Evening star., 1934-08-17

full Of hot canton ginger sirup. Chill
Beat one pint of cream, add the cold
sirup, half q cupful Of chopped wal
nut meats, eight finely chopped
maraSchino cherries, one cupful OF
preserved ginger and two cupfuls OF
crushed pineapple. Pour into the re-
frigerator pan and place in the freezer.
Freeze for about four hours.
Banana Cream.-Beat together two
bananas mashed fine, add one cupful
of sugar, one egg white and half q
teaspoonful Of lemon juice until the
mixture Is thick enough to spread be-
tween layers Of cake or on top OF
gingerbread.
Delicious Dessert.-A heaping spoon
full Of ice cream, topped with halt
q pear well drained from the sirup
makes q good start for o fine dessert.
When powdered cinnamon is sprinkled
over the pear, and chocolate sauce
made with corn sirup Is poured over
all, 1t Is especially good.
Grapefruit Chiffon Pie.-Soak one
tablespoonful Of gelatin in one-fourth
cupful of water. Beat four egg yolks
add half . cupful Of sugar, half a
cupful Of grapefruit juice and one
fourth teaspoonful Of salt. Cook until
thick. Add the gelatin. Beat the egg
whites stiff. Fold in half q cupful OF
sugar and the cooled custard. Fill a
baked crust, chill until set.
Fruit Whip Pie.-Put three -fourths
of q cupful Of cooked prunes. apricotS
add three teaSpoonfuls Of lemon juice
and half a cupful Of sugar. Beat
three egg whites stiff, add one-fourth
cupful of sugar, and fold in the fruit.
Fill a baked pie shell; bake slowly
until the filling is set. Chill; serve
with sweetened whipped cream.
Ice cubes may be tinted with q
few drops of vegetable coloring. Green
and orange are good. They may be
favored with lemon, or orange, or
made with ginger ale. A cherry and
q sprig of mint frozen into the CEN
ter of q clear ice cube is pretty.
Sherbets and Ices.
Apricot Sherbert.-Soak one tea
spoonful Of gelatin in two tablespoon
fuls of water for five minutes and
dissolve In one cupful of apricot juice
from stewed dried apricot pulp: heat
the juice with one cupful Of white
sugar. Let cool, then add two table
spoonfuls of lemon juice and one and
one-half cupfuls Of the stewed apricot
pulp; put through sieve. Freeze to a
mush, then add half a teaSpoonful
each OF vanilla and almond extract
and two unbeaten egg whites and beat
very light with a rotary beater
Freeze.
Chocolate-peppermint Mousse.-Melt
one and one-half squares Of chocolate
over hot water and gradually add two
thirds cupful of crushed after dinner
mints and half cupful Of milk. Pour
slowly over two beaten egg yolks, re-
turn to the fire, then stir and cook
until smooth. Let cool and fold into
one and one-half cupfuls Of cream
whipped. Freeze without stirring
Some thin, little butter cookies COW
cred with sugar and chopped almonds
before baking. make this dessert fine
Pistachio Parfait.-Thoroughly blend
two-thirds cupful Of sweetened con-
densed milk with half q cupful Of
water and one teaspoonful Of almond
extract. Whip one cupful Of whip
ping cream to custard-like consist
ency and fold into the mixture. Add
a little green coloring and one-fourth
cupful of finely chopped pistachio
nuts. Fold In one stiffly beaten egg
white. Pour into q freezing pan and
place in a freezing unit. After the
mixture has frozen to O stin mush
Zone to two hours, remove from the
refrigerator. Scrape the mixture from
the sides and bottom Of the pan. Beat
for two minutes. Smooth out and
replace in the freezing unit for one
hour, or until frozen for serving. Serve
with slightly sweetened whipped cream
and finely chopped pistachio nut
meats, If desired.
Refreshing Drinks.
II a complete range of bottled bev-
erages is kept cooling in the refrig-
orator, it Is no trouble at all to please
individual tastes In drinks. Make
supply Of sugar sirup by boiling four
cupfuls Of sugar and four cupfuls oi
water together for 10 minutes. Sea-
in hot, clean jars, cool and keep in
the refrigerator. Add to fruit juices