Evening star., 1925-08-21

| and tail about one pound of goose
berries. Stew them until soft with
| four ounces of sugar and about a
gill of water. Rub them through a
fine sieve and measure the puree. II
! there is less or more than half pint
| of puree, use corresponding amount
of cream. Whip the cream and stir
1t into the puree when cold. Color
pale green and freeze.
Currant Water Ice-Remove the
| stems from enough red currantS to
make one pint of juice. Put the cur
| rants into a double saucepan or a jar
placed in a pan of boiling water. and
| simmer gently until all the juice is
| drawn out, then strain the sirup
| through a clean cheesecloth tied to
the legs of an inverted chair or
through a fine sieve. but do not press
the fruit through. This may be left
to drip all night If desired. Add one
half a pint of water, the strained
! Juice of two lemons, a little cochineal
or carmine, and one pint of sugar
sirup. Put this into the freezer and
half freeze. Whip up the whites of
one or two eggs to a stiff meringue
and stir them into the half.frozen
mixture. Then freeze until suffi-
ciently hard.
Loganberry or Raspberry Water
Ice-Remoye the stems from three
pounds of raspberries or loganberries.
Crush and then rub the fruit through
fine sieve. Measure the puree and
make 1t up to a pint with water.
Add one pint of sugar sirup and the
strained juice Of two lemons and a
few drops of carmine or cochineal.
When. cold, put the mixture into
freezer and freeze. When half frozen.
stir in the whipped whites of one or
two eggs and continue to freeze.
Lemon Water Ice-Peel the rind
from three lemons very thinly. and
take care not to cut any of the white
pith. Put the rind into a pan and
pour one pint Of sugar sirup over
while hot, cover, and leave until cold,
then add one-half a pint of lemon
juice and strain all through muslin.
Put this into freezer packed round
with ice and salt. Freeze until the
mixture is half frozen. Scrape down
the mixture from the sides of the can
and stir In the stiffiy whipped whites
of two eggs. Mix we'll, and continue
TO freeze until the mixture is stiff
Leave in cold place until ready to
serve. When packing the outer re-
ceptacle with Ice and salt, be careful
that the cover Is fixed tight on the
inner can, otherwise some salt may
pSHelTdlS 10 the mixture.
Coffee Water Ice-To one quart of
very strong. clear coffee add one
fourth pound of sugar while the coffee
is hot, then let 1t become quite cold.
Pour the mixture into a freezer and
freeze it until stiff. Serve in glasses
or cups and put a spoonful OF whip
ped cream favored with vanilla on
top Of each glass.
Sandxrichas VIII, rrs
Columbia Sandwiches-When maxi
Ing a large quantity of sandwiches,
mix some milk with the butter until
II Is OF a creamy consistency. This
Will spread more easily and go much
farther. Run through the meat chop
per a can of OK tongue, adding a
bunch of minced watercress, a few
drops OF Worcestershire sauce, a
pinch OF black pepper, four table,
spoonfuls of melted butter, and a
quarter of pound of finely chopped
nut meats. Blend the ingredients
with a silver sPoon to a smooth paste
and spread between thin slices of
buttered whole wheat bread, pressing
the sandwich firmly together, then
stamp with a fancy cutter into the
shape of small liberty bells. Serve
pied on lycovered platter deco
rated with plumes of feathery parsley.
Delicious Filings.
Deviled Butter-Work two ounces
OF butter on plate with knife,
gradually mixing in a good pinch
each OF cayenne pepper, curry
powder, ground ginger, and black
pepper. Spread on slices of brown or
white bread and butter Sprinkle a
little mustard and cress over each
ana make into sandwiches.
Tongue Butter-Mince four ounces
of tongue, then pound it in fine with
two ounces of butter seasoned with
black pepper and cayenne. Stir I'm
one tablespoonful of cream. rub the
mixture through a sieve, and leave it
In a cool place until required. Make
into sandwiches.
Chocolate Sandwiches-Put some
grated chocolate on a slice of brown
oread and butter, spread over a
spoonful OF whipped cream sweetened
and favored with vanilla, cover with
another slice of bread and butter, and
cut into fingers.
Biscuit Sandwiches-Whip some
cream, sweeten and flavor to taste,
spread on finger biscuits. sprinkle
thickly with chopped nuts, then cover
with more biscuits.
Although chopped meat, fish. mr.
foWl moistened with a dressing of
some kind makes a good and tastv
sandwich filling, such filings are
less desirable In hot weather than
slices Of cold meat or fowl. peanut
butter, or other filings that are Iess
liable to spoil.