The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-01-17
Blouses of chiffon satin and
crepe de chine.


ally one and half gills Of cream
Bring TO the boiling point ana add half
a pint of "finnan haddie' (soaked in
lukewarm water 10 cover for forty-five
minutes then separate IL into fakes
two tablespoonfuls of grated cheese and
the yolks of two eggs slightly beaten.
Season with salt and red pepper, and
pile on circular pieces of bread toasted
on one side having the miXture on the
untoasted side. Sprinkle with grated
cheese. then with buttered soft bread
crumbs and bake until the crumbs are
Drowned Serve at once on small plates.
Shrimps a In Newburg--One tin Of
shrimps. one tablespoonful of sherry,
one tablespoonful OF brandy. four table
spoonfuls Of butter. half a teaspoonful
OF salt. a few grains Of red pepper,
CRATE OF nutmeg, the yolks of two eggs
and SIX tablcspoonfuls of thick cream.
Melt the butter in saucepan. add the
shrlmps. which have been soaked for
one and a half hours in the sherry and
brandy and cook for three minutes;
then add the seasonings cook for one
minute. then add the cream and the
yolks of eggs slightly beaten. stir until
thickened and serve hot.
Date Mould with Whipped Cream
one pound of dates, two tablespoonfuls
OF powdered gelatine, one and a half
pints of water, two oranges, half a
pound Of sugar. few drops of red
cooring, and whipped and sweetened
cream. Stone and cut the dates in
halves, put them into a saucepan with
| the water and sugar cook slowly until
, quite tender, then add the gelatlne and
cook for a few minutes longer until the
gelatine has dissolved. then add tho
strained orange juice and the red color
! ing: pour into a wet ring mould. Turn
out when firm and decorate with the
whipped and sweetened cream and
stoned whole dates.
Condes-Bedt the whites OF two eggs
To a stlff froth. add gradually six ounces
Of caster sugar while beating con-
stantly; then add two ounces OF
bllnched and finely chopped almonds
and half teaspoonful Of rose essence
Roll pun paste out and cut in strips
three and a half inches long by one and
a half inches wide. Spread with the
mixture, leaving a margin all round
! Dust with caster sugar and bake for
quarter Of an hour in a moderate oven.
Macaroon Ice Cream-One quart Of
cream, six ounces of sugar. one table
spoonful Of vanilla essence, macaroons,
blanched almonds and preserved chest
nuts. Dry, pound and measure a pint
of macaroons. add them to the cream,
then add the vanilla essence and sugar
Freeze, using three parts finely crushed
ice to one part rock salt Serve in
dainty glasses. top with whipped and
sweetened cream fiavoged with a few
drops of almond essence. decorate with
the almonds cut in shreds and pre-
served chestnut on the top of each
glass.
Marshmallow Cake-Beat four ounces
OF butter and four ounces of sugar to
cream add four well beaten eggs, then
beat again and add half a pound of sifted
flour, one teaspoonful Of baking powder
"A pinch OF salt, one teaspoonful of al
mond essence and four tablespoonfuis
Of milk. Mix and divide into two but
tered and Toured sandwich tins and
bake in a moderate oven for twenty-five
minutes; turn out and cool. Put the
layers together with apricot jam ana
cover with white Icing: decorate the top
with royal icing and marshmallows. To
make the marshmallows put two heap
ing tablespoonfuls OF powdered gelatine
into basin, add one gill of water Mix
one pound OF sugar with one gill OF
water in saucepan, bring slowly to
boiling point, then boil to 217 deg. Fair /;
do not stir after 1t bois Pour slowly over
the gelatine, beating vigorously all the
| Time then beat for ten minutes; add
two tablespoonfuls of orange essence.
half a teaspoonful OF lemon essence and
continue heating until thick Pour at
once into tins which have been buttered
/ n M tod mil Ia a
cool place overnight Remove from the
| tins and cut into small rounds with a
small round cutter and roll in equal
parts of corn -four and icing sugar
Fruit juices may be used in place OF the
water and the essences.
| Crabs (Tremont Style)-Pick the meat
from half a dozen small boiled crabs
into as large pieces as possible and mix
the meat with half its quantity Of fresh
mushrooms, peeled and cut in small
pieces: season with salt and pepper and
molsten with melted butter and put
into the cleaned crab shells. Over each
sprinkle some fine breadcrumbs and
grated Parmesan cheese, and place In a
hot oven TO bake for quarter OF an
hour.
Lobster Stuffed with Crab Meat This
Is novel combination and most paln-
table Brol as many Holsters as re-
quired. remove the green portion and
mix II with an eduai duantity Of crab
meat. Make cream sauce from one
| tablespoonful Of butter, one tablespoon
| rui OF nour. salt ana pepper Ia taste,
and half a pint of scalded cream Mix
| the crab meat and the green part III the
lobster well together with tho sauce.
and Nil the portion OF the smell which