The Elbert County tribune., 1907-10-17
OF OLD PRESERVES
DAINTY DESSERTS MADE FROM
LAST YEARS LEFT OVERS.
NumberIess Dainties in Which They
Can Be Utilized to Excellent
Advantase-How Some Of
Them are Made.


With the shelves well filed with
this seasons jams, jellies and pre-.
serves, what to do with left over CON
diments from last year is a problem
that confronts the housewife. They
are far too good to give away, for
they represent much time and con-
siderable expense. There are number
less dainties that can be made. utiliz-
ing these jams and jellies of last
years make, and here are few that
should appeal TO one and all. One of
the simplest ways OF nsing up jalns is
to make pic crpst and line a dozen
individual cake tins with the pastry
put in the oven and cook TO go den
brown. When this crust is cold fill the
individuals with jam, and add to each
a heaping tablespoonful of whipped
cream or make ineringue and set in
the oven to brown This is very pop
ular French dessert. and to the per
son who loves pastry it is great re-
lief from the regulation pie
Another simple and pretty dessert
is made by putting a layer of jelly or
jam in the bottom of glass dish. over
this pour little boiled tapioca pud-
ding, then another layer of the jelly
Served from glass dish this is q very
attractive dessert
French Pancakes-A dessert much
liked, particularly by the male ele-
ment To make these take one pint of
milk, two eggs. one tablespoon of
sugar, one cup of flour, one table
spoonful of baking powder, one cup of
cream, pinch of salt Sift the flour.
powder and salt toge Ghcr add to ii
the eggs beaten with the sugar and
diluted with the milk and cream, mix
into thin batter. Pour about a half a
cup of the batter on large frying
pan, put on hot fire and when well
done spread with any kind of pre-
serves, roll up, sift over them plenty
of sugar and glaze with red-hot
poker.
Blackberry Jam Cake-One cup of
dark brown sugar, one-half cup butter,
three eggs, three tablespoons sour
milk, one teaspoon of soda, one cup of
jam, two cups of flour, two teaspoons
of cinnamon, one-half grated nutmeg.
Bake in two jelly pans and put to-
gether with white icing
Fruit Charlotte-Line the bottom of
a ', mold with white paper and the
sides with split lady fingers or pieces
of sponge cake. Next soak one ounce
of gelatine in half pint of cold wa
ter. When soft place on the fire until
dissolved. Press one quart of any can
ned fruit through sieve and add one
cup Of powdered sugar. When the gel
atine is cold mix with the fruit and
sugar, add one pint of whipped cream
sweetened to taste, pour into the
lined mold and place on the ice. This
should be eaten very cold.
Fruit Roll Pudding-One pint of
flour, one teaspoonful of salt, one
large spoonful sugar, two teaspoon
fuls baking powder, one tablespoon
butter, milk or water to moisten
Work this as little as possible and
make into a soft biscuit dough. Divide
into five parts, pat fiat, lay two table
spoonfuls of any tart jelly or pre-
serves on each and roll. Place in a
pan and pour over them the following
sauce: One tablespoon of butter. one
cup of sugar, cream together; then
add pint of boiling water, stir and
pour over the rolls: bake until done.
This is really delicious dessert.
Jam Puddins-To make this prd-
ding take three eggs, one cup of sugar
and one cup of any jam, preferably
rather tart, half 4 cup of butter. tea
spoonful of soda dissolved in hot wa
ter. and half cup of sour milk. Mix
with enough sifted flour to make
batter not quite as stiff as for cake.
This should be baked in shallow tins
and served very hot with the following
sauce: Two-thirds of a cup of sugar,
butter the size of large walnut, two
tablespoonfuls of hot water and one
egg. Cream all of this together and
set over pan of hot water and cook
few minutes until it Is the consist
ency of thick cream.