The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1896-04-22

Good, new brooms are used to scrub
kitchen floors. The Chef.
PALATABLE, WHOLESOME DESSERTS.
Tapioca Fruit Pudding-Soak one
cup tapioca over night, cook soft in
water, then add one pint preserved
raspberries and cook thoroughly.
Cool in q mold and serve with sugar
and cream.
Fig Pudding-Half pound of figs,
one-quarter pound bread crumbs, one
teacup milk, q ounces sugar, three
ounces butter, two eggs. Chop the
figs ine and put in the butter, sugar
and eggs. Butter a mold and sprinkle
with flour and steam three hours.
Snow Cream-Beat the whites of
four eggs until foamy, then add grad.
ually four tablespoons powdered su.
gar, beating all the while, then beat
until stiff enough to stand alone. Add
one teaspoon vanilla and stir in care
fully one pint whipped cream. Servo
in small glasses. Enough for eight
persons.
until soft in two quarts water with one
teaspoon salt, put in small cups, aud
when perfectly cold place in dish.
Make boiled custard of the yokes of
three eggs, one pint sweet milk, and
one teaspoon cornstarch; flavor with
lemon. When cold pour the custard
over the rice balls an hour before serv-
ing. This is very simple but nice
desert.
Custard Fritters-Make baked Gus.
tard with one pint milk, yokes of five
eggs, two tablespoons sugar, one table,
spoon rice -four or flour, teaspoon
vanilla, sugar. Bake in cylinder molds
like small muffin rings. Place in pan
of water and cook until firm. When
cold cut in circles about 4 inch thick,
egg, crumb and fry in basket in deep
fat. Drain, dust with powdered sugar
and serve on hot napkin with sauce.
Topioca Pudding-A small cup of
tapioca, one quart milk, one teacup
sugar, piece of butter size of an egg
and a little nutmeg. Pour the tapioca
into the milk, placing it in a pan Of
water on the stove until it thickens.
Beat the eggs with the sugar, reserving
the whites of two, to which add q lit
tie sugar to be used as a frosting.
Butter the dish well, turn in the mix
ture and bake one hour.
Rolled Apple Dumplings-Peel and
chop fine tart apples, make crust of
one cup of trick buttermilk, one tea
spoon soda and flour enough to roll.
Roll ] inch thick, spread with the APP
pie, sprinkle we'll with sugar and Gin
namon; cut in strips two inches wide,
rolling like jelly cake, set up the rolls
in dripping pan putting one teaspoon
butter on each, put in a moderate oven
and baste them often with the juice.
Rice Cream-Wash J cup rice and
cover with three cups milk, steam un-
til soft, add one pink milk, four table,
spoons sweet cream and the yokes of
three eggs beaten with J cup sugar.
Put all in q double kettle and let it
cook ten minutes. Pour into an
earthen pudding dish, frost with the
beaten whites of two eggs, to which are
added four spoonfuls of sugar and one
teaspoon extract of lemon. Place in
! oven few minutes.
Quaker Pudding-One cup grated
bread crumbs, two tablespoons rice
flour, two tablespoons sugar, one
quart milk, four eggs and little grated
nutmeg. Put the bread crumbs into
q bowl, beat the eggs, sugar and rice
together till light and add them to
the milk. Then pour this over the
crumbs, add the nutmeg, mix we'll and
pour into a CREASED mold or pudding
bag. Put in pot of boiling water
and boil continuously one hour. Serve
with cream sauce.
Carrot udding-Take one pint milk,
cup carrot pulp, cup sugar or less
if too sweet, little salt, four eggs,
piece of butter size of walnut, grated
rind of } orange. Strain the carrot
pulp through a eOlander, mix in the
sugar, butter and orange rind, add
the hot milk, the eggs well beaten, re-
serving the whites of three for the
meringue. Bake, placing the dish in
pan of warm water till the pudding
is firm in the center. Cover with
meringue made of the whites of three
eggs, three tablespoons powdered
sugar, a little grated orange rind, and
brown delicately.