The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1910-07-23
GOOD FOR DESSERT
SOME TRIPLES WITH WHICH TO
FINISH DINNER.
Sweets That VIII Be Appreciated by
Both Old and Young-S Strawberry
Souffie Recommended as a
Delicious CONNECTION.

Strawberry Souffle.-Rich and heavy
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 INDUCED in.
Strawberry souff1e, if 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 a cup and
half of sugar stand together until they
! form a syrup. Cover half a box of
| gelatin with half a cup of cold water,
and when the gelatin has softened add
cup of boiling water. Beat the yoll1s
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 stiff. Add a quart of
| cream, whipped to a froth. Pack the
! freezer with ice and salt and set aside
! for two hours.
| Reisin Cake.-This cake might be
/ called 'children's fruit CAKE for al
1 though it is not rich enough to cause
! indigestion, it is given the appearance
! of festiveness by the addition of nuts,
! Taolasses and raisins. Besides that,
! II keeps we'll and may be on hand for
the afternoon spread for a couple of
! weeks. To make it, beat a quarter of
! a pound of butter and half cup of
brown sugar to cream, add two
tablespoonful of molasses and then
/ two eggs, one at a time, unbeaten.
Mix cupful and a half of flour, half
a 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 quarter
] of cupful of milk. Pour it into a
paper lined tin, well buttered, and
! bake for two or three hours in a
slow, steady oven. This cake is espe-
ciallv suitable for serving with lem
onade or grape juice.
Orange Granite.-Six oranges, a
pint of orange juice, pound of sugar
and a 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 di-
! gest far more easily and quickly than
cream and milk. To make the gran
lite 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
nj he too IL
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 a prime favorite with
! most children and make a good ac
compartment for similar creams and
ices. To make them cream together
IL 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 flour. nutmeg, salt, all
spice, one cup of currants, and lastly
the whites of two eggs beaten to q
froth Drop the batter in spoonfuls
on a 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.