Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1921-07-08
cool.oH Desserts

Sool.OU GeSsei 20
When the mercury climbs to the
tip-top of the tube, it's time to plan
desserts. that tempt the .hot-weath!er
appetite. They must. be tart enough
and. sweet enough and, above ALL cold
enough. ~. .fS;'
But. sometimesa TO accomplish this
delicious cold, dessert, the: poor. COOK
lady has to stew over hot. stoEe; The
desserts on this page are all selected
With view to. comparatively, easy
preparation. Some need. mo cooking,
others may be prepared:in::t the early
cool of the morning, and all may be
kept in a cold place till serving time
Most of these desserts contain fruat'
for they hail from California, and
fruits are always welcome in the sum-
mer diet. :, .'sI -.
Orange Walnut; jelly. 49,.
tablespoons: granulated tapioca;
/ l-a cups hot water;%::1-4 teaspoon
salt;sl cup brown sugar: l-2 cup or
ange juice; tablespoons lemon juice:
] cup walnut meats.
Cook the tapioca,. hot water, the
salt and sugar until tapioca is clear
and ACKNOWLEDGEMENTS forty
five minutes in the double boiler. Add
the orange juice and lemon juice and
cool slightly. Add nit. meats broken
in pieces, chill and serve with cream
or milk. =, ~" ''t'i
Lemon Fruit zpudding.
tablespoons gelatin; !1-4 cup. cold
water; / cup boiling water; S-4 cup
sugar IA cup lemon juice; Grated rind
of 1-2 lemon; ? egg whites stiffly
beaten: / sliced banana; I cup cooked
figs. e
Soften gelatin In cold water, dis
solve with, boiling water. add sugar,
lemon juice and, ,rind,s ana set aside to
cool. Arrange sliced banana and Egs2
in serving dish. When gelatin mix
ture Is cool add slowly to beaten egg
whites and pour onto the fruit Chill
and serve with a soft custard made
with the two egg yolks.
Golden Glow custards With Sauce
l-2 cup sugar: 8 cups hot milk; 4
eggs: Ia teaspoon salt; 1-2 teaspoon
vanilla. r .-.......
Melt one fourth cup Of the sugar In
the frying pan till 1t is q golden brown
sirup, then add TO the hot milk slow
ly and cook, In a double boiler TILL
thoroughly mixed with the milk. Beat
the eggs, add remainder of sugar. salt.
vanilla, and hot milk. Strain into in
dividual molds, set in pan of not
water and bake until firm. Chill thor
oughly turn out on serving dishes ana
serve with Chocolate Raisin Sauce
To make sauce, melt one square
chocolate in one cup boiling water.
Mix one-half cup sugar. one table
spoon cornstarch, few grains OF salt
and one-half cup cold water, and add
to hot water and, chocolate. Bring to
the boiling point, stirring. and boil
slowly ten minutes. Add three
fourths cup CHOPPED raisins and chill
Hawaiian Pudding.
tablespoon butter; 2 tablespoons
cornstarch; I cup boiling water: l-2
cup sugar; Is teaspoon salt; egg
yolks: 3 bananas; tablespoons lem
on Juice; cup stale cake crumbs
Cream the buttsr and coGnstarch to-
gether, and add to the boiling water
bring to the boiling point directly over
the fire. then cook in a. double boiler
fifteen minutes. Beat the egg yolks
with the sugar Ihd salt and add the
cornstarch mixture. Pee, and mash
the bananas and add with lemon juice
and crumbs to the egg mixture. Pour
into a creased baking dish and bake
in q slow oven till firm. Chill and
serve with sauce made as follows:
Heat three -fourths cup grated pineap-
ple and Juice, add one-third cup sugar
and one tablespoon -four, mixed till
smooth with one fourth cup cold
water. Boil for five minutes. stirring
constantly. and cool. Then beat two
egg whites TN stiff, gradually add
pineanple mixture, beating constant
Iy. chill and serve.
California Cherry Sponge
2 cups red cherries; 1-2 cups boil
ing water; / cup sugar; . tablespoons
gelatin; i egs whites; l tablespoon
lemon juice. ..
Soften the gelatin in one-fourth cup
cold. Water Stone the cherries and
cook them slowly with boiling water
and sugar till tender but not broken
and drain. Dissolve the gelatin IN
this boiling liquid and lemon juice ana
aside until firm. Beat the egg whites
cherries In mold and over them pour
one half the gelatin mixture Set
aside until firm. Beatt he egg whites
till they are stiff, and gradually beat
in the remainder of the gelatin mix
ture. Beat till very stiff, pour onto
first layer of jelly in mold and sci
aside until firm.
Serve with a sauce made as follows:
Beat the three egg yolks till light
gradually add :, three-foqrlhs cup oil
powdered sugar and one-half cur