The Washington bee., 1907-10-26
OF OLD PRESERVES
DAINTY DESSERTS MADE FROM
LAST YEARS LEFT OVERS.
Numberless Dainties in Which They
Can Be Utilized to Excellent
AdVantage-HoW Some of
Them are Made.

With the shelves well filled with
this seasons jams, jellies and pre-
serves, what to do with left over con-
dlments 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 a dozen
individual cake tins with the pastry,
put in the oven and cook to a golden
brown. When this crust is cold Nil the
individuals with jam, and add TO each
a heaping tablespoonful of whipped
cream or make a meringue and set in
the oven to brown. This is q very pop
uEar 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 a glass dish, over
| this pour a little boiled tapioca pud-
/ ding, then another layer of the jelly.
Served from a 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 -four, one table
spoonful of baking powder, one cup Of
! cream. pinch of salt. Sift the -four,
/ powder and salt together, add to it
/ the eggs beaten with the sugar and
/ diluted with the milk and cream, mix
! into thin batter Pour about half
cup of the batter on a 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 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 charlotte-Line the bottom of
a tin mold with white paper and the
sides with split lady fingers or pieces
OF sponge cake. Next soak one ounce
OF gelatine in a half pint of cold va
ter. When soft place on the Ere 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
-four, one teaspoonful OF salt. one
| large spoonful sugar, two teaspoon
fuls baking powder, OAe tablespoon
butter, milk or water to mOisten.
Work this as little as possible and
make into a soft biscuit dough. Divide
] into fVe parts, pat fat, lay two table
| SpOOuluIh VI any SdIL Jcily Ut 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; then
add a pint of boiling water. stir and
| pour over the rolls; bake until done.
| This is really a delicious dessert.
Jam Puddlng-To make this pud-
| ding take three eggs, one cup of sugar
and one cup OF any jam, preferably
rather tart, half a cup of butter, tea
spoonful OF soda dissolved in hot wa
ter, and half a cup of sour milk. Mix
with enough sifted -four to make q
\ 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 q large walnut, two
tablespoonfuls of hot water and one
egg. Cream all of this together and
set over a pan of hot water and cook
a few minutes until it is the consist
ency of thick cream.