The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1906-06-15
SOME GOOD DESSERTS.
Variety OF Sweets Suited 10 Warm
Days Of Summer and a Japan
csc Fruit Ice.

For the woman with refined tastes
Who is obliged Ia satisfy her desire f0I
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 minute atten-
don 20 details. Variety Is ..e spice OF
life and whore 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 IT'S dessert basket OF apples or
other fruit Gelatino forms the basis
Of a large variety OF refreshing des-
serts Of which | give few:
Snow Pudding. Dissolve half box
OF gelatine in pint OF water. adding
'he juice OF two lemons and cupful
OF sugar. Bring to a boil. strain. and
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 IL GUS
tard made with the two yelks and one
more egg.
Lemon Foam.-Soak half a box OF
gelatine in enough cold water 10 cover
FOR two hours. Squeeze four lemons.
and mix the strained juice with a
large cupful OF sugar. Beat the yelks
81 four eggs thoroughly. Add water
enough TO the yelks to make a pint.
and cook with the lemons and sugar
In double boiler till II thickens. Strain
into bowl and when cool. but not
stiff. add the whites OF the eggs. and
beat steadily till It begins to set. Heap
lrregularly in a glass dish.
Princess Pudding.-On pint OF fine
bread crumbs, one cupful of sugar. one
quart OF milk. the beaten yelks of four
eggs. the grated rind OF 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
sold
Raisin Pie-Simmer three-quartcrs
IF pound Of raisins in half a pint of
water When cool. mix with an egg.
dash OF lemon a little sugar and a
cupful OF rolled cracker crumbs Bake
In two crusts.
Lemon Pie.-Have crrlst for pic
baked. When cool. put into IL the fol
/ lowing mixture. made OF two eggs. one
teacupful Of sugar one tablespoonful
II butter. three tablesDoonfuls of corn
starch. one cupful Of boiling water and
one lemon. Pix grated rind and Juice
Of lemon. butter. sugar and boiling
water together in a vessel. and let
come 10 a 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. a cupful OF rolled
cracker crumbs. half cake OF grated
chocolate. Flavor with vanilla. and
boil In mold for one hour.
Japanese Fruit Ice-Make n pint OF
syrup. OF sugar and a little water. nv
boiling until a little dropped into cold
water will form a soft ball. Pour hot
over the beaten whites OF two eggs.
and beat again until white Mix with
a quart OF berries or The Juice and rind
~ six lemons, and freeze. Country
/ Gentleman.