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Show uu Puddings During the luncheon hour one day in the studio the inspiration came to me to offer to some of my friends a few up-to-date pudding recipes. We were all munching sandwiches, pickles and various other things that go to make up a light lunch, when Florence Vldor "dared" me to make some pudding pud-ding for their dessert on the gas stove In ray dressing room. I called "props" and gave him a Hat of ingredients for him to purchase at the nearest grocery gro-cery store. He returned with six eggs, one cup of granulated sugar, one cup of grated bitter chocolate, one teaspoonful of vanilla and one table-spoonful table-spoonful of cracker dust. T . 1 .1 .1 1 f F 1 i muii nmut: a very uencioua cmocu-late cmocu-late pudding in the following manner. I first separated the eggs and beat the yolks until very light, then I added sugar, stirred well and then added the chocolate. After that I added the whites beaten to a stiff froth and the cracker dust and vanilla. I stirred well and baked in a greased pudding dish in a moderate oven until done. We ate it cold with whipped cream sweetened and blended with sherry. Poor Man's Pudding. This is another an-other one of my favorite puddings and if you try it I am sure that you will understand why. Take one-half of a cup of suet and mix it with one-halt cup of raisins (seeded) and one-half cup of currants washed and picked. Add to it one and one-half cups of grated bread, one cup of flour, and! one teaspoonful of baking powder. Mix all together with one-half cup of browri sugar and one pint of milk and place in a greased mold. Set this mold in a sauce-pan with boiling water that reaches half way up the side of the mold. Steam for two hours, then turn it out on - a dish carefully and serve with butter and sugar. In a later installment I Bhall take up the subject of puddings a little more In detail and at the same time giving you some recipes that have proven very popular with my studio friends, Gordon Griffith, for instance, the Mo, j roaco klddio, who is considered the champion pudding consumer of the motion picture industry, will be asked his likes and dislikes which shall bo given in my "chatter" at some later date. |