Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1895-10-04
COLD Pupp1Nas.

and wholesome in the hot season than
when served warm with rich sauce.
are also more convenient to the house.
keeper 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 we'll as easy to
prepare.
Custard Pudding-Put quart of
milk on the fire to boil. Moisten two
tablespoonfuls of corn starch into q
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,
flavor with tablespoonful of pow
dered sugar, heap on top of the pud
ding, and set in the oven for five min.
utes. Set on ice until very cold and
serve.
Queens Pudding AN English re-
cipe) )-Moisten four tablespoonfuls of
corn starch with little cold water.
mix into pint of boiling water, add
half teacup of sugar and pinch of
salt, stir and let boil ten minutes.
Take from the fire, flavor with q tea.
spoonful of vanilla, add the we'll
beaten whites of three eggs, mix and
turn into pudding mold, set on ice
until firm, and serve with vanilla
sauce.
Frost Pudding-Put half box Of
gelatine in little cold water to soak
for half an hour. Pour over pint of
boiling water, add q cup and a half of
sugar, stir until dissolved, stir IN the
juice of two large lemons, and stir the
mixture into tin pan, set on ice until
cold. When thick aud cold beat with
an egg beater until white. Whip the
whites of four oggs to stiff froth,
and stir them gently into the pudding.
Turn into fancy mold and Isct on ice
to harden. Serve with cold pudding
sauce.
Cold Chocolate Pudding-Put four
ounces of grated chocolate in small
sauce pan, and stand over the tea ket-
tie to melt; stir until smooth. Put
three coffee cups of new milk on the
fire to boil; dissolve half 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 stiffiy beaten whites Of five
eggs; beat oil together over the fire
for five minutes. Take up the flavor
with vanilla. Divide the mixture III
halves. To one half add the choco-
late. Pour half the mixture into bot
tom of pudding mold, then half the
chocolate. pour with the white, then
add the remaining chocolate. Set on
ice until frozen. Serve with whipped
cream sweetened and favored with
vanilla
Lemon Pudding-Beat the yolks Of
four eggs to a cream, add half cup Of
sugar, two tablespoonsfulo of milk, and
three tablespoonful of corn starch
dissolved in little water, beat until
smooth, and strain. Add the juice of
two, and the grated rind of one lem
on, with the beaten whites of the eggs !;
turn into creased pudding dish.
dredged with powered sugar. and set
in quick oven to bake. When cold
serve with whipped cream.
Orange Pudding-Strain the juice
of eight large oranges and two lemons
through coarse sieve. Add one ounce
of dissolved gelatine with pint of
clarified sugar. Stir and pour into
fancy mold; set out on ice. When
firm turn out on flat glass dish and
garnish with bonbons.
Crele Pudding-Cover box of gel.
atine with cold water and let soak half
nm hour, pour over three large cups
of boiling water, add two cups of
sugar, the juice OF three lemons and
two oranges; stir until the sugar is
dissolved, strain through jelly bag
and stand away until cold, but not
hard. Dip candied strawberries or
cherries in little OF the jelly (so as
to make stiff, and arrange around the
sides of border mold, pour in some
Of the jelly aud stand in pan OF ice
to harden. Fill the centre with liquid
Jelly, when hard dip the middle out
with spoon. and fill the space with
orange cream. Stand in cold place
for two hours, and serve with vanilla
sauce.
Several Of tho last receipts are
troublesome to prepare, and the ln'
gradients expensive for ordinary use
for the family table, but will be found
excellent for company dinner, and
moro economical than ices.