The Washington herald., 1913-06-23
INTERESTING PAGE FOR WOMAN AND THE HOME MANI

let dissolved in little water. Stir just
enough to blend well, then set away In
cold place. When ready to serve, beat
the white OF the egg up to a stin froth
with powdered sugar. and, when in sea
son, few crushed, ripe strawberries
raspberries or peaches. Serve ice-coid.
Tapfoca Cream.
Soak three taoIespoonfuls Of tapioca in
cold water enough to cover Tor three
hours. Drain and put into a double
boiler with one quart OF new milk. Cook
half an hour. with cover over 1t. The
tapioca should be clear and soft. Beat
the yolks Of four eggs light with a cup
full of graduated sugar. Five minutes
before removing from the fire add the
eggs and sugar and cook and stir until
1t begins to thicken. Take from the fire
and flavor with a teaspoonful of vanilla
and pour into a buttered dish for bak-
ing, or into a fireproof glass dish. placed
on a board and collar of stin paper
around the dish. Heap the top with a
meringue made of the whites OF the
eggs and four tablespoonful of pow
dered sugar. Brown lightly and serve
cold.
Grape Fruit Jelly.
Soak two tablespoonfuls graduated
| 6ciathio III q NHiIu VI Cup VI Soiu wafer
until soft, then dissolve II by pouring
over It a pint of fresh boiled water.
Add a heaping cup of graduated sugar
and stir until dissolved. Strain and add
cup OF strained grape fruit juice and
Juice OF half a small lemon. Strain and
mold. Sliced bananas and red raspber-
ries added to this jelly when it is Just
ready to CONCEAL gives a pretty dessert
OF very delicious flavor.
Strawberry syllnbub.
This makes a dainty little dessert for
company and saves lots of time and
fuss. When preserving your strawber-
ries you are sure TO have some strip
left. This is more to be desired really
than the fruit on account Of its beauti-
full color, enhancing flavor. and delight
full uses to which It may be applied.
For q plain strawberry jelly to be
nodded and served with whipped cream.
for ices, dessert sauces, a summer bev-
erage. or for the following: II you
take the fresh fruit juice. sweeten one
and one-half cups of the Juice with a
generous cup of sugar and let sugar
dissolve. Add beaten whites of two
eggs and a pint OF thick sweet cream.
ice cold. Beat the whole to a syllabub
froth. Slice some large ripe sweet ber-
ries into stemmed glasses, dust with
powdered sugar, adding a little lemon
juice. Heap glasses full with the sylla-
bub and decorate the top with whole
berries cut in slices lengthwise.
You may substitute grape Juice for
the strawberry juice and sprinkle chop
ped nuts over the top.
Lemon jelly.
Lemon jelly is a suitable hot weather
dessert that may be served plain or COM
bined with a custard fruit whip or whole
ripe fruit. Soak half package of gelatine
in half a cup of cold water until soft
Then add a cup of sugar and a pint of
boiling water and stir until the sugar
and gelatine are dissolved. Let cool, then
add half a pint of strained lemon juice
Pour into a glass or porcelain-lined mold.
wet with cold water. and set away to
harden.
Bonita.
Beat the whites of four eggs to a stifr
white froth. gradually adding six table
spoons of powdered or fine granulated
sugar. Mash a quart of red ripe rasp-
berries with half a cup of sugar and let
stand while you whip the eggs. Press the
berry pulp through a strainer, beat the
juice, a little at time, into the egg.
Heap In stemmed glasses and pour over
each little marshmallow whip Add a
few whole berries to decorate and serve
with macaroons and lady fingers.