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Show m ThT pa McabinctLJ Whene'er a noble deed is wrought. Whene'er la spokes a noble thought. Our hearts In find surprise To higher lev-is rise. Longfellow. DAINTY PUDDINGS. Roil a cupful of water and pour Into It six tablespoonfula of corn- starch, mixed with a cupful of fruit juice; cook until clear, add sugar to taste and fold in the beaten whites of three eggs; cook two or three minutes to set the eggs, then add a pinch of salt and pour into a wet mold to cool. Serve with a custard sauce made of the yolks of the eggs. Serve cold. Prune Whip. Stew a half a pound of prunes until soft, then set aside to cool after draining off the liquor. When perfectly cold chop very fine. Beat the whites of six eggs to a close firm meringue, add six table-spoonfuls table-spoonfuls of sugar and add the prunes. Bake half an hour in a deep buttered dish, covered for 20 minutes so that the souffle has risen to its full height. Send to the table Immediately with a sauce made of a cupful of whipped cream, sweetened and flavored. Rhubarb Pudding. Roll out a thin piecrust and heap on a cupful or two of chopped rhubarb and a half cupful of raisins. Roll up and place in a deep dish. Add a cupful of brown sugar, two tablespoonfuls of butter and a cupful of boiling water. Place in the oven and. bake an hour. There will be sauce enough to serve with the pudding pud-ding of the juice and sugar. Date Pudding. Take a third of a cupful of softened butter, add a half cupful of sugar, one egg beaten, a cupful of milk, two and a half cup- fuls of graham flour, three teaspoon-fuls teaspoon-fuls of baking powder, a little salt and a cupful of dates, cut fine. Steam two hours in a covered mold. A tube mold is better. Caramel Rice Pudding. Wash a cupful of rice and cook it In salted water (one cupful) until it is absorbed. ab-sorbed. Add a quart of hot milk and cook until the rice is soft; then add two well-beaten eggs. Melt three-fourths three-fourths of a cupful of sugar until a light brown; cover the bottom and sides of a pudding dish with this caramel. cara-mel. Turn In the rice and cook In hot water for half an hour. Turn upside down on a serving dish and let stand ten minutes, and It will slip out easily. |