New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-08-09
4 CABINET PUDDING.

SOMETHING GOOD FOR HOT WEATHER.
cabinet pudding is a dish that dates back to the
stately days OF old time courtesy and the fact that
II has survived is sure test or It's excellence
There are two distinct forms Of this pudding the
cold pudding which is properly served ice cold with
a chilled sauce and the hot pudding, rich but re-
fined variety OF plum pudding
1t Is the cold pudding that is especially good on
these hot August days when the daintiest food may
be only a yexation. Housekeepers sometimes fail
20 consider the effect Of the weather and burden
their tables with food suitable for the brisk inspr
ing weather OF November. Few persons have any
appetite in blazing weather for a hot and heavy
meal for the opposite absurdity OF dinner
whore everything including the soup is iced. All
Intelligent persons know that icecod meats, unlesJ
they are specially dressed in salad. are far more
indigestible than hot What is needed In August Is
stimulating easily digested food that will keep the
strength OF the body at It's maximum to re-
sst the most trying season OF the year soup
should not be omitted, II often is but should be
of some creamy kind. In which there IL large
quantity of milk. a simple consomme lightly
garnished but strong wine TO build up the
strength piece OF delicate broiled chicken
lamb or some fine broiled game may follow and one
or two vegetables a well-made salad OF tomatoes,
celery some green herbs that are made ice cold
will be enjoyed and Will cold dessert with
chilled fruit The mistake too often made is to In
troduce too many vegetables and fruits whch GO
not possess the stimulating powers Of meats and
which overtax the digestion already weakened by
the heat of summer Fresh fruits and vegetables
are wholesome but only strong persons can con-
them In such quantities as 10 depend on
them for food. Quantities OF milk and cheese ana
eggs In various forms may be wisely introduced
into the summer diet. Few desserts are more
wholesome than a well-fnade custard. and this is
the foundation Of good cabinet pudding
lady -frD
a la cuilliere for this dessert 1t is better TO
make q simple paste for this purpose, because
the average lady finger" is too sweet Take
half cupful of powdered sugar. two good
sized eggs and a cup of -four for the paste. Beat
the powdered sugar with two whole eggs In
saucepan Crate in the yellow rind of quarter of
lemon Put the saucepan containing the mix
ture on the fire. Hold II up II the fire Is hot, for
the intention is TO heat but not TO thcken IT much.
Beat II continuously five minutes, add the cup
Of -four sifted and stir It in carefully and thor
oughly. Butter piece Of paper and spread this
cake mixture II TO the thickness OF about half
an inch. Bake 1t In a very moderate oven for ff-
teen minutes Let 1t cool for half hour and then
cut II up In small dice This part of the work
can be done any time during the day. or the day
before, and the pudding completed when you are
at leisure Add to the dice two tablespoonfuls Of
nice currants and one ounce OF finely sliced citron.
Make a custard Of two eggs. beaten with 4
haf-cup OF Add slowly pint or
milk which has been brought to the boiling point.
with shreds Of yellow lemon peel. The lat
ter is merely for favor. and may be removed or
left in as you fancy Butter about nine little china
cups holding a gill; and toss granulated
sugar around in them. allowing 1t to cling to the
sides. When the cups all buttered and sugared
divide up the paste dice and fruit "a few candled
cherries may also be put In with the ctron and
currants) and pour the custard equally over them.
Set the cups in a dish Of warm water reaching up
20 two-thirds their depth. and let them bake In
a hot oven for three-quarters Of an hour. They
will rise the paste swells out in the custard.
Take them out of the and cool them and
Turn them out low glass platter and serve
them in abundance OF whipped-cream sauce. pre-
pared follows
Whip large cup OF sweet fresh cream TO
froth. with two tablespoonfuls OF powdered sugar.
When the cream Is all a stiff froth a little milk
will always fall 10 the bottom drain It in sieve
and remove the drained froth TO a bowl and beat
in small winegass OF maraschino or one 10 two
IA spoonfus OF well-made orange extract. There
should be nearly a quart Of this whipped cream.
by measure. 10 spread around the pudding. Make
the sauce while the puddings are baking so that
IL will be thoroughly chilled when they are served.
Add the liquor extract to the sauce just before
serving the buildings. The Chinese send the most
picturesque little blue Canton cups to this mar
ket. They are made with straight sides and hold
ding moulds for individual service They ought not
to ca cents dozen, ; they are OF the
coarse heavy best adapted to this purpose
and not Of porcelain