The Virginia enterprise., 1910-09-23
GOOD, FOR DESSERT
SOME TRlFLEs WITH WHICH TO
-. FINISH DINNER.
Sweets That viii 30 Appreciated by
Both Old and Youno-strawberry
souhie Recommended 40 a
Delicious CONNECTION.


sweets. always out of place for chill
dren. are especially harmful in sum-
mer. But there is no reason why
simple sweets may not be indulged in.
Strawberry soufae, II made of fresh,
ripe fruit and served in sherbet
glasses, is a treat for the warm sum.
mer afternoon tea party which any
child should Welcome. Let two cups
Of strawberry Juice and cup and a
half OF sugar stand together until they
form . syrup. Cover half a box Of
gelatin with half cup Of cold water,
and when the gelatin has sottened add
q cup OF boiling water. Beat the yolks
Of six eggs until they are creamy, add
them to the syrup and then add the
gelatin water. strained. Freeze, turn
ing the crank constantly until the
mixture Is stin. Add a quart Of
cream. whipped to froth. Pack the
freezer with ice and salt and set aside
for two hours.
Rslsln cake.-This cake might be
called "children's fruit CAKE" for al
though It is not rich enough to cause
indigestion. It is given the appearance
of festiveness by the addition Of nuts,
molasses and raisins. Besides that,
1t keeps we'll and may be on hand for
the sfternoon spread for a couple of
weeks. To make It, beat quarter Of
pound Of butter and half cup OF
brown sugar to a cream, add two
tablespoonfuls Of molasses and then
two eggs, one at a time, unbeaten.
Mix cupful and half of -four, hall
nutmeg grated, an eighth of a pound
OF blanched almonds and the same
amount Of shredded lemon or orange
peel and add to the cream. Lastly
add teaspoonful Of cream of tartar
and half a teaspoonful of baking soda,
dissolved in not more than q quarter
Of cupful of milk. Pour it into a
paper lined tin, well buttered, and
bake for two or three hours in q
slow, steady oven. This cake is espe.
cially suitable for serving with lem.
onade or grape Juice.
Orange Granlte.-Six oranges, q
pint Of orange Juice, a pound of sugar
and 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 d.
gest far more easily and quickly than
cream and milk. To make the gran.
ite 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 to cool and then drain the
syrup into the ice cream freezer, add
the orange Juice and freeze. When fro
zen stiff 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 prime favorite with
most children and make a good &C
compartment for similar creams and
ices. To make them cream together
112 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
froth. Drop the batter in spoonfuls
on buttered tin, plant raisin firm
ly in the center of each cake and bake
in a moderately warm oven until the
cakes are golden brown and crisp al
the edges.