Middletown transcript., 1909-08-21


becomes essential in warm weather
sppetites are to be stimulated. Foo
that attracts the eye appeals to the palate
Summer dishes should be easily prepared
light in texture ard not hard to assimi
late. The fruits Of the season furnisl
many tempting dishes that almost every
one enjoys.
Cooled Oantaloupss
Cautaioupes should be served thor
oughIy chilled, but not filed with ice. a
is so often done, as this destroys the
favor and aroma Of the melon. Frui
isIIies made with basis Of plain tapiocs
--one-Lalf cup Of tapiUca to two table
spoonsful of granuiated sugar and served
with a sauce Of whipped cream, are prac
tical aud nutritious Cook the tapiocs
until clear, add the sugar aud vanilla Of
other fayoripg, aud allow it to cool :
little before putting with the fruit. Quar-
tered peaches, stoned and peeled plums,
berries or whatever kind of fruit is liked
can be used. Place the fruit in layers in
the mold or dish and pour in enough
jelly to cover until the mould is full. Set
on ice for two hours and serve with cream,
or with fruit sauee sweetened.
Fruit Whips
RaspberEies make delicate dessert that
most people prefer to ice cream. To a
pint Of dead ripe berries crushed and
mixed with pint of sugar add the whites
Of six eggs beaten as stiff as possible, add
the fruit syrup spoonful at time, and
continue the beating, Serve with one
cupfuI Of riUk cream whipped to frotb.
This dessert is best made just befOrs aery-
log. Peaches OF apples make almost as
nice a whip. Add a little lemon to TIE
peach pulp, and flavor the apple sauce
with nutmeg or cinnamon,
Junket Desserts
Junkets are especially light and whole
SOME and combine we'll with fruits. Add
two teaspoonsfuI of liquid rennet or one
junket tablet to a quart of sweet milk
that has been warmed, not boiled. Sweeten
20 taste aud favor with wine or vanilla.
Let il stand couple of hours on the ice.
Serve with berries, peaches, sliced ba.
nanas or shredded pineapple.
Rumford Sand Tarts
Mrs. Fl. G. Beeks has lately originated
q delicate cake that goes we'll with sum-
mer drinks and desserts. The iugredi-
ents-one cup of light brown sugar, one.
half cup butter, one egg, one and three
quarter cups sifted -four and two level
teaspoons Rumford Baking Powder.
Cream, butter and sugar we'll. Add
egg, beat we'll, last add four and powder,
mixing all perfectly smooth. Roll out
thin, cut in fancy shapes. Sprinkle on
Top grannlated sugar in which is mixed
some ground cinnamon. Bake carefully
rs they burn easily. These are particu-
Iarly crisp and delicious for afternoon tea.
savory Beef Jelly
Among more substantial dishes, that
may be prepared in the morning. and
served cold, saYorY beef jelly is one Of
The most appetizing. Four pounds Of the
round Of beef is washed and covered With
cold water and brought to a boil, then set
where it viii just simmer three hours.
Skim off the top as needed, then add, tied
in q little muslin bag, half teaspoon
zach of allspice, cloves and whole peppers,
and cook two hours longer. Take out
the meat, chop fine. Add chopped red
pepper and moisten with the liquid that
remains in the pot. Put in mould that
has been rinsed with ice water and set in
The ice chest to harden. 1t will turn out
q well favored mottled jelly that is at
tractiye served with sliced tomatoes and.
small onions. ELEANOR FRANCES.