Deming graphic. (Deming, N.M.) 1903-1948, 1906-07-20
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 fer
beauty and tasteful variety on mod
crate income, housekeeping becomes a
matter OF nice balances, especially IN
regard 10 the table. Success Is made
possible, however, by a minute atten-
ticn to details. Variety is ..e spec 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 nave
for It's dessert a basket Of apples or
other fruit. Gelatine forms the basis
Of a large variety OF refreshing des-
serts, Of which give few:
Snow Pudding .-Dissolve half box
of gelatine in a pint Of water, adding
the juice of two lemons and a cuptul
Of sugar. Bring to a boil, strain, ana
when partly cool, add the whites OF
two eggs. and beat till white, Pour
into a mold. and when cold turn into
glass dish, and pour around II a Gus
tard made with the two yelks and one
more egg.
Lemon Foam. Soak half a box OF
gela,ine in enough cold water to cover
for two hours. Squeeze four lemons
and mix the strained juice with
large cupful of sugar. Beat the yelks
OF four eggs thoroughly Add water
enough to the yolks to make n pint,
and cook with the lemons and sugar
in double boiler till It thickens Strain
into a bowl, and when cool, but MOI
stiff, add the whites OF the eggs AMI
beat steadily till II begins TO set. Heap
irregularly In n glass dish.
Princess Pudding.-One pint Of fine
bread crumbs. one cuptul Of sugar, ono
quart Of milk. the beaten yelks Of four
eggs, the grated rnd Of a lemon, q
piece of batter the size Of an egg
Bake until done, but not waicry Whip
the whites Of the egg s'in, TO which
add a cupful Of sugar into which has
been strained the Juice Of q lemon.
Spread pieces Of Jelly over the pud.
ding, add the beaten whites, and pu'
into the oven to brown To be eaten
cold
Raisin Pie-Simmer three-quar'ers
Of a pound Of rais,ns In half a pint Of
water When cool, mix with nm egg, q
dash Of lemon, a little sugar and
gupful Of rolled cracker crumbs Bake
In two orusts
Lemon Ple.-Have crust for pie
baked. When cool, Put into It the fol-
lowing mixture, made Of two eggs. one
te3cupful OF sugar, one tablespoonful
~ butter. three ,lh'osYoonfuls OF corn
starch, one CupfUl of boiling water and
one lemon Put grated rini and Juice
II lemon, butter, sugar and boiling
water together in q vessel and let
come 10 q boil Beat ye'ks and corn
starch, and pour into the boiling mix
ture. When bakci, add beaten whites.
and brown.
Chocolate Pudding Butter the size
II an egg, half a cupful CT sugar, the
whites Of four eggs. a cupiul Of rolled
.rackey crumbs, half q cake OF grated
chocolate. Flavor with vanilla, AMI
boil In a mold for one hour.
japanese Fruit, loe.-M0ke n pint Of
syrup. Of sugar and q little wa, r, Nv
boiling until a little dropped into cold
water will form a soft ball. Pour ho'
over the beaten whites Of two eggs
and beat again until white. Mix viii
q quart OF berries or the jlice and rim
" six lemons, and freeze.-Countr!
| Gentleman