Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-10-30

est, daintiest creations, ''trities light as
ar, should accompany heavy roasts or
erwise the effect of the meal, we'll
as creature enjoyment IS spoiled by the
diet.
/ Have as Many Variations Possible.
1t is strange that housewives do not
have a larger list of dessert dishes to
choose from, and avoid the monotony OF
serving the same buildings so frequent
Eimn Liners Is such d an endless variety OF
that can be mastered by the least ex-
perienced and are sure to be pleasant
70 the family. In the winter, when
fruit is scarce, it is more difficult for
ETY. of the lighter, more delicate dishes.
But a steamed or baked pudding need
not necessarily be rich or heavy.
Inexpensive Puddings.
Aside from the well-known buildings
and desserts, made from such inexpensive
materials as rice, tapioca, gelatine, etc,
the richer, more expensive and trouble
some preparations that we do not want
every day. They are, in fact. too rich
and good for human natures daily
food" Therefore the anxious housewife
VINO wishes to please and at the same
time look well after the expenditure, is
always. glad for any sensible suggestions
by which she may, without increasing
the restricted list of desserts in general
use. Left over cereals and bread crumbs
form the basis of many a delicious des-
Sert.
ECONOMICAL PUDDING-Put any re-
mains OF bread in moderate oven and
fine powder while hot To every four
ounces of these add two ounces of brown
sugar or golden sirup, two ounces of
SultanaS or dried cherries, half "A pint of
milk mixed with same quantity of boil
ing water. Pour the milk and water
over the crumbs, stir well and let stand
until crumbs are soft. then add other
ingredients and little grated nutmeg or
allspice. Pour the mixture into pie dishes
blIttGreH. a
oven 20 or 30 minutes. Serve with cur
rant Jelly sauce or lemon butter
BAKE-DAY PUDDING-This is deli
cious and very simple. On baking day
take a deep pudding basin, earthenware
rather tart apples. add just water enough
to prevent apples burning. Then take a
piece of bread dough, about a pound;
sheet about half an inch thick. Lay
over the apples. Cover with deep dish
back of range where heat is moderate,
and cook the apples slowly about three
quarters of an hour. Turn out the
aS sponge, but not Drowned. Heap APP
pies lightly on top, dust with granulated
once with rich, sweetened cream.
GENERAL SATISFACTION-Take any
piece of stale cake, unsalted soda waters.
ana even coarse bread crumbs, place
these in alternate layers in your pud-
ding dish, spreading each layer with any
leftover jams, Jellies or preserves that
cannot otherwise bc used. When pan is
nearly full pour over Custard mixture
made with one pint of milk. yolks of
two eggs, four level teaspoonfuls sugar
and half a teasponful OF salt Bake
about % minutes in moderate oven.
Make a meringue with the whites and
two teaspOOnfuls powdered sugar. Place
over top and brown slightly in the oven.
Serve cold.
INJURIES ANSWERED.
Mrs. Peter Thornton, Newport, Ky, re-
quests recipes for caramel custard, Beau
regard eggs and Delmonico potatoes.
Caramel Custnrd.
Put half a cup of sugar in an iron
fire until melted and light brown color.
Add it gradually. while hot, to one quart
OF steaming hot milk. Stir until the
in the milk. Pour the milk over the
slightly beaten yolks of six eggs: add
pinch OF salt and teaspoonful of vanilla.
Pour into a buttered pudding dish and
bake until firm and set in middle. Serve
cold with caramel sauce.
Caramel sauce.
Melt half a cup of sugar same as for
the cuStard. and when rich brown, but
not scOrched, add half a cup OF boiling
water, being careful it does not foam
over; simmer about ten minutes and then
chill before serving.
BeaureEard Eggs.
Boil five eggs for 20 minutes or longer.
tablespoonfuls butter with two level table
spooniuts flour or cornstarch and stir
smooth and begins TO bubble. Then press
whites OF the eggs through a sieve or
taste with salt and white pepper. Have
fve pieces of toast, trimmed and dipped
laid on hot platter. Cover with the sauce
Now put the hard-boiled yolks through a
press OF sieve and heap on top
of sauce, leaving a margin of the white
showing. Dust with salt and cayenne and
stand in the hot oven a few minutes.
GarniSh with two sprays of parsley and
serve at once.
DeIInOnico Potatoes.
Cut cold, boiled potatoes fine, and to
every two cupfuls allow a cupful of
teaspoonful salt and dash OF white pep
per; Put into shallow baking dish. |
them. and pour the butter. melted, over |
the top. Brown in hot oven. If you
like onion rub the dish well with a
sliced onion before putting in the pota- |
Napoleon and the Roman Law.
Napoleon had an extraordinary |
mind. He appeared never to forget |
anything he cared to remember and |
information as the stomach /
food, retaining only the |
valuable. An incident will illustrate
his remarkable quality of his mind.
When forming the code Napoleon"
lie frequently astonished the council
II state by the skill with which he IL
ustrated any point In discussion by /
quoting whole passages from memory
# the Roman civil law. The council
wondered how 4 man whose life had
been passed in camp came to know so
much about the old Roman laws. Fl
lally one of them asked him how be
acquired his knowledge.
when 1 was a lieutenant" Napo-
con replied, Il was unjustly placed
lnder arrest. Ny small prison room
ontained no furniture except an old
hair and a cupboard. In the latter
vas ponderous volume, which proved
o be a digest of the Roman law. You
an easily imagine what a valuable
'rize the book was to me. It was so
ulky and the leaves were so covered
With marginal notes in manuscript that |