The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-05-30
PUDDINGS OUT OF THE ORDINARY.

Answers for Bousekeepers to the Question or
what TO Have for Dessert.
What to have for dessert is a question that has
perplexed many q housewife. Perhaps some
tired woman may find help in answering it in
seasonable and tested pudding recipes:
For pineapple float, peel a small pineapple and
pick 1t into small pieces; slice two bananas and
put them with the pineapple into a deep glass
dish, making them as sweet as desired with
sugar. Put one pint Of water into a saucepan
with the juice Of two lemons and a large cup Of
sugar, and stand it over the fire until the liquid
has come to the boiling point; then take 1t from
the fire. Mix four tablespoonful Of corn starch
with a little cold water and stir 1t into the
liquid mixture. Again put the pan over the fire
and cook the mixture until it thickens, stirring
1t most of the time. Remove 1t from the fire and
occasionally stir 1t while it is cooling. When
nearly cool spread it over the prepared fruits
and place the dish upon the ice. Just before
serving beat the whites of three eggs light. add
to them three small spoonfuls of powdered sugar
and a little vanilla and put this meringue I'M
evenly over the cold dessert and serve.
For lemon rico pudding: Place in a sauce
pan one cup OF boiled rice, add the grated peel
of a lemon and a few raisins, and stir in one
quart of milk. Add sugar enough to suit the
taste and a pinch Of salt, then keep the pan over
the ire until the mixture Is scalding hot. Mean
while beat the yolks of three eggs light and pour
the hot mixture over them. stirring all the
while. Turn this into a buttered baking dish
and bake in a hot oven fifteen minutes. Make a
frosting Of the whites of three eggs beaten light.
the juice of part OF a lemon, and powdered sugar
enough to hold them together; spread it over
the pudding and brown very lightly.
An excellent chocolate pudding Is made thus:
To one pint OF milk in q pan add one ounce OF
g~elatine; cover the pan and place it over the
back Of the fire until the ~gelatine has dissolved.
Put half a cup of sugar into a saucepan with the
yolks Of two eggs; beat them together until
light and add four tablespoonfuls OF grated choc-
olate. Take the warmed milk with the dissolved
g~elatine and pour it into the egg mixture. put
ting a little in at a time and beating constantly
until II foams. Then place the pan over the fire
and stir constantly until the mixture is nearly
at the boiling point; then Immediately take it
from the fire. Stir the mixture until it is partly
cool before adding the whites of two eggs well
beaten and two teaspoonfuls Of vanilla. Turn il
into a mould and when cold serve with sugar
and cream.
A simple, but delicious fruit dessert is made
thus: Peel large nice bananas and cut them
into halves, crosswtse. Squeeze a few drops OF
lemon Juice upon each piece, or use wine il pre-
an egg and then carefully roll the pieces in pow
dered sugar. Place the fruit in q baking tin in
a hot oven for nye minutes. Carefully lift
the pieces out upon a napkin. and. standing
them close together. serve on a pretty glass
BB ansnas nA II a "fe'RP red E cSeTries ses aEs p Mied a ind
soaked in wine and then drained and rolled in
eE' t fSS and min sasaF a and tRR ei i Scattered shs Srf9 of tT tho ,So
baked banana spikes. a very MISUNDERSTANDING
dish will be made. Instead Of arranging the
around the pieces and some OF the red cherries
DROPPED upon the cream.
cups OF, milk with three tablespoonfuls OF sugar.
Place the boiler over the fire. Dissolve two Very
cold milk. When The milk in the boiler Is H boil.
ing not sur IN the molstened. cornstarch. add
t~hickens. Meanwhile make a caramel By putting
half a cup OF sugar over the fire in a small sauce
pan; Keep stirring the sugar until il becomes
brown color; but do not allow it 10 burn; then
str In = half eq4P OF water and place the pan
sugar again turn to LIQUID id.' B sntn the AR %bi ies 'h Of
three eggs light. and add them to the cornstarch
immediately take from the fire. Flavor with
bitter almond and turn 1t into a mould TO become
To make angels food. dissolve half a box of
geiatIne IN one quart Of milk. then put Il in a
sSHSi' S o9 th GssF the esF fire ad Beat !, very D Light the ihs
cup Of sugar ,E; and the juice q one lemon.
stirring until It reaches the MI boi,i hna p eisep
when it must be taken Immediately from
the FIRE; Add a little vanilla extract, and stir
the HlS tnre every lew minutes until cool. When
1t is cold beat the whites OF the eggs TO a stitf
froth and stir them through the custard. Wet
them with the custard. When the custard is
set turn them out and serve with whipped cream.
For pink tapioca custard, soak half a Gun OF
tapioca in one pint OF water for two hours, add
TO " half a cup OF sugar and cook 4, until the
rant jelly. Beat the whites of four eggs to a stif
froth and add them to the tapioca. Remove IN
from the nre. turn II into "a mould, and set IL
away 10 harden. To serve, turn the contents OF
the mould out upon u dish and pour around IL a
sauce made by cooking one pint OF milk and
the milk is boiling pour IL over the yoiks of four
eggs weli-beaten and stir vigorously, Flavor
with vanilla and let IL become cold,
To make cocoanut upudiiny, hlanch half a
pound or aimCnds; Keep malt OF them whole and
the other half chop very line and mix with ono
grated cocoanut. Put one pound OF granulated
sugar into Il saucepan with a scant pint OF water,
and cook until 1t boils and the sugar is dissolved
Add the prepared cocoanut and almonds and
boil ten minutes. Take the pan from the IRE
and turn the mixture over the yOlks OF four eprs
previously beaten light, Stir quickly together
and urn into "A deep earthen pie dish. well but.
tered. Arrange the remaining blanchei and
oven long enough 10 have the top q nice brown.
Another cocoanut pudding is made thus; Line
a pudding dish with IA very thin piecrusL, Heat
to boiling three cups OF milk and pour IL oyero one
grated cocoanut, let II stand until the milk he
comes, cold, Beat four eggs light ami stir into
hne and add them. with sugar enough 10
swecton. Mix well together aud MI The lined
dish. Bake In n moderate oven,
An unusual but a good steamed dessert is COT.
fee pudding. To make II. mOisten well one quart
OF .fnc bread cruInDs with some strong coffee
and add one cup OF brown sugar, one tablespoon.
full OF melted butter, three well.beaten eggs, one
cup Of raisinS seeded and cut in hall, a iiItie
ground cloves. mace. and cinnamon. and ono