The Washington times., 1906-08-04

bake q few minutes in q brisk oven.
When cold loosen from the paper with
q broad knife.
To make parfait aux cerises. choose
dark red, OF X possible black, cherries,
stone these and mix ~ pounds OF tlem
weighed after st9ninE) with four ounces
Of pounded and sieved sugar. moisten all
with half a pint OF water. the Juice OF
q lemon and an orange. a W1ueE1aSs or
kiTsCh EQucur. and drop or TWO or
Carmine; now partly freeze. then mix
with IL three-QuaTtc of a pint o. cream.
sweetened with a teaspoonful OF caster
sugar, freeze again and mold, IN
plain charlotte mold FOR choice. and set
il IN the ice cave for two hours at least;
then turn out and pile kiTsch cream
on the top of the mold, garnish!ng the
sides alternately with this cream and
frozen cherry l1mpote. For the klrsch
cream you ada four wineglassfuls OF
KiTsch uqueur syrup 20 half a pint OF
cream. mix well together and freeze
Desserts Now Made at Home.
Each year shows an increasing taste
for iced sweets OF various kinds. and the
many makes Of freezers now on the
market have brought such dainty dishes
well within the reach Of even modest
housewives For long such dishes as
peChes q ia Melba have been treated as
daintes only pToCurable at hrst-class
restaurants; now Z IS generally grasped
that the c0mpOT e1- parts OF ms en-
( trement are an re cream. any kind or
fruit. from peaches upward and down
ward deliCately steWed In syrup, and q
fruit PURGE, usually OF strawberries,
raspDerrles or such red portions, SLAP
or CTOutOn OF vanilla cream ice helng
allowed 20 each guest, OF IL may be
nodded in a plain border mold. the fruit
en- compete arranged on these symmetri-
cally. and the red sauce made either Of
fresh or preserved fruit. both fruit and
PURGE being ICED JllI as cold as p95 Ss, .
without being actually frozen; added 10
this. It Is possible 70 procure the PURGE,
under the name OF sauce Melba, ready
for use. as the well-knoWn chef. n
EsCOfher. who originated this sauce, now
stocks II among the deliCaCtes on his
list 1t Is obvious that this dish may be
varied 70 almost any extent.
Creme Creole.
The recipe for creme creole is given as
follows: Into a rich custard made with
| one pint Of new milk. seven egg yolks,
and one-half pound of cane sugar stir
IN some pineapple cut into cubes and
freeze to a stiff batter Then mix in
lightly half a pint Of stifly whipped
cream and add very gradually a sherry
glassfu OF Silver Rays rum: refreeze;
now mold In a plain charlotte mold and
set in the charged ice cave TIL quite
firm. Mlen wanted turn out ana serve
surrounded with cubes Of pineapple pre-
viousIy marinaded on ice with sugar
and rum. If liked. little freshly grated
cocoanut and some pieces Of crystallized
pineapple may be used 10 decorate the
mold
To make Anana Siberienne cut of the
top from nice. ripe. fresh pineapple,
remove the inside, being careful 10 keep
the skin as unchanged as possible. and
place the pineapple thus Cmptied into
the ice cave. Meanwhile, with the flesh
Of tn rruit prepare a pineapple cream
ice Favored with Nirsch and MaraschinO
Ndueur MI the pineapple with this mix
ture. replace the top in position, and
serve either plain ca on border, mold,
or rock of ordinary water ice. Another
way of serving this is 20 cut the flesh
of the pine into small cubes carefully
removing all core. etc.). mixing II with
stoned cherries halved strawberries, OF.
in fact any fruit to taste. and mari
nading these with either liqueur- Favored
sirup or champagne bastng them over
ice till the fruit Is fairly crystallized
with the liquor This should be as cold
as Il is possible &c get IL without actu-
alIv freezing il: the pine Is then filed
up at the last moment with this mace
doine. the top is replaced, and the fruit
is sent to table either with or without
the accompaniment Of frozen and fla
vored cream.