Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-09

are easy 10 DISpdLC, CoIl NC PASPeAS ~ 49,
advance, are easy TO serve, make an
attractive dish, and most people IKE
them.
Gelatin softens and swells in cold
water, but it does not dissolve until the
LIQUID is heated. 1t is when the solu-
ton cools that it becomes solid and
firm like Jelly. Gelatin is very valuable
in the preparation of jellies, creams,
ices, blanc manages and other dainty
desserts. Gelatin must not be boiled.
If boiled for any length of time, 1t Will
not set when cool and the dish IN
preparation will be spoiled. When II Is
to be dissolved in milk it must be added
to the cold milk and the whole then
slowly warmed and stirred until the
gelatin diSsolveS.
Gelatin can be bought in all well
known fiavors. With the simple addl-
tion Of hot water, prepared gelatins are
ready to serve when cool. Fruits or
nuts may be used with them. ana when
served in individual molds there Is no
more attractive dessert.
Jellied Peaches.-Put six fresh peaches,
peeled and without stones, into sauce
pan with three-fourths OF cuptul OF
cold water and half cupful OF sugar.
Cook until tender; then press through
a sieve. Add one and one-halt table
spoonfuls of gelatin dissolved in one
half cupful of boiling water. Allow to
cool; then add one cupful OF whipped
cream Pour into wet mold and set
away until firm. Turn out onto pretty
dish.
Jellied cherri cs.-Cock two pounds of
cherries with half cupful Of sugar and
half a cupful of water. When tender
rub the cherries through a sieve and
add a few drops of red coloring and
three tablespoonful Of powdered gelatin
dissolved in one cupful Of boiling water.
Mix well, then divide into custard
glasses, and when set place spoonful
of whipped sweetened cream on top of
each. Decorate with ripe, stoned
cherries.
Jellied Pineapple-soak one ounce of
gelatin in one cupful of cold water.
Put it into bowl with two cupfuls OF
white sugar, one peeled and chopped
pineapple, one grated nutmeg, and the
juice and rind Of lemon. Mix and
let stand for an hour; then pour on
three cupfuls of boiling water and
strain. When the mixture jellies whip
the whites of four eggs and drop in a
spoonful at time, beating we'll. Cover
the top with meringue, in which Is
mixed some grated pineapple.
Raspberry Gelatin Pudding. - Rub
enough ripe raspberrieS through sieve
to make one pint of pulp: then dissolve
three tablespoonfuls of powdered gela-
tin in one cupful of milk Add it, with
one cupful of sugar. one tablespoonful
of lemon juice and two cupfuls Of
whipped cream, to the raspberry mix
ture. Mix and pour into a wet mold
and turn out when set. Decorate with
raSpberries and meringues filled with
whipped cream.
Red Currant Jelly Pudding.-Pick one
pint of red currants and rub them
through a sieve with one tablespoonful
OF confectioners' sugar. Dissolve two
tablespoonful Of powdered gelatin with
one-half cupful of boiling water Add
the sugar, the currants, the juice of
half lemon, some red coloring and one
cupful OF whipped cream. Pour into a
wet mold. Turn out when firm.
How to Serve CantaIoupes.
When buying cantaloupes choose
those of heavy weight in proportion to
size, as these conditions indicate thick,
firm flesh. A rather dense netting of
the skin is also one of the indications
of good quality. Smooth-skinned can
taloupes are usually of inferior flavor.
AS a rule, the deep-ridged melon is
better than the one with shallow ridges.
Generally speaking, the green-fleshed
melon is better than the melon with
orange-colored flesh. Melons shaped
like foot ball or somewhat oblong in
shape are as class superior to those
that are round. A vital essential of
good quality in a melon is the right
degree Of ripeness. An overripe Speci-
men Is not palatable. and a green
skinned one lacks the desirable rich, ]
spicy flavor
Even tasteless cantaloupes should not
De wasted If they are in sound condi-
ton. A delicious preserve or pickle
may be made from them A good way
TO use insipid. cheap cantaloupes is to
spice them for next Winter. Do not,
however, spoil fine-havored cantaloupe
by dressing it up. When serving for
breakfast light sprinkling of nutmeg
Will improve the flavor of an insipid
cantaloupe.
Cantaloupe Salad.-A tasteless can
taloupe will do nicely as the foundation
Tor salad. Remove the seeds and
rind and cut the cantaloupe in dice
shape or in long strips. Serve on let |
tuce leaves and cover with a dressing
made of one-third lemon juice to two
thirds OF olive oil. Use slightly more
salt and red pepper when making this
dressing than for ordinary French
dressing. Cantaloupe cut in length
wise strips with the ring removed,
sprinkled with finely chopped nuts and
served with the lemon dressing, also
Is good.
Gingered NEUTRALITY-SUSPICIOUS. a !
small cantaloupe for each guest to be
served. Scrub the shells thoroughly,
then cut of the upper quarter, leaving
the stem on to serve as a handle to
the cover. Have ready some whipped
cream, sweetened and mixed with |
generous quantity of chopped pre-
served ginger. Fill the cantaloupe
cups, adjust the covers, and let stand
on ice for two or three hours before
being served
Ice Cream in cantaloupes.-cut some
small CantalO1ln0S IN halvac raPafff1iv
pare OF all the rind, and serve in small
dishes, filling the cavity of each melon
with vanilla Ice cream. Cover with
finely ground nuts and pieces of pine
apple. and two or three cherries.
Cantaloupe With Lemon Ice-Select
f1rm, small cantaloupes, cut them in
halves, remove seeds, put the canta-
loupes where they will keep cool. When
ready to serve. fill with lemon ice and
will be easier to whip the cream If the
white of an egg beaten to a froth Is
first added to the cream.
Cantaloupe PreServeS.-After making
strip of three-fourths of a pound of
sugar and one pound of cantaloupe. sea-
son with allSpice, cinnamon and cloves.
Allow the fruit to cook for 20 minutes,
then remove from the sirup. Cook the
strip until 1t is thick. then pour 1t over
the fruit in the jars.
To Serve Watermelon.
Weight Is one of the first considera-
lions when judging watermelon. The
heavier the better, indicating that the
melon is full of juice. An attractive way
melon lengthwise and with vegetable
scoop or tablespoon, using rotary mo-
ton, cut out individual cones of lus-
cious scarlet flesh. Serve on individual