Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-06-04
Table and Kitchen.
Practical SuggestiOns About What to
Eat and How to Prepare Food.

nut, rice. tapioca, etc, but they may be
made without the addition of the cream
mixture and really tie what their name in
dicates-a frozen, instead of a baked or
steamed pudding. OF course, in freezing.
no flour Is used, except the small amount
of cornstarch used in thickening the GUS
tard preparatory to freezing. The simplest
preparation of the kind is the plain, frozen
cornstarch pudding, which frequently mas
querades for ice cream.
These buildings may be frozen like ice
cream and packed in ice to ripen. made
without stirring and packed in cake-lined
molds, which are packed in ice and salt.
allowing sufficient length of time for them
to harden, from four to six hours, accord
ing to the materials used. sponge cake
is often followed out and filled with the
pudding mixture and then closely covered,
packed and frozen. Served with a decora-
ton of whipped cream and candied or ripe
fruits. Frozen buildings may be served
plain or with sweetened whipped cream or
rich sauce.
Plain Frozen Pudding.
Put one pint of milk and one pint of
cream over the fire in double boiler. Beat
the yolks of six eggs until light with one
and one-half cupfuls of sugar. When milk
is scalded pour it gradually into the eggs
turn to the double boiler and stir and cook
until 1t will coat the blade of a knife or
spoon. Take from the fire. add a teaspoon
full of vanilla and set aside to cool. Then
turn into a freezer and pack in salt and
ice; stir until it begins to thicken, and then
add cupful of currants or chopped nuts.
Let stand, closely covered, four hours.
When ready to serve let the mold stand on
the kitchen table a few minutes before
turning out. to loosen the pudding. Turn
out, cover with whipped cream decorate
with Strawberries and serve at once.
Frozen Strawberry Pudding.
Whip pint of sweet double cream
until thick Fold in two cupfuls of pow
dered sugar, add a quart of crushed straw
berries and fill pudding mold having a
tube in the center. Pack in salt and ice.
Cover with a heavy blanket or old carpet
and stand in cool place for four or five
hours, removing ice and salt if necessary.
When ready to serve turn out and fill the
hollow center with sweetened berries.
Iced Rice Pudding.
Cover half a cupful of rice with a quart
of cold water. When the water begins to
boil drain 1t off and cover the rice with one
quart of milk. Cook until the rice is ten
der, then remove from the fire and press
through sieve. Add a pint of cream to
the rice mixture. two cupfuls of sugar and
the beaten yolks of six eggs. Return to
the fire and stir and cook for a few min
utes until it begins to thicken. Take from
the fire, add tablespoonful of vanilla and
set aside to cool. When cold turn into a
freezer and freeze same for Ice cream.
When frozen remove the dasher, stir
down. add a pint of whipped cream. Cover,
out and serve with compete of oranges,
strawberries or apricots heaped around the
base.
Frozen Chocolate Pudding.
Mix half cupful OF sugar with six ounces
of grated chocolate. Four over this one
cupful of boiling water and stir until thick
and smooth, then let get cold. Stir 1t into
three cupfuls of whipped cream. Turn this
into a fancy mold and pack in ice and salt.
Let stand for four hours. Serve with
strawberry sauce.
Iced Cabinet Pudding.
Wet melon mold with cold water,
sprinkle the bottom and sides thickly with
currants and then arrange lady fingers,
macaroons and cocoanut cakes in, the
mold. Sprinkle these over with currants.
Continue in this way Until you have used
one dozen macaroons. one and a half
dozen lady fingers, ore dozen cocoanut
cakes and a cupful of currants. Put three
cupfuls of milk in a double boiler. Beat
four eggs with half a cupful of
sugar. When the milk is steaming hot add
half a cupful of milk. Stir until dissolved,
then add the eggs and sugar and stir and
cook five minutes Remove from the fire,
add a seasoning Of salr and a teaspoonful
of vanilla two tablcspoonfuls of wine.
Pour this sauce while hot, gradually over
the cake and fruit, allowing it to soak In
to the cakes. Let get perfectly cold. Cover
the mold with a sheet of thick white paper
and put on the cover. Then pack in ice and
salt, and let stand for six hours, renew
ing Ice and salt if necessary. Serve with
ounce apricot sauce.
Frozen Pudding Ia Duchess.
Put pint of cream in double boiler.
Beat the yolks of six eggs with half u
pound of granuated sugar until very light
Pour the hot cream over this and stir I'M
til the sugar is dissolved, then return to
double boiler and cook and stir until 1t be-
gins to thicken. Take from the fire, add
another pint Of cream, a pinch Of salt and
a tablespoonful of vanilla. Chill and freeze
Then pack into bonnie mold, leaving a
hollow center Fill this with strawberry
water ice. Cover over with the frozen pud
ding and finish same as other buildings.
Let stand for four hours. Serve with fol-
lowing sauce: Cover a tablespoon of gela-
tine with cold water and soak until tender
about ten minutes. Put a pint Of
cream in farina boiler to heat. Beat to-
gether until light the yolks OF two eggs
and two tablespoonfuls of powdered sugar.
Pour the hot cream over this and stir I'M
til smooth, then return to double boiler and
stir until it thickcns. Remove from the
fire and add tablespoonful of vanilla, or
if you use liquor, i small glass Of good
sherry or brandy.
NesselrOde Pudding.
This is the king Of frozen buildings and
was named for famous Russian states
man. Shell pint Of large chestnuts, cover
with boiling water and cook until tender,
from twenty to thirty minutes, then peel
off the brown skin and pound the chestnuts
to a paste, moistening with little cream.
Add pinch of salt Rub this paste through
a sieve. Have ready a pint Of boiled GUS
tard and add to the chestnut paste. Add
pint of blanched, chopped almonds, two
cupfuls of candied fruits chopped fine, and
a teaspoonful of vanilla extract or a glass
OF maraschno. Place in the freezer and
work we'll When frozen, stir in pint of
whipped cream and freeze again. Then
pack in dome-shaped mold and set in ice
and salt. When ready to serve, turn out
ard decorate around the base with candied
fruits
Daily Menus.
WEDNESDAY.
BREAKFAST,
Fruit,
Cereal, Cream,