Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1910-07-14
GOOD FOR DESSERT
soME TRIPLES WITH WHICH TO
FINISH DINNER.
Sweets That VIII Be Appreciated BY
Goth Old and Youns-s,rsSssrr
Souffie Recommend ass
Delicious csofsclior.


strawberry soufre.-Rich and heavy
dren. are especially harmful in sum
mer. But there IL no rvhsen why
simple sweets may not be INDUCED In.
Strawberry suusiis. Il made OF fresh.
ripe trHit and served In sherbet
glasses. Is a treat for the warm sum
mer afternoon tea party which any
child should welcome lot two cups
Of strawberry juice and cup and a
half OF SUGAR stand together until they
fcrm a syrup. Cover half a box Of
selatin With half cup % cold water,
and when the gelatin has softened add
a cup Of boiling water neat the yulks
u six eggs until they are creamy. add
them Ia ,he syrup and then add the
gelatin water. strained. Freeze. turn
ing the crank constantly until the
mixture Is stir Add a quart Of
cream. whipped TO a fruth. Pack the
freezer with ice and salt and set aside
for tvu hours
Hsissr CaEe.-This cake might b.
called "childrens fruit cake for al
though IL Is not rich enough 20 cause
Indigestion. IL Is given the appearance
d festiveness by the addition OF nuts.
rlolasses and rsisins. Besides that.
Il keeps well and may be on hand for
The afternoon spread for a couple OF
weeks. To make II. beat a quarter Of
a pound Of butter and half a cup o.
brown sugar 10 a cream. add two
tablsspoonfuls Of molasses AMI then
twn eggs, one at a time. unbeaten.
Mix a cupful and a half Of Hour. half
nutmeg grated. an eighth OF a pound
Of blanched almonds and the same
amount ut shredded lemon or orange
peel and add TO the cream. Lastly
add teaspoonful Of cream OF tartar
and half teaspoonful OF baking soda.
dissolved In not more than quarter
OF cupful OF milk. Pour II into a
paper lined tin. well buttered. and
bake for two or three hours IN a
slow. steady oven. This cake is espe-
eially suitable for serving with lem
onade or grape Juice.
Orange Grsri.-.-Six oranges, q
pint OF orange Juice. n pound OF sugar
and 4 quart Of water-these are the
materials needed TO make a delicious
Ice. Ices are more cooling than
creams in the summer. because the
water and sugar and fruit juices a.
gest far more easily and quickly than
cream and milk. To make the gran
tie boil the water and sugar together
for five minutes. Peel the oranges.
separate the sections. remove seeds.
white skin and every bit OF fruit con-
Meeting tissue. Throw the pieces OF
fruit into the hot syrup. stand aside
for an hour 10 cool and then drain the
syrup into the ice cream freezer. add
the orange Juice and freeze. When fro
zen stif mix in the pieces OF orange
and serve in glasses.
Curly Peters.-Where these drop
cakes got their name is hard to tell.
but they are a prime favorite with
most children and make n good ac-
compartment for similar creams and
ices. To make them cream together
Ia cups OF sugar and one cup OF
butter. Add yolks Of two eggs, one
cup OF sour milk in which one tea
spoonful Of soda has been dissolved.
three cups Of -four. nutmeg. salt. all
spice. one cup Of currants. and lastly
the whites OF two eggs beaten TO a
fruth- Drop the batter in spoonfuls
on a buttered tin. plant a raisin firm
II in the center Of each cake and bake
in moderately warm oven until the
cakes are golden brown and crisp at
the edges.