Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-08-04
SeaSonabIe Desserts.

| Apricot Mold.-One can of april
cots, one winegiass of orange juice,
one ounce of gelatin, whipped cream.
| duce the strip to half it's quantity
| by boiling. Pass the fruit through
| a sieve and mix it with the strip.
Add the wineglass of orange juice
and the dissolved gelatin. Pour into
| the mold with open center, and
when set turn out and fill center with
whipped cream.
| Bavarian Cream.-One quart of
sweet cream, the yolks Of four eggs,
beaten together with a cup of sugar;
dissolve half an ounce of gelatin in
half a teacup of warm water; when it
| is dissolved stir in pint of boiling
hot cream; add the beaten yolks and
sugar; cook all together until it
| thickens; then remove from the fire;
add the other pint of cold cream,
whipped to a stiff froth. adding
little at time, beating hard; season
with lemon or vanilla. whip the
| whites of the eggs for the top; dip
set it in cold place; to this could
be added peaches or any other sea-
| sonable fruit.
| Pineapple Whip.-Pare a pineapple,
remove the eyes. and crate. Put the
pulp upon a sieve to drain. Beat the
| four tablespoons of powdered sugar.
Beat till stiff. Fold in one pint
cream, whipped. Beat in the pine
apple pulp, adding as much as the
cream and meringue will hold with
! out becoming too soft. Serve very
cold in custard glasses.
Snow Cream.-Four whites of eggs,
one pint of cream, whipped; one tea
spoon of vanilla, four tablespoons of
powdered sugar, one tablespoon of
| hn fnC Mt foo
add the sifted sugar by degrees, beat
ing steadily; then beat until stiff and
glossy. Add vanilla. Whip the cream
| to stiff froth, over a pan of ice.
| Stir it carefully into the meringue
Serve in glasses, very cold.
! Italian Custard.-Allow one egg to
each person. Beat the yolks to a
| cream; add sugar and lemon juice to
| taste, beating all the while. The eggs
should thicken like cream. Put this
| into custard glasses. Beat the whites
to stiff froth. When perfectly stiff.
whip in a little currant jelly, and beat
| until evenly colored. Heap this upon
the custard in the plasses. Set in re-
| frigerator to get very cold.
| Orange Jelly.-One box gelatin.
| one-half cup cold water, one cup boil
! ing water, juice of one lemon, one
cup sugar, one pint orange juice.
| Soak the gelatin in cold water until
| soft. Add the boiling water, the lemon
| JuiCt, SuSdI, diu oIdHSc JUICE Otii
| till the sugar is dissolved and strain.
| Cornstarch Blanc Mange.-Stir to-
| gether two tablespoons of corn
| starch. half cup of sugar the juice
| and a little of the grated rind of one
| lemon; mix the whole with cold water
enough to dissolve well. Then pour
| boiling water over the mixture, stir
ring meanwhile, until it becomes
transparent. Allow it to bubble few
| minutes longer, pour into molds. and
| serve cold with cream and sugar.
| Rice and Prune Pudding.-Boil one
| and half teacups of rice in double
boile' with a quart of milk or water
| until the liquid is all. absorbed. Add
! a quart of milk and continue the boil
| ing until the rice is of a creamy con-
sistency. Remove from the flre; add
a third of a teaspoon of salt, fourth
| of nutmeg grated, a teacup of white
| sugar, butter the size of a walnut,
and two teacups of stewed prunes,
| stoned and sweetened while stewing.
| Bake for an hour slowly. stirring oc-
| casionally. and finally browning the
| top Should be of the consistency OF
| thick cream when done. Eat very
| cold, without sauce.