The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-06-05
for four hours. Serve with strawberry

for four hours. Serve with straw berry
ICED CABINET PUDDING.
Wet a melon mold with cold water,
sprinkle the bottom and sides thielly
with currants and arrange lady fingers,
macaroons and cocoanut cakes in the
mold Sprlnlle these over with etlrrants,,
Continue in this way until you have used
one dozen TnacaroOns. one and one-half
cakes and q cupful of currants. Put three
cupfuls of milk in a double boiler Beat
When the milk is steaming hot add third
of package Of gelatine softened IN half
q cupfuI Of milk Stir until dissolved.
then add the eggs and sugar and stir and
cook fiveeIninutes- Remove from the fire.
add a seasoning of salt and teaspoonful
OF vanilla or two tablespoOnfuls of wine.
Pour this sauce while hot gradually over
the cake and fruit. allowing IL TO soak
into. the cakes Let get perfectly cold
Cover the mold with a sheet of thick
pack in ice and salt and let stand for six
honrs. renewing the ice and salt if neces-
FRozF.N Pr Hfs fi0 * bcHEs less
Put a pint OF cream into a double boiler.
pound Of granuiated sugar until Very
light. Pour the hot cream over this and
stir until the sugar IS dissolved, then re-
turn to the double boiler and cook and
stir until it begins to thicken- Take from
the fire. add another pint of cream, a
pinch of salt and a tablespoonful of va
nilla- Chill and freeze. Then pack into q
bonnie. mold leaving a hollow center Fin
with the frozen pudding and finish same
a. other puddings. Let stand for four
hours. Serve with following sauce: Cover
a tablespoonful of geIatine with cold wa
ter and soak until tender-about ten min
utes Put a pint Of cream in a farina.
the volks of two eggs and two tabIespoon-
fuls of powdered sugar Pour the hot
cream over this and stir until smooth
then return to double boiler and stir until
it rhfcl<eus Remove from the fire and
add q tablespoonful of vanilla, or, If you
use liquor, a small glass Of good sherry
NEssELRODE PUDDING.
This IS the king of frozen puddings and
man Shell a pint of large chestnuts, cover
Win 2oilng water ana COOK until tender;
off the brown skin and pound the chest
nuts to a paste, moistening with q little
cream Add q pinch of salt Rub this
paste through a sieve Have ready a pint
Of boiled custard and add to the chestnut
paste. Add a pint of blanched chopped
almonds. two cupfuls of candied fruits
chopped fine and a teaspoonful of vanilla
in the freezer and work well When frozen
stir in a pint of whipped cream and freeze
again Then pack in q dome shaped mold
and set in ice and salt When ready to
serve turn out and decorate around the
base with candied fruits
Inquiries Answered.
GO attention paid to inquiries not Civ
ing name and address of writer, plainly
Mrs. II. ". ". writes: What is your
opinion of the WholesoueneSS of coffee
when it is taken in moderation by persons
enjoying good bealth2
IS COFFEE WHOLESOME2
When coffee is properly made and taken
can do no more harm in stimulating the
stomach than does hot water or soup. 1t
is when it is taken very strong and in ex-
cess. to excite the body or brain to great
ct exercise, that it will do harm. and the
transgress0r suffers through the reaction
OF the nerves after the stimulating effects
have passed away Nervous people usually
indulge in strong coffee with the idea
that it ''steadiesf their nerves.
In regard to Wholesomeness of foods It
IS safe to rely on ma lures providing COT
fee and such natural products as are used
for food by man seem to be intended for
no other discovered purpose, and as all
things have their use. we may safely con-
clude that coffee is a good and proper
food, though it may become a hurtful
agent in the hands of the ignorant