Evening Republican, Volume 14, Number 211, Rensselaer, Jasper County, 5 September 1910 — MACAROON DESSERT [ARTICLE]

MACAROON DESSERT

.v, ■ i w ’.C.‘ ** DELICIOUS LITTLE CAKE 13 ÜBED IN VARIOUS WAYB. . Pounded Crumbs Most Delightful Addition to Many French Dessert*— Delicious Recipe for Pudding— Numerous Other Ways Given. A macaroon, plain and unadorned. Is auch a delicious little cake that many housewives will consider-it useless labor to elaborate it further. Nevertheless, it serves as a foundation for or an addition to many dishes which seem particularly appropriate for summer dinners. In the hands of the up-to-date com fectioner the macaroon has been dressed up beyond recognition. Some of these little cakes are flavored with chocolate and alipond and decorated on top with citron. Others are flavored with almonds only and filled with a combination of candied fruits. Still others have pink and white bonbons embedded in them or are decorated on top with a cro’frn of yellow and white frosting, often in fancy shape. Sometimes, too, macaroons are pressed togther, with fancy colored Icings between them. Pounded macaroon crumbs are a most delightful addition to a great -many French desserts, either sprinkled over the top or used as a thickening instead of bread-crumbs. With their crisp, almond flavor they are a distinct addition to a dessert. Bavarian creams, ice cold custard and many ice cream dishes may be improved by a sprinkling of pounded macaroons, while the popular ice cream croquette is made by rolling croquette, shaped moulds of ice cream in powdered macaroon crumbs until they are thoroughly coated and are exact reproduction of real croquettes. Here Js a delicious macaroon dessert: Whip half a cupful of cream till stiff and sweeten with three level teaspoonfuls of powdered sugar. Flavor with a little van Ula and stir in six macaroons that have been broken into small pieces—not powdered. This will serve three persons. Pile it into three sherbet glasses and decorate each with three or four candied cherries. For another macaroon dessert take half a dozen macaroons in just barely enough cold milk to cover them. Prepare a pint of com starch custard in a double boiler and add the soaked macaroons to it. Stir it well to insure smoothness and remove from the fire. Sprinkle the bottom of a pretty dish with half a cupful of sugar. Pour, the custard pudding into it and sprln-. kle another scant half cupful of Bugar over the. dessert. Peel three large ripe and finely flavored peaches and slice, them over all while the pudding is still hot. Other Bummer fruits may be used, but the peaches seem to be the best. Properly made this is a delicious and refreshing sweet. It should be thoroughly chilled in the refrigerator before serving.