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Show FOR SUMMER MEALS COCKTAILS are always a refreshing refresh-ing beginner for a luncheon or dinner. During the warm weather the melons of various kinds make especially espe-cially attractive cocktails or fruit salads. Scoop out the balls of melon, using a small French potato cutter; serve with any sauce that appeals to the tnste. A lemon sirup' over musk-melon musk-melon Is well liked as is a ginger sirup, using some of the preserved ginger as a garnish. Red Raspberry Whip Set a bowl Into a pan of crushed ice. Into the bowl put one and one-half one-half cupfuls of ripe berries, one cupful cup-ful of powdered sugar and the white of an egg. Beat with a wire egg beater beat-er until the mixture holds its shape. I'lle lightly on a fancy glass serv..ig dish and surround with fresh macaroons. maca-roons. Serve with a chilled boiled custard. Junket In Cups. neat a pint of milk until hike warm, add one-fourth of a cupful of sugar and a Junket tablet, crushed and added add-ed to a tablespoouful of vaniia. Turn into sherbet glasses and let stand in a warm place until set. Then chill. When ready to serve top ach portion por-tion with a raspberry sauce. Frozen Plum Pudding. Melt three squares of chocolate over hot water, add one-fourth cupful cup-ful of sugar and one-fourth cupful of boiling water, stir and cook until smooth and glossy. Scald one quart of milk, one cupful each of heavy cream and one cupful of sugar in a double boiler. Add the chocolate mixture mix-ture and a tablespoonful of vaniia, one junket tablet dissolved in one tablespoonful ta-blespoonful of cold water. Set the mixture In a warm place until It Jellies. Jel-lies. Add one-half pound of mixed fruits soaked over night in a thin sirup to cover, seeded raisins, shredded shred-ded candied cherries, candied pineapple pine-apple and shredded citron. Drain and pack In a fluted mold lined with lady fingers, cover and let stand In equal measures of ice and salt. by Western Newspaper Union. |