Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-05-31

and grated cocoanut and place directly
on ice for one hour. Then mash smooth
with a wooden spoon, add scant cup
full of powdered sugar and the stihly
be lightly folded in. Pour the mixture
into a freezer, leave for few minutes,
then add half pint of whipped cream.
Freeze thoroughly.
Frozen apricots-Dra!n one can of
apricots and cut in small pieces. To
the syrup add enough water to make
four cupfuls and cook with one and one
half cupfuls Of sugar for f1ve minutes.
Strain, add the apricots, cool and freeze.
cots. To make a richer dessert, when
frozen to a mush add the whip from two
cupfuls of cream.
Frozen cherries-Boil one cupful of
sugar and two cupfuls Of water for
about 10 minutes. Add two cupfuls OF
cherry pulp that has been run through
the colander. Pour into the freezer
of two eggs and freeze. Serve with q
large cherry on top Of each portion.
Frozen strawberries--Add one pound
of sugar and the Juice Of two lemons to
one quart Of stemmed Strawberries. Let
them stand for one hour, then mash
them through a colander. Add one
quart of water and stir until the sugar
freezer and turn slowly until frozen. To
serve frozen Strawberries, heap them in
tall parfait glasses and garnish the tops
with whipped cream, chopped ALMONDS
or grated maccaroons:
Frozen peaches-Wash six large
peaches or eight small ones, peel and
mash them. Boil three cupfuls OF water
with two cupfuls Of sugar, the peach
skins and four peach stones for five
Ctraiy, and uhen cOld Add
this to the crushed peaches. Turn into
the freezer and freeze. Beat the white
Of one egg until stiff, add one table,
spoonful OF powdered sugar, then add
this to the peaches when frozen. Pack
and let stand for two hours before
serving. This is delicious, almost as
smooth and creamy as ice cream ana
more inexpensive to make.
Puddings and Custards.
Nut pudding-Prepare a boiled Gus
tard by scalding one pint of milk and
then adding the yolks of three eggs
beaten with two tablespoonful OF sugar.
When of the right consistency, remove
from the fire and stir in white hot four
ounces of melted chocolate. Allow 1t to
cool and then add one pint OF whipped
cream. Turn into q freezer and when
half frozen pour in cupful OF chopped
nut meats. half a cupful OF candied
cherries, two tablespoonful Of sliced
preserved ginger and one Tablespoonful
of chopped citron. When frozen, re-
pack In q melon mold and serve on o
platter.
make the custard as follows; TAKE tnree
eggs and separate them, beating the
yolks first with tablespoonful OF sugar
added with each yolk. While beating
the yolks, boil two cupfuls OF milk. Stir
the boiling milk into the beaten yolks,
then put the custard on the stove, add
ing a tablespoonful Of cornstarch wnlcn
has been dissolved in little milk. Let
This thicken, stirring 1t the entire time
that it is on the stove. When thick, set
to freeze the custard, beat the egg
whites very stiff with a little sugar
added. When they are stiff enough, stir
them into the custard and then start
freezing. When partly frozen have two
pints Of cream beaten ana ready 70 sun
into the custard. Add some chopped
nuts, crystallized cherries, macarocns'
or any fresh fruit that Is In season. i
To Serve on Tee Cream.
Grated maple sugar with a few minced
valnuts is delicious over vanilla ice
cream, as is also sprinkling. Of rolled
macaroons and minced almonds. Drain
the Juice from a can Of cherries, add
cupful of sugar to the juice and COOK IL
| until 1t forms thick strip. Pour TINS
over ice cream and place q few of the
cherries on top. If you wish to serve
ice cream, cut in fancy shapes: get
some plain brick ice cream and slice 1t
| lengthwise in half inch thicknesses. Use
| a cookey cutter in the form OF q heart,
fruit or animal. and dip 1t In boiling not
water. After wiping it dry. but while
still hot. cut the ice cream In as many
pieces as the slice will make.