The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-02-29
some splendid DESSERTS
Were Prepared BY Mrs. ROrer During
Yesterdays Lecture.
SUBJECT MAS A POPULAR ONE
Recipes Included Hot. Cold and Iced
Puddings Chatting Dish Class Saw
the Modern Process illustrated.
Extra Lecture This Morning.

Yesterday was the big" day of the
cooking school. as the subjects of Mrs.
Rorer were such as to appeal very
strongly to the large class. The after
noon lecture was ON desserts, always
tavorite topic as 1t is "a part of cook
cry which most women particularly
concern themselves with, while In the
evening the subject was the chatinS-
dish, something that has become the
faddiest of fads. The chatting dish lee
ture was attended by men as well rs
women
As has been the case At every lecture,
yesterdays afternoon audience showed
Il gain in numbers. The following des-
Sert recipes We're given:
Mock Charlotte or Heston Pudding-Onc
pint OF boiling water. three eggs, one tea
spoonful Of vanilla. four even tablespoon
fuls OF curnstarch, two taDlespoonfuls oi
sugar, quarter-teaspoonful of salt. Moist
eli the cornstarch with little cold water,
add II to the boiling water. sugar and salt;
stir and boil ten minutes. Take from the
fire, add the vanilla and the well beaten
whites of the eggs; mix well ana turn
rto "A mould to harden. Serve with
vanilla sauce made from the yolks OF the
eggs.
Fig puddng-One pint of milk, three
ana u half cLlo of flour. three eggs. half
teaspoonful of salt, one tablespoonful OF
melted butter. two heaping teaspoonfuls
OF baking powder. one pint OF chopped
iiss. iea, the eggs. white and yolks to-
sether, until light: then add the milk,
then the -four and beat until smooth; then
add the melted butter, salt and baking
powder. Dredge the figs with flour stir
them into the pudding and stir into a
CREASED pudding mould. Cover, stand in
"a pot of boiling water and boil continu-
ously for three hours. II the water eyap,
crates in the pot replenish with boiling
water. Serve with Fairy Butter.
ICED RICE PUDDING.
Iced Rice Pudding with Compete of
Oranges-(For the pudding), half cup ~.
rice one quart OF cream, yolks OF SIX
eggs. two quarts OF rock salt, one pint Of
milk one ana half cup of sugar, one ta-
blespoonful of vanilla, ten pounds OF Ice.
Rub the rice well in Il clean towel, put ii
on to boil in a mint of cold water, boil a
half hour; drain, cover with the milk
and boil "A half hour longer. While this Is
boiling, whip the quart of cream. After
you have whipped all you can, add the
remainder, and what has drained from
the other. to the rice and milk. Stand the
whipped cream in a cold place until want
ed. Now press the rice through a wire
sieve. and return 1t to the farina boiler,
III which it was boiled. Beat the yolks
and sugar together until light, then pour
over the boiling rice, stir we'll return
again TO the fire and cook two minutes, or
until IT begins to thicken. Take from
the fire. add the vanilla. and turn out
10 cool. When cool put in the freezer
and freeze. When frozen, stir in the
whipped cream remove the dasher and
smooth down, and let 1t stand for two
hours packed in salt and ice. O'or the
compotel one dozen sweet oranges, juice
of quarter of a lemon one pound of sugar.
one sill of water. Put the sugar and
water on to boil boil ten minutes, skim.
and add the lemon juice. Peel the oranges
ana cut them in halves crossWiSe; cut out
the cores with sharp knife: put u few
pieces at time in Il hot syrup. and lay
them out singly on Il Hat dish; pour over
them the remaining syrup and stand
on IN" ice to cool. TO dish the pudding,
lift the can out of the ice and wipe IL off
80 that the salt will not get in the pud-
ding: then wipe the bottom with a towel
dipped in boiling water. put Il round dish
over he top Of 1t, turn 1t upside down and
remove the can; if it should stick, wipe
again w'th the hot towel Heap the
orange on top and around the base of the
puddins, and pour the syrup over them
Serve immediately. This IS worth the
trouble: besides being good, ii is Il very
handsome dish.
EVENING CLASS ENTHUSIASTIC
While the evening class was not a
large one, 1t was enthusiastic and in
ttrested. Mrs. Rorer's manipulation of
the chaling dish and the ease with
which she prepared u number of tooth
some connections proved "a revelation
to many who decided that they had
been accustomed To making great deal
OF unnecessary fuss over the simple an
pliance. She gave the following re-
cipes
Welsh Rarehi-Havc grated one pound
of good Old English dairy cheese. Rub
the bottom Of the chating-diSh with Il
Glove of garlic; put in the cheese, ada one
tablespoonful of tomato catsup one of
Worcestershire sauce. saltspoonful of salt
dash of cayenne and one Tablespoonful of
butter. Stir "A moment until ii begins tu
melt, adding. a little at time. abont
four tablespoonfuls of ale or beer As
soon as the mixture Is soft and creamy
pour Ii over the toast and serve.
SWeetbreads la Rorer--Wash and trim
one pair of sweetbreads Put them into
boiling water, add one small onion,
SLICED. one bay leaf and four cloves: cook
thirty minutes. Take them out and cool
quickly in cold wafer: save the water in
which they were boiled for sauces Pick
IN" swcethrPads into tiny pieces, reject
ing all the skin When ready to serve nut
into the chating-dish one Tablespoonful Of