Evening star., 1921-12-16
Tested Recipes for Es-
pecially Good Dishes
and Drinks Getting
Away From the Gus
tom of Serving Heavy
Desserts After the
Christmas dinner.
Christmas dinner.

Although it is customary to serve
rich and heavy desserts for the
Christmas dinner. sometimes dainty
light dessert would be much preferred.
Following are few that are quickly
prepared and are delicious:
Chocolate Triangles With Chocolate
and Nut Sauce.-Beat together two
eggs, two cups Of milk. a spoonful
Of sugar. pinch Of salt and one square
Of unsweetened chocolate. grated and
melted Into s,o this him s1css mi.tues re ,tap ap
cake, drain and fry in butter until
nicely Drowned, put together in pairs
with a filing Of sweetened whipped
cream and serve at once with hot
chocolate sauce and q sprinkling OF
chopped walnutS.
Frozen Cherries, Marshmallows and
Nuts.-Boil together one cup Of sugar
and one cup Of water until it threads.
Pour over the beaten whites of three
eggs and heat. When cold add one
pint of whipped cream and some
or marshmallows cut in pieces. Pack
and freeze. Serve in sherbet glasses
and garnish each glass with candied
cherry.
Orange and Banana Syllabub.-whip
one cup Of powdered sugar with one
Of powdered sugar with the whites
of four eggs. Mix well, add one cup
Of grape juice and pour the mixture
over oranges and bananas cut in
| small pieces. Serve cold. -
Pineapple and Rice With Whipped
Cream.-Boil,, two tablespoons Of rice
| in salted water until tender. then
drain 1t. Dissolve one tablespoon Of
powdered gelatine in two cups of
boiling water or pineapple juice. add
three-fourths Of cup of sugar and
the rice, cool slightly and add one
salt and one cup, OF whipped cream.
Cool and serve in glasses. A preserved
cherry may be placed on the top Of
each portion.
Dainty Salads.
| Delicious Oyster Salad.-Take one
quart Of very small oysters, one pint
Of celery, two tablespoons Of French
naise dressing. Parboil the oysters
in their own liquor. remove from the
fire and allow them to stand in the
liquor until cold. Drain and add the
French salad dressing. When ready
to serve combine the celery and the
oysters, add the mayonnaise dressin &
and garnish with curled celery.
F, Potato Salad with Sardines.-To a
generous pint Of cold boiled pota-
toes. cut in cubes. allow a small
| onion, nall a Snall green pepper,
three slips Of parsley and a table
spoon Of piccalilli or plain cabbage
lchopped fine. Add this to the pota-
toes with three tablespoons of oil.
one and one-half tablespoons Of cider
vinegar, and a scant teaspoon of salt
and pepper or paprika mixed. Mix
all together and turn into a salad
bowl. When ready to serve arrange
the contents of small box of sar-
/ dimes on top Of the salad. with heads
! to the center and tails diverginE tn
1.-THE rim. A few thin slices QfrIdld
! red peppers may be added Nhe
! center Of the dish. or slices a sfed
beets.. Serve with Boston brown
! bread G-c =,
+; Fish and Radish salad.-separate
! into fakes with a fork any cold fresh
| or canned fish. season with pepper.
! lemon juice and a few drops OF tGHle
sauce and pack firmly in mold. Chill
Thoroughly and at serving time cut
| into squares. arrange on q bed Of
radish leaves and parsley. place q
/ radish rose in the center of each
square and serve with mayonnaase
dressing. @t'''
Potato and Olive 'Salad.-Cut into
dice four good sized boiled potatoes
and add fifteen stoned olives, cut into
good sized pieces and. two hard-boil-
ed eggs, also cut up. Sprinkle with
I salt. olive oil and vinegar and fold
! all together. Place on ice for an hour.