Evening Republican, Volume 14, Number 171, Rensselaer, Jasper County, 20 July 1910 — GOOD FOR DESSERT [ARTICLE]

GOOD FOR DESSERT

SOME TRIFLES WITH WHICH TO FINISH DINNER. Sweets That Will Be Appreciated by Both Old and Young—Strawberry Souffle Recommended as a Delicious Confection. Strawberry Souffle. — Rich and heavy sweets, always out of place for children, are especially harmful in summer. But there is no reason why simple sweets may not be indulged in. Strawberry souffle, if made of fresh, ripe fruit and served in sherbet glasses, is a treat for the warm summer afternoon tea party which any child should welcome. Let two cups of strawberry juice and a cup and a half of sugar stand together until they form a syrup. Cdver half a box of gelatin with half a cup of cold water, and when the gelatin has softened add a cup of boiling water. Beat the yolks of six eggs until they are creamy, add them to the syrup and then add the gelatin water, strained. Freeze, turning the crank constantly until the mixture is stiff. Add a quart of cream, whipped to a froth. Pack the freezer with i«»e and salt and set aside for two hours. Raisin Cake.—This cake might be called “children’s fruit cake,’’ for although it is not rich enough to cause indigestion, it is given the appearance of festiveness by the addition of nuts, molasses and raisins. Besides that, it keeps well and may be on hand for the afternoon spread for a couple of weeks. To make it, beat a quarter of a pound of butter and half a cup of brown sugar to a cream, add two tablespoonfuls of molasses and then two eggs, one at a time, unbeaten. Mix a cupful and a half of flour, ( half a nutmeg grated, an eighth of a pound of blanched almonds and the same amount of shredded lemon or orange peel and add to the cream. Lastly add a teaspoonful of cream of tartar and half a teaspoonful of baking soda, dissolved In not more than a quarter of a cupful of milk. Pour it into a paper lined tin, well buttered, and bake for two or three hours in a slow, steady oven. This cake is especially suitable for serving with lemonade or grape juice. Orange Granite.—Six oranges, a pint of orange juice, a pound of sugar and a' quart of water—-these are the materials needed to make a delicious ice. Ices are more cooling than creams in the summer, because the water- and sugar and fruit juices digest far more easily and quickly than cream and milk. To make the granite boll the water and sugar together for five minutes. Peel the oranges, separate the sections, remove seeds, white skin and every bit of fruit connecting tissue. Throw the •.pieces of fruit into the hot syrup, stand aside for an hour to cool and then drain the syrup into the ice cream freezer, add the orange juice and freeze. When frozen stiff mix in the pieces of orange and serve in glasses. Curly Peters.—Where these drop cakes got their name is hard to tell, but they are a prime favorite with most Children and make a good accompaniment for similar creams and ices. To make them cream together 1% cups of sugar and one cup of butter. Add yolks of two eggs, one cup of sour milk in which one teaspoonful of soda has been dissolved, three cups of flour, nutmeg, salt, allspice, one cup of currants, and lastly the whites of two eggs beaten to a froth. Drop the Matter in spoonfuls on a buttered tin, plant a raisin firmly in the center of each cake and bake in a moderately warm oven until the cakes are golden brown and crisp at the edges.