Women and their Work

When Our Company Comes

It is the dessert which gives the touch of distinction to the summer meal

SYBIL GAYFORD RHIND June 1 1927
Women and their Work

When Our Company Comes

It is the dessert which gives the touch of distinction to the summer meal

SYBIL GAYFORD RHIND June 1 1927

When Our Company Comes

Women and their Work

It is the dessert which gives the touch of distinction to the summer meal

SYBIL GAYFORD RHIND

WHEN guests are expected every hostess tries to offer them her best culinary efforts. Often half her trouble is in deciding what to make. Desserts which are unusual and attractive looking, help greatly in giving a festive air to the luncheon, dinner or supper table. Fancy desserts, to be interesting, need not be expensive or elaborate. Variety is the prime requisite.

The Art of Garnishing

T'HE manner in which dishes are garnished aids greatly A in giving them an appetizing appearance. It is surprising what a transformation the addition of whipped cream, candied violets, glacé cherries, chopped, mixed, crystallized fruits, candied orange and citron peel, chopped pistachio nuts, and strips of angelica, will make to the simplest desserts. Small ratafia, and tiny philopena biscuits, when used as a garnish, give any dessert an unusual look. These can be bought at most high class provision stores, and, as they weigh very lightly, one quarter of a pound will be enough to use for two or three occasions. One ounce of candied violets will be sufficient to use on several desserts. These are real violets, candied, and can be procured at the better class confectioners’ stores. Crystallized jujubes of good quality, when cut into small pieces, are very effective when scattered lightly over whipped cream, as their colors are soft and pretty. Crystallized ginger and pineapple, chopped and mixed together, make an effective and delicious garnish.

When the dessert to be made is a gelatine one, choose carefully the mould to be used. A prettily shaped, high mould, with a pattern which is unusual, but not too elaborate, gives your dessert a distinctive air.

Here are some practical suggestions, and recipes for desserts which should delight both your guests and your family when served at your table.

In all the recipes given, the amount of powdered gelatine stated refers to the kind which takes two tablespoonfuls to one pint of liquid.

Macaroon Grape Supreme—Ten medium sized macaroon biscuits, one small bunch of the best white grapes, one banana, one white of egg, preserved, crystallized ginger and a few blanched almonds quarter of a pint of whipping cream, one teaspoon of icing sugar, one packet of red jelly powder, one pint of boiling water.

Dissolve the jelly powder in the bciling water, and set away to cool slightly. Take a prettily shaped mould and arrange, alternately, at the

bottom of it, macaroons, some of the grapes skinned, and the banana cut in slices. Pour over these the warm jelly liquid. It will soak into the macaroons and make them delicious. Put away till cold. Turn on to glass dish. Add icing sugar to cream and whip until stiff. Beat white of egg stiff and mix lightly with the whipped cream, then pile high on the jelly. Garnish with chopped ginger, and blanched almonds.

Pear Puff—One tin of pears in rich syrup, one pint of boiled, slightly sweetened custard, grated rind of one lemon, juice of half a lemon, one teaspoonful almond flavoring, whites of two eggs, three tablespoonfuls of powdered gelatine, softened in quarter cupful cold water, candied violets and pistachio nuts.

Make one pint of boiled, slightly sweetened custard, flavor it with grated lemon rind, and put away to cool. Strain the pears from syrup and rub them through a sieve. Mix lemon juice with pear pulp, and add to custard. Whisk egg white very stiff and fold into custard mixture. Take a quarter of a pint of pear syrup and add to it the almond flavoring, heat slightly, then stir in the softened gelatine, stirring until all is dissolved. Add this syrup to the custard and stir well together. Pour into a prettily shaped mould, which has been rinsed in cold water, and put away until firmly set. Turn on to a glass dish and garnish with candied violets and chopped pistachio nuts. Peach Puff can be made the same way, substituting one tin of peaches in place of the pears.

Boiled custard is very simple to make well if directions are followed carefully. Add grated rind of one small lemon to one pint of milk, add eighth teaspoonful of salt and heat. Take three eggs; separate the whites from the yolks of two of the eggs. Beat slightly the one whole egg with the two yolks. Add hot milk very gradually to the eggs, stirring all the time. Sweeten to taste. Pour into a jug, stand in a pan of water over a low heat and stir continually until the custard is thick enough. Remove from fire. Add one teaspoonful of almond or vanilla essence, as preferred. If eggs are scarce, a nice custard can be made by usihg only two egg yolksj slightly beaten, and one dessertspoonful of corn starch to one pint of milk, flavoring as above. If custard is at any time made with a custard powder, it is greatly improved by the addition of lemon peel and almond essence added to the milk when heating. Be sure the custard will not be too thick when cold.

Cherry Meringue Gateau—One tin of red cherries in rich syrup, one flat sponge cake, not freshly baked, three egg whites, blanched almonds and angelica, quarter pint of whipping cream, one teaspoonful icing sugar, three tablespoonfuls of fruit sugar,.

Strain syrup from the cherries, heat syrup and soak sponge-cake with as much of it as required. Make a meringue with stiffly beaten egg whites mixed with the fruit sugar. Spread this meringue evenly all over the cake. Put the cake in a moderate oven and leave it until it is tinted a delicate brown. Leave until cold. Whip cream with one teaspoonful of icing sugar, and pile cream in a high mould in centre of cake. Wipe cherries free from syrup and place around the cake with a few on top of

whipped cream. Decorate with blanched almonds and angelica.

Orange Mousse in Orange Rind Cases— Take three large oranges, cut them in halves and remove pulp from rind without damaging the shape of the orange. Put orange pulp and juice through a sieve and stir into it two tablespoonfuls of fruit sugar; add one cupful of water thus making about two cupfuls of liquid. Heat this slightly, then stir in two tablespoonfuls of powdered gelatine, which has been softened in quarter of a cupful of cold water. Stir mixture until gelatine is all dissolved, and allow to cool. Take quarter of a pint of whipping cream and add to it one teaspoonful of icing sugar, and whip till stiff, then mix it lightly with one stiffly beaten white of egg, and fold gently half of it into the cold orange mixture. Pour it into each half of orange cases. When firmly set, decorate

the tops with the remainder of the cream and garnish with strips of angelica. This quantity will fill the six cases. If there should be a little left over it can be set in small, individual, wet jelly moulds.

Fresh Strawberry Rice—Drop one cup of rice in a large quantity of boiling, salted water. Boil for twenty minutes. Do not let the water stop bubbling at all. Strain rice, run cold water quickly over it, drain well, sweeten slightly, cover with a cloth and leave until all steam has gone. Beat until stiff three whites of eggs and mix with the cooked, cold rice. Put into a fancy mould and chill thoroughly. Turn on to a dish. Whip quarter of a pint of whipping cream and one teaspoonful of icing sugar until stiff. Pile cream on top of rice, then cover with whole, fresh strawberries. Dust with fruit sugar and serve very cold.

Fresh cherries or peaches can be substituted for strawberries if desired. A mould having a space in the centre is a good one to use for the rice, the centre being filled with fresh fruit in this case.

Banana Fool—Make one pint of sweetened custard and flavor with lemon rind. Peel nine medium-sized bananas and mash

them well with a fork. Add the juice from two small lemons. Mix with the cooled custard, stir well and put away to get quite cold. Beat two egg whites stiffly and fold lightly into the custard and banana mixture. Whip a quarter of a pint of cream stiffly and fold half of this in also. Pour into individual sherbert glasses, top with the remaining whipped cream, and decorate with three halves of crystallized cherries, put together to look like a flower, and place a strip of citron peel or angelica for a stalk to your cherry flower. Serve very cold.

Gooseberry Fool can be made the same way, only cook together gooseberries sugar and a very little water. When well cooked rub through a sieve. Omit lemon juice. Add gooseberry purée to custard mixture and follow directions as above.

Pineapple Cream Junket—One pint of milk, one dessertspoonful of fruit sugar, junket tablet, sliced pineapple, quarter pint of cream, one teaspoonful icing sugar, pistachio nuts, candied violets and ratafias.

Warm milk to blood heat only. Dissolve sugar in it. Take enough of the junket tablet to make one pint of junket. Dissolve tablet in one tablespoon of cold water. Stir into warm milk. Pour junket into flat, glass dish. Leave in warm place till set. When cold, whip cream and icing sugar stiffly together and spread evenly over surface of junket. Scatter pistachio nuts lightly over top of cream, and arrange pineapple around edge of dish. Garnish with candied violets and ratafias. Serve very cold.

Chocolate Trifle—Stale chocolate cake, one pint of boiled, sweetened custard, one dessertspoonful cocoa or chocolate powder, grated rind of one lemon, one teaspoonful of almond flavoring, blanched almonds, glacé cherries and a few ratafias,

quarter pint of whipping cream, one teaspoonful icing sugar.

Cut stale chocolate cake into squares. Pile in pretty, glass dish. Heat one pint of milk. Mix cocoa or chocolate powder with a little of the hot milk, and then pour it into the remainder of the milk, thus making one pint of unsweetened, milk cocoa. Make this into a boiled custard, sweeten to taste, add grated lemon rind and almond flavoring. Pour custard over chocolate cake, and leave till cold. Add icing sugar to cream and whip till stiff. Cover top of trifle with cream. Put ratafias round edge of dish. Garnish with glacé cherries and blanched almonds.

Cabinet Pudding—If a hot dessert is desired cabinet pudding is always appre-

ciated. It is light and fluffy in texture, and very nutritious.

One quart of milk, four eggs, one-third of a cup of sugar, a stale sponge cake, quarter teaspoonful salt, one cupful of mixed crystallized fruit, chopped coarsely. Crystallized pineapple and cherries, with citron peel, makes an excellent combination of flavors, but any other crystallized fruits can be used if desired.

Butter a large pudding basin. Cut the sponge cake into small pieces. Put cake and chopped fruit alternately into pudding basin, and sprinkle a little finely grated nutmeg over it. Warm the milk and add to it the eggs slightly beaten, then pour over the cake mixture. Allow to stand for half an hour. Basin should be about three parts full. Cover basin with buttered paper, tie over it a floured cloth and steam for one and a half hours. This pudding has a very attractive appearance, the fruit being mixed all through it. Remove

from puaSding basin, turn on to a dish. Garnish with chopped, glacé cherries Serve hot. This quantity makes sufficient for six ¡people.

How to Decorate Dishes With Whipped Cream

WHIPPED cream always gives a dessert a gay look. Cream whips best if it is twelve hours old. Have the basin and cream chilled. Add one teaspoonful of icing sugar to every quarter of a pint of cream. Whip the cream with .an egg whisk. When cream is sufficiently stiff you should be able to mark the cream with the end of the whisk and leave an impression there. If the cream flows

back again it is not yet stiff enough and needs more whipping. Whipped cream can be dropped from a spoon in big dabs, but much more fanciful results can be achieved if the cream is forced through a piping bag These bags can be bought quite cheaply, but a twelve inch square of heavy paper, halved, and rolled into a narrow cone shape, will answer every purpose. Be sure to keep the paper cone narrow, as this makes a stiffer tip to the cone. Care must be taken that the bag, paper or otherwise, is well folded over at the top, or cream will squeeze out.

Half fill the bag, fold top over well and squeeze steadily—lightly if a thin piping is desired, and more heavily for a wider piping. For a plain piping band just cut the tip of paper cone the required size, as shown in diagram A. For making leaves cut end V shape, as shown in diagram B., and for stars cut end in two V shapes, as in diagram C.