The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1912-07-03

alone and is delicious with fresh or
cooked fruit.
We are frequently asked why
cream filings in and on cakes made
by professionals keep their form and
Stiffness 1t is because gelatine is
added to give body; no matter how
stiff cream is whipped it will fall in
warm temperature unless gelatine is
worked into It
This brings us to the long list of
delightful desserts that come under
the head of "Bavarian" creams. A
pint of cream will treble in whipping.
To every pint used add one-fourth of
a box of gelatine, one-third of a cup
Of sugar and a teaspoon Of flavoring.
Dissolve the gelatine and whip with
the remainder Of the mixture If it
begins to thicken before stiff enough
add a little hot cream that you have
reserved for the purpose.
A June dessert is made Of the
above with strawberries. Line a mould
or smooth bowl with powdered
sugar and fill with the whipped cream.
Place on ice until chilled, then invert
on serving platter. Strawberry
leaves make pretty garnish.
/ Topioca and strawberries with
| whipped cream is a variation OF the
| above that those who are fond of
| tapioca praise highly. Cook the tapi-
oca and whip the cream with gela-
| tine, as directed, mix these together
| and place in the mould in alternate
| layers with the berries, having the
first layer and the last, or top layer,
Of cream and tapioca- When serving
slice downward. Serve with a sauce
made of the whipped whites of eggs
sweetened and colored with fruit
| juice.
| Suffragettes are supposed not to be
| inclined to cook, but to live on timed
goods, attic salt and crackers.
A prominent one took me home in
| formally, to gossip with her over the
teacups; have had tea with many
mothers of our town, but never SO
| daintily as this and never before was ]
so we'll satisfied that I forgot about
my dinner.
Her dull mahogany was decorated
with the most delicate napery en-
broidered with pink roses that matched
the real ones in the rose bowl in the
| center of the table.
| Her china closet contributed the
| thinnest and most fragile ware OF
| curious cool, greenish tinted porcelain
| decorated with never-was dragons
| and l knew she had been shopping in
| the Japanese stores. There were
| plates, and bread and butter plates
| and bowls. like the sort / loved in my
Z
| teacups of generous size.
| From the sideboard she brought the
| electric water heater and the toasteT
and a quaint old silver cream jug
brimming full of richness. "Gramma's
/ Sheffield she said Sisters got the
sugar holder, but here is an almost
match and we each have three of the
| old spoons; I never use a metal tea
urn, ungIazed pottery is the best" And
| while she talked she placed before me
| a tile-ware teapot, a cozy and a teak
wood caddy and switched on the cur
rent.
English mullins split in half and
| toasted as brown as can be, short OF
! burning, and spread with fresh un-
sailed butter that melts from The
mullins holiness and runs into ever
part, are delectable with any sort o.
tea: but while she worked and talked
1 was busy with the tea things.
/ heated the teapot and measured
the tea, and its spicy fragrance tolC
me II was First Picking Ping Suey
Fuchow. that is so rarely met with IL
this life So I crushed II fine in tie
palm of my hand, as my English
friends taught me. and won a smile
from the suffragette- Fine tea" saiC
| she. SIS my pet extravaganza. Ric'
pudding, do you eat rice pudding? 2
and there ii was filling my bowl a.
| cold as the fresh brewed tea was no
and as rich as the smoking hot, toast
| ed buttered mullins. and covered witt
the yellow cream from the DID,, oil
cream pug And jam there was, too
| This said the New Woman, lis Mrs
Bob Burdett's Jim-Jam Jelly, an;
when you have eaten it you will ceas
to wonder what made him so good