The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-05-22
Recipes.

tr- t~-~ .- .
Minute-P Pudding. Good housekeepers
need to be reminded that in all the range
of cookery there is no more delicious and
simple dessert than a properly made min
ute-pudding. 1t requires more than a
minute to compound it, but it is easily
ruined by a moments delay or neglect. To
max it set a quart of perfectly fresh rich
milk over the fire to boil. When it is boil
ing stir in five large ta~blespoonfuls of -four,
which has been beaten to smooth light bat
ter with a cup of cold milk reserved from the
quart put over the pot to | oil. Add an
even teaspoonful of salt to this batter, and
stir the mixture slowly into the boiling
milk. 1t is better to have some one turn
the batter in while you stir the pudding.
This ls the critical point when it is easy to
scorch the pudding or Let it become lumpy
by careless mixture of the ingredients. The
saucepan which it is in can be set in boiling
water as soon as the flour is added, but up
to this time it is better not to use a double
boiler, as rapid cooking and the direct heat
of the stove are required. Let the pudding
cook five minutes more after this, stirring
it often. st the end of this time add
three well-beaten eggs, and let it cook
three minutes more, stirring it we'll all
the time. and it is"done. Serve it as soon
possible. There are several delicioun sauces
to u 9 with this pudding. One is b cold
sauce made Of n cup of mashed Strawberries
mixed into half Il cup of butter and u cup
OF butter and a cup Of powdered sugar
cold when served. Another sauce is made
of u cup of rich cream and half n pound of
maple sugar melted together to 4 'sirup and
boiled ten minutes. Tho old fashioned
sauce always served with this dessert, now
ever, was a liquid wine sauce. To make
this, boil ten tRhlcspoonfnls of water for
ten minutes with halt q CUP OF sugar melted
into 1t to make a syrup. Stir in four table
spoonfuls of fresh butter, then add a wine
glass of sherry'or Madeira and serve it at
once.
A.ricot cream. Drain the juice from d
tin OF preserved aprlcoIs, add to it An equal
quantity OF water; made n strip by boiling
with this half a pound of lump sugar until
1t begins to thicken; then put in the april
cots and simmer them gently for ten min
utes. Drain away the strip and put both
1t and the fruit aside separately for use AZ
directed. Dissolve the contents of a large
tin of ALMOND Favored bl~anc-mange in a
pint and n half of boiling milk, and when
at the point of setting put IL tea cupful of
it gently into a mold, then a layer of the
apricots; wait a minute or two before put
ting i'll smother cup of cream, then fill up
the mold with alternate layers of fruit and
cream. Let tho cream stand some hours
before turning out. and when it is on its
dish our round it tho sirup of apricots.
Tea Cakes. Rub one heaped %telspoonful
of baking powder into a pound of -four.
Ado two ounces of butter, also rubbed in; a
quarter: of Il pound OF sugar and two ounces
of curtante. Mix it with two eggs, we'll
beaten aud stirred into half n pint of butter
milk or new milk. Roll out and make of
the quantity six tea cakes. Bake in a mod
crate oven, and when half done wash over
with the yelk Of an esg beaten up with a
very nice cut in slices and buttered cold for
tea.
Sandwich Cake. Mix three eggs, we'll
beaten, with a'quarter of a pound OF butter,
nj ounce and a half Of castor sugar, half a
pound OF flour and q little milk. Beat tn 9
whole for ten minutes. Butter four pudding
plates and pour tho mixture, equally di-
vided, upon them. Bake about half an
hon. Spread three with rasp-
berry jam and lay one on the top of an
other. Sift pounded loaf-suVar over the
top one. which is not spread with jam. and
serving.
Roast Fowl. There ia no need to give
directions for this very general dish, except
to mention thatthe breast should be stuffed
with savory forcemest and the fowl glazed.
The cake par ceIcellence now is = layer
cake withlchocolate and cocoanut mixed
together and put between tho layers. Pre-
pare the chocolate after any OF the we'll
known methods. and add the grated cocoa
nut to 1t. No one can think who has not
tasted it what n delectahle mo sci it il.
Manchester Pudding. Roil three-quer-
ters of a pint of new milk with a quarter of
n pound of castor sugar, n little vanilla es-
sonce and n pinch of nutmeg. Pour tho
boiling milk IN four we'll beaten eggs.
Stir in half n pound Of bread crumbs, n
quarter OF n pound of cutrants, a quarter
of n pound Of sultanas and n little incl
shred citron peel. Melt three ounces of
butter and add il to the mixture. Butter Y