The Washington times., 1906-08-04
DAINTY DESSERTS FOR THE
SUMMER DINNER TABLE
Delcacies Calculated to Tempt the Appetite in the
Hot Weather

During these summer months. when
buildings and rich desserts fail 10 graft
~, il is well 10 know Of dainty dishes
which cannot fail 10 be appreciated
Harper's Bazaar gives the following re-
cipes for frozen pudding. pineapple par
[ fat. red raspberry ice and plain vanilla
lparfait. which undoubtedly Will prove
decided change and win the approval OF
4 those who try them.
! For frozen rice pudding with CIaret
sauce take two cups OF rich cream added
20 one cup Of warm boiled rice, with a
dash OF salt and "a small cup OF sugar,
! teaspoonful OF lemon juice. and one OF
vanilla. Put these together and heat
until near the boiling point. and then
remove from the FIRE and beat until cold
! Fold IN the stiff whites Of four eggs,
and freeze. In serving, pass a sauce
made by boiling together a cup OF sugar
and a cup OF water for 1--WE minutes. and
when cool adding half a cup of claret.
The sauce is served either hot or cold.
Pineapple Parfait.
To make pineapple parfait put cup
lful OF granuIated sugar on the fire
with a quarter Of cup of water, and
ieook five minutes Meanwhile beat
thoroughly the yolks Of six eggs and
slowly put in the syrup, beating all the
time. Put this on the fire in a double
boiler. and cook until the mixture
coats the spoon, strain this and beat
Iuntil cold and then add two cups or
VERY fine. smooth pineapple pulp and a
teaspoonful Of almond extract and fold
IN a pint OF cream, whipped stiff Put
into a mold, and bury IN ice and salt
for four hours.
The receipt for red rapsberry ice is
given as follows Boil together TWO
cups Of water with one cup of sugar for
three minutes. and pour this over a
/ Tablespoonful Of graduated gelatlne
mixed with a quarter OF a cup OF cold
/ water Stir well. and when dissolved
add a quart Of raspberries, mashed t1ne.
land the Juice Of two lemons. Strain,
and when cold fold in the whites Of four
I eggs, beaten stln. and freeze very solid.
should stand two hours
Raspberry Ice.
A pretty dessert IS made with half
| this rule, served in tall glasses. a spoon
full OF whipped cream on each portion,
and a few raspberries on top, Or, there
may be a layer Of the berries put in
the glass first. then the ice, then the
cream and fruit.
Parfaits are more easily made than
ice creams or ices. since they do not
require to be put into the freezer. This
rule is for tbs simplest Of all.
Beat the whites of three eggs 10 q
stir froth. Put half a cup of sugar and
/ half a cup OF water on the fire,
and stir until it threads. Pour very
slowly over the egg whites, beating all
the time. Flavor with vanilla, and when
cold fold IN a pint cream whipped stiff.
Put into a mold and bury for Jour or
five hours.
/ Another dessert which has the nov
city Of newness is white curTant ice
Boil one quart Of water and one pound
of sugar together for ten minutes. then
set aside to cool. To this add three
pints of white cuTrants which have been
put through a sieve and one-quarter Of
and when freezing begins beat the
whites of two eggs to stiff froth and
strain.
Chocolate Puffs.
An old recipe for chocolate puffs
| which are an Improvement upon rich
cake and are delicious served with sum
mer desserts. is given as follows: Beat
very stiff the whites OF two eggs, then
/ beat In gradually one-half a pound OF
| powdered sugar. Scrape very fine ~
ounces of the best chocolate, and dredge
il with flower to prevent rs oiling. mix
ing tine hour we'll in and gradually add
the mixture of white of egg and sugar
and STIR the whole hard. Cover the
bottom OF a square tin pan with a
sheet of fine white paper and place upon
Il thin spots Of powdered sugar, about
the size of a half-dollar. File a por-
Il lion Of the mixture on each spot smooth
ms n with the back of a spoon or a
broad knife dipped in cold water. Slit
| white surar over the top or each and