The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-03-29
FAY0RITE PUDDINGS.
Some Cold, Some Hot, aud all De-
Iicious.

-f4 Il
Soak fourth of a cupful of rice, throw
into boiling water and cook for twenty
minutes. Drain and put into cold water.
Chop three figs and three ounces Of pre-
served ginger very fine. Add gill Of
sherry aud soak for fifteen minutes.
Soak half box of gelatine for have an
hour In half CUP OF cold water, Whip
pint OF cream, put in a vessel, and stand
the vessel in pan OF ice. Sprinkle over
half cupful of powdered sugar. and add
a teasD0onful of Vanilla Drain the rice,
spread it on a towel and shake gently to
dry. Stir it into the cream and add he
fruit. Dissolve the gelatine over hot
water, turn into the cream. and continue
stirring until the ingredients are well
mixed. Mold and put In cool place to
stiHen.
Amber Pudding.
Half pound of suet, one half pound of
bread crumbs, four tablespoonfuls of
white sugar. little candied lemon peel.
the grated rnd and juice of lemon, four
well heated eggs and two tablespoonfuls
of apricot marmalade; mix these ingredi-
ents well together, pour into mold and
boil three hours serve with sauce and
jelly.
Pudding Sauce for Steam Pudding.
One cupful brown sugar, half cupful
butter, or If less is used, pinch of salt,
one dessert-spoonful corn starch. half
teaspoonful cinnamon, less OF cloves. q
little nutmeg. stir all together thor
oughiy. pour on boiling water, stirring
all the time until the sauce is as thick as
desired
Household Pudding.
Ingredients:-On cup currants, one
cup raisins, one and one-half cuDs -four,
one cup bre ad crumbs, one teaspoonful
spice, one teaspoonful extract nutmeg,
one tsaspoonful soda, one teaspoonful
dripping. one cup hot and one cup cold
milk a little lemon peel, Mix the cur
rants, raisins, bread crumbs, flour, spice,
extract nutmeg aud lemon peel; dissolve
the soda in the cold, the dripping in the
hot milk; mix all together Boil in cloth
or mold for three hours.
Strawberry Cottage Pudding.
Beat to a cream small one-third cup
of butter ana one cup of sugar: add one
egg well beaten; mix two teaspoons bak-
ing powder with one and three-fourths
cups flour; add this to the first mixture,
alternating with one-half cup sweet milk
Bake in a shallow pau from twenty to
thirty minutes. Cut into rather large
squares, and serve with the following
sauce:-Whip one-half pint of sweet
cream until very light and then add
about pint OF canned strawberries. Do
not stir any more than you can help; put
in sugar to tasteif the strawberries do not
sweeten sufficiently, and turn the sauce
into pitcher. The pudding looks nicer
to heap the cream and strawberries on to
the squares Of cake in the pantry. instead
of doing so at the table. Fresh straw ber-
ries are nice used in the same way, OBJ
serving TO sweeten them very sweet be-
fore adding to the cream.
Snow Pudding.
Take three sour apples, pare and core,
and steam until soft; beat them with a
silver spoon. and set away to cool, then
add the white of one egg and cup OF
| powdered sugar; beat this one hour.
Sauce-Yolk OF cne egg, one cup mix.
one-half cup sugar; let il boil up, then re
move from the fire. Flavor with vanilla
Cqrra q0fd