Evening star. [volume] (Washington, D.C.) 1854-1972, 1927-08-19

I When cool. turn out onto q dish or
plate Drain six halves of Bartlett
pears on a sieve. Brown one-fourth
pound of almonds slightly in a mod
crate oven. When cool. work them
into a paste with two tableSpoonfulS
of cream, a little sugar, and few
drops of kirsch to flavor. Fill the
half pears with the mixture. Whip
gill of cream and when stiff add one
half a gill of lemon jelly, which must
be LIQUID but cold. Flavor with few
drops of vanilla essence, adding a
little sugar. Color with few drops
of Carmine. When the mixture Is be-
ginning to set. coat each pear with
it, the filled side downwards, and leave
to set. Have the sponge custard
ready, arrange the pears on 1t, and
decorate the dish and center of the
pears with chopped lemon jelly.
Peach Dumplings.
Roll the pastry in thin sheet and
cut it in rounds. Place a whole peeled
peach in the center of each round of
pastry. Don't remove the stone, as
it seems to give the dumping an extra
good flavor. Sprinkle sugar over the
fruit, dot with butter, and bring the
edges of the pastry together over the
peach. Bake in muffin pans in
fairly hot oven. If the oven is too
hot, the crust will brown before the
peach cooks through. Serve hot with
hard sauce or liquid sauce. A good
liquid sauce can be made of peach
juice Hard sauce is made as follows
Cream one-fourth cupful of butter
with three -fourthS cupful of powdered
sugar When it Is white and creamy,
add one-half teaspoonful of vanilla
and a little grated nutmeg. The
secret of making a creamy hard sauce
lies in long beating. Chill before
serving.
Fruit Omelet.
Use fresh or earned fruit, such as
pineapple, peach or apricot. II can
ned fruit is used. drain from the
srup. reduce a little of the strip,
and use for heating the fruit. If fresh
fruit is used, heat it in a little sugar
sirup favored w a ifthew drops of
the liquid or a good f1avoring essence.
The fruit should be cut into rather
small pieces. Make an omelet in the
usual way by mixing six eggs with
one and one-half ounces of butter, one
of cream or milk and
one teaspoonful of sugar. Just be-
fore folding it. put in the center the
and ready. Then fold the omelet over
and let it color. Turn onto a hot
dish, mark the omelet across in three
or four places with clean red-hot
skewer and pour around the dish
some strip made from the fruit
strip and favored with few drops
of marachino or any other suitable
liquid.
Three-Fruit Marmalade.
Select very tender, clean, yellow,
fruit, free from all
blemishes. The thick-skinned varieties
are better than those having a thin,
tough peel, since this thin peel is
likely to become still tougher after
cooking it with sugar and acid. Wash
well one orange weighing about Z
ounces, one grapefruit weighing about
l pound and ounces and one lemon
about ounces. Remove
the skins from the fruit and slice very
thin. Cook this peel in a quart of cold
water three times, for five minutes
each, discarding the water after each
boiling. Cut the fruit pulp into thin
slices, removing the seeds and white |
skin. Combine the sliced pulp with |
the parboiled skins. To each weight |
or measure Of fruit add three times its
own weight or measure of water and
boil for % minutes. Then add an
equal weight or measure of sugar and
boil rapidly for 25 minutes longer, or
until the jelly stage is reached. Put
at once into scalded jelly glasses and
when cold cover with paraffin.
Banana and Grape Jelly.
Rinse a mold and place it on ice
or in pan of ice watere Dissolve one
pint of lemon jelly and when cold to
the touch pour little into the mold,
then turn the mold slowly around until
it is coated evenly with a thin layer
of jelly. Cut some pistachio nuts for
decorating and arrange in the mold
Dip each nut into the liquid jelly to
fix it. If the nuts are chopped, mix
them with little liquid jelly before
placing such decoration in the mold.
Pour in layer Of jelly and leave 1t
to set. Cut one or two bananas into
thin slices with a silver knife. Re-
move the skin and seeds from a few
dark or light grapes, leaving them
whole if small. Arrange a neat layer
of fruit in some design in the mold,
dipping first in the jelly. Continue to
add layers Of fruit and Jelly until the
mold is full, then leave the jelly to set
Dip the mold in warm water, immerc-
ing it completely. Wipe the surface
with a clean cloth and turn It out
onto clean dish. Serve with chopped
jelly.