The Portland daily press., 1884-02-20
DAINTY pEsshRrs,

Company dishes" are always more or less
in demand by housekeepers old and Young, and
this means not only those thar. shall be deli
cate and palatable, but that shall be orna-
mental as we'll, aud shall help to dress the ta-
BILE. Ofcourse the receipts given here are no,
for every day in the year, but are only occa-
sional, when one W snts to do something to
show genuine artistic ability in the rrepara-
ton of dainties. The dessert most affected by
Boston women just now, especially when the
dinner is specially s'swell" one, is the "Royal
Diplomatic Pudding" and give it to you, as
/ was taught to make it by Mrs. Lincoln of the
Cooking School. Make an orange jelly, by
soaking one.half box of gelatine in one half
cup of cold water until it is soft; dissolve in a
scant cup of boiling water; when the gelatine
is dissolved add one pint of orange juice and
the juice of one lemon, and one cup of sugar.
Stir until the sugar is melted, then strain
through q napkin. Pour some of the jelly into
pudding mould until the bottom is covered
to the depth of about half an inch; set in pan
of broken ice to harden; when it is stiffening
garnish with candied cherries and strips of
candied plums arranged to represent bunch
ofscherries. The plums being green will make
the branch and stems by being cut in the prop
ery graduated strips, and the cherries them
selves are the fruit; cover with thin layer of
jelly, enough to hold the fruit in place, and
set away until the jelly is hard; then set in
side the mould on the jelly, wetting it to keep
the jelly from sticking to it, smaller mould
of the same shape, and pour more of the jelly
in around the sides until the space between
the two moulds is full. Put ice in the smaller
mould, and set the whole in pan of ice until
you Ere ready to fl it for serving. You will
have to watch il and keep the ice replenished,
so that the jelly may harden thoroughly and
become firm. The next step is to make a
pineapple cream. Soak one half a box of gela-
tine in one half cup of cold water, and while
it is softening stir one can of pineapple cut into
fine dice with one half cup of water and one
cap of sugar for ten minutes Dissolve the
gelatine in one half cup of boiling water;
add to it the pineapple, stir as it cools, and
when nearly stiff add one pint of cream
whipped. Next make boiled custard sauce
by boiling one pint of milk in the double boil
or and adding to it the yolks of five eggs we'll
beaten, and one half cup of sugar; stir until
thickens, then set it aside to COOL When you
are ready to serve the pudding take the small
mould out and fill the shell of jelly with pine
apple cream; do not take it from the mould
after that until the very minute it is to BIO
brought to the table; when you are quite ready
and are sure there will be no delay, turn the
pudding from the mould into platter and
pour the custard sauce around it. You have no
idea how lovely the appearance is; the white
cream shows through the transparent jelly, and
the candied fruit makes pretty design of col
or on the top; the yellow custard forms the
base, and the whole dish is very handsome.
The beauty depends upon the jelly remaining
whole, and that is why the pudding must not
be taken from the mould until the time for
serving. If it stands, or is carried any dis
tance, the jelly is liable to crack and break
and the effect is spoiled. Consequently if you
happen to have basement kitchen and things
have to go up to the dining room on dumb
waiter, leave the pudding in the mould until
it is carried up, and take it out in the china
closet. Bavarian cream may be used in place
of the pineapple, and it is very convenient for
housekeepers who have eggs and cream in
plenty. The basis of it is, like the pineapple,
one half box of gelatine soaked in oRe half
cup Oh COlu Watef. Doll Ouo pluG oi MIX IN
| the double boiler. Beat the yolks of four eggs
| light and smooth; add to them one half cup
OF sugar, one half a salt spoonful of salt and
| the boiling milk; put back into the double
boiler, cook two minutes, add the gelatiue, and
when it is dissolved strain and cool. Stir as it
begins to thicker, and when nearly stiff ada
one pint of cream whipped. II you desire to
serve the Bavarian cream by itself put into
wet moulds to cool and harden. There are
| many things besides the "Roysl Diplomatic
| Pudding" may be made from the cream. Que
| of the most ornamental is the "Mock CaDta-
loupe." This is easily made and is very orna-
mental Line melon mould with lady fin
/ gers, fill with Bavarian or Pineapple cream,
put layer of lady fingers over the top and set
away to keep cool and stiffen. When ready TO
serve take from the mould, rub with the white
of an egg beaten to foam, but not stlff
froth; sprinkle with beaten pistachio nuts to
give the greenish tinge over the yellow, and
garnish the dish with candied fruit.
Another very pretty dessert, or dish for
tea, is the "Gatesu de Princesse Louise"
Make snow cake, of three quarters of cup
| of butter creamed with two cups of sugar, add
one half cup of milk, one teaspooDful of al
moDd, two and one half cups OF pastry -four,
one and one half teaspoonful of cream of tar
tar, and one half teaspoonful of soda, or, in
place Of the cream Of tartar and soda, two