The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-07-05

apples with sugar and lemon peel before
putting them in the tart. ENSURES q good
pie.
" hipped white of egg is an elegant adj
dltion 10 most dessert dishes. and every
lazy should provide herself with wire
Whipped 10 strong froth with sugar,
with lemon or vanilla aayoring, this gar
hlsn makes an ordinary into superior
pudding. New laid eggs are exceedingly
oiMcuit TO beat up well. Take those
which have been laid several days. Have
deep bowl with circular bottom, and
IN beating the eggs keep the whisk as
mucn as possible IN an upright position,
moving II very rapidly; a little boiling
water, tablespoonful 70 two eggs, and a
teaspoonful of sifted sugar put to them be-
lore beating Is commenced facilitates the
operation.
For omelette souffie, the white of eggs
beaten should be firm enough 70 cut.
An orange custard pudding Is SO very
good that We must give time-honored re-
clpe. Boil a pint of new mi K, pour il on
TO three eggs lightly beaten. mix in the
grated peel of an orange and two ounces
Oh loaf sugar, beat all together for ten
minutes. then pour the custard into a pie
dish, set 1t in another containing a little
water and put il in a moderate oven.
W hen the custard is set, il generally takes
about half an hour, take il out and let IL
get cold. Then sprinkle over rather
thickiy some very fine sugar and brown
with salamander
1his should be eaten cold.
VI all the rice and tapioca buildings the
variety Is endless. and they are most
healthy. A wife who will give her dyspep-
tic husband good pudding every day will
perhaps save his life, mis- fortunes, and if
he IS an author his literary reputation. An
old antiquary of the last century wrote:
Cookery was ever reckoned a branch of
the art medical, the verb eurdYe signifies
equally TO dress vegetables and TO cure q
distemper, and everybody has heard of DR..
Diet and Kitchen Physic."
Indeed that most sacred part Of a
woman duty, learning to cook for the
sick, can be studied through desserts. A
lady very i'll in Paris through a long win
ter, 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 ali the jellies, and it is
better to make your own gelatine from
the real calves feet. than TO use patent
gelatine.
The latter, however, is very good and
saves time. Ii also makes excellent foun-
dation for all the so-calied creams.
Some ardent housekeepers put up all
their jams, preserves and currant jelly,
Spllc even ludhc Tie
nayaD, 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 l;queurs is curious one.
Did anyone ever think as he tastes Chart
reuse OF the gloomy monks. who dig their
own graves, and never speak save TO say:
Mes Freres, IL fat mourn, " who alone can
make this sparkling and delicate iiQueur
which figures at every grand feast?
| have 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 liquor which
enchants the world out of the chamomile
and other herbs which grow around his
convent
The best French hqueurs were made at
La Cote, by the Visitantine nuns formerly.
kirsehwasser is made from the cherries
which grow in the Alpine Tyrol. in one
small province which produces nothing
else.
Indeed, for Lous XIV. in his old age
were liqueurs invented, cordial being
made by mixing brandy with sugar and
scents.
In making mince pie, do not forget the
excellent brandy, the dash of orange
lady herself. Else why is it that ever after
the mince pie seems to lack that inspirit-
ing and hidden fire?
We read that there is many slip ''twixt
the cup and the lip.'
Perhaps the cook could tell, but one
may be very sure she VIII not.
The modern elegant devices by which