Show some season able recipes mousse made by the home caterer new waya of vein strawberries A fruit basket so delicate that it can bo katen coffee flummery and fruit fritters pastry substitute now that fruit i cheap and abundant the home caterer should pee to it abit it is frequently served in the form of a mousse as in this way the color and flavor arc caught in the most delicious manner with ripe pineapples at five cents each and strawberries at ten cents a quart it is the nick of time to study various ways of utilizing them granulated gelatine is the same price as the ordinary variety but as it needs no soaking is more convenient if this is not at liand five minutes or less if covered with warm water will make the latter usable for strawberry mousse hull a box of ripe fruit sprinkle a cup of sugar over them on a flat dish allow to stand for half an hour mash and rub through the fruit sieve now stir in quarter of a box of gelatine or a large tablespoonful of alie granulated dissolved in hot water it first being covered cold or tepid water put in the bowl in a pan of cracked ice and stir until the to thicken which will not take long whip half a pint of cream stir thain then put in mould pack on ice and salt and let stand for several hours if a pinch of salt is added the cream put in a small deep bowl and a double wheeled beater used one minute should suffice to make it stiff enough hocut the writer has never known this rule to fail even with the often thin jl poking cream delivered in new york M beating all the half pint at more should be divided the thickening must not be looked for in the beginning and if the is not deft flad vigorous with the beater she may alow minute avoid touching the bottom of the bow 1 PINEAPPLE MOUSSE the fruit should be choked for this and a cup of alie syrup used add the juice of a large lemon and proceed as above A delicious way to preserve pineapple is to choose ripe fruit peel remove eye grasp by the stem and shred a silver fork jook until tender and screw down in small jars while hot strain out the solid part for mousse this may then be used like marmalade fa MATCHLESS with strawberries at their lowest the home caterer should send to table one of the prettiest dishes ever known and one that with little trouble to the maker brings out in all its perfection tho luscious flavor of the strawberry hull and mah a quart of ripe strawberries and sweeten to taste break over them the white of three eggs without beating and freeze raspberries Rasp berries may be used in alie same way A housekeeper who has been using the above simple rule for years declarer that nothing finer ever comes to her table than alio berries prepared in this way the color and flagor are perfect and yet alio trouble and expense very small DAINTY BREAKFAST FRUIT if a light crisp shortcake brings out the flavor of a ripe strawberry or raspberry still more dow a delicate browned itter bitter b puff which may bo cooked in backet shape and while warm piled high with ripe berries arom cornea the for a batter I 1 peculiarly suited for this purpose which made thus mix together three fourths of cup of flour half a teaspoonful of salt and one teaspoonful of sugar fir gradually to batter with half a cup of milk add a of olive oil and the yolk of one egg at the last stir in the stiffened white it will repay alie alight expense of an iron of the exact size for these cases as it will be useful throughout the fruit season it differs train tho small moulds before mentioned as one iron answers for all the cost of these fruit cases is alio al io as they must literally bo trifles light as air but to insure result the flour should be measured lightly heat the ong handled iron in boiling fat that more than covers st put some statter sn a big cup pop in the hot iron taking care that only is immersed alie mixture will me when heated to the top of the iron and will be cooked in a minute and will gp off easily this h really fascinating and dexterity in tiro baling may erv bo acquired if one or two little hints arc remembered namely jf the iron ia more than three parts covered he better will rie above it and maiet be cut with a sharp knife if tho iron is not properly heated alio latter will w ill not cling but it may be ceded by in the batter if thi drops away the iron is too hot uit u it refugee toiling to cling not hot enough if the delicious concoction la nerved ac cold it will be found to rival the very for u i nott all difficult pre pare as it h sure to prove a standing favorite to make mix in alio double boiler n cup anda hal f of strong 1 coffee third of a cup liala a cup of milk two of sugar of a teaspoonful ot aalt and a tablespoonful of granulated gelatin i reserve half the eilger and t while Ih flother ingredients anro healing beat ahn tho yolks of three agi into which stir the boiling mixture return to the boiler and tir until it be fins to from the fire I 1 stir in the stiffened whites and a half a teaspoonful of vanilla turn into mould first dipped in ice water put aside and freric when ice cold with cream granulated gelatin may bo bought at any grocers and ii excellent when quick results aro required FRUIT FRITTERS except where there are children to cater lor milk puddings are rarely seen at the home table of today and yet when fruit it served at the other two meals little variety i certainly needed at dinner especially when it is desired to make this meal finished and attractive drain canned peaches or pears and dip in a batter made aa follows sift together a cup and one third of hour two of baking powder and a quarter of a teaspoonful of salt mix gradually to batter with two thirds of a cup oi milk stir in the beaten yolks of two eggs and at the last the stiffened whites cook in deep boiling fat drain alie fruit on soft paper and bervi with or without u or S whipped cream apples peeled and i cut in round slices are excellent cooked in this way arid arc relished by those who do not care for ordinary dessert SAUCE PARFAIT A delicious and ornamental sauce is made fresh strawberries and is specially good with the light and tender batter pudding given below beat half a pint of cream double wheeled beater until stiff add quarter cup of sugar baff cup of mashed berries and the well stiffened white of one sa PUFF PUDDING twelve rounded of measured after sifting lix to a smooth batter a quart of milk add small teaspoonful of salt and yolks of four eggs at the last stir in the well stiffened whites of the eggs and half a teaspoonful of baking powder dissolved in 1 little water bake in buttered quart diali it will rhe to double its original bulk and the center should bo light and tender the oven should be moderate alie time of baking about fifty minutes the time is important as the rather slow baking gives tho desired result if preferred the batter may be baked in cups A substitute FOR PASTRY french toast makes an appetizing lightly and substitute for pastry and if alie pan is very hot before cooking begins little fat need be used the use of egg must be generous but the amount is less than called for in custard and is much cheaper than the shortening used in pastry either co aked or fresh fruit may be used if the latter it should be mashed and sweetened cut thick slices of a light detale loaf trim oil the crusts and make into suitable shape bent thred eggs without separating in half a teaspoonful of salt two tablespoon fills of bugar and a up of milk soak the bread in this until wet through but not too soft grease the hot griddle with butter or beef brown the bread on both sides anil use while warm sugar may be omitted if preferred also the frying may be done in deep boiling fat when the hideg will be browned also |