New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-04-05

the buildings should be sst into par ~ hot water
and baked az the most twenty minutes. or until
the custard Is Just set. II baked longer tho GUS
tard becomes hard and turns TO whey whereas
cooked IN this way & is soft and creamy The
secret OF a good custard pudding IS 70 use v"fy
few whites OF eggs. and 20 bake T. lightly, and in
a bread pudding 10 use only hair n curf1 o,
bread crumbs soaking them FOR n couple ~ hours
beforehand in cold milk. The following recipes
have been picked up here and there during travels.
and they hall principally from France and Eng
land. but they have borne transportation with
marked success:
The mos; delicious OF all is the orange cream.
which f. made in the following way Take third
Of box o. Cox's gelatine. dissolved IN very
little water; four eggs. one cup OF sugar
four oranges and two and talf lemons. Beat
the yolks add TIE sugar TO them. then the strained
tu,ce o, the fruit and the dissolved selat.ne
lastly. add the whites, beaten q a s'r froth.
Pour into a mould and set aside 10 st!Nen.
To make orange custard which is another rich
dessert take the Juice OF twelve oranges strain l.
and sweeten 20 taste: stir # over SLOW FIRE untl
the sugar is dissolved. taking on the scum as u
rises When nearly cold. add the yolks OF twelve
eggs well beaten and one pint % cream; sir II
over the fire TIL II thickens Serve cold In glasses
in dish
Here ia a recipe FOR Lechf cream which came
from the nuns O, the Santa Chiara Convent. In the
Canary Islands: Take four eggs AMI beat them
,horoughly leaving out two whites, ada gradually
on. and half pints 0, milk NIX IN care'uAy
four tablespoonfuls OF -four. two ounces ~ pow,
osred sugar and Nttls gratedSisToa peel N' Won
-. b.,,er 20 use a little essence OF lemon instead
-, -. ,aron neeD Boil all these ingredients over
.Iov Ar. until the -four Is well dissolved. Pre-
,.,. q shallow dish with almond cakes or mao'a-
rom, and pour the mixture through sieve ""
-. cake. Thi. IL n be eaten colo.
,avorite dessert among the French ana ia ia"s
4. .s-,m.l cream Melt quarter OF pound Of
~ a
49, .,,,r,nz ALI the time Melt a third OF 'oN
n, Cox. gelatne IN little milk then a'- II 20 W.
.u1ar and pour on pint OF milk Stirring II ia wei
u,ixed Beat UP the yolks OF hve eggs add 'h'" 10
The caramel and gelatine and stir over the IRE IL"
:, th,ckens Strain It into mould and set II away
10 cool
aorewha, similar 10 this IL a burned custard
which we had very frequently in Italy. II was made
.or us by lean and distinguished NeapoHtah COOK
who was endowed with a remarkable natura cum
nary talent and with the most elegant OF manners
combined with a well-bred impudence HIS ma'iHAi
s,...,orv how was almost as distinguished as va.
hts burned custard and that Is saying Gr"a' dea
FOR ,hls our favorite dessert ne USED me loHo"'"H
INGREDIENTS: Take large three-quarters OF a cup
=, sugar put II into saucepan with Htiu" not
,,.,.r and set II the fire 10 met ana Drown
when II IS wei boiled and Drowned to Inc cI'or
', h,,rnad SIENNA turn little less than hall OF II
,rto a mould and let II run over the entire ihsN'
surr.ce of the mould. which. by-the-way sH'UH Dc
., .tr Then 70 the remainder OF the buiH'" H"H"''
S,ah .,as left In the saucepan, add hFe eggs, not
-, beforehand but beating them into the sugar
- 49, 90. Then add and a hall pinis OF NIX
~ 4, again very thoroughly and let me whole
|.. s,and a quarter OF an hour, aIter whIch TURN
a, ,,.o rho mould. Set the latter mo a"0ep'''
y w ,,,,te water around It and let the water Dol.
iii Tho cus,ard Is cooked. Pace IL on inc zee
a. 600, sno, and when Thoroughly cOo 'u'" -
o',, ,or the table The top surface WI" 'e
with a coating Of burned sugar J., ,.f.h
,,,hsr Of appetizing desserts can De "''"e "
r,o,oh nrunes: take, for example Il P
"a Soak half pound Of French pruhes I" e
,h,, mill soft and sweeten when hdi-coo
-. ,har, and remove the stones. Beat 10 W.
- ,o,h the whites of six eggs ana s"''''"
,as,e then drop in the prunes. spoon - ." a.en
-. vary hard Turn the mixture nv :,
S,ah an, hske II ten or fifteen minutes ~ VIZ -,
80, ara rnust be eaten Immediately as u ia'i' "
a. cool or ~ baked too long. Make SOL -
with the volks OF the eggs. serve III 90 ,,aa
"a ,.our some over each portion as IL - ie' ,A,.
r-,,,,, ,eu,es are always attractive anu a. -,
..a.or ons can use oranges and bananas WIN
effect To make banana snow, po -, geiatine; add
hn,nv water on one-thrd OF a box OF se nasr. when
~. t,,,cs ~ one le non and two cur u 9re eegs
~ 40 cod strain: add the whites VI nut In
hsatsn 10 roth: beat the whole lossas nare been
mould adding slices OF bananas mannsnd set IL on
carefully peeled and prepared po 81 eggs add
nnt of mix two tablespoonful o. sus Mia or es-
E,,oonfui ~ cornstai ch; favor WIN v.rd around
49, ~ Ismon cool IT, and pour THIS S"S'
~ maud OF snow when It v served