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Show j Season able Menu for ihe Housewife WHEN" fruits arc In the markj. wise is tiic housewife who utilizes them for desserts. In summer all cooking should be reduced lo a minimum mini-mum and all unnecessary fussing avoided. Try some of these suggestions. They arc sure to prove welcome on a sultry day. Maple Mousse. Dissolve one envelope of gelatine In one. half cupful boiling water, add one cupful boiling maple syrup and pour slowly over two beaten e.grs. When cold 'and "qulvcry" add to one pint of stiffly beaten cream. Beat mlx-turo mlx-turo thoroughly and pour into mould. Set on Ice for several hours before serving. Tapioca. Mould. Soak eight lablespoonfuls of pearl tapioca tapi-oca In two cupfuls of cold water for three hours: then add one nnd one-third cupfuls cup-fuls of barley' water and cook in tho upper part of tho double boiler for two and a half hours. This may also bo cooked in the tireless cooker. Season with salt ro taste, add two tablespoonfula of sugar and flavor with two lablespoonfuls of lemon Juice Turn into a chlllel mould and set on the Icc'to.harden. Serve with a crushed and sweetened strawberry or other fruit sauce. Almond Sandwiches. Blanch and shred three tablespoonfula of almonds Cook In enough butter or oil to prevent burning until delicately browned. Mix two tablespoonfula of chopped chop-ped pickles, one tablcspoonful each of chutney and Worcestershire sauce, one-quarter one-quarter of a teaspoon ful of salt and an eighth of a tcaspoonful of paprika. Pour over the almonds and cook for two minutes longer. Remove from tho fire, blend tho mixture into a cream cheese that has been ma3hed to a paste, and use between be-tween thin slices of buttered rye bread. Strawberry Mousse. Soften one tablcspoonful of granulated gelatin in one-quarter of a cupful of cold water, add one-quarter of a cupful of boiling boil-ing water and stir until dissolved. Then mix with one cupful of sweetened strawberry straw-berry pulp nnd add half a cupful of powdered pow-dered sugar. Stir occasionally as It cools and when it begins to stiffen fold in half a pint of chilled cream, whipped solid. Whip again, turn Into' a mould with a water-tight cover and bury in ice and rock salt for thrco hours. ' Cantaloupe Surprise. Prepare three nunrts vanilla ice cream. Cut six medium or small ice cold musk-mclons musk-mclons in halves lengthwise, pick out the i seeds and spongy parts, then scoop out the meat. Cut In very small pieces, placo In i a bowl with an ounce of sugar and two tableHpoonfuIs curacao. Mix well, then replace in the six half melon shells. Evenly divide the vanilla cream over them. Xcally smooth the surface to domelike dome-like shapes. Pour a tablcspoonful orange syrup nnd sprinkle a Httlo fine shredded cocoanut over each; place on individual 'dishes, garnished with tho.yellow and blue 'Xlo'wcro and' serve. |