New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-07-24

Is wise to use gela,ine in the most delicate MAJ
ne 20 that no bee. soSd Ht s snS Gus
tards It s used in by making them Ice cog. II ~
s Snshsf to The s's" '} ~sSS
necessary without ics VIRUS Rssa snss oaas
be used It costs more than geatne. but 1t Z
more delicate.
PINEAPPLE PUDDING.
cold pineapple pudding Is refreshing and
delicious dessert Take quart can OF preserved
pineapple for this purpose. or prepare fresh
sugarloaf pineapple. Peel and chop the sugarloaf
sugar: cook it about five minutes after II .
f. Drain off the syrup from the pineapple pulp
There should be about a pint OF each. Soak half q
b boM and have il ready to stir into the boiling
syrup strained from the pineapple
II canned pineapple is used bring the cold syrup
strained from It 10 the boiling point. Strain THIS
after the gelatine is added through PURGE sieve
70 the strained syrup and gelatne. Pack mould
in cracked fee and decorate 1t with candied pine
anne cherries and almonds. STICK them on the
sGe Of the mould with little melted and sweetened
geatn and pour II r6 Tmy on PI the mCn
Let stand in cracked ice until 1t Is perfectly hrm
Turn the pudding out on low crystal platter.
and serve it with a sauce Of whipped cream
sweetened and favored with orange. u..,
strawberries and decorated with candied cherries
and white grapes.
CABINET PUDDING.
A delightful cold cabinet pudding has the ad-
vantage OF being inexpensive. az well as easily
made To make the pastry. beat two raw eggs in
a basin with half Il cup OF powdered sugar. Crate
in the rind Of lemon. and beat the batter over
the fire continuously and rapidly for two minutes.
Tip the basin while beating 70 prevent any egg
hardening the bottom. Remove from the fire
and continue beating moment lnen add a
quarter o. a pound OF Sifted nour, stirring IL IN
slowly from side 70 side until It Is all mixed IN.
Spread the batter evenly on a paper 10 the tnck-
ness Of half inch; lay IT I'm pan ana ley II oake
from fifteen twenty minutes. cut the pastry mo
small dice after removing the paper from the DOT.
tom Mix with the pastry heaped teaspoonful
OF dried currants and the same amount or cltron
Butter and sugar six mOulds eacn nolulng ABOUT
half an ordinary cupful. To do this. rub the cups
wiki soft sweet butter ana toss tablespoonful OF
sugar around over the buttered surface until IL Is
well sugarsd. Divide the dice or pastry ana the
fruit among the cups 90, -, .
Make a custard OF three cups OF milk. three eggs
and three largo spoonfuls OF sugar. Add half tea:
spoonful Of orange extract. and pour the eustard
evenly and slowly over the contents or the cups
until the pastry has absorbed Il all Set the
pudding In "A pan Of warm water and bake Slowly
until brown II will take from forty - forty-nys
minutes. Cool IL and set X on the Ice 10 ueeoAs
Prepare an orange sauce OF a pint OF whipped
cream sweetened and favored with a teaspoon!u
OF orange extract. This Is a delicious pudding waea
A Muscovite ice cream. with apricots. is anotha
delightful iced pudding. Rub a ,quart can
OF sugar and a quarter Of box Of gelatlne which
has been soaked for an hour In quarter or a cup
OF cold water. and then thoroughly dissolved py
stirring in hall OF boiling water Freeze tne
mixture and when almost firm str IN a plht o.
whipped cream and pack the cream for two hours
and a half This is messy texturei, hrm ice
that IS most refreshing. Il may be made OF pre-
served peaches In place Of aprcots