Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-12-05

| ned. II diced marshmallowS, half o cup
| full Of green and red maraSchino cher
ries diced and half cupful Of broken
nut meats. Pour into q large mold
water and chill for several hours. IN
mold onto an attractive platter and
| top with sweetened whipped cream.
Make q border Of the cream, then gar
nish with cubes Of red jelly and tiny
green gumdrops.
To make marshmallow rainbow nut
cream, put one rounded tablespoonful
Of gelatin in one-half a cupful of cold
water &nd set on the stove. When dis
solved add half cupful Of cold water
and then add the whole gradually to
the beaten whites of four eggs, beating
all the time. Add one cupful of sugar
and one teaspoonful of almond extract
also while beating. Now divide this
mixture into three parts, coloring one
third pink and one-third green, leaving
one-third white. In a 9x6-inch pan,
which has been dipped in cold water,
place the pink cream and cover 1t with
layer Of chopped nut meats. On the
nuts spread the white cream and then
cover this with more nuts. Place the
light green cream on top. Let stand
until stiff. Whip half pint of cream
and serve with 1t. This quantity will
cut IA pieces
Fruit rissolettes are made by putting
together in q saucepan one-fourth cup
ful OF water, one-fourth cupful of brown
sugar. one cupful OF raisins, half cup
full Of currant or other tart jelly and
one-fourth cupful of minced citron.
Cook to thick preserve. Add the juice
of an orange or lemon and the grated
outer rtnd. Remove and cool, then NIL
into pastry cases and cover with q nut
icing.
Try this so-called holiday pie. Place
in medium sized unbaked pastry shell
one cupful Of chopped dates, one-third
capful Of nutmeats and one and one
half cupfuls of cooked and sweetened
cranberry sauce. Arrange narrow strips
of twisted pastry over the top of the
pie In lattice fashion. Bake in q hot
oven until nicely Drowned. It may be
served with whipped cream. Individual
pies made in this way are attractive
for gift packages.
To make fruit-and-nut fake beat i've
eggs until they are light, then add to
them one-fourth pound of raisins, one
fourth pound Of figs or dates. half q
| cupful Of sugar, half O pound Of nuts
five tablespoonfuls of cornhakes and
three tablespoonfuls of water. Cook in q
| moderate oven until it has set and is
slightly brown. Serve the fruit fake
with whipped cream and CRATE some
coconut over the cream, or If you pre-
fer use simple cream sauce.
A colorful frozen dessert is made as
follows: Take two quarts of plain vanilla
ice cream and stir into half of 1t half
| giaSSful Of orange marmalade and
half q cupful Of finely chopped pecan
nut meats. Into the other half stir one
| glassful Of whole strawberry preserves,
/ o few candied cherries, half q cupful
of piStachio nut meats and one-fourth
cupful Of finely minced citron. Arrange
| in alternate layers in q mold and pack
down In salt and ice, and let stand for
an hour, or until firmly set, then slice
To make glazing for fruits and nuts
boil half cupful Of white corn strip
with two tablespoonfuls Of hot water
and half o cupful Of sugar until the
strip brittles instantly IN ice water.
Keep hot In double boiler. Dip the
| nuts and fruits in one at q time,
/ dropping them gently, removing them
with q two-tined fork, and placing
them ON oiled paper. They harden inn
mediately. Work on q clear day, as
they remain sticky II the air is damp.
/ Chocolate Walnut Caramels.-Mix
one pound Of sugar with one pound Of
corn strip, half cupful of condensed
1 milk, one pint Of cream, one-fourth
pound Of bitter baking chocolate and
one-fourth teaspoonful of salt. Cook
| to $40 degrees r., then add two table,
spoonfuls of butter. Now cook to 242
degrees r. Remove from the stove, add
one-fourth pound Of broken walnut
meats and one tablespoonful of vanilla.
Pour into O square buttered tin. Cool
thoroughly before turning out and cut
ting, with q sharp knife, into cubes.
Caramels require constant stirring and
Q low IRE to prevent scorching.
Pecan Taffy.-Cook together two
cupfuls Of sugar, one-third cupful Of
water, one-haf cupful Of light-colored
molasseS and two tablespoonfuls Of
vinegar. Add three tablespoonfuls Of
butter, cook to the soft-crack stage, or
when it forms a hard mass in cold
water and Is easily broken on the side
| Of the dish. Pour into q buttered plat
ter and scatter one cupful of pecans
over the top. As soon Is the edges
begin to harden pick the candy up with
the tips Of the fingers and fold 1t to
the center Of the plate. Pull it as soon
as cool enough to handle. When 90
hard that 1t can no longer be pulled
draw It out into a string or rope, then
cut with scissors. This same mixture
can be cooked to the hard-crack stage,
poured over the nuts, allowed to harden,
then cracked into pieces, making q nut
brittle.