The evening times., 1895-08-06
SOME COLD pupD1NGs.
How the Housekeeper Saves Herself
isa Hot Weather.
written for The Tinses)

IN E10L NJ tsNt u0r. -
written for The Tinses.)
Cod puddings are much more dainty and
wholesome at this seafon. than when served
warm with rich sauce. They are also more
convenient to the aousekeeper when made
the day before they are to,be eaten, or in
the cool of the morning, preventing the
necessity OF going over the fire in the heat of
the day.
The receipts here given will be found
economical as well ascasy toprepare.
cUSTARD PUDDING.
Put a quart OF milk on the fire to boil.
Moisten two tabiespoonfuls of corn,starch
into little cold milk and stir with The boil
ing milk. Beat the yolks OF six eggs and half
a cup OF sugar together and add to the milk.
Take from the fire. favor wit, tablespoon
fal a.t Of f., sanila: pour 9 ,s 9nta pudding dish
add three tablesp06nftfls or powdered
sugar, heap on topitofisae pudding, and
ser in the oven for cfivs minutes. Set
onice untilvery cold and serve.
QUEENS lcRUpDING.
IAN English recipe9 1Nioisten four table,
spOonfuis of corn atarGh with a little
cod water mix into pint OF boiling water,
add half teacup uffsugar and a pinch
of salt. stir and let bbii ten minutes. Take
from the fire. flavor with teaspoonful Of
vanilla. add the Yell-beaten whites of
three eggs. mix. and turn into q pudding
mould. set on ice until firm, and serve with
vanilla sauce,
FROST PUDDING.
Put half a box Of geiatine in a little
cold water to soak for half an hour. Pour
over pint OF boiling water, add a cup
aud a half OF sugar, stir until dissolved.
Ent N f,rSn -,
aud stir the mixture into a tin pail,
set on ice until cold. When thick and
cold. beat with an egg beater until white.
whip the whites of four eggs TO u stiff
froth, and stir them gently into the pud-
ding. Turn into fancy mould and set
on Ice to harden. Serve with cold pud-
ding sauce.
cOCCOANUT PUDDING.
Peat four eggs until very light, add
three-fourths OF a cup Of sugar, a pint
and a half Of milk, one grated coacoanut
aud teaspOoDful of vanilla; stir all to-
gether until well mixed and set in q mod.
crate oven TO bake for half and hour
Serve very cold with vanilla sauce.
COLD CHOCOLATE PUDDING
Pour four ounces of grated chocolate in
a small sauce pan, and stand over the
tea kettle TO melt: stir until smooth. Put
three coffee cups of new milk on the fire
to boil: dissolve half a cup of corn starch
in little cold milk and add to the
boiling milk; let cook until thick; add
small tea cup OF sugar and the stifny
beaten whites of five eggs, beat all TO-
geteer over the fire for five minutes
Take up and flavor with vanilla Divide
the mixture into halves To one half add
the chocolate. Pour half the white mix
fure into the bottom OF pudding mould.
then half the chocolate, pour with the
white, then add the remaining chocolate.
Set on Ice until frozen. Serve with
whipped cream sweeteued and Favored
with vanilla
LEMON PUDDING.
Beat the yolks of four eggs TO cream,
add half cup or sugar, two tablespoon
fuls OF milk. aud three tablespoonful OF
cora starch dissolved in little water,
beat until smooth, and strain. Add the
juice or two, and the grated riud OF one
lemon, with The beaten whites of the eggs;
turn into creased pudding dish, dredged
with powdered sugar. and set in quick
oventohake- .Wtencoidserve with whipped
cream.
ORANGE PUDDING.
Strain the juice of eight large oranges
and two lemons through coarse sieve
Add one ounce of dissolved gclatine with
d piut Oh CidrtiitU sugar. Sur ana pour
into a fancy mould; set on ice When
firm turn out on a flat glass dish and
garnish with bonbons.
CREAE PUDDING
Cover box of geiatine with cold water
and let soak half an hour, pour over three
large cups Of boiling water. add two cups OF
sugar, the Juice. OF three lemons aud two
oranges; stir until tar sugar is dissolved.
strain through a jelly bay and stand way
until cold, but not hdrI Dip candied
stra wberries or cherries In little of the
Jelly, so to make stiff. aud arrange
around the sides or border mold, pour |
IN some OF the Jelly and stand in pan OF |
ce to harden. Fill the ceUter with the |
liquid Jelly, when hard dip the middle out |
with spoon aud fill the space with |
orange cream. Stand i'll a cold place for |
two hours, aud serve with vanilla sauce
Several or the last receipts are trouble |
some to prepare, aud the ingredients ex- |
pensive for ordinary use for the family |
table. but will be found excellent for a |
company dinner, and more economical |
Than ices. |
ELIZA Z. PARKER.