The record-union., 1897-01-05
HINTS FOR THE HOUSEWIFE.
Best Recipes for NeSSelrode Pudding and
Hard Sauces.
The Most Effective Serving of Plum
Pudding-Secret of Success
full Syrup Boiling.

The great heaps of Italian chestnuts
from the new crop now displayed by
venders of fancy foreign nuts and fruit
recall to the mind of the thrifty house
wife the ever famous NesselrOde pud-
ding
This dish has done more toward per-
petuating the memory of the other
wise unknown Count NesSelrode than
their doughty deeds have done for war
riors.
1t is not difficult pudding to make
though it does introduce an ingredient,
the chestnut. of which comparatively
little is known in America. The knowl-
edge of boiling syrups, an art which
only few cooks in domestic kitchens
understand, is also required. The re-
cipe here given, however, is so specific
that few who try it will fail:
Peel twenty chestnuts. Throw them
into boiling water for five minutes and
remove the skin that clings to the nut
Cook twenty minutes in boiling water;
then prepare pint of syrup, made of
half pound of sugar and third of
water. Add the chestnuts to the syrup
and cook them twenty minutes, SIM
mering them slowly in the syrup. The
syrup around the chestnuts at this
stage of the work should be boiled to
the thread; that is, in testing, the syrup
should fall from the spoon in threads,
not in drops. Drain the preserved chest
nuts and mash them through a sieve.
Beat the yolks Of four eggs, add a pint
of boiled cream and half O. cup of
sugar. Set the bowl containing this
custard in a second saucepan of boiling
water, and stir it until 1t shows signs
of thickening. The large bubbles grow
small at this stage, and the custard
coats the spoon. Add the chestnut pu-
rec to the custard and mix it we'll in.
The syrup in which the cheStnuts were
cooked should be kept hot while prepar-
ing the other part of the pudding, and
should be added to the chestnuts at
this stage.
Pour the pudding into the can OF
freezer. Turn the freezer for five min
utes, then scrape the pudding off the
sides of the can, and mix the unfrozen
part in the center with this frozen part,
at the same time beating In a cupful of
whipped cream. Again turn the freezer
for five minutes, scrape the sides of the
can and mix the pudding thoroughly
DIS DtlOIC SONCI IL, tuI IL CIDc CIdIlh
a few times, and add quarter of
pound of candied fruit, about two
thirds cherries cut in halves and one
third apricots cut in bits, which mean
time have been soaking in half gill of
maraschino. Beat the pudding thorough
ly, and pack it if you wish in a high
ornamental mold. Be very careful to
rub butter or some firm, clean grease
thickly around the edge of the cover of
the mold after putting it in place. This
is to prevent the water that melts from
the ice, as well as the salt in which the
mold is packed, from working under
the cover. Common tallow is just as
good as butter, but care should be
taken to scrape every particle away
from the edge Of the cover before it is
packed two hours.
Make a simple cold custard sauce to
serve with it, Heat a pint of rich milk to
the boiling point. Beat the yolks of
four eggs with three tablespoonfuls of
sugar, add four tablespoonfuls of the
then add the remainder of the milk,
beating the custard all the time. Set
the dish holding the custard in another
one of boiling water, and stir it over the
fire until it thickens, then add half a
gill of maraschino and stir it well. Chill
this sauce, but do not freeze it,
Small-sized molds. pyramid in de-
sign, may be used for boiled pudding
though the result is especially effective
when molds are used for frozen des-
serts served on a fiat platter
Plum pudding made with beef mar
row instead of suet appears much more
attractive when cooled in the mold To
make this pudding, remove the string
and skin from half a pound of beef mar
row. 1t is not likely that the butcher
will sell it by itself, but it is easily OBJ
tanned by purchasing what is termed
"the marrow bone" for soup. Unless the
marrow is removed from the bone be-
fore 1t is put into water it is completely
wasted by boiling out in the water, and
being often skinned off with the fat
and other scum that rises to the top.
The soup bone Is also better for being
cracked. Weigh a quarter of q pound