File:American homes and gardens (1911) (18158235905).jpg

Title: American homes and gardens
Identifier: americanhomesgar81911newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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December, 1911 AMERICAN HOMES AND GARDENS 455
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This is an attractive way of serving a Charlotte Russe, the sprigs of Mistletoe (these may be artificial) giving it a holiday touch orange. It is very easy to scoop out an orange and, with a pair of scissors, cut the open circle of the skin in points. All sorts of ices may be served in such a receptacle and the effect is heightened if the fruit is placed upon a fragrant orange leaf. Desserts made of shredded fruits are gener- ally delicious, and one known as ambrosia may be given a rosy Christmas hue by using blood oranges in place of the ordinary amber-tinted variety. This dessert should be served in a glass bowl or high dish of a kind that will allow its variegated layers to show through, or it may be arranged in little glass baskets or individual dishes. In the bottom of the dish a layer of grated cocoanut looks like snow upon which rests a layer of sliced bananas and then one of shredded orange. This arrangement is repeated until the dish is filled, when cocoanut is grated over the top. Orange juice percolates through the powdered sugar be- tween the fruit layers and soaks into banana and cocoanut. As a substitute for banana, shredded pineapple is often used, but the dessert does not fulfill the promise made by its name unless the fruit is fresh and ripe. TO most of us our earliest recollections of Christmas are associated with snowballs, and the sight of a snow- ball revives memories of many a frolic in crisp wintry weather and, by mere suggestion, whets our appetites, as a lively game of snowballing was wont to sharpen them in childhood days. What, then, could be more appealing than a bowl of snowballs upon the Christmas table? The fact that snow has not entered into them but makes their appear- An ingenious Egg-on-Toast Dessert. The "toast" is a slice of cake, the "egg" the half of a preserved peach in whipped cream ance more inviting. Snowballs of this sort may be made of cakes baked in jelly molds and with the round portion cov- ered with frosty icing, or they may be formed of blanc mange, served in whipped cream. Whatever its ingredients may be, however, the ball of simulated snow makes a very decorative dessert and lends itself to all manner of orna- mental methods of serving. TWO most attractive and delicate desserts with which to conclude a Christmas dinner are birds'-nest custard and floating island. To make the former, peel enough sweet apples of equal size to afford each diner one, and then core, sugar and steam the apples until they are tender, but not soft. Place them in a baking dish and pour custard over them until the apples are almost entirely submerged, then add on the top of each apple a tablespoonful of stifflv- beaten white of egg. Birds'-nest custard only requires a few moments to bake and is delicious. A pretty way to serve the dish is in a nest of evergreen. Almost everyone knows how to make floating island, which is equally delec- table chilled or warm, but those who have not attempted this dessert will find the following an excellent recipe and one which introduces the novelty of chocolate cream instead of boiled custard. To make the islands, beat the whites of three eggs until they are stiff and then take up a table- spoonful at a time and dip it into a saucepan that contains three cups of boiling milk. The islands cook quicklv, when they are laid aside until wanted to lay over the cream. Stir half a tablet of grated chocolate in the milk and boil it for

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