molds.
stand them in pan OF hot water ana COOK
in a moderate oven until the center Is set.
Okra and Corn Fricassee.-1n a skillet
melt and heat one-half cupful of lard or
bacon fat. When smoking. turn In one pint
begins to color. Add three cupfuls of sliced
raw corn. and when it is Drowned slightly
pour or nearly all the fat. Dredge in one
tablespoonful of -four, stir until It is alb.
milk and stir occasionally for fifteen min
utes. seasoning to taste.
Summer Vegetables.
Stuffed SQuash.-Salect a small summer
squash. cut out the stem and scrape out the
seeds. Prepare mixture Of equal parts OF
sausage meat or highly seasoned chopped
cold meat and stale bread crumbs. season
with salt. pepper and onion juice and one
tablespoonful of melted butter to each cup
full Of stufing. Fill the squash with this
and bake in a hot oven from forty-fve min
utes to one hour.
Egg Plant au Gratin.-Wipe a large egg
plant and boil in sailed water until tender
and mash. Season well with salt and pep
per and pinch Of thyme. then add one
tablespoonful of finely chopped onion. two
tablespoonfuls Of dried bread crumbs and
two hard boiled eggs. chopped fine. Turn
into a buttered dish sprinkle with one-half
of q cupful Of dry crumbs, which have been
sailed and mixed with one tablespoonful OF
melted butter and brown in quick oven.
Kentucky Potatoes.-Pare and thinly slice
six large potatoes, wash and soak them In
cold water for half an hour. Place In
baking dish. season with one scant tea
spoonful Of salt and one-third Of tea
spoonful Of white pepper; pour over them