Evening star., 1915-04-12
SPRING DESSERTS.

In couple Of months-in a single
month. evea-the situation in the mar
kets will be decidedly changed In
June the summer rush Of abundant
fresh fruits Will be in full swing. Even
In May Strawberries will be plentiful
and easy to get. And then the task of
providing desserts combining all the
daintiness and all the flavor demanded
of spring and summer desserts will not
be so difficult. Just now, when the
heavier desserts of the winter are not
acceptable, when grapefruit and
oranges are not so good and not SO
plentiful as they have been, the task
of providing two of these same tempt
ing desserts each day is difficult one
To begin with, make use of such be-
lated grapefruit and oranges as you
can get. Fruit salad is always a de-
licious luncheon dessert, and what the
Citrus fruits lack in flavor at this
time of year you can give to them by
the addition of other fruits. Grape
fruit, orange and pineapple are deli
cious together. Prunes shredded and
added to either oranges or grapefruit
give good favor. Candied cherries
the liquid from maraschino cherries or
wine can all be added to grapefruit and
orange Win good results. II you mix
diced banana with the other fruits first
soak the bananas in little lemon
juice-that is, pour the lemon juice
over the diced banana.
\ few Strawberries can be made to
go Il long way when they first appear
and are expensive if they are mixed
with other fruit For instance, pre-
pare fruit salad of orange and ba-
mana, and to each cupful add four big,
ripe straw berries
Half a dozen berries served with
vanilla ice cream give q springlike
touch to this usual dessert, yet served
in this way pint of berries will go a
long way. 1t never pays to get cheap
berries early in the season. 1t is far
better to get expensive berries and
serve them sparingly than TO get the
cheap, more acidulous sort and serve
them lavishly. Half dozen berries,
too, can be added to each portion OF
homemade charlotte russo to good eff
fect-and, to emphasize its timely
nature, this dessert can be called
strawberry charlotte russo.
All sorts of water ices are partic-
ularly refreshing and tempting when
the first warm weather arrives. Vari-
Gus fruit juices from last years sup
ply of canned fruit can be used to
flavor water ices, with little lemon
juice to give piquancy II the fruit
flavor is very sweet. The plain water
ice, of course consists of the fruit juice
the beaten whites of two or three eggs
for each quart of juice when 1t is al
most frozen. or a tablespoonful OF geia-
tin softened in little cold water and
added before the juice is frozen.
For a change, some time CRATE bit
ter chocolate into vanilla ice cream
mixture Just before freezing. The
flavor Of chocolate will be there, but
the color of chocolate will not. IN
stead the result will be a white ice
cream dotted with brown,
Tarts at this time of year are far
more appetizing than pie. Make either
a big crust Of rich pie paste, baked
crisp and golden brown. or else indf-
yidual ones in muffin or patty cake
tins Cool the crusts. fll them and
serve.
They can be filled with chocolate
blanc mango, and topped with whipped
cream: they can be filled with lemon
filling, thickened in double boiler. and
topped with meringue; they can be
filled with canned peaches drained OF
Juice and served with whipped cream
or they can be filled with fresh berries
and whipped cream.
Custards. floating island and other
desserts made of milk and eggs should
always. especially at this time Of year.
be daintily made and daintily served.
Three tablespoonfuls of smooth boiled
custard chilled thoroughly and served
in a thin, long -stemmed glass with a
big tablespoonful Of beaten egg white.
topped with a single candied cherry,
is far more appetiZing, remember, than
the same dessert served more Eener-
ously without the cherry in big china