Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-06-01
When Raspberri@s Are Ripe

of sugar, a pinch Of salt and two tea
spoonfuls of baking powder sifted to-
gether four times. Add to these dry In
gradients half cupfu of butter and rub
ii i'm we'll Then slowly add enough milk.
mixing all the time. to make a soft dough
Bake it in three thin layers in quick
oven until IL is crisp and brown.
Sort and wash the berries and then
crush them. with enough sugar to sweet
en- them thoroughly FIJI them in gener-
ously between the layers. Spread them
over the top. or else serve the cake with
a sauce made of crushed berries heated
with sugar and a little water for fifteen
minutes in double boiler
Raspberry dumpings that are light and
delicate are made In this way: Boil a
cupful of water with two tablespoonfuls
of butter and add cupful of sifted flour.
Stir over the fire until the batter leaves
the sides of the pan, then take from the
fire and cool Add four beaten eggs, two
thirds of cupful of -four mixed with a
scant teaspoonful OF baking powder and
pat 1t out in thin layer. Cut rounds the
size of the saucer OF teacup and on
each round put two tablespoonfuls of ber-
ries. Pull the dough up to cover the
fruit and bake In a buttered pan for thir-
ty minutes In a moderate oven. Brush
the dumplings before baking them to give
them q glaze Serve them hot or cold
with a sauce made of raSpberries and ST.
rup or with hard sauce.
Delicious raspberry tarts can be made
by cooking paste in patty tins-hlling the
shells with rice or beans in waxed paper
to keep the paste from bubbling and fill
ing the shells with fresh raspberries COW
cred with sugar and whipped cream.
Another sort of raspberry tart calls for
apple sauce. rather a difficult food to pro-
cure in raspberry season. FIJI the bot
tom of tart crust with layer of APP
pie GAUGE and cover with a layer of ber-
ries and sugar Put on upper crust,
bake till the berries are tender and serve
cold.
Raspberry ice cream calls for three pintS
Of raspberries. Cover and mix them with
a cupful of sugar and let them stand for
an hour. Mix three pints of cream with
cupful and half of sugar and two ia
blespoonfuls of sherry. Freeze and when
Stin take out the dasher. Put the berries
and sugar,in the cavity where the dasher
was and set away in ice and salt for an
hour and half.
Frozen raspberries are a lighter des-
sert, delicious for very warm day. To
prepare them wash a quart of raspber-
ries. Boil q cupful of sugar with twice
berries and cook for fifteen minutes.
Cool. add the juice Of three lemons and
freeze. When you take the dasher out
add pint of whipped cream and mix it
in lightly with the frozen raspberries.
Pack for an hour or so.
Raspberry Bavarian cream is hot day
dessert which does not require freezing.
To make it soak half a package of gela
tin for two hours in half a cupful Of
cold water. In the meantime mash
quart of raspberries with cupful of SUI
gar and let them stand together an hour.
Whip pint Of cream to a stiff froth.
Strain the raspberry juice and pulp free
from seeds through wire strainer. Pour
half cupful of boiling water on the gel
tin and strain that on the juice. Put
the liquid in porcelain basin and stand
1t in a pan of water with ice In it. Beat
the liquid and when it is as thick as Gus
tard stir in the whipped cream Pour the
whole into two-Quart mold and put It in
the icebox to harden. Serve with whip
ped cream.