Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-07-04

~ TIE
ITCH H
pan ~
Fruit Pie.

, Mix half a tablespoonful of arrowroot
with little cold water till smooth, and
put it in fruit-lined saucepan with any
sort of fruit juice preferred-the juice
from canned fruit or from that freshly
stewed. Sweeten TO taste with powdered
sugar. and stir over the fire till boiling
and thickened. Put about two breakfast
cupfuls of the fruit. with its Juice. into
q pie dish. and pour the thlckened juice
over it. Put cupful of well washed rice
into a saucepan with pint and haif
of milk, and boil till reduced to a pulp.
Beat two eggs with three tablespoonfuls
of granulated sugar, and stir them in
with the rice when that is cooked. Spread
the rice out onto a dish and leave it un
til cool, then work it up with little
-four mold it into q fiat cake that will
just fit into the pie dish, and lay in on
top of the fruit, brush 1t over with a
paste brush dipped in beaten egg. and
bake in the oven till Drowned. This may
be served hot, but is generally preferred
cold.
Raspberry Pie.
Place the picked-over raspberres-or
use canned raspberres-in layers in a
tart dish, sprinkling sugar between lay
ers, raising the fruit to point level with
the top of the dish. Place strip of puff
paste around the edge of the dish, cover
paste.
ornament it,, sprinkle it oyer with sugar,
place in moderate oven, and bake for
about three-quarters of an hour. To be
served either hot or cold.
Banana Cream Pie.
Put a lump of butter in a basin and
warm Ii. together with little crushed loaf
sugar, the yolks oftwo or three eggs, a
little milk and sherry or angelica and
pulp of bananas mashed thoroughly. Pour
the mixture in a deep dish. stirring in
the well whipped whites of two eggs;
place the dish in a moderate oven and
bake, not too quickly, till done Serve
hot or cold.
Stewed Figs, Cairo.
Put four ounces of sugar into a lined
, saucepan with the thinly pared rind OF
large lemon and a pint of cold water,
stir over the fire till the sugar Is dis
solved, then move to the side of the fire
| and add one pound of dried figs and stew
very gently for from two to two and a
| half hours. When the figs are quite
| tender, mix with them two wineglassfuls
| OF sherry wine and the strained Juice of
a lemon. Set aside to get cold and serve
| with their strip in glass dish.
London Lemon Sponge.
| Soak an ounce OF gelatin in a teacup-
| full of water for two hours. Pour the
| Juice of four lemons on one hreakfas st
cupful of powdered sugar Beat the yolks
of four eggs and mix them with what
remains Of pint OF water, allowing for
| the Quantity used for soaking the CELIA
| Tin. add to this the sugar and lemon and
| cook In double boiler till the mixture
begins to thicken. then put in the gela-
fin strain all through a fine sieve
| into basin, stand this basin In a larg er
one containing ice water and whisk until
tbe snonge has cooled. but not hardened.
| Feat in the whites of the eggs of which
the yolks have been used and continue
| beating until the mixture is thick
| II ia difficult to stir, then turn into
y mold and set away to harden. When
| raodv 70 serve, dip the mold into tepid
| water. wipe 1t. and turn the contents
on TO a fancy dish Serve with sugar
and cream.
Baden Baden Pudding.
Wash thoroughly a teacupful OF rice
and MACE II in a saucepan with a piece OF
stick vanilla and half pint OF milk, boil
ing fiji soft. Just before the rice is
/ ooo,,ed nut in half an ounce of dis
solved gelatin and allow to boil
swaeten a pint OF cream with about
four tablespoonfuls Of sugar and whip
~ stfff froth and when the rice has
| haon taken from the fire and allowed to
cool slightly, stir in the cream. Rinse
| Mold with cold water, pour In the
n,xture and put In a cold place. When
vii act and ready to serve turn out on
fancy dish and Earnish with pre-
served fruit .. sweet cakes.