European Stars And Stripes (Newspaper) - May 26, 1988, Darmstadt, Hesse                                By Sharon hudgin5 from his summer solstice on Lune 1\ the unit " l Ilay of the year through is John the Baptist s Day on june 24, europeans from Spain in   with feasting and dancing derived from Pagan Sun warship ceremonies and later combined Wilh a Catholic Saint s Day these festivities differ from country to country. In Scandinavia Midsummer s eve is a Holiday second Only la Christmas in importance. Houses , ships Public buildings cars buses taxis and even boats arc festooned with fresh Flowers and Green Birch boughs. People dress in regional costumes and perform Folk lances around tall decorated poles. Since the Sun shines almost around till Dork during the summer in those latitudes Many people Sony up ill night to celebrate. Cumin on in most of these celebrations is ii huge Bonfire. Pre Christian Peoples sought to placate the Sun gel by  his Light with bonfires. They also believed  firelight kept evil spirits at Bay and that cattle driven through the embers would be protected from disease. Today Young men still leap the embers. Midsummer in Europe is also the time when raspberries come into season to the North there is almost an orgy of Raspberry eating Wilh the delicate berries served fresh often Wilh creator made into any number of enticing desserts. Raspberry pudding redolent of fresh berries is a favorite throughout Germany and Scandinavia. Raspberry sherbet i served As a palate Cleanser during elaborate repast or As 3 simple refreshing end la a meal to France and Germany it s often accompanied by Raspberry liquor or Champagne the British make an elegant non cooked summer pudding of raspberries sugar and White bread. Following Are five Raspberry dessert recipes from Europe. All Are easy to prepare three Don l even require cooking. What belter Way to celebrate the Lazy Haiy. Crazy Days of summer Raspberry Rote of Titze Raspberry pudding with Cream Germany and Denmark 6 cups 11 i pounds fresh red raspberries n cup sugar 2 Tablespoons cornstarch m cup cold water i Tablespoon fresh Lemon juice 1 Teaspoon Vanilla extract Light Cream for Garnish f Vou can also use red currants . Or either of these in Tomb Narun with raspberries. Frozen unsweetened innies can lie substituted Tor Tiesh be tries. Thaw Frozen berries before use Stem and Wash berries and shake dry in a colander. Put berries in a blender Container 2 cups at a time and blend on High Speed until they Are completely purged. Put Puree in a Medini sued non aluminium Saucepan and stir in sugar. In Small bowl dissolve cornstarch in / cup cold water. Set aside bring Berry Puree to nil Over medium heal stirring constantly. Stir cornstarch again to make certain it is dissolved then slowly add it to Puree. Reduce heal and let the Rote Gri Itze simmer for 1 minutes or until it is thickened. Stir constantly to prevent sticking. Remove pan from heat and stir in Lemon juice Ana Vanilla extract. Pour the role Gruze into individual dessert bowls or Large serving bowl. Cover and chill thoroughly in refrigerator before serving. Serve cold with Light Cream poured Over the top serves 4 to 6 people. Raspberry sorbet Raspberry sherbet France and Germany 2 a pounds fresh raspberries or three j2-ounce packages a Frozen raspberries  2 cups confectioners Fugar 2 Tablespoons fresh Lemon juice 3 Tablespoons framboise or Hinion Gvist Raspberry eau de vie fresh mint sprigs Garnish if using Frozen raspberries thai areal ready sweetened reduce sugar to 1 cup " this amount of sugar is for i dessert sherbet. If mating a sherbet to serve Between courses reduce fatal sugar in recipe to j cup Wash and Drain fresh raspberries. Puree berries and sugar together in blender in Small hatches or Mash berries and sugar together in Large bowl using wooden Masher stir in Lemon juice. Put Raspberry mixture into Freezer proof bowl tempered Glass or stainless Sorel not aluminium. Diver and freeze until mixture is Frozen 2 inches in from sides of bowl. Working quickly scrape Down Frozen part and beat sherbet with electric mixer or Wisk until Frozen part is integrated into the rest of the mixture. Repeat ills process reeling scraping beating twice More Ihen pack sherbet into plastic Freezer Container and freeze completely serve by spooning sherbet into so corned glasses or Frozen fruit Shell cups and Garnish with mint sprigs. Makes approximately 6 cups. Serve it. Note you can also serve this sherbet with a Small amount of chilled rambo he or  poured Over it or with a Small Glass of the same liquor on the Side. In Germany you will often find Raspberry sherbet served with a bit of chilled Champagne poured Over it him Bacr sorbet Mit sell. Ill Pri Magazine nay 26, 1983