Evening star., 1914-06-07
Daimti@s for Hot Weather

chocolate cover with hot water. add
! butter the size of an egg and a cup
and a half of sugar, and cook until 1t
| is rich srup. Pour hot over vanilla
| ice cream. scatter nuts over the top
and serve at once. This quantity of
chocolate will be sufficient for about
eight glasses of cream.
CHOCOLATE ICE CREAM.-Place
pint of milk seven heaping tablespoon
fuls of sugar and four squares OF bak-
ers chocolate in double boiler, and
cook until the chocolate has melted and
the mixture is smooth. Chill, turn into
the freezer and turn the dasher until
the mixture is frozen to the consistency
of mush Take out the dasher, add a
pint of whipped cream and small
Tablespoonful of vanilla. Beat vigor-
ouslv. repack and stand for two hours
TO mellow.
STRAWBERRY ICE CREAM ROLL
For eight persons allow one quart and
one pint of fine fruit. Select pint
of the finest and ripest and stand aside
until needed. Then wash the remainder
and strain through sieve Put one
and when hot pour slowly over the
yolks of three eggs, well beaten with
a cupful of granulated sugar Return
to the double boiler and cook until
the cream thickens. but do not allow
it to boil. Strain through a fine sieve,
then add the crushed berries and one
teaspoonful of lemon juice Color with
vegetable pink to a delicate TINT ana
freeze until thoroughly stin. turing the
cream slowly to insure smoothness ana
solidity Put one pint of double cream
in a bowl with a cupful OF granuia,t,eo
sugar and a teaspoonful OF wanna
extract. Stand the bowl in a large one
of ice water and whip the cream until
it is thick to the very bottom. Take
plain cylindrical mold and line II even.
ly with the frozen pink ice, pressing IL
vrytt h
spatu1a Then distribute the whole ber-
ries evenly over the surface. pressing
them gently into the cream so they
will retain their position. Fill the hol-
low center with the ,.h %niPPpee Paeer elea af ahe
pink ice and bury in ice and salt Tor
three hours. When ready to serve dip
the mold in warm water and turn out
on a fiat dish. Cut in rather tnicA
slices.
quart of rich cream alone one pound
of fresh fruit, mashed through fine
strainer Mix with four tablespoonful
of sugar. set the pan over the fire and
oughly. Remove from the fire and add
one tablespoonful of gelatine which
has been dissolved in q little colo
water stand on ice until thoroughly
powdered sugar and one teaspoonful Of
vanilla extract with the cream and
whip thoroughly, adding little by little
the chilled strawberry Juice sWeetened
to taste.
Pour into a mold. cover very tightly
and mack in ice and salt for three
hours.
PINEAPPLE sHERBET. : One pine
apple grated. one cup sugar. two table
spoonfuls of gelatin dissolved in one
pint cold water; add one pint boiling
water and two cups sugar and the
i,,fn 1ft q
PINEAPPLE ICE.-Peel and slice
pineapple and remove the hard cen
ter: chop fine, and bruise the pulp in
mortar. adding little lemon juice. a
pint of water and eight tablespoonfuls
of sugar. Mix all together, pounding
well, then strain and freeze.
RASPBERRY WATER ICE. = Press
raspberries through fine hair sieve
enough of them to make three pints OF
Juice Add one pound Of powdered
sugar, the juice of one large lemon
and one teaspoonful Of raspberry ex-
tract. Then freeze.
MOUSSE OF SwEETBREAD; A DE-
LICIOUS COLD ENTREE.-Line a plain
mold with pale aspic jelly. dotted with
Blanch and braise large sweetbread
and, when it is cold. pound it in a NOR
tar with eight ounces Of the white
meat OF boiled fewd and table
spoonful OIL pate uC 1o1C T. dS, anu eASh
pass the mixture through a fine sieve.
Bring large cupful of milk to boil
with small chopped onion. dozen
white peppers, a blade Of mace. few
thin strips of lemon peel and thin
slice of fat bacon. Simmer twenty min
utes and then strain over a tablespoon
full of butter rubbed smooth in two OF
-four. Stir quickly until thick, season
with salt and white pepper and dissolve
in half an ounce of gelatin. Pour into
a basin with the sifted chicken and
sweetbread and two tablespoonfuls OF
sherry.
Whip pint of cream, and as soon as
the sweetbread mixture is cool, stir it
in and add the stiffiy beaten whites OF
two eggs. Pour the mousse at once
into the molds lined with aspic, and
leave it on ice to chill. Turn out on
to a fiat platter and garnish with al
ternate slices of tomato and cucumber
and a bunch of watercress here and
there.