The Daily News Of The Virgin Islands

Sarah Anne's Cooking Class

The normal appetite has a tendency to lag during the summer months. The chief worry for the housekeeper is to have meals that are appetizing and nutritious. Cold drinks such as iced tea, any iced fruit juices and iced chocolate are most refreshing and beneficial. Use plenty of green vegetables, and many gelatin dishes are ideal for the summer menu.

Grape Punch

1 cup sugar
1 quart of water
Juice of 2 lemons
Juice of 1 orange

Heat water and sugar until the sugar is dissolved. Cool, add to fruit juices and chill. Serve with ice and slices of lemon.

Maple Bavarian Cream

1 cup maple syrup
1/4 package of gelatin
1 cup chopped nuts
1 1/2 cups cream, whipped
3 egg yolks
1/4 cup cold water

Boil syrup and pour gradually on the beaten egg yolks. Beat thoroughly and cook over hot water until thick. Add gelatin which has been dissolved in cold water. Add nut meats. Chill until mixture begins to thicken. Fold in whipped cream. Chill.

Cheese and Asparagus Salad

Soften 1 tablespoon of gelatin in about 5 tablespoons of cold water and dissolve in 1 cup boiling water. Let this partly set. Whip 1/3 cup of cream and add to it 1 1/2 cups of grated yellow cheese. Add a pinch of salt and a dash of cayenne. Fold in 1/2 cup of finely chopped celery. Add the partly set gelatin to the cream and cheese mixture. Mix all well together. Oil mold and line the sides with cooked asparagus tips. Pour in enough of the cheese mixture to hold the bottoms of the tips in place. Chill. Fill the mold with the rest of the mixture and congeal. To serve, unmold on a platter and garnish with hard boiled eggs, sliced, and with lettuce.