The Tucumcari news. [volume] (Tucumcari, N.M.) 1905-1907, 1906-06-30
SOME GOOD DESSERTS.
Variety Of Sweets Suited to Warm
Days Of Summer and a Japan
csc Fruit Ice.

For the woman with refined tastes,
who is Obliged to satisfy her desire Tor
beauty and tasteful variety on Il mod
crate income. housekeeping becomes a
matter of nice balances, especially IN
regard to the table. Success Is made
possible, however. by a minute atten-
ton to details. Variety is ,..e spice or
life. and where the dull level of plain
pie and pudding is varied with a 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. Gelatinc forms the basis
Of a large variety of refreshing des-
serts, of which | give a few:
Snow Pudding.-Dissolve half a box
of Gelatine in IA pint Of water, adding
the juice Of two lemons and a cupful
Of sugar. Bring to a boil, strain, ana
when partly cool, add the whites or
two eggs. and beat till white. Pour
into a mold, and when cold turn into
n glass dish. and pour around it a Gus
tscd made with the two yelks and one
nrrre egg.
Lemon Foam.-Soak half a box OF
Eelatine in enough cold water to cover
TO- two hours. Squeeze four lemons,
ard mix the strained Juice with a
large cupful of sugar. Beat the yelks
or -four eggs thoroughly. Add water
enough TO the yclks to make "A pint,
ard cook with the lemons and sugar
in double boiler till 1t thickens. Strain
in'o a bowl. and whom cool, but not
st #, add the whites of the eggs, and
beat steadily till II begins to set. Heap
ir'cgularly in a glass dish.
Princess Puiding.-Onc pint Of fine
bread crumbs. one cupful of sugar, one
q,art of milk. the beaten yolks of four
eggs, the grated rind Of a lemon, a
niece of butter tho size of an ogg
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
cod.
ltaisin Pie.-Simmer th~ree-Quarters
OF a pound of raisins in half IA pint Of
water. When cool, mix with an egg, a
dA.h of lemon, a little sugar and a
c-1ful 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
~telcupful of sugar, one tablespoonful
OF butter, three ~tablespoonfuls Of corn
starch, n cupful of boiling water and
ORG lemon. Put grated rind and juice
of lemon, butter. sugar and boiling
wa'er together in = vessel, and lei
come TO a boil, Beat yelks and corn.
starch, and pour into the boiling mix
tura. When baked, add beaten whites
ard Nrown.
Chocolate Pudding-Butter tho siz.
Of an egg, half a Cupful of sugar. tn
whites of four eggs, "A cupful Of role,
chocolate. Flavor with vanilla, an
boil in a mold for one hour.
Japanese Fruit Ice.-Make a pint O
syrup, of sugar and a little water, b
boiling until Il little dropped into col
water will form a soft ball. Pour no
over the beaten whites Of two egg.
and beat again until white. Mix wit
u quart Of berries or the Juice and rim
OF six lemons, and freeze.-Countr
Gentleman.