Evening star., 1924-12-03
A Few Quickly Prepared Desserts
BY LYDIA LIE BARON WALKER.

and should be known by the amateur,
for they will be standbys in many
emergencies. With little cake Of
almost any Lind and some cream that
can be whipped charlotte russo. plain
or fancy, can be made In a twinkling.
With little cup cakes cut a portion
from the center and fill with cream,
put the cut part on top of the cream
and all is ready to serve. To stretch
the cream fill the center with cut-up
ripe fruit or with pieces of canned
fruit and put the cream above that.
If you haven't enough of the small
cakes to go around, you can use the
cut-out pieces to simulate others and
omit replacing them on top OF the
cream.
ill., New Jelly Roll.
A novelty in the form of a fancy
charlotte is made from slices of jelly
roll topped with whipped cream. This
is delicious and unusual. Probably
you will like 1t So much when once
you try 1t that 1t will become one
of the regular fayorites instead OF an
emergency desserts
Stretching Dessert.
One homemaker cleverly made
small dessert appear ample for sew
eral extra guests by naging In the
following way: She had planned to
have angel cake with the center filled
with whipped cream. But when the
extra company came she had to think
rapidly to feel assured that her des-
sert would go around. She cut the
cake into as many pieces as there
were guests. Then she peeled and
sliced four pears that Were In the
refrigerator and She whipped the
cream, adding the white of an egg to
increase the delicately sweetened and
favored cream. She separated the
pieces of cake so that the circle was
much larger than when it was whole.
The pears she spread on the bottom
of the dish in the center of the cake.
Then she piled the whipped cream
above them, letting 1t extend between
the pieces Of cake.
On the top of the cream she put
three maraschino cherries, and around
the outside of the cake she placed
enough OF the cherries to make the
size appear larger. When the at
tractive dish was brought to the ta-
BILE no one would have thought that
an emergency was responsible for so
delightful an arrangement. AS
matter of fact, the dish has become
favorite already.
Quick Tapioca Dishes.
Tapioca desserts can be made quick
ly II the granulated tapioca is used.
If you wish 1t cold and must have II
in a few moments, pour the cooked
tapioca into a large pan and set II in
cold water. 1t will chill almost i'm
mediately. This tapioca can then be
mixed with fresh or cooked fruit.
sweetened and put in sherbet or fruit
glasses and be set on ice during the
first course of the meal. II you
haven't cream, you can make me-
ringue. Put it in spoonfuls on
we'll buttered pan and brown in the
oven. Then when taking the dessert
to the table, slip one of the meringuc
mounds on to each serving of taptoca
and you have delicious and at
tractive dessert. To prevent the me-
ringue from falling put little gela-
tin in it.
Gelatin Desserts.
Speaking of gelatin, do not attempt
to make a gelatin dessert in a hurry.
1t requires time to set and harden
satisfactorily. However, the quickest
way to have 1t get solid is TO pour it
in a shallow pan and set in cold wa
ter. AS soon as it has set put on the
ice to chill and harden. Cut into
cubes and serve either alone or as a
garnish for other desserts. By the
way, these gelatin jelly cubes make
decorative borders for ice cream, and,
incidentally, they make the ices go
farther .-.-..-