New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1907-07-25
QUICKLY MADE DESSERTS.
Whipped Cream Dishes Attractiue to
the Eye and Palate.

In the dangerous days of summer the house
keeper does not like 10 spend time, or II she is
disposed TO think Of others. have q servant
laboring hard over elaborate desserts especially
desserts that require hot oven or several hours
baking many delicious pies and puddings do.
With bottle of cream and we'll stocked country
stcreroom q convenient corner grocery both
the city ana the country housewife have de-
leious and even elaborate desserts with little work
and in very short time. When expected IN
expected company arrives these quick desserts
will be the ideal thing and preferable to ordinary
ice cream. Ravarian creams and similar dishes not
only because they are 90 easily made but because
they ale likely he unfamiliar.
For a simple dessert known cream whips
beat up bottle of cream, eweetening 1t with
cupful OF powdered sugar and favoring Il with
vanilla. wine or brandy. Put some delicate kind
OF preserve in frappe glasses, about enough 70 half
fill them: then pile over each aeryice a snowy
pyramid OF the cream tiny connection or bit Of
preserve may top each creamy pyramid Set them
on ca until ready to serve. This dessert will take
barely three minutes 70 make. and IS most refresh
ing in hot weather
Another simple dessert is made from marsh
nalloHvs sweet cream and few spoonfuls Of
hickory nut walnut meats cut the marsh
mallows into small pieces, put them into pretty
saucers. sprinkle them with few Of the nut meats
minced fine. and pour over all little whipped
cream II is not necessary TO beat the cream until
stiff. Some may prefer it unbeaten
Date cream is easily prepared and highly recon-
mended for children. Remove the stones from
the dates; cut them rather fine and put them into
a glass dish. Cover with stifiy beaten cream and
place the dish the ice for thirty minutes
For delicate strawberry cream only cream
that can be beaten very stiff. To cup OF cream.
measured before beating, pint Of fresh straw
berries Sprinkle the strawberries with sugar after
cutting them into small pieces. Beat up the cream
until il stand alone; then fold in the straw
berries and serve in frappe glasses with an &C
compartment Of delicate sponge cake or white
layer cake. II preferred. the cream may be served
in a circle OF lady fingers. If the proper Kind or
be procured, the mixture may be
stiffened with geatine and formed in mould. but
this IS more trouble and not nice AS the
is beaten up some Of t.falls back unwhipped Heat
this and stir soaked gelatne into n; then when
evenly r1ixad fold II quickly through the foamy
cream and berries. II IS difficult tell Just how
much gelatine to use. because some kinds are
stronger than others An ordinary tablespoonful
Of English gelatine however, Is generally Just
right for cup OF cream.
II one has some superfuous stale cake hand
It need not be thrown away. some OF the most
delightful emergency desserts ever invented have
been made with stale cake and whipped cream. The
following makes perfect dish Of this kind. and II
has all the appearance Of having been deliberately
p1erarei II calls for a shallow layer Of sponge
cake. Stale cake Of any plain kind will do II the
crrsts are trimmed off and If II has no special
flavor Ike chocolate. for instance. Mosten the
cake with sherry rum. Whip a bottle or sweet
ened until II is very stin, and then ada
its color and flavor to the cream. Then Ple the
sveetened and favored cream on the cake and
serve. Lady fingers may be used instead OF the
stale cake
Angel cake is likely be tough and aavoriess es-
neciaIIy IL purchased bakery. II certainly
looks tempting enough It stands In its snowy
frosting in the confectiOner's window. but served
on the cake plate It Is too often delusion
and a snare If II is such. save II until rather
stale. and use II with whipped cream in a quick
dessert and IL will redeem itself Trim on hard
clusts Whip up a bottle Of cream Hntil light,
flavor It very strongly with lavoring desired.
and pile IN fancy mounds over thin lay ors o. in
the interior Of circles OF the cake. Decorate IN"
tops with canded fruit. and your dessert Is ready
Surprise snowballs of angel cake are easily made
cut out balls of angel cake from loaf with 4
cooby cutter. Hollow out large part Of the IN
terror and fill with favored whipped cream. Put
back piece Of the cake to cover the cavity. and
roll the whole in stiff snow white icing favored
with cocoanut.
bnatlon of cake and whipped cream. When made
serts 70 prepare. provided has On hand the
pasteboard cups something that will do instead
Of them. And the only possible excuse for using
eeIatine in a real charlotte russo Chose made with
whites Of eggs are not the real thing) is in the ali
sence of cream that be beaten stiff enough to
stand alone If one has well stocked pantry n
charlotte russo may be favored in any and every
way novel idea is TO mosten the cup Of cake
slightly with sherry, and favor the creamy filling
within with bitter almond extract, dessert known
as "Tipsv Charlotte" Aesthetic little 2harlotteS are
made by navorinls and tinting the cream violet:
Then after filing the cups, topping each with II
candied violet. Rose charlottes are made in the
same way with candied leaves instead Of the
yiolcts