Evening star., 1932-08-19

of rich milk or thin cream and pour
over the gelatin. Add six tablespoon
fuls of sugar and stir until dissolved,
then put the mixture aside to chill.
When the mixture containing the
gelatin has thickened slightly. beat it
to incorporate air. Add half a tea
spoonful of vanilla and fold in the
whipped cream and two well beaten
egg whites. The egg whites reduce
richness, increase volume and improve
texture. These proportions will make
over four cupfuls before freezing, or, If
the egg whites are not used, about
three cupfuls
Variations of the Foundation Mousse.
Instead OF the gelatin as the thick
ener, any one of the following may
be used:
Moisten one tablespoonful of -four
with a little of the milk or thin cream,
add to the remainder, heat to boiling
and combine with the whipped cream
and the other ingredients.
Or prepare custard from the cup
of rich milk, three egg yolks and the
sugar. Cool, beat and add to the other
ingredients as described
Or use one cupful of evaporated milk
instead of the rich milk or thin cream.
Chill, beat until light and frothy and
combine with the whipped cream and
other ingredients. Chocolate or any OF
the more decided flavors will cover the
evaporated milk flavor.
Or add one-fourth cupful Of marsh
mallows cut in small pieces to the milk
or thin cream and follow the usual
method
Use different flavors for variety:
Coffee.-Substitute one-half cupful
of strong coffee for one-half a cupful
of the thin cream.
Peppermint-Use one-fourth pound
of peppermint stick candy instead OF
the sugar.
Peanut Brittle - Use one fourth
pound of peanut brittle finely ground
instead of the sugar.
Burnt Almond-Melt eight tea
spoonfuls of sugar carefully and stir
in one-half cupful of chopped al
monds. Heat until the almonds are
Drowned. Crush and add to the cream.
Flavor with vanilla and few drops
of almond extract.
Chocolate one or two squares
of unsweetened chocolate to the milk
or thin cream in place of the other
thckening agents suggested Add about
IL tablespoonfuls of sugar, depending
upon the quantity of chocolate used.
Cook until smooth. This requires a
lower temperature to freeze than the
other mixtures, especially when the
larger proportion of sugar and choco-
late are used, but makes a very rich
and palatable dessert.
Grated or shaved chocolate may be
used to flavor these desserts without
affecting the freezing time. The marsh
mallow mixture is especially good with
one-eighth pound of shaved sweet or
bitter chocolate added.
Fruit Filled Cake.
Select a shallow round cake pan in
which to bake this sponge cake. Beat
six egg yolks with a half teaspoonful
of salt with a rotary beater until light
and lemon colored. Gradually beat IN
one cupful of sugar, half a cupful OF
boiling water, one tablespoonful OF
lemon juice, and one teaspoonful OF
grated rind until smooth and fluffy.
Fold in one and one-haf cupfuls OF
pastry -four sifted with two teaspoon
fuls of baking powder, using 100
strokes to combine the mixtures. Bake
in a slow oven for one hour. 1nvert on
a cake rack until cool, then remove the
center of the cake, leaving half an inch
rim around its outer edge. Fill the
cavity with any Of the following combi-
nations.
Apple Filling.-Cook one quart Of
sliced tart apples with a little water
until tender and just dry, before add
ing two teaspoonfuls of grated lemon
rinds. one cupful Of sugar and one
fourth cupful each of butter, chopped
almonds, and seedless raisins.
Ginger Filling.-Substitute half
easpoonful of nutmeg and half cup
full of shredded candied ginger for the
raisins in the apple filling.
Coconut Carrot Filling one
and one-half cupfuls of grated carrots
with one cupful of water. onefourth
cupful of sugar, one-half cupful of
chopped almonds. and one-half tea
spoonful of salt. until the mixture thick
ems, then add one tablespoonful of
lemon Juice Blend one-fourth cupful Of
cornstarch with one-half cupful of cold
milk, then stir into one and one-half
cupfu!s of hot milk and cook in a dou-
BILE boiler for Is minutes. Add two
slightly beaten eggs and stir well Com
bine with one and one-fourth cupfuls
of coconut and the carrot mixture
| Peach -Orange-P Pear Filling.-Marinate
/ for half an hour one-half cupful of
| grapefruit sections, one cupful of or
| ange, peach and Bartlett pear sections
/ with half a cupful of honey. Fill the
/ cake top with whipped cream and ac-
! cent with tiny green raisins or pome-
granate seeds.
/ When the cake is filed, place quar-
tered marshmallows on top. sprinkle
with coconut, and brown in 6 mod
crate oven.