The Alaska citizen., 1910-11-28

planned for the question or ices, fancy ctcams and tr.zen puddinEs 10 serve at theSs functions becomes serious one as. f ordered eS- peCially in quautit. from a caterer. the expense Is considerable. For tunately. however. delicious Gaiu- ties along these lines may te pre- pared in the home kitchen. al vcry sligh; expense. inc finished products with a little care given 'J inc gaTn- ishing auI decorations. being far more satisfactory and artistic than the most elaborate efforts Q! the ca erer
 Cand.ed anI ela,e fruits halyed nut meats. dates. figs and sweet bis cults are all excellent far decorative purposes: while -irups, preserved fruits, cordials and whipped cream form apctiaiug agCcmpauimonts for plain scrLcts and parfaits. These. If served for the informal luncheon or dinner. are ter nodded in either a melon or ring form. A examples of delicately favored creams the following recipes will be found excellent.
 Canton Nut Pudding.
 Prepare rich. smooth Custard from a scant pint of milk. two eggs and heapins teaspoonful of sugar; when cold add q pint of whipped cream end a small "upful of pre- served ginger sirap: now pour into the freezer and when half frozen stir in three Jabi-s spoonfuls of chopped waInurs and a cupful of thinly sliced Canton ginger. Freeze in z1. .f-fFr e1 pouring over each portion two ta- blespoonfuls of imported ginger ale.
 Velvet Mousse.
 Chill and SWeetcn a pint of rich cream, set in a pan of ice water and whip 10 stiff frorh, adding slowly a large tumhler of grape jelly (which will give 10 thn cream beautiful violet color) Have ready a cupful of heated milk in which heaping tablespoonful of gelatine has been dissolved; alloF this To cool. but not harden. hen add f slowly 10 the cr. am mixture beat ing constantly until firm and light; pnok inmediatelv into individual pasteboard boxes. lrel with lace paper border and decorate with earaiel yiolnts then pack in layers in large warcr tight pail hHrying in ice and rock salt, for at least five hours before serving.
 Turkish Coffee Sorhet.
 In this dessert coffee extract, ob- tainable at reliable druggist or grocer. gives better results than the homemade product. care being eX- ercised ;u regard 10 the quantity used, which varies somewhat to suit the individual taste Cook to- gether a Cupful of water with CuUful of Eranulated sugar to the soft ball state and pour if. boiling hot, gradually on the stiliiy whipped whites f four eggs. beating con stantly; when light and creamy add a pint and half of cream beaten solid. tablespoonful of confectionsr's sugar. a few drops of vanilla extract. wineglassful of coffee extract; freeze until firm and smooth, molding in small yellow crepe cases and garnishng just pre- vious to serving, with stars of sweetened whipped cream, favored with almOn extract.
 Biscuit Cream.
 Rub the yellow rind of two lem, ons on Jumps of cut sugar, then crush the sugar to a powder, add ing half a cupful of confecti0ner's sugar, twelve grated macaroOns ana a pint of stiftly whipped cream; turn into a chilled freezer, and as the cream begins to sttien stir in half a pint ot chopped Maraschino cher ries, together with four tablespoons fuls of the cordial and a tablespoon. full of minced Candied orange peel; continue freezing until very firm, then repack in individual pyramidal forms; unmOlding on small rounds of angel cake, spread with a vivid ly tinted jelly.
 Banana Fluff
 Slice six large bananas Uhe red variety if possible). sprinklng with lemon juice and grated cocoanut. and place directly on the ice to chill and ripen Gor at least an hourl. Mash them smooth with wooden spoon, adding a scant cup ful of powdered sugar and the stiff fly beaten whites of two eggs, which should be lightly folded in; now pour into the freezer, turning the crank for about four minutes, or until there is a slight resistance when half pint of whipped cream may be added; freeze to the con sistency of mush and serve in tiny crimped paper cases lined with small Maple biscuits.
 Sabayon Frozen Pudding.
 Boil a scant half cupful of wash ed rice in slightly salted milk beat ing in when tender and still warm a cupful of thick maple syrup, two tablespoonfuls of pulverized sugar one beaten egg, pinch each of powdered cinnamon and nutmeg, two tablespoonfuls of chopped candied orange peel, and half a cupful each of seeded raisins and entrants: now allow the mixture to cool but not harden and stir in lightly pint of whipped "ream sweetend by the ad- dtion of two tablespoonfuls of su- gar; turn at once into mold and pack in ice. When ready to serve unmold on a cut glass platter garnishing with quarters of glace orange and accompanied by an iced egg-nog sauce.
 Roast Apple Parfait.
 Core eight large greening apples and place in a covered baking-pan filling the core cavities with a paste made from granulated sugar half a teaspoonful each of ground cinnamon and grated nutmeg, a tea spoonful of lemon juice and six toh1acpOOpf,Ic a nf melted huttar. in