Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1900-05-10


utcs or until the custdrd is hrm. Have
ready the whites Of the eggs beaten to
stir froth with tablespoonful of pow
d"red sugar heap this on the top of the
pudding. closc the oven door again, aud
loi it brown lightly. Eat very cold with
rich cream.
JAM CORN STARCH PUDDING.
Heat three cupfuls Of milk iu double
hotter. aud thickcu with four teaspoon
fuiS OF CorustarCG dissolved IN nun
cold milk, aud pour this upon the >olks
OF three eggs, beaten light with hall
cup Of sugar Bake i'm \ buttcred pudding
dish unu the contents are tllm. draw To
the oven door and spread with half
Gun Of strawberry or raspberry lam. over
this heap a moriuguN mado of the whites
of the three eES~. whipped light with
rttlc sugar. Let this become a delicate
brown. This pudding, too, should be cat
en- cold with cream.
CORN MEAL PUDDINGS.
Scald ono cup OF the corn meal with
loiing water. Drain OF the water and
put the mcal in saucepan with quart
Of boiling milk Cook. stirring constantly.
Tor nftccn minutes. Take from the ire, add
huii n cup of Eranuiatcd sugar ana beat
in four eggs. that should hrSt lave boon
whipped light Season with a littlc singer
and cinnamon about half tcaspouuful
of carh-and pom the mixture into small
patty pans or tmbalc moulds, SGT thcse
On It lripi ing pan. pour boiling ~a,er
around them, cover and bake about half
an hour or until the puddincS .ue hrn
like cake. Turn them cut and serve hot,
with hard OF cream sauce.
TAPIOCA AID APPLE PUDDING.
Soak over uiIht a cup ot tapioca in one
pint of water. In the morning put ii oV'l
L. AZ
very slowly until the tapioca has reached
the transparent stage. Should all tnc
water he absorbed before this stage is
eached. add little more from the tea
kettle The tapioca should be soft enough
to pour easily. Peel and core half dozen
tart apples Of medium size and arrange
them in a pudding dish, filling the place
left in each by removing the core with
graduated sugar. Pour a cupful of water
over them. put them in tho oven and bake
until tender. AT this point, pour the boil
I ing tapioca upon them, return the dish 10
| the oven, cover and bake for fifteen or
twenty minutes
This pudding may Toe eaten with hard or
soft sauce, or icc-culd with cream.
Besides the above there is a noble array
of blanc-mangeS, icilcs. creams, custariS
and the like that are wholesome and nut
rtious as we'll as palatab.c.
But it is not i'm sweets alone that ac-
( digostibic daiuties. Tho whole company
+ Of fried foods should be excluded from ,ho
childs bill OF fare until he has turned
Twelve or thirteen, and should be eaten
in moderation even then. Still, with very
little care it is possible TO give him Other
dishes that will please him no less. Let
us take up for an instant the matter OF
griddle cakes. In many homes these form
| the principal item of the breakfast bill OF
! fare, As usually cooked and eaten thcI
cannot be regarded as wholesome. FRIED
on greasy griIdlc. not always thor
ougnly cooked. soaked with butter inC
drenched with syrup, hurricdlY deNouncC
with insufficient mastication-is it amy
wonder that they reain an inert mass. H.
the stomach OF the child who has bolteC
six or eight of them as his only breakfast
The Grown person who eats such fooC
and goes ont to vigorous exercise or &c
hard work may suffer less. but the whit,
mans burden lies heavy on the Smal
child. IT, however, he had begun his
breakfast with a howlful of some gooC
cereal and milk ii the cakes had hrcl
baked on a SOapstuue griddr and cooke,
long enough to at least partially CONVEX
! the starch they contain into dcXtrire. i
the process mad been continued in tn,
child's mouth by tine thorough mastica
ton that accompanies SLOW eating. IN
demand upon his digestion would have
been greatly reduced
Go be continued neAt week.