The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1898-11-09
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We have been for several months con-
sidering soups, fish and meats and it may
be well in this letter to move one step
further, just for varietys sake. If for no
other reason, and glance at the dessert,
or as French cooks term them, "the sweet
dishes" Coming last as they do these
dishes must always be attractive to the
taste and if possible to the eye. A man
who has done justice to the previous
dishes you have set before him is quite
apt to ask to be excused from further
eating. To use a common expression.
he Is ''fulP' of good things and his appe
tite needs to be tempted.
Pies, buildings and ices are used for
this purpose. the former being eaten
more generally in New England than in
any ,ther part of the world. 1t would
therefore be presumptious for me to tell
you how to make pie, and l will content
myself with suggestion or two regard
ing its combination with other dishes.
Warm apple pie and ice cream is a
combination you will find popular Place
on the piece of pie a medium order of
the cream and serve promptly. Both
pie and cream will disappear to the evil
dent satisfaction of your guest. Here is
another wrinkle that finds favor with
those who love cheese. Cover an apple
or meat ISe with thin layer of mild
cheese, set in the oven and when the
pie is warm enough to serve the cheese
will have melted, making a frosting that
is most palatable.
If you must have pudding at an I'M
that is easy and quick of preparation.
The pudding that is quickest made is
given the name of Minute pudding. Ev-
cry housewife knows how to make it by
the use of cornstarch, but I want to give
you recipe that requires no cornstarch.
1t is an old formula, but worthy of a
trial
Measure out one quart Of milk. Mix
one pint Of -four with half teaspoonful
of salt, and make it into a smooth bat
ter with part of the milk, and put the
remainder of the milk on to boil in but
tered saucepan. Beat two eggs very
light, stir them into the paste and beat
well. When the milk,boils add the other
mixture and stir rapidly until it is as
thick as mush. Serve Immediately with
cream sweetened and favored to taste.
Another pudding easily and quickly
made is the baked apple pudding that
every housewife knows how to make.
Let me suggest that in serving it you
try ice cream as sauce. vanilla is the
better flavor for this use. Following
these sweet dishes a good dinner should
always have crackers and cheese and
black coffee.
"That is banquet style, " you will prob
ably say, but does that make the course
any the less desirable? You desire to
make your table attractive to your hus-
band and to guests. and the additfonI
suggest is neither costly nor laborious.
1t is also capable of considerable va
riety.
Serve some butter or soft crackers
toasted with a mild cheese some day
and see If your labor is wasted Another
day try a combination of hard crackers
and ported cheese, and when you have
leisure a combination of cheese made in
this way: Mash together equal parts of
Rochefort and mild cream or Neuchatel
cheese and when well mixed and creamy
add few drops of tobasco sauce. Serve
with hot crackers.
Be sure your coffee is served hot.
Warm coffee is an abomination.
These are but a few hints for closing
up your dinner, but If adopted will please,
and that is your desire as well as mine.
Louis Role.