Custer County Republican. (Broken Bow, Neb.) 1882-1921, 1907-10-24
OF OLD PRESERVES
DAINTY DESSERTS MADE FROM
LAST YEARS LEFT OVERS.
Numberless Daintles In Which They
Can Be Utilized to Excellent
Advantage-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 a few that
should appeal to one and all. One OF
the simplest ways of using up jams is
to make a pie crust and line dozen
individual cake tins with the pastry
put in the oven and cook to a golden
brown. When this crust Is cold fill the
individuals with jam, and add to each
heaping tablespoonful of whipped
cream or make meringue and set in
the oven to brown. This Is very pop
ular French dessert, and to the per-
son who loves pastry it is a 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 a little boiled tapioca pud-
ding, then another layer of the jelly.
Served from glass dish this is 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 together, add to 1t
| 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 a large frying
| pan, put on hot fire and when well
done spread with any kind of pre-
of sugar and glaze with a 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 -four, two teaspoons
of cinnamon, one-half grated nutmeg
Bake in two jelly pans and put to
gether with white icing.
Fruit CnarIotte-Line the bottom o.
tin 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 unit
dissolved. Press one quart of any can
ned fruit through a sieve and add ont
cup of powdered sugar. When the gel
atine is cold mix with the fruit ant
sugar, add one pint of whipped cream
sweetened to taste, pour into thu
lined mold and place on the ice. Thi
should be eaten very cold.
Fruit Roll Puddine-One pint o
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 ant
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 {
pan and pour over them the following
sauce: One tablespoon Of butter, one
cup of sugar, cream together; ther
add pint of boiling water, stir ant
pour over the rolls bake until done
This is really a delicious dessert
Jam Puddne-To make this pud
ding take three eggs, one cup of sugar
and one cup of any jam, preferabl!
rather tart, half cup of butter, tea
spoonful of soda dissolved in hot wa
ter, and half cup of sour milk Mi,
with enough sifted -four to make 4;
batter not quite as stiff as for cake
This should be baked in shallow tin,
and served very hot with the followin,
sauce: Two-thirds of q cup Of sugar
butter the size of a large walnut, tw,
tablespoonfuls of hot water and on,
egg. Cream all of this together ant
set over pan Of hot water and cool
few minutes until it Is the consist
ency of thick cream.