The Alaska citizen., 1912-07-15

how it should fit the menu and the season is the title of an article by a writer in the New York Press. She says:
 With so many outside interests nowadays few women find it in. terestng to spend hours in following their grandmothers' recipes or in rivaling them with modern concoc- tions. The elaborate pies, rich pud- dings and syllabubs of 100 years ago gradually have receded. giving place to layer cakes with choice filings and heavy frostings Today we may secure these from the caterer with little effort. and the expense is not much greater than when they are manufactured at home, provided fair value is placed upon fuel and labor.
 Salads are receiving more atten- tion now than formerly and dessert and salad meet in the delicious and often complex combinations known as fruit salads.
 The orange or banana. dressed with mayonnaise or held in shape with gelatine and served with soft custards, or the sliced peaches or baked apples with thick cream. are similar in nature
 Many housekeeper prefers to | close her dinner menu with some preparation of the fruits of the world which are within our reach daily. But there are a host of simple buildings which would give us more substance at less cost than fruits be. and many others requiring a trifle more for materials and but little effort.
 When every preceding dish is hot let the dessert be cold But the hot pudding Is most suitable when there Is no soup or when cold meat or substitute salad is the principal dish for luncheon or even | for dinner.
 l A tomato soup and a sour salad should not be followed by a lemon sherbet. Nor should a cream soup, creamed vegetable. cream salad dressing and a cream or custard dessert appear on our tables at the same meal
 Let the substantial roast be fol- lowed by the light dessert, while the 1 fish which does not stand by" the working man may be balanced by the rich custard or a suet pudding
 Every cook book supplies recipes for desserts of all types; but few women yet realize the fun of creat- ing new dishes by intelligent com | binations of materials close at hand. All desserts might be grouped un- der a few general heads The pos abilities of the freezer. the behav- for of gelatine at different tempera- lures. the whipping of cream. the l two fundamental custards. and the 1 judicious combination of fruits and other flavors with these four pro- cesses are the basis of the princi- pal cold desserts. The hot buildings are capable of grouping; also fruits, milk and custards are combined with tapioca and the grains. while flour is the basis of baked and steamed buildings and of pies.
 Eggs are lowest in price in the spring and then only should be used freely in custards and souffles. The summer. of course. is the time to exploit fruits, and from the appear ance of native strawberries at req sonable prices until frost checks the supply of fruit the hot dessert should not be too prominent.
 From Thanksgiving to Lent or from NovembeF to March the pies and hot pudding may predominate
 Evaporated or dried fruits should be carefully cleaned and soaked 24 hours and cooked gently for a short time. They may be used in fruit salads or desserts. Apricots rub bed through Btrainer and made into syrup with sugar may serve as a basis for gelatine dessert