Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-03


w dainty. light and frothy that they
are ideal for warm-weather eat
ing. They should never be served too
generously. A big pile OF home made
charlotte russo on dessert plate Is over
whelming; little placed daindly IN a
long -stemnied dessert glass is invitina
As time goes on and prices 80 N,
whipping cream Is harder and harder 10
get. Generally in the country. however,
1t is a possibility in the summer.
IL you have planned a whipped cream
dessert and cannot get the cream. either
because II Is scarce or its price Is pro-
hibitive, there are several substitutes that
you can use. Eggs are needed for these
limitations. but fortunately eggs are
cheap and plenty.
A thin custard can be substituted In
many desserts for the cream Make this
custard Of half a pint OF milk. beaten
with the yolk of two eggs. Put 1t over
the fire In a double boiler and stir it
constantly until It is thick and creamy.
Cool II and use in place OF the whipped
cream.
Another substitute is made from the
white OF egg. Beat 1t well. until II Is
stif Then remove the beater and slowly
pour over the egg a little Very hot water.
This cooks the egg little and makes II
much like cream
Whipped white of egg. of course, can
be satisfactorily mixed with whipped
cream to increase its bulk. and perhaps
this is the best way of using substi-
tute for whipped cream-mixing a little
of it with egg white to make lot.
Charlotte russo is one of the most
IL. 1~sv
that good little lady fingers are sold in
J paper packages that can be freshly kept
on hand for week. If they are left I'M
opened. this dessert can be classed among
emergency dishes IL cream is procurable.
To make good charlotte russo line tall
stemmed glass sherbet cups with halyed
little lady fingers. Ii you want to vary
the dish, sprinkle them with chopped
nuts. Then whip the cream. sweeten IL
lightly and add little vanilla. Tighten
II with beaten white of egg, and pile
couple OF tablespoonfuls of it in each
cup. The cream, of course, should be
very cold when it is whipped.
X
This is another easily made cream des-
sert: Beat a pint OF cream and four
ounces of powdered sugar with the graft
ed rind OF three lemons and the juice Of
one until they are thick. Let this cream
place. drain 1t and serve. 1t is an odd
dessert. and Of course every one would
not care for 1t. but its devotees swear
that no more palatable concoction exists.
Almost any fruit becomes a dessert fit
for a king or q queen simply by the add
dition of whipped cream. Take peaches,
for instance. Pit them and cut them In
rather thick sections. Pile the sections
from q peach or two in a glass. sprinkle
them with granulated sugar. and top
with a tablespoonful of slightly sweet
ened whipped cream Favored with va
nilla or sherry.
well. Fairy cream Is the name OF one
such combination. To make 1t soak an
| ounce Of gelatin in a winegiassful Of
maraschino. When the gelatin is thor
| oughly dissolved dip sections OF ripe and
luscious peaches into it,. and with them
line a mold. When they are safely fas-
tened to the sides Of the mold whip two
cupfuls Of cream. add the remainder OF
the gelatine and the juice OF half lemon
which has been boiled for 1ve minutes
with a teaspoonful of sugar and then
chilled. Serve this cream Immediately.
~
An easy way to vary usual gelatin
made jelies is to pour half the jelly in q
mold and mix an equal amount Of whip
ped cream with the other half just before
1t hardens. Then pour the mixture into
the mold and let the whole harden.
Chocolate blanc-mange. too. can be i'm
proved with whipped cream added be-
fore it has hardened. Miv half the choc-
olate mixture as soon as 1t has cooled
with an equal amount Of whipped cream.
Pour this into a mold. and on top of it
put the plain chocolate. Serve with plain
thin cream.
A very. rich dessert is this. but it is
delicate enough IL II Is dished dantily:
Whip a pint of cream and when il Is
stiff put 1t in glass dish. else put
q tablespoonful of 1t in each of the
necessary number Of small sherbet cups.
Whip the whites Of two eggs and half a
cupful of raspberry jam stiff and drop
it in teaspoonfuls on the cream-one or
two teaspoonfuls to each cup. Serve
this dessert very cold.
The usual sort of floating island, made
Of custard, can have islands of cream,
whipped stiff, instead of egg white.
Many sorts of little tarts can be made
with whipped cream. One kind calls for
tarts of rich paste nicely baked, and
filled with whipped cream. with dot OF
grape jelly in the center of each. Another
calls for tart shells filled before they are
baked with orange marmalade. and then
baked. When they are cold spoonful
of whipped cream should be added to
oh