The Montgomery advertiser., 1902-10-03
DESSERTS TO SUIT THE MEN
Some Hints May Be Gathered from the Table of the British Gen
 flannara Ea rrnar O

Too often the home caterer is heard to declare that she has given up pud- ding and the like because the men of the family do not care for sweets. Know ing this. she Is right in providing accord ingly, but while discarding the often re- peated warning that over-eating Is dan gerous to health and high thinking" the fact remains that even the dyspeptic should not rise from the principal meal of the day with an unsatished appetite. A comfortable sense of repletion is a very different state to the one produced by eating after nature tells us we have had enough.
 Much of the talk about finishing dinner with uncooked fruit Is indulged in by the housewife who does not wish the work or care of providing cooked dishes; with fruit for breakfast and luncheon the family needs a change. While visit ing in England the writer has found that our cousins over there serve in the or in this line. The gentleman farmer invariably sets before his guests at dinner pudding and tart" the latter a deep dish pie) Some of the most deli cate of these buildings are made with beef suet, chopped fine as hominy grains. and with skin and strings removed 1t lends itself to shortening for boiled pud- dings in a way that butter never can. Peaches and plums are still Tn market; after that, canned fruit be used, and with this in mind a few of the most appetizing and easily made suet puddin ys are given by one who has found them most accepta ble at her own table.
 A Deep Bowl Pudding.-For family of six. prepare a large quart of plums and peaches. mixed; prick the plums and wipe; peel peaches and remove pit. or not, as preferred; grease a three-pnt yellow bowl with rim and put teI- kettleful of water to boil. For the crust measure d pint of sifted four then sift again with a teaspoonfuI of baking pow der and a small one of salt; rub into this a cup (one-half pinD of finely chop ped beef suet. If the weather is warm, the suet must be kept hard, dry and cold. and the mixing must be done with very cold water in a cool place. Before wet ting the ingredients m a large iron pot with boiling water with plate In the bottom and fill up a teakettle to replen- ish. Now mix the dough little less wet than for biscuit Use a fork in the rig1 hand. and with a cup of ce-water in the left feel the way to m maaageable con sistency; work the dough lightly with the fork to a ball, flour the pastry slao slightly. roll from you to a little thicker crust than for pie line the bowl work quickly once the flour is weD.. fill in the fruit layers with sugar sprinkled be- tween the layers. add about half cup of cold water, cover with crest of dough rolled to ft handle as little as possible. wiring a Canton flannel cloth kept Tor the purpose out of cold water. flour on 
 under the rim, draw the four corners taut, fasten with safety pin, stand bot tom down in the boiling water and keep boiling gently and filled for two hours. When other work is going on in the kitch- en the watching of this pudding is sim pie providing that when the fire is made hot for the oven it is kept from fast boiling. while not allowed to cease for moment Before turning this pudding out into deep china or glass dish, whicn has been tempered, run a knife aroun the inside of the bowl after removing cord, when it will turn out in good shape, just breaking enough to prove the llght- ness Of crust and to allow the rich red juice to escape A more slightly dish was never sent to the table. Serve with hard sauce. creaming with butter, but never melting, and adding powdered SUI gar little by little. 4 little lemon juice brandy or wine may he used.
 Apple DumPlings with suet crust.)- Make paste exactly as above; peel anu core large cooking apples. i'll aperture p,.t with sugar and yellow lemon peel moist en with a very little cider or water; roll out paste only once, if posshfe. Stand apples on the sheet. at proper distances, cut in squares, draw up corners 10 cover apDIe pinch and bake until dumping splits and shows the fruit soft. These may be thrown into q large pot Of boil in2 water after each is tied in tiour2d cloth, with room left for swelling
 PIumS TOT FudulHg5 or IitS- - uits III their natural ripe state will be in mar ket for several weeks. Ask your dealer for them; they are cheap and yet richer in color and flavor than the red plum; they are sweet and require but little sugar. ....
 Damsons should now be made into jam, or cheese, which is a jellied jam. The suet crust given above, if spread gener- ously with this when rolled out in The thickness directed. should then be rolled up rather loosely. placed at the end of the fioured cloth. and rolled loosely enough in this to allow for fising, the ends tied safely. Ire center fastened via safety pms. the whole plunged ln boi.lnS water and kept boiling for two hours. This will roll out Of the cloth a nufy. Se cut in slices and served with hard
 T1 fry have rha roll tJy