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Show "pudding recipes SOMETHING NEW IN THE WAY OF DESSERTS. Ons Dish That Has Long Stood the Test of Time Frozen Pudding Glace a Confection Sure to Please. Tho following Is n pudding which hns been In th-; possession of n well-known well-known family for 100 years, nnd Is still In use it bus never before ap- T poured In print: Aunt Charlotte's Pudding. Line n pudding dish with stulo cake, pour sherry over It, then spread preserved peaches, quinces, or nny kind of preserves pre-serves over the enkc. Mnko n butter of tho yolks of four eggs, a quarter of n pound of sttgnr or a quarter of it pound of butter nnd two tublesixjon-fills tublesixjon-fills of cracker crumbs. Heat together, togeth-er, first beating tho yolks light, odd tho mixture to the cake, then boko, When cold put the whites of the oggs beaten stiff with pulverized sugar over tho pudding, return to tho oven nnd buko until n light brown; sen- f son with extinct of vonllla nnd nl- 1 mond. 'M Orange Pudding. One-quarter of n 'm pound of butter, quarter of n pound y of sugar, tho peel of n fresh ornngo r grated finetwo eggs, a llttlo brandy nnd tho lime Juice. Hake In a quick oven. Bread Pudding with Meringue. Ono M and n hnlf pints of milk, ono Jjj kitchen cupful of breadcrumbs, thrco JB eggs, three tnblespoonfttls of Bttgnr, 'J tho grated rind und Julco of ono T lemon. Mix all together and bake 20 minutes. When tho pudding Is cold, . Q j cover tho top with preserves; bent light tho whites of two eggs, with pulverized sugar, for n meringue, nnd 1 drop It on in the shape of pyramids; m brown lightly In tho oven. 1 Frozen Pudding Glace. Ono pint of M milk, quarter of a pound of raisins, a smnll piece of cinnamon stick, two L ounces of sweet almonds, quarter of a 1 pound of sugar, tho yolks of two eggs, i two ounces of preserved cherries, ono I ounce of citron, one pint of crenm, nnd two limes. First boll together ( tho raisins und milk slowly for 15 mln- 1 utcs. Iu the milk hnvo the stick cinnamon cin-namon to give It n flavor. Strain the milk and return to tho saucepan; put on tho lire to boll. Put Into n smnll bowl the yolks of two eggs nnd ntld tho sugnr; bent them well together, and when the milk bolls tako It from the fire; when It cools n llttlo udd to It tho yolks nnd sugar, a little at n time, mixing nil tho time. Put nil Into n saucepan and ndd tho raisins. Stir this over the fire until It begins to thicken. Rlunch and flno two ounces of almonds nnd ntld them to tho mixture, nlso tho chorrles nnd citron; cit-ron; cut Into smnll pieces, remove tho stick of clnnumon. nnd cut each llmo , into four pieces nnd udd. Dip a mold In cold water and when tho mixture Is cool enough put In tho trenm. then pour tho wholu Into the mold nnd freeze. Whllo freezing stir to prevent pre-vent tho fruit settling. Chicago Inter In-ter Ocenn. |