New-York tribune., 1896-11-01
0U UD0IRR:
HINTS FOR THE HOUSEWIFE.
THE BEST RECIPES FOR NESsELRoDE
PUDDING AND HARD SAUCES.
THE CORRECT USES OF MouLDs-THE MOST EF-
FEcTrvE SERVING OF PLUM PUDDING
SECRET or SUCCESSFUL SYRUP
BOILING

The great heaps OF Italian chestnuts from the new
Gran now displayed by venders of fary foreign nuts
and fruit recall to the mind OF the thrifty "ousc
wife the ever-famous Nesserode PUDDING.
This dish has done more toward perpe:uating the
memory Of the otherwise unknown 'ouh. .>eA"e'
rode than their doughty deeds have done for many
warriors
Il Is not difficult pudding to make, thoush i
does introduce an ingredient. the chestnut. OF whic
comparatively little s known In Amer:''' Inc
knowledge Of boiling syrups. an art Whci oniy
few cooks In domestic kitchens understand is also
required. The recipe here given. however Is so
specific that few who try it will fail:
Peel twenty chestnuts. Throw them into boiilng
wafer for five minutes, and remove TIE skin tnat
cIinss to the nut. Cook twenty minutes In bohing
water: then prepare a pint Of syrup made OF hiir
Mound of sugar and third o. water Add the
chestnuts the syrup and cook them tw'nty min
utes simmering them slowly IL the syrup The
svrun around the chestnuts at this stage OF the
work should be boiled to the thread that Is. in test
ing the syrup should fall from the spoon In threads
not In drops Drain the preserved cnestnuts anu
mash them through a sieve. Beat tne yoiKs OF four
eggs add q pint of boiled cream ana hait cup Oh
suyar Set the bowl containing this custard In a
seco,1 sauccnan of boiling water. and stir 1t until
II shows signs OF thckening. Tine large bubbles
grow Small at this stage. and the cs.ar coats the
spoon Add the chestnut PURGE 10 the cus,aru anu
mix II well In. The syrup In when the cheS''u'' ,
were cooked should be kept not "niit
other part OF the pudding and should pe au"eo "
| the chestnuts at this stage.
| Pour the pudding into the can OF freezer iuth
the freezer for five minutes. then scrape the Puo-
din, off the sides of the and mix the uhlrozeh
MARI IN the centre with this frozen ptst at the
same time beating In a cupful OF whipped creaii'
Again turn the freezer foS five mirtcs, scripe TIE
sides Of the can and mix the pu' ling thoroughly
as before Cover 1t. and turn tn Gran; lew
times and add a quarter of a pond o. tand'ed
fruit about two-thirds cherries Gu, In halves and
onc-third apricots cut In bits. which meantime
, have been soaking in half "A gill OF maraschino.
| Beat the pudding thoroughly, and mack 1t II you
wish In a high ornamental mould BE very care
ful 10 rub butter Cr some firm clean grease tlickiy
around the edge OF the cover OF the mould after
putting It In place This is to prevent the water
| that mclts from the ice. well rs the sals In
which the mould is packed. from working under
( the cover Common tallow il just good as put-
ter but care should be- taken to scrdpe every par
| taken of. Let the pudding remain packed TWO
hours. III,
| Make n simple cold custard sauce TO serve with
| H. Heat a pint Of rich milk to the boiling point.
| Roat tho yoks Of four eggs with 'lrt" tablespoon
! fuls OF sugar add four tabcsDOon = ~ the boiling
/ milk and beat Il in carefully: tho add tho re-
! mainder OF the milk. beating the rustard ali the
one OF boiling water and stir i o,er tae fire until
| II thckons then add half gill Of maraschinO and
| stir il we'll chill this sauce. but do not freczc A.
SmalsiZed moulds. pyramid in desig may be