New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-07-31
MARsuMALLow SURPRISED is

MARSHMALLOw sURPRISE.-This IL
a dessert that can re prepared IN re"
moments, and is therefore especially de-
srable for summer. To make IL 'nere
will be needed some large. ripe peaches
as many as there are portions OF tho
desert to be served-a box OF marsnmai-
lows and plenty Of whipped cream anu
powdered sugar. Peel the peaches anu
cut out a section from each largo enough
to permit removal Of the Stone. AFTER
taking out the stone put into its place &
big marshmallow that has become pufed
through being soaked In cream. Replace
the section and roll each peach In pow
dered sugar until IL is like SNOWFALL
Place each upon dessert plate and cover
with a pyramid Of whipped cream beaten
with minced marshmallows. For va
Ration the peaches may be cut In hair
and all the marshmallows minced, beaten
with the cream and piled upon the
peaches.
SHERRY CHARLOTTE WITH PISTA-
CHIOS.-Have ready thin sheet Oh
sponge cake Line round mould with IT,
cutting It when necessary to make II nj
the mould snugly. Prepare Bavarlah
cream favored with sherry as follows:
Mix the yolks OF two eggs with scant
half cupful OF sugar and moisten with TWO
tablespoonfuls of sherry. Gradually ada
to this some gelatine previously dissolved
In enough boiling water to cover II.
The exact amount Of gelatine is dihicu!t
TO give. as some brands differ from others.
One can usually tell from the directiohs
on the packages of ones favorite orano
lust how much Is needed. After addins
the eelatine fold the whole through two
quarts of whipped cream, which should
be standing ready I'm pan OF crushed Ice.
Keep up the folding constantly until Inc
mixture Ia evenly distributed through the
cream; II you stop moment IT may SINK
to the bottom Of the cream. The s'irrins'
or. rather, folding. from the bottom or the
pan upward must be continued nntli inc
whole has become almost solid; then pour
II into the cake lined mould. Place the
mould on ice. to stand for about an pour
and half-or until the whole is hrm and
thoroughly chilled, but DOT actaaiiy
frozen. Just before serving turn out on
platter and garnish with whipped cream
and half a cupful of pistachio nuts
minced One or two candied cherries ineS
be added for festive touch.
BAKED CHOCOLATE PUDDING
Mix two cupfuls OF stale bread crumbs
with four of scalding milk and let them
cool. Melt two squares Of chocolate and
mix them with two-thirds of cupful OF
sugar. two lightly beaten eggs, one very
scant saltspoonful Of salt and teaspoon
full OF vanilla. Stir this mixture into the
milk and bread crumbs. Butter and sugar
a big pudding dish that will be attractive
on the table FIJI II with the pudding
and let It stand in moderately hot oven
until the contents are cooked. When cold
nut Il on ice 20 become thoroughly chilled.
Serve with cream.
For those who do not understand the
phrase butter and sugar the pudding
dish" It may be we'll 10 say that 1t means
dredging the inside OF the dish with sugar
after Il has been rubbed with butter, using
as much sugar as the buttered surface Will
hold. This gives the pudding a glazed
crust that adds much to its appearance.
This pudding may also be baked In in
dividual dishes. each one being decorated
before serving with a rosette OF whipped
cream.
FROZEN BAR-LE-DCC SALAD.-Have
ready equal quantities OF fine cream