Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-08-08
Dainty Macaroons.

A<As*SesASSAACs
a nAKE a ring of crumbed maca-
MI rooms on dessert plates. Fill
0V0 the center of each with whipped
cream, or ice cream, and arrange some
kind of preserved fruit or maraschino
cherries on the top just before serv-
ing.
Fruit Fluff.
Beat the whites Of three eggs until
stiff. Add one and one-half cups Of
raspberries. cherries or other fruit
mashed and one-haH cup Of confec-
toner's sugar. Beat all together for
ten or fifteen minutes and serve imme-
diately, or after standing near ice
Jelly Cream.
To the stiffly beaten whites of three
eggs and three teaspoonfuls of pow
dered sugar add one glass of any clear
fruit jelly. Beat until thoroughly mixed,
put into small cups or glasses and place
in the refrigerator until cold. Serve
with sweetened whipped cream gar
nished with finely chopped nuts.
Pineapple Charlotte.
Take two teaspoonfuls of granulated
gelatin, one-third cup of cold water,
one-third cup Of boiling water. one cup
of sugar, the juice of one lemon, one
cup of shredded pineapple and one
pint of whipped cream. Soak the gela-
tin in cold water ten minutes, then add
boiling water and sugar, and stir un-
til dissolved. Add lemon Juice and
pineapple. Stir and set aside to cool.
Before it hardens add cream then put
into mold and chill
Pineapple Cream.
Soak three tablespoonfuls of gran
ulated gelatin in a half a cup of cold
water, heat the contents Of can Of
pineapple, add half cup of sugar. a
tablespoonful of lemon juice and mix
with the gelatin. Stir until the gela-
tin is dissolved thoroughly, then set
the mixture away to harden. When 1t
begins to harden stir two cups of
whipped cream into it and set away to
get cold before serving.
Apricot Cream.
Cover two tablespoonfuls of gelatin
| with cold water and soak for two min
utes. Beat two eggs separately, add
four level tablespoonfuls Of sugar to
the yolks, scald a pint Of creamy milk
and add to 1t the yolks and gelatin.
When thick, beat into two cups of
mashed and strained apricot pulp. and
finally fold in the stiffiy beaten whites
of eggs. Pour into individual molds
and serve with whipped cream.
Peach Ramekins.
| Cook half q cup Of rice in milk with
quarter Of cup of candied orange
peel and half a teaspoonful Of salt, un-
til the kernels are soft. Then stir in
one fourth cup Of sugar. Half fill but
tered ramekins, place two peach halves
| in each, add q little more rice and pile
on top q meringue made Of the whites
Of three eggs, three tablespoonfuls OF
powdered sugar and few drops OF
| orange extract. Brown in a moderate
| oven and serve with orange sauce, II
desired. A large baking dish may be
used instead OF the ramekins.
| Cherry soufae.
| Moisten two tablespoonfuls Of flour
with a little cold milk and stir into
| two cups of hot milk. Stir over the
| fire until 1t is thick and smooth. Beat
| the yolks Of five eggs light. and two
and half tablespoonfuls Of butter
softened. and a pinch each of ground
cinnamon and nutmeg. Mix into the
milk, then add two and a half cups OF
stoned, drained cherries, a gill Of thick
| cream and the stiffiy beaten whites of
the i've eggs. Flavor with vanilla,
turn into q souff1e tin and bake in a
| quick oven. Serve at once.
Frozen Cherries.
Boil one cup Of sugar and two OF
| water for about ten minutes. Add two
cups of cherry pulp that has been run
through the colander. Pour into the
freezer and chill, then add the beaten
| whites of two eggs and freeze. Serve
with a large cherry on. top Of each
portion.
Lemon Souhae.
Six yolks Of eggs. beaten; one cup OF
sugar, SIX whites Of eggs. beaten very
stir: one lemon, grated rind and Juice
Beat the yolks and sugar until the
lemon is colored, then add the juice