The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1906-08-15
HOME ITS PROBLEMS AND INTERESTS
SUMNER DAINTlES

Familiar dishes served in unfamiliar
ways are quite as attractive 10 discon-
tented palates in the hot season when
only nicely served nonheated viands
should be placed upon the table. Here
/ are a few suggestions which may as
/ sist the weary housekeeper. who finds
/ II such an effort 10 cater 20 other peo-
| pie that she actually cannot eat her
| self;
| Tomato Jelly and Cucumber-Make E
/ tomato jelly by stewing for about half
an hour a pound and a hall OF ripe
/ tomatoes until soft enough 10 pass
| through a sieve 20 strain off the seeds
/ and skins. Place the tomatoes remain
! ing over the nre. adding TO IL a Glove.
| a slice Of onion, two peppercOrns. a
/ teaspoOnful OF tarrHgon vinegar and a
/ pinch of salt.
| Melt half an ounce OF gelatine and
/ add il also. stirring the mixture until
/ the gelatine is completely dissolved.
I When COO! pour into a ring mold. When
/ ready 10 serve dip the mold in right
! hot water for a moment TO loosen the
| jelly within. The center OF the mold
/ may now be nued with sliced cucum-
! Dor prepared with vinegar. pepper and
/ salt ir the usual manner.
Dreamed Eggs-A reasonable and de-
/ liciOus luncheon dish which is excel
/ lent for unexpected company Is creamed
| eggs. The eggs are boiled very hard
/ so that they remain firm when the shells
! are peeled off. A small piece Is sliced
I from the larger end Of each egg TO
make a base so that II can stand on
/ end. Dreamed gravy is then poured
over IL and a sprig of parsley added for
! decoration The eggs may be served In
| dividually or on one large fat dish.
! Peach Custard-This recipe calls for
| from twelve 10 twenty-five peaches and
| three eggs and half a loaf Of bread
sliced thin and well DuJleTed. Put nrst
a layer Of peaches well sugared and
adj little cinnamon. Alternate layers
I or bread with layers or peaches, dipping
the top layer OF bread In CuSJdTdi then
pour custard on top. bake for a half
I hour and add beaten whites OF egg on
/ Clotted Cream-MIx together a gill Of
rich milk ii large wine glass Of rose
water and four ounces OF white sugar.
| Add % this the beaten yOlks OF TWO
eggs and stir the mixture into "A quart
I or the best cream. Set 10 over hot
IRE and let 10 just come TO a boil. stir
ring constantly. Then take II OF, pour
into a glass bowl and set It away TO
get cold. This mag be eaten with fresh
straw berries, raspb-rrles or biackberries,
or with preserved fruit.
Z attAriS RICE tuuuluE MS IS MADE
without eggs Wash half a pint Of rice
through two cold waters and drain 10
well. STIR II raw into a quart of rich
milk, or cream and milk mixed, adding
a quarter Of pound of brown sugar
and a tablespoonful Of powdered CHINA
mon. Put into a deep pan and bake for
TWO hours or more until the rice Is per
feCJy soft This fact may be ascer-
I tanned by dipping a teaspoon into the'
pudding and tasting a little. II raisins
/ are baked IN the pudding ID must boil
until they are quite soft
Iced COfree Creams-MiX half a dozen
cupfuls OF strong coffee and "a thick
syrup composed OF six ounces OF sugar
and half pint Of water. After adding
two cupfuls Of fresh milk. stand the
mixture in the freezer until it resembles
a thick batter. Stir IN half a pint OF
cream. whipped stiff. and leave in the
freezer for thirty minutes longer Serve
IN Snerbet glasses placing "a dot OF
whipped cream and either a blackberry
or mEraschlnO cherry on top OF each.