Evening Republican, Volume 19, Number 289, Rensselaer, Jasper County, 7 December 1915 — “LEFT-OVER” SWEETS [ARTICLE]

“LEFT-OVER” SWEETS

y EA3Y TO BERVE THEM IN AN ATTRACTIVE MANNER. Many Ways That Will Appeal to the Housewife Who Prides Herself on Her Table —Making Desserts Attractive. Now we turn to the serving of leftover cold sweets, says the New York Evening Telegram. Only too often the housewife flops last night’s pudding on to the table in its tin, offending the appetites of everyone present with the sight of it. The same pudding, dished In the kitchen with whipped dream added to each plate, seems Quite different to the fastidious eye. When re-serving such cold sweets aB Jelly or prune mold, etc., cut them up into cubes and dish them in custard cups with a little whipped cream on the top of each, if you can afford it. Do not send half of yesterday’s cold prune whip, with the remains of some cream that was poured over it, to the table in such a dilapidated condition. Again, if you have half a cold tart or fruit pie place the fruit In a glass dish and cut the pastry into neat wedges and arrange them <Jn top. Perhaps you have some stewed prunes and a few tinned or freshly stewed apricots left from other dishes. Do not throw them into a glass dish in any which way, but pile the apricots in the center and make a border of the prunes. When you serve fritters do not cast them flat on the dish and let remnants of the frying grease make unappetizing trails around about them. Drain them first thoroughly, pile in the center of the dish and shake powdered sugar over them. A paper doily in the center of the dish adds to the attractiveness of its appearance. When you have an extra quarter or bo to spare sometime, buy some angelica, pistachio nuts and somp preserved cherries. Keep them in tins and use them sparingly and you will find that they will go a long way in making any number of desserts more attractive to look upon. For example, your husband may eye with scorn a plain tapioca pudding, but a tapioca cream, consisting of tapioca thoroughly cooked in milk with sugar and vanilla, spread in a glass bowl with Just enough cream to cover it and half a cherry and four little leaves of angelica as a center ornament, will be greeted with a friendly welcome. Yet the latter will only cost you four ojr five cents more than the former.