The Arizona copper camp., 1916-07-28
MAKES
MEAL COMPLETE

Puzzling question to many house,
keepers. 1t need not be if one appre-
ciates and understands the purpose of
the dessert in the menu 1t is solely
to provide bit of sweet that will give
a feeling of satisfaction with the meal
that has preceded. or in other words
Is intended to round out and COM
plete course dinner. The character
of the dessert should be determined
largely by the dinner that preceded it,
a simple meal in which a few light
dishes have been served may be COM
pleted by fairly rich dessert, while
full course dinner requires the simple
It'd bit.
Desserts may be easily classified as
follows:
1.-The simplest and usually the
most satisfactory dessert, is that which
ls composed entirely of uncooked
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iigs and raisins, any kind of preserved
fruits served with wafer or bit of
plain cake and nuts. Any of these
make a dessert suitable for almost any
occasion.
2.-Scalloped desserts made with un-
cooked fruits and bread, either dried
crumbs or slices of stale bread Apples,
peaches and apricots are especially
good served in this way. The method
Of preparation is as follows A layer
of bread in the bottom of a baking
dish. then a layer of prepared fruit,
sweetened to taste, next a layer of
bread, another layer of sweetened fruits
and the top finished with buttered
crumbs. The dish is to be baked in
moderate oven until the fruits soft
and the crumbs brown. Preserved
fruit may be prepared in the same way
and when served with hard sauce
delicious desserts.
3.-Soft doughs and uncooked fruits
prepared as dumplings (boiled OF
baked), fruit rolls, Dutch apple cake
and short cakes Fruits most suitable
to be served in this way are straw
berries, raspberries, apples, peaches,
apricots and oranges. The latter make
a particularly good shortcake All
this class of dessets may be served
with sweetened cream or with lemon
sauce.
4.-Next in order are desserts in
which milk is used with cereals OF
eggs. The simplest of this class is
junket, very delicate dessert made
Of sweet milk coagulated with rennin
This requires care in the making;
first, the milk must not be heated
above lukewarm or blood heat temper
ature or the ferment will be destroyed
then after coagulation has proceeded
tc the stage where the milk is thick
like custard it must be stopped by re-
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degrees Fahrenheit or the milk will
separate into curds and whey. Gus
tards, boiled and baked, make another
delicate and nutritious dessert and
when eggs are expensive, cereals, as
cornstarch, and rice and tapioca ana
sago may be used as substitutes for
eggs. Tapioca or sago cooked until
clear, poured over uncooked fruit as
apples, peaches or apricots and baked
until the fruit is soft makes another
simple and good dessert Souffles,
meaning a puffed-up dish, are made
with eggs beaten until very light,
whites and yolks separately, combined
with sweetened fruit juice and baked
in a very moderate oven and is
variation of the custard which makes
an agreeable change in the menu.
Cornstarch puddings may be simply
varied by adding little grated choco-
late and a bread or rice pudding may
be given a new interest by adding a
half cup of raisins
5.-Steamed puddings of many kinds
form a class of desserts that are most
suitable in cold weather as an accom-
paniment to a rather light dinner. This
class of desserts usually contains a
large amount of dried fruit, raisins,
currants, figs, dates, nuts, and some
times candied fruit peel. They may
be made of ordinary white flour, of
Graham or entire wheat flour or of a
combination of two or more Of the
coarser flours
standard recipe in which almost
any of the variations may be used
quarter cup of shortening and one
cup of sugar, add one egg and one cup
of liquid either milk or water or
combination of both, two cups of flour,
four teaspoons of baking powder, half
teaspoon of salt combined with the first
mixture One cup of any kind of fruit
may be added, half the quantity of
walnuts finely chopped or one-half the
wheat flour may be substituted with
graham of entire wheat flour One
half teaspoon of any desired spice may
be used to change the recipe as given,
from plain cottage pudding to
spice pudding.