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Show Ullllfl M ij BiBffa- EDITED hy MARION HARLAND J I 11 SUNDAY DESSERTS PREPARED IN ADVANCE. I rfndowrt for the Sunday dtnnorde- I monda a difforont kind of oonsld- rt!on from Unit we bestow on the iwmIi wo servo on othor days of tho wook. In tho first plnoe, wo Uko & little ejvedal exoelloneo for the I Sunday dutort, not only to honor the day, but also because of tho natural de- islro to render tho dinner jxi.rtIouln.rly pleasing to the man of tho houeo on his dar at home, ju tt amall ohlld I once i know said, relative to tho meat whioh , was allowed her at Sunday night supper I tho one evening In tbo week when ehe I woo allowed to oat meat" it 1b to make no clad that Sunday la oome." Vhat-t Vhat-t over can bo done to yiold pleasure and f enjoyment on tho " day of all tho week tho boot," -we gladly do. I On tho other hand, ono does not wish -, to add laborn to tho preparation of food . on tho day of Teat. When tho mother of tho family does the work oho haa a right ' ; to a respite from her cares then, even If ehe must purchase thla at tho oost of additional toll on Saturday. If tho cook . haa charge of tho catering, she, too, should be spared as much as possible. that tho Sabbath may have somo Mm- bianco of repose for her also. Since tho men of the household aro almost always at home on Sunday, even If their employment employ-ment keeps them away at other times, there Is an Inclination to give them a particularly good dinner, and this ln-, ln-, volrea tho business of preparing and 't cooking mcata and vegetables. Therefore There-fore lot ue study to havo desserts which !' may be mado ready tho day before. i No lack of variety need be feared In I auch sweets. Apart from pies of all j, kinda, thero la a host of other delicacies which can bo prepared in advance. Always Al-ways thero are auch fruit desserts aa ' sliced pineapple or orangos or bananas, ; when fruits llko peaches and berries are i out of season, and a dish of gTapes and l oranges and tangerines, supplemented by j nuta and raieins, forms an acceptablo conclusion to a hearty dinner. Such dried fruits as figs and dates also havo their ' place in the Sunday dessert. I In addition to theos stands a goodly array of creams, custards. Jellies, blano manges, and others of that order which moat be mado the day before In order to I be perfectly chilled and so tempting to ,f tho palato. Below I give certain of these i aa suggestions for the housekeeper who 'I wishes to servo a good dlnr.ei on Sunday t with a minimum of work on tho day itself. I I I havo no dou,bt each one of my constitute constitu-te ency knows of others in tho same lino, and If. I aball be happy to receive any recipes along thin line and to give them placo on this page. Somo of tho dishes I do-1 do-1 . scribe aro probably familiar to the Cor-M- norites, but thero may bo others to whom m the directions will come as novelties W FRENCH TAPIOCA CUSTARD i Soak onccup of pearl tapioca, over night tn two oup of eold iratcr, The morning1 haat four oupt of mUle In a double boiler with a pinch of ia.lt and the same of baking soda and vtlr the tapioca Into this until It l dlaolrd nd cl-r. Hay ready the yolks of four ant beaten light with on cud of aurar, end pour the hot tapioca on them. Return all to the fire, oook for two or thr minutes, or until the egga lot e the raw look and gain a oreamy color, and. take from the store. Stir in the white of the four gs beaten stiff and two teaapooni of vanilla and put in a cold place until wantod. JBL.L,Y arjBTARDS. Heat a quart of milk In a double bollerj when scalding hot pour it upon the yolka of five egga beaten light with a cup of sugar; stir In tho whipped whites of three-of three-of the eggs aod put back on tho Are Cook until tho ouatard thlokeno and then remove re-move from th Are and set to one side until cold. "When ready to erv put a teaspoon tea-spoon of Arm fruit Jelly In the bottom of each of several glas ouatard oupa, pour tho custard 1- until the oup aro full, and heap on top a meringue mado of the whltso of the two gg beaten stiff with a tablespoon of powdered sugar. Pat two or throe bit of bright Jelly hero and there on tho meringue and serve cold, CUSTARD TRIFLiB CI.). Make a custard of three cups of milk, the yolks of three eggs, and two tablespoons table-spoons of sugar, preparing as directed in tho Jelly custard recipe. Take from the flro and stir into It one to two oupa of stalo apongo cake broken into small plecee and two tablespoons of raapberry Jam. Mix well and put aside to become ioe cold. Jest before serving turn into a glass dien or glara custard cups, heap on top of the custard a meringue madcof tho whites of tho eggs and a little sugar and serve. CUSTARD TRIFLE) (II.). Mako a custard aa directed in tho preceding pre-ceding recipe, pour it over a stale sponge cake laid in a glass dish, flrBt spreading tho cake with Jam or marmalade. "When cold heap tho meringue over the top, a directed above. Or you may make the custard of twocups of milk and the beaten whites and yolks of two eggs, proceed aa with tho other trifio, and heap whipped cream on top of tho custard Instead of th meringuo. TIPSY PARSON For this prepare a ouatard of two cups of milk, quarter of a cup of sugar, and the whipped yolko and whites of two eggs, and lot it get cold. Lay a stale sponge cake In a glasi dish and pour upon It Blowly as much sherry as will sumco to soften It. For a medium 6lze cako half a oup will be onough, or In placo of the ahenry liquor from brandled peaches may be uaed. In the latter case ecattor over tho cako three or four of the peaches cut Into small pieces Turn tho custard upon tho cako half an hour before serving and U -- 'mr iBLHflKCLSBrvQtfB?K?nCaS f&&& ri.L nli'," i! r : il -f I l,!i p ' h 'kh Ti r ' ti PAhO u t si , . pm iiL".! A'; r! n,$ '1-! i"i:.i.,iH t' 'df'fy') i1 11 .yi I,!!-!"! ' "uTa'iiiirp:,'ii11; xjy v' x mako a top finish either of a meringuo of . whites of eggs with a little sugar or of whipped cream ThlB makes a delicious dcaecrt and ono that Is pleasing to al-moEt al-moEt cverj palato. Should you not wish to use sherry or brandy substitute some good fruit sirup IBe that loot ereriwtn preserved raspberries or pacb. It H should heva a decided taste, and tho sugar ln,tho custard houJabaBs?Sopd fll frparirigly or th de&Bert will e toocisB- 11 ingly sweet. Never aweeten ther-ri!ppd WM cream added to such a dish. WM FRUIT bTTLXJlBUB. WM For this also stalo cake la to be-usad. WA It should bo cut into thin aUcaa and a- IH ran god to line a glaaa dlaa, than mrtfftun H with fruit Juice, either that a$rlM& IH above, from preserved trait, 0TthJic B of pineapple or oranges. Half a desan H lumps of sugar must bo rubbed on tha U rind of two good etsed and well flavored BH oranges until tho sugar la yellow witJatha H oil from tho skin, when the sugar inurtb H crushed flno and stirred into & ptoi of H cream rich enough, for whijwfaH'. U HBJ orango yuico must be raised with tsro M tablespoons of granulated sugar and thla added to tho croam before whipping it stiff and heaping it on tho cake. All of this can bo done the day befora eacoept tho mero whipping of tba cream attar adding tho sugar and Juice to It. Thla dJ&saort la so good that I have tvn It, al- though it does not come strictly under H tho head of dlshew which can bo prepared In advance for tho Sunday dinner. H FRUIT TAPIOCA. I Put ono cup of pearl tapioca in soak in H two cups of water over night or until the water Is all absorbed and tho tapioca clear. Mix with it a pint of Juice from fresh or preserved fruit and cook for half an hour. If fresh fruit 1 used mix w 1th the cooked tapioca a cup of this or tho same quantity of the preaorved fruit. Raapbcrrles. strawberries, or pineapples are especially good thus used. Turn the mixture Into a mold with smooth iddB and put In a cold placo to form. Serve thoroughly chilled, with plain orwhipped cream. If the latter Is employed arrango NB it about tho base of the mold after thl has been turned out on a dish. MIXED FRUIT JELLY. I Soak half a box of gelatin, or ono ounce. in half a cup of cold water for ten min- utoB, or less, If the so-called " Instantane- ous " gelatin Is used. Pour upon it two cups of boiling water in which has been stirred until dissolved a cup of sugar. Whon all theso Ingredients are blended I put with thorn the Juice of a lemon and half a cup of eborry Set tho Jelly to ono I side until It begins to stiffen; pour a layer I of it In tho bottom of a mold that haa been i- .,t TuifVi mi tviLter and arrange HI upon thla preserved or freah fruit which Wt has been cut Into small pieces and drained H of Julco or sirup. Preserved or canned H pears, peaches, apricots, cherries, berries, M etc.. may bo used to advantage. On this U layer of fruit pour another of Jelly and continue In thla way until tho mold Is full, finishing with tho Jelly. Place the mold 1 on Ico or In a cold placo that It may be- come firm and chilled before turning It out on a flat dish. Serve with cream, either plain or whipped. If preferred the Jelly may bo formed In Individual molds, like custard cups or nappies and turned out on a flat dlBh, serving ono mold to each person. RUIT BLANC MANGE. Soak ono ounce of gelatin In one cup of milk. When tho slow gelatin Is used It mUBt Btand for an hour Heat three cups of milk In a double boiler with half a cup of sugar and a pinch of baking soda, turn the soaked gelatin into the milk and stir until dissolved, and pour through a flno strainer Into a bowl. Put It asido to cool and when It begins to stiff en so. that the fruit will not fall to tho bottom put In a tablespoon each of seeded raisins cut in two, of cleansed currants, of finely Bhreddod citron, and of blanched and choppod almonds. Stir until all are well mixed with the blano mange and turn this into a mold wet with cold water. Place on the Ice until firm and chilled and serva with cream. |
