The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1891-07-05

whisks.
Whipped TO a strong froth with sugar
with lemon or vanilla fiavoring, thi
garnish makes an ordinary into
A SUPERIOR PUDDING.
Newly laid eggs are exceedingly Difficult
to beat up well. Take those which hav,
been laid several days. Have deep bow
with circular bottom, and in beating thu
eggs leep the whisk as much as possible
In an upright position, moving it very rap
IDLY; little boiling water, tablespoon
full to two eggs, and a teaspoonful of siftel
sugar put to them before beating 10 com
menced facilitates the operation.
For omelette souffiee, the white Of egg!
beaten should be firm enough to cut.
An orange custard pudding is so very
good that we must give time honored re
cipe Boil pint of new milk, pour it on Il
three eggs lightly beaten, mix in tie grated
peel OF an orange, and two ounces Of Loaf
sugar, beat ali together for ten minutes
then pour the custard into pie dish: set II
In another containing alitile water and put
1t In moderate oven. When the custard
Is set, it generally takes about half an hour
take 1t out and let 1t get cold. Then sprinkle
over rather thickly some very fine sugar
and brown with a salamander.
This should be eaten cold.
VI all the rice and tapioca buildings the
variety is endless, and they are mostly
healthy. A wife who will give her dys-
peptic husband good pudding every day
will perhaps save his life, his fortunes, and
II ne IS as author his literary reputation.
An old antiquary of the last century
wrote: Cookery was ever reckoned q
branch of the art medical, the verb curdrs
signifies equally to dress vegetables and to
cure distemper, and every body has heard
of DR.. Diet, and kitchen physic.''
Indeed that most sacred part OF q
woman's duty, learning to cook for the
sick, can be studied through desserts. A
lady very i'll in Paris through long winter
declared that she would have been saved,
had she once tasted cream toast or tapioca
pudding, but both were luxuries which she
never encountered.
Then come all the iellies, and it is better
to make your own gelatine from the real
calves feet, than to use patent gelatine.
| Inc latter, however, is very good and
saves time. 1t also makes excellent foun-
datlon for all the so called creams.
Some ardent housekeepers put up all
their jams, preserves and currant jelly,
some even make the cordials, curacao,
nayan, peach brandy, ginger cordial,
cherry brandy, but this is unnecessary.
They can be bought cheaper and better
than they can be made.
The history Of liqueurs is a curious one.
Did anyone ever think as he tastes char
treuse OF the gloomy monks, who dig their
own graves, and never speak save to say
MES t,reres, IL faut mourir," who alone
can make this sparkling and delicate
lqueur which figures at every grand feast
nave made an expedition TO their splen-
did mountain bound convent. 1t is one of
the most glorious drives in Europe and
rises into Alpine grandeur and solemnity.
| There amid winters cold and summers
heat the Chartreuse lives in severe pen
ance, making his hospitable liqueur which
enchants the world out Of the chamomile
and other herbs which grow around his
convent
THE BEST FRENCH LIQUEURs
were made at La Cote by the Visitandine
nuns formerly. Kirschwasser is made
from the cherries which grow in the Alpine
iyrol, IN one small province which pro-
duces nothing else.
Indeed, for Louis XIV, in his old age.
were hqueurs invented, a cordial beinC.
made by mixing brandy with sugar and
scents. ----. ------..----. ----.----
In making mince pie, do not forgo the
excellent brandy, the dash of orange Gu
racoa, which should be put in by the lady
| herself Else why is it that ever after the
mince pie seems to lack that inspirating
and hidden fire!
We read that there is many slip "twixt
the cup and the lip.'' ~ -.----.
| Perhaps the cock could tell, but one may
| be very sure she will not. ---------.-.
The modern elegant devices by which
Strawberries. vielets and roseleaf, orange
blossoms, and indeed all berries can be
candied friesh in sugar, afford a pretty
pastime for amateur cooks
But II near confectioner in the city
these can be bought cheaper than they
can be made. 1t may amuse an invalid
to make them, and the art is easily
learned.
hn oh e
foreign desserts. 1t is of Swiss origin. 1t
IS healthy, savory and appetizing dish,
quickly dressed ana good to put at the end
OF a dinner for unexpected guests.
Take as many eggs as there are guests
and then about third as much by weight
of the best Gengeres cheese, and the half
of that OF butter
Break and beat up well the eggs in a
saucepan, then add the butter and the
cheese, grated or cut in small pieces. place
the saucepan on the fire, and stir with a
wooden spoon till it is of thick and soft
consistence, put in salt according to the age
OF the cheese (fresh cheese requires the
most and strong dose of pepper, then
bake 1t ike macaroni and send to table hot
ONE PIE WE HAVE
which is national. 1t is that made of the
pumpkin, and it is VIGOROUSLY good Also
we may claim the squash pie, the sweet DO
tato pie, all of which merit the highest
encomiums.
Our fruits are so plentiful and so good
that few housekeepers can fail of having
good dessert of fruits alone.
But do not force the seasons. Take them
as they come. When fruits are cheapest
then they are best Our peaches have
more flavor than those of Europe and our
grapes are unrivalled. OF plums and pears
France has better than we can boast, but
our strawberries are as good and as plenti-
full as in England.
In fact all the wild berries which are
now getting to be cultivated, like black
berries, blueberries, huckleberries and
raspberries are better than similar fruits
abroad.
The wild strawberry of the Alps. how
ever, is delicious in flavor and sweetness.
A very grand dessert is furnished with
ices of every flavor, jellies holding fruit
and favorrd with maraschino, all sorts of
bon-b ons, nuts in sugar, candied grapes
and oranges, fresh fruits in season, and
winds up with llQueurs and black coffee
A simple pudding. or pie followed by
grapes and peaches. with the cup of black
coffee afterwards, is the national desert of
our United States. In winter it may be
enriched by a Newton pippin or king of
Tompkins county apple, some ches.nuts
(boiled) and few other nuts. Some
Florida oranges, or those delicious little
mandarines. perhaps raised by the immor-
tai Rip Van Wrinkle, our own Joe jefferson.
on his louisiana estate. He seems to have
infused them with the flavor of his own
rare and cheerful genius. He has raised
laugh before this, and the best mandarin
oranges.
Some dyspeptics declare that to chew
seven roasted almonds after dinner does
them good.