The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-04-19
USES FOR STALE CAKE,
I'uddinGs and Other Desserts Tint the Pru-
dent Housewife May Make.

dent Housewife MAY Make.
II the prudent housewife wishes to give o lit
tie thought to the stale bits OF cake TINT are to
DO found In every cake box, they may be utilized
and made into very attractive dishes.
To make II cabinet pudding. butter thickly a
melon mould that will hold one quart. and
scatter over 1t a fow currants. raisins, nut meats
or tiny bits Of citron. Nearly fill the mould
with broken bits of cake. and sprinkle n little
fruit in through it If the pieces are of plain cake.
Beat light two eggs, then stir in u heaping table
spoonful of sugar, II dash of salt, and one pint of
milk. Pour this custara over the cake in the
mould. turning in but little at n time to allow
the cake to absorb the liquid, until all tho
custard is used. Put on the cover and place the
filled mould in Il kettle of boiling water, not
allowing the water to come quito to the top OF
the mould. Place n lid on the kettle and let it
boil one hour. Serve the pudding hot, with a
wine or fruit sauce.
\ baked pudding is made thus: Beat together
the yolks of three eggs aud half a cup of sugar
until they are very light. Add n generous cup
full of fine cake crumbs, q pinch Of salt. ard one
pint Of milk. Turn tho mixture into Il buttercl
pudding dish and bake in n brisk oven until
done. To test II II custard 4, baked put a knife
blade in tho centre of the pudding; when the
blade comes out clean the custard is done.
Feat the whites of the eggs until they arc
frothy, then add three tablespoonfuls powdered
sugar, and beat until they are dry and white.
Spread over the baked pudding a layer of Jelly
or sweetmeats. and put the meringue roughly
on the top of them. Sift lightly over tho
meringue n little powdered sugar, and return
the dish to a moderate oven until the top is
lightly Drowned.
An excellent dessert or luncheon dish is cake
croquettes. Roll fine sufficient stale cake to
make one pint Of crumbs, cover it with ono
large cup of milk. and let It soak half an hour.
Put 1t in n saucepan over the fire and stir until
the mixture is boiling hot. then add the beaten
stirred in remove the pan from tho fire and
mayor with 2ne tcaspoonful OF vanilla. Turn on
MIXTURE into balls. Dip them il" beaten ""'t ,, crS and ,'s
then in bread crumbs and fry them in hot fat.
Drain them on brown paper and serve very hot
with powdered sugar and sherry.
fine cake crumbs and rub into them with the
gill OF molasses and threc-quarters Of cup Of
sour milk, in which half Il teaspoonful of soda
It to the other ingredients with one cup of flour,
a few currants. and spices To suit the taste.
Turn the mixture into "A %buttered pudding dish
and steam ono and one-half hours. Serve with
n liquid sauce.
Pieces OF stale cake may be used in the follow
ing way. Make II custard by putting one min, OF
milk over the fire in a double boiler. l;cnt light
the, yolks OF three eggs and add to them three
tahlespoonfuls of sugar and a generous pinch Of
salt. When the milk comes to the boiling point
put IN the egg mixture. stirring all the while.
fire at once. Flavor with vanilla, and place
where the custard will get cold. JUS before
serving time beat the whites Of tho eggs very
light and stitf and gently stir lhc'n into the
custard. Meanwhile SOAK pieces of sale cal Q
n m ,Ty c and rn; them i" a 6i.h, ronr oyer
fresh grated cocoanut or Dlanchcd almonds
and whipped cream. Cover lalt II hoX Of CELIA
tine with half a emp Of Gnlh water aud let il
stale cake 10 make one pint Of rfrumi, WIFI
one pint of cream light and drain, r"whippins
cream that runs through the ,colnnder.
. pan OF ice water. Sift over the cream half a
cup OF powdered sugar and vanilla or sherry
IF IF o rnHGr; f fnSs h rSn''T a U Sap ' Of cre elns
that is unwhipped and add to it the
heat long enough to allow the %gelntins
to dissolve: then strain over the whipped cream
and Stir slowly untll. the mixture be.
of tho dish. When II will just pour turn
INTO q mold and place i into 9 retriserat9r for
cold. When turned ont on II fiat dish, fresh
put around the base Of The mould
sert,. When Strawberries are not used n few
cherries, moistened with n little sherry;
cream with the ~gelatine. serve to make variety.
4 frozen pudding may be made with stale
Pack an Ice cream freezer in ice and salt, using
more salt than you would for plain ice cream.
ostom Of the hsT frt p,ger' q" OF p %%sa!Sa ' frni1s II ,r 5nS
which the syrup has hcen drained may be USED.
nut IN whipped cream irOm three 10 four
inches IN depth. TAX" slices of cake. din them
n sherry, aud lay them over the cream.
scatter bits OF fruit over the cake, making sure
hat many of them are around the ClEc 50 that
hey will show when tho pudding i turned ont
% serve. Put in more whipped cream, then
again cake and fruit, and finish with the
cream. Cover tho freezer closely,
Train the water or ana repack: cover, ami
away orthree honrs. Turn ont on IN leo
'ream platter to serve.
Another mode OF utilizing stale cake Is to cut
: into thick slices and then cut the slices round
With II largc-sized biscuit cutter, saving tho
ragments for some other use: Muistcn the cir
lies with any kind of wine. With II fork prick
nto small pieces fresh or canned pincappla; Il
resh, cover the fruit with sugar and let u stand
evernl hours, Drain the pineapple and uiln u
N tho circles of cakes. with Il kuiir lin 10
res, thu, moist cake into cone Shapes,
tho pieces Of fruit around INTO
he cake; and stand them on n Nat dish.
iranw,hile, rut the pine apple iipuor uv"r tho
ire and add to IT IA teaspOontul Of Cnrnstarch or
rrow root to each cup Of liquid. which should
diluted with IL little cold water, cook unit!