Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1896-08-13
a CABINET PUDDING.
Something That l. Good for No,
Weather.

(New York Tribune)
A cabinet pudding Is dish that la,..
back TO the stately days OF OLD Tine s-.'.'
tesy, and the fact that q has survive 4.
sure test or its excellence 1her,
two distinct forms of this pudding ~
cold pudding, which Is properly served h.,
cold with chilled sauce. and the hot ~
ding, a rich but refined variety OF 5,s-,
pudding
IL is the cold pudding that Is esDec,,i,
good on these hot August days. wAor ,t.
daintiest food may be only a yexati,-
Housekeepers sometimes fail 10 cor4I5.-
the effect OF the weather and burden ts...
tables with food suitable for the brl.t
inspiring weather Of November. Feu, -
sons have any appetite IN blazing vosi..,
for hot and heavy meal or Tor The ~
posite absurdity OF a dinner where sver,.
thing including the soup. is iced AL l-.
telligent persons know that lce-cold ne.t.
unless they are specially dressed in asisr
are far more indigestible than no, w.,
Is needed In August Is stimulating. easn,'
digcsted food that will keep the strsrg,,
or the body at its maximum % resist ~
most trying season Of the year co,,
should not be omitted. as IL often Isl b.f
should be OF some creamy kind. in wboa
there is large quantity Of milk. m
simple consomme lightly garnished br,
strong as wine 10 build Up the Strength
"A piece Of delicate broiled cnlcke, 4.
lamb, or some fine broiIed game nav f,l.
low and one or two vegetables. A MI
made salad Of tomatoes. celery. or so,..
green herbs that are made fee cold vir b.,
enjoyed, and so win a cold desser, vi,.
chilled fruit. The mistake too often mafs
IS 10 introduce TOO many vegetable arI
fruits, which do not possess the gfir,..
latlng powers OF meats, and which ovarfa,.
the digestion already weakened bv h.,
heat Of summer Fresh fruits and ver.,..
bles are wholesome but only strong re-.
sons can consume them In such Quant'f..,
as 20 depend on them for food OuarfIf.'
or milk and cheese and eggs iu varl9rs
forms may be wisely introduced fut. ff.
summer diet. Few tesserty are ro-.
wholesome than weIl-made custari .,t
this Is the foundation n a good cab.r..
pudding
Many housekeepers use lady-dngers. or
biscuit Ia cuilllere. for this dessert D.
Is better TO make a simple paste Tor thfs
purpose, because the average gladly.
finger is too sweet. Take half a cur-
ful Of powdered sugar two good-sIz.f
eggs, and cup OF flour Tor the pasta
Beat the powdered sugar with two whole
eggs in a saucepan. Crate I'M the vel.
low rind OF "a quarter Of a lemon. Put rra
saucepan containing the mixture on IA
fire Hold II up II the fire rs hot for
the Intention Is 10 heat not 10 thicken
II much. Beat IL continuously for I've
minutes. add the cup Of fiour s'fteI and
stir II In carefully and thoroughly But-
ter piece OF paper and spread this cake
mixture on 81 20 the thickness OF about
half an inch. Bake II ia very mode
rate oven for fifteen minutes LET b.
cool for "A Ia N hour md fHar nfrf 10 ...
small dice This part OF the work can
be done any time during the day. or ths
day before, and the pudding complete
when you are az leisure. Add to fhs
dice two tablespoonfuls or nice Currants
and one ounce Of hnely-sliced citror
Make a custard Of two raw eggs beaten
with scant half-cup OF sugar Add
slowly q pint OF milk, which has been
brought TO the boiling-po'nt, with some
shreds OF yellow lemOn-peel. The af-
ter Is merely for flavor, and may te
removed or left in. as YOU fancy Blt-
ter about nine little china cups. holding
a gill, and toss some graduated sugar
around in them, allowing It 20 cling to
the side. When the cups are AN b1t-
tered and sugared. divide up the paste-
dice and fruit Ga few candied cherries
may also be put in with the citron ana
currant), and pour the custard equally
over them. Set the cups In a dish ~
warm water reaching up 10 two-th.ris
their depth. and let them bake IN a hog
oven for three quarters OF an hour Ther
will rise as the paste swells out On tfe
custard. Take them out OF the oven and
cool them and then set them I'M the .ee-
box 10 become ice-cold. Turn them QUO
on low glass platter. and serve them n
abundance OF whipped-cream sauce. pre-
pared ar follows.
Whip a large cup OF sweet. fresh cream
70 froth. with two Tablespoonful ~
powdered sugar When the cream is aii
stin froth, a little milk will always fsI
10 the bottom, so drain Il in a sieve and
remove the drained froth TO a bow and
beat IN a small wine-glass Of maraschiu0
or one or two tabiespOOnfuls Of weil-mad9
orange extract There should be nearly
quart OF this whipped cream. by measure.
TO spread around the pudding. MAKE -ho
sauce while the puddings are baking.
so that il viii be thoroughly chilled when
they are served. Add the liquor Or eI-
tract TO the sauce just before sery.'g
the puddings. The Chinese send The
most picturesque little blue Canton ourf
10 this market. They are Elade with
straight sides and hold n little over
gill. They make most delightful prd'
ding-moulds for individual service. They
ought not 10 cost over 60 cents Dozen
as they are Of the coarse. heavy wars
best adapted 10 this purpose, and not %
porcelain.