New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-09-11
SOME LIGHT DESSERTS.
PUDDINGS. CREAMS AND SAUCES.
Copyright: 1892: BY The Tribune Association.

|
| Copyright 1892: BY The Tribune AssOcidhon.
II I am opposed to pies and heavy puddnSs it Is
| principally for hygicnic reasons. Bnt deem them
wasteful also inasmuch AZ the outlay for their pro-
ductior far exceeds the nOur ,hment derived there
from. To make good pies and all the old fashioned
English puddings We need much butter. suet. raslns,
almonds and simar fruit. which Is hgt-priced, and
what is neutrality-suspicious. as il may be-will GER
| tainly rN ones digestive powers heavily. only
such food nourishcs as Is properly dIgestcd. Ii Is
| different with lighter kinds Of dessert. To prcpar"
them VIC use milk eggs cereals and fresh fruit, all
Of them nourishng. pleasant to taste, and easily
digcsed II any fat is needed II IS butter and that
| in small proportion. Adults require 80 ounces Of
pare muscle tmcD daily, which can be replaced
BY dairy pruluce ard eggs. | would advise that
especially In hot summer weather part OF the diet
iloud consist Of that sort Of light and wholesome fpd
Hem Is the simplest, and At the sam" time the most
economical Of all dc-erts-a German "arme ritter
| " Poor Knights THIS dish date from the Middle
| Ages and was sometimes called "bcggarman." II
| NAV have gained Us transformation since then.
mako II when slices Of stale bread have accumulated
| IN the bread box. These shape as evenly a. pos
sbl. into piece, not larger than the palm Of hand
Then | plac. them side hy side on some large plat
ters and pour over them thin batter consisting OF
milk one egg. n pinch OF salt and some folr-not
more than n tablespoonful to II pint or pint and a
half OF milk. This batter | beat until iEht ana
then soak the slices Of bread In onehaf OF II for about
half an hour. when | tarn the slices VIII cake
uucr and pour over them the rest OF the batter.
After another alfhours soaking thcy are ready I"
b. Drowned In large frying pan by means OF little
butter which must IL hot before putting In the slices
brown a. many As the pan will hold at one time turn
them when line golden brown underneath. ana
brown the other side. adding a litu" more butter
When done heap them a hot dish. dust sugar over
them and serve them with fruit sauce or some
stewed fruit
Pancakes make another simple dessert Inc loE
lowinr ls an excellent a, well as economical
recipe: To make eight to ten pancakes aS large as
the Inside Of n small frying pan. take one pint OF
milk slx eggs and half pint OF IN" whit"st hour,
a pinch 81 salt md a scantg tablespoonful OF sugar
Beat lght with egg bcatcr and have ready email
irving pan or omclct pan In which heat piece OF
butter the size of a walnut An iron pan Is the best
When quite hot pour into It about hall tea'up'ul
OF the mixture or sufficient TO max" n thin cake. See
that your fire Is not too lively. and shake your pan
frequently 70 prcyen' scorchng. When the pancake
IS light brown underneath. turn II upside down. II
Won cannot do n by tossing it IN the air. like an ex
pericnccd cook. take hot plate. place 1t on top OF
the frying pan hold the plate IN itS place with one
G,ud while with the other hand You turn tHc pan
upside down. 50 that the cake nap. on the plate fut
a little more butter In your pan. and let the cake
slide from the paf" mo H. WIEN HhHN ul"Nh "" WV
other side also place your cake on hot plate and
continue baking until all your batter Is used mp, put
ting a little fresh butter into the pan with each adj
d,t,onaI cake pacc one cake on top OF the other.
serve hot with either stewed or preserved rnt' or
with n fruit sauce. You may also serve them with
powdcred sugar and lemon quarters, the juice OF
which Is 10 be squeezed on each cake before b"hg
o,,en TIL, Is the English way Or y0u may
sprcad fruit Jelly or Jam each cake and serve
Tho rolf 10 DO Win
sivcr fork stuck in one end Of the cake and turned
ovcr and over To be quito economical you may re-
dncc the number OF eggs given above, and still nave
very good pancakes
some Of tho most delightful Of desserts are the
custards and creams done I'm cups If you have no
cups on purpose for thcm small coffee cups VIII 40
instead For a custari take many cupulls OF
milk r, Won wish T. fill. Place the milk over
moderate fire, and when II begins to boil add
scanty tablespoonful Of sugar, few drops of almond
essence and egg for each cap. Beat the eggs
Hight beforehand. Mix the whole, and stir well.
Then fill into cups, and place them In balm marie,
f. e. a shallow pam which You fill with boiling water
nntl the latter reaches up TO three quartus the
height Of the cups. Cover the pan with another
one and let IL stand where the water keeps boil
Ing moderately. When the surface of the mixture
IN the cups begins 10 thcken (which Will be In about
ten mnutcs) the custard Is done and the cups have
to be removed from the pan. II you allow the
water 10 boil rapidly or too long the contents Of
the cups will be spoiled. Serve cold
For coffee creme In cups take three quarters OF
a mint of milk let IL come boil and then add to Ii
two ounces OF ground Mocha coffee. Cover up ard put
on a warm part OF the stove to draw, not boil.
Leave II there for about five minutes then strain and
add the yoks of five eggs beaten light beforehand and
two ounces OF sugar. Beat the whole vigorously,
lu into cups and finish In tho ban-maric.
For chocolate creme" take two and onchalf ounces
OF chocolate one pint OF milk. four eggs. and two
and a half ounces OF sugar. Let the chocolate dis
solve I'm the milk and proceed rs above.
Wheneyer YOU have saved up the whites Of three
crrs try this dessert, which will call Mont Blanc
Take one mint OF milk, ard bring II TO boil. Mean
while heat the three whites to sim snow. when
the milk boils add TO It ounce OF sugar. some va
nilla navoring and one and half ounces OF corn
starch dissolved In n little milk stir over the fire
until Il bubbles; then remove from the fire aud mix
into It the snow OF the whites mot by stirring, which
would spoil the lat err, but by intcrmnglns II from
side to side VII into mould previously dipped into
cold water and let II get cold and firm. Turn ont OIL
a dish. and serve with n fruit or wine sauce.
Here Is a "snow creme" which Is quickly MADE
Take one pint cream the whites OF TWO eggs, two
ablcspoOniuls OF sweet white wine, sugar 10 taste ana
a pinch Of grated lemon orange peel Beat the
whole until stiT. FIJI into glass cups or glasses.
Another dclicacy which you serve In glasses Is
raspberry foam: Take three tabespoonfls Of rasp
berry syrup jelly the whites Of six eggs. and three