The Providence news. (Providence [R.I.]) 1891-1906, 1897-07-13


My Dear Sallie:-
Do you ever feel as II you could not
wait 10 make an explanation? Isuppose
this impatience is a form OF nervous
ness, but the only remedy for IL is pa
thence. / have learned that much re-
Gently. and in this way: A patient OF
mine who has been receiving these pre-
scriptions could not quite understand
my rule for orange pudding, given some
time ago. II was as follows:
ORANGE PUDDING.
Peel and cut five oranges into small
pieces. remove the seeds, then sprinkle
with sugar. Heat one pint of milk in
double boiler TO boiling point and stir in
quickly. but carefully. the well beaten
yolks OF three eggs and one tablespoon
full OF corn starch; when IL thickens pour
over the fruit. Beat the whites of the
eggs with three tsblespoonfuls of white
sugar. frost the pudding and set in the
oven until delicate brown.
Now the reader wants 10 know II
there is not some mistake; II there
should not be sugar added TO the milk
I'm the double boiler, and il when IL
thickens should not the mixture cool be-
fore the fruit is poured over it," Now
as this may have been misunderstood
by other readers. rise 10 explain. In
the first place. the fruit would not be
poured over the custard; always pour
a liquid over n solid AS to the sugar.
The rule says: Peel and cut five or
anges into small pieces. removing the
seeds, then sprinkle with sugar" Now
an experienced cook would understand
that by sprinkling with sugar is meant
covering thoroughly. but not deep. and
as the sugar and fruit stand while the
corn starch mixture is made in the
double boiler. a rich, sweet syrup is
formed with the orange Juice and sugar.
Then the mixture Of eggs, etc, Is
poured over the fruit when hot, ma
turally absorbing the syrup. fiavoring
and sweetening the mixture at the same
time. There is also sugar in the FROST
ing. and when this IL put in the oven and
heated and Drowned. II tends TO sweeten
the whole. The mixture should not be
cooled before pouring over the fruit. be-
cause then it would not absorb the
sweetness and flavor.
An orange pudding should not be very
sweet. as too much sugar destroys the
natural favor OF the fruit There is no
objection 20 putting n little extra sweet
ening in the custard but II the custard
Ia poured over the fruit while hot / think
1t will prove satisfactory.
I had a note from Alice few days ago.
and she asks me a question which has
puzzled experienced cooks since the
world began. / think she asks, What
VIII prevent sweetened doughnuts from
soaking fat" Can any one tell? Two
or three hints may help little: uss
less shortening than in plain ones
as the sugar tends to this disagreeable
result. BE sure 10 have the fat piping
hot. just 10 the boiling point, and roll the
dough a little stiffer than for the un
sweetened ones. III this fails, give thu
family good plain doughnuts and tell
them that sweetened doughnuts would
probably prove Injurious. They GER
tainly will to the cooks temper IL they
continue to act like sponges and absorb
all about them that they can.
Do you remember Dolly Warden who
used TO wear such pretty flowered
gowns? This week she sent me some
recipes which she has tried, and assures
me they are excellent. / send them to
you. The first one is for
PORK CAKE.
One and one-half pints of boiling
water. one cup of molasses. one pound
Of fat salt pork. one and one-half cups
of sugar, one tablespoonful of cloves and
cinnamon, one teaspoonful of allspice,
one pound OF seeded raisins, one pound
Of currants, one-half pound of citron.
Put in -four enough to make a stiff
dough. Pour hot water over the pork,
and set away TO cool; then add the
rest of the ingredients, keeping the flour
until the last. This cake. If put in stone
Jars in the fall, will last all winter.