The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-08-23

coming in. but later they reach a more
perfect flavor. No method Of serving
grapes has ever been discovered bet
ter than on their original punches,
picked free Of decayed twigs or any
fruit which may be bruised. OF course
they add a decided Improvement to SAL
ads, the imported black grapes being
very desirable for this purpose. They
should be freed from their pits In all
cases.
Jellied fruit 10 one OF the easiest des-
sertS to achieve In these days OF mi
raculous Jelly powders OF beautiful tint
ings. The jelly should be allowed 10
thicken to a half way point before the
fruit Ii added. which will prevent 1t
from sinking to the bottom OF the mould.
Each piece of fruit should be dropped
II separately and lightly so that it
holds . distinct place OF its own. as the
appearance OF these glittering mounds
Of color IL half their charm.
There are n number of combinations
In which jelly may be used to advan-
tase. A very fancy and easily made
dish calls for one quart OF jelly. three
cups Of white blanc mango. nine empty
egg shells, the fresh rind OF two oranges
and q cup Of sugar
Cut the rind from he oranges in
long narrow strips and stow these
gently In water until they are quite
tender. Then add a cup of sugar and
simmer the peels for fifteen minutes.
Place them on a dish to COOL handling
carefully to avoid breaking. Preserved
orange peel will answer.
The blanc mango should be made the
day before the dish Is required and
| the egg shells filled with the mixture.
II can be made from sage, tapioca, corn
starch. farina, arrowroot or gelatine.
favored as desired, the almond flavor
ing being excellent for use with fruit
jellies or cakes or for the egg shell deg
sert which is called birds nests.
The original contents OF the egg are
poured out through a small hole dime
size In the shells, which are then washed
well with very clear cold water. The
blanc mango is then poured In and
the shells set In a pan OF -four or meal
that will hold them upright, so they
will NOT be Jared or overturned.
For serving there should be glass
dishes partly filled with jelly. The shells
should be carefully broken away from
the blanc mango for which they have
acted as moulds and the ovals are then
|
firm enough to hold them. Pile them
In very neatly and lay the orange peel
ings, which are to stimulate straw, over
and around these egg shapes. Then
All the dish up with additional Jelly,
covering the orange skins. Put the Jelly
IN refrigerator to grow cold and quite
I frm; then turn out on fiat dish Of
silver or glass.
1 t. IL a 4 a
the kind our grandmothers delighted to
make. There are plenty of moulds now
adays which will do away with the using
OF the real egg shells but the old time
cooks will not admit that these artificial
means will produce the same resul, as
to either flavor or appearance.
orange baskets are also an old but
always pretty way in which to serve This
fruit. The interior of the orange is cut
out without injuring the structure and
nrmness Of the peel. which is trimmed
away only in two portions. Stimulating
basket the handle formed Of the peel
The baskets are then filled with orange
or lemon Jelly or with the fruit or with
salad as desired. They are sent to the
table on individual plates with a lace
paper dolly beneath each one.
Preserved ginger Is an excellent dainty
for the summer table, for II Is a fine no,
weather tonic, good for the digestive
organs and a provoker OF appetite. II
can he bought already prepared from
confectioners and grocers. but old tim,
cooks still cling to the idea that tn,
home made sort Is the best The tim,
taken for these homo preparations 1,
the main argument against them with
, busy persons
The roots OF the fresh green ginger
are pared and placed in cold water fo'
tAbout ten minutes; then boiled In three
4 waters. changing the hot for the cold
I each time, until the ginger become,
tender. Then drain II and place 1t one,
more in cold water
To make the syrup allow a pound and
quarter OF sugar for each pound OF
ginger and n cup OF water for each
v pound Of sugar. Boil and skim unit
+. no more scum rises to the surace. Wher
h the syrup Is cold wipe the ginger dry
A and dro,, It in. Let IL stand twenty
four hou:s Drain II and heat the syruI
, again; then add the ginger while tn,
y LIQUID is warm. After two days rcboi
T. the syrup and pour It Salding hot ove'
: the ginger In about a week repeat th'
y process; then cover closely and in ter
= DAYS It will be ready for use.
e Cold custard is one OF the best food
h In warm weather. absolutely delicate IL
every way. yet as nourshing as mos
meats Custards may be favored will
= almonds to great advantage and COFFEE
and chocolate can also be used in thei
:. preparation.
Wonderfully effective dishes combin
: ing jellies OF the different colors anC
3 flavors can he made with custard from
The extremely simple recipes that CONT
u with the various relatine powders. Vel
u vet creams and snow sauces Favored
e with brandy and wine are added to these
p making ideal foods that are much bettel
o than peats and heavy dishes in July
I" and August