Evening star., 1915-03-07

tablespoonfuls of sugar and a few
| drops of almond f1avoring. Spread a
portion of this upon round platter
about an inch and a quarter in thick
! ness and cover with layer of grape
| fruit puree, made by cutting the fruit
| in halves and with an orange spoon
carefully removing the pulp and juice,
which is mixed with the well beaten
white of one egg and sufficient con-
i fectioner's sugar to form stiff paste
Continue alternating the layers of rice
and fruit, making each succeeding one
slightly smaller. that the mound
may be pyramidal in form when fin
ished, and place directly on the ice to
chill and ripen. When ready to serve
cover with sweetened. stiffiy whipped
cream and sprinkle with chopped pista-
chic nuts.
Dried apricots are delicious served as
follows: Wash one-half pound of april
cots and cook slowly in little boil
ing water When soft. add one cup of
sugar and let cook about ten minutes
longer. When cold, run through meat
chopper and mix with Stiff1y beaten
whites of three eggs. Serve in sherbet
Guns with whipped cream.
For prune fruit salad, stew the prunes
until they swell. but not until they are
soft. Do not sweeten. Drain and pit
them and cut each prune into five or
six pieces. Mix them in large bowl
with one small ripe pineapple cut into
inch bits, two bananas, sliced: two
oranges, sliced and quartered: one
lemon sliced and quartered and one
cup of powdered sugar. Serve with
whipped cream that has been sweet
ened and Favored. and to which a cup
of chopped nut meats has been added
To ma Ike chocolate popcorn. take one
quart of popped corn, two tablespoon
fus of butter. one tablespoonful
of vanilla extract one cup Of sugar
four tabiespoonfuls Of grated chocolate
and one-half cup of cream or milk
This is a simple confection to prepare,
but is the best as to quality. The corn
should be freshly popped. Put all the
ingredients. except the vanilla extract
and the corn, into saucepan and cook
until "A little dropped in cold water be-
comes quite brittle, then add the ex-
tract and pour it over the corn. stir
ring so that all the kernels are coated.
Eat while still fresh and before tho
crispness is gone from the candy
Fruits and nuts that are to he glazed
must be perfectly dry. as moisture is
ia tai to the process. For this rea son
flowers and berries and very juicy
| fruits cannot easily be glazed With
your nuts and fruits all in readiness
| iiiehe d uSiilS Two cups VI sugar
to one cup of water. Stir until the
sugar is dissolved, add pinch of
/ cream of tartar and do not stir again,
| but boil to 290 degrees, or until brittle
! when tested in cold water; then add
, the extract and pour it over the corn.
| stirring that all the kernels are
| coated. Eat while still fresh and be-
| fore the crispness is gone from the
| candy.
| Variations in the ordinary froSting
| VIII often make a plain cake particu-
| larly appetiZing. The ordinary plain
| glngerbread or spice cake, for instance,
| with chocolate icing, is an acceptable
| change. and if the cake has no raisins
| in it white icing with chopped nuts
| Is very good and rather pretty. but
| with raisins the nuts give TOO much
variety of flavor and almost make the
gingerbread seem gritty to the teeth.
I In the same way a pistachio frosting
or plain white frosting with bits of
! preserved ginger in it will make a
white cake quite festive. When FROST
| ing is not liked, a few nuts run through
| the top of the batter just before it
| goes into the oven will add much to
| the flavor If this is done. the cake
should be covered with piece of card
| board until it is nearly baked. 1t can
| then be removed and the nuts and cake
| be Drowned together.
Favored whipped cream is delicate
! dessert. Whip a pint of fresh sweet
| cream, adding. little by little, the fla
| voring. Continue to whip the mixture
! until it becomes stiff froth: then
| transfer it to an earthen dish and set
! il on ice.