The Montgomery advertiser., 1902-03-30
A PRINCE HENRY PUDDING.
Promises to Be as Popular as the Elm.
 peror's Brother Himself.

German cookery. as a whole, is not pop ular in America, but the following pud- ding will be found a deliicous exception, if care be taken to use positively stale lightbread as a foundation. None under two or three days old will answer. Soak pint of crummed bread in a quart of milk for an hour, then drain as dry as possible and beat well, now blend fo a cream half cup of warmed butter with the yoiks of five eggs and add the care fully grated rind of lemon. At the last stir in the stiffened whites of the eggs Put a thick layer of this mixture in the bottom of buttered mould, then a layer of orange marmalade and con- tinue until full. The top layer should be bread-mixture. Cover, tie with a cloth and boil for an hour. Decorate wdth marmalade after turning out on hot dish. This top dressing is greatly im- proved by mixing it with the juice of an
 orange or lemon. The marmalade is supposed to give sufficient sweetness, but a little sugar may be added. if washed. Eat with hard or soft sauce, as fam cied.
 Golden Butter.-The much talked of terapin. served to Prince Henry, at the New York dinner. owed much both as regards flavor and appearance, to the sauce which is always served with it when cooked Philadelphia style" This sauce is within the com pass of any cook with a "knack' and is delicious with salmon or halibut, It is made as follows Melt a tablespoonful of sweet butter and when boiling hot stir in an even table spoonful of dry rice flour. Do not allow the thickened butter half a pint of milk when thick and smooth add this to the yellow only, of two eggs which should De in readiness, well beaten, in a bowl. Do not cook after the eggs are added. Season to taste and always pick out for this sauce eggs of deep yellow.
 Sardines in Cover.-Ch pose sardines of good size and firm quality. Scrape them ~E,,II. WI ole: stuff them with mushrooms. chopped fine and seasoned with pepper, salt thyme, sweet marjoram and parsley, blended together with little cold brown sauce. Wrap in paper. fasten the ends well and put them in the oven just long enough to heat. The brown sauce is made by allowing the butter to become a dark color before adding the flour. To vary the sauce for this and other say ories" use in place of milk a very strong beef extract seasoned by boiling un in it d little onion. parsley. thyme and car rot. This is simple method of mak- ing a sauce that holds very high place in dainty cookery. A few drops of burnt sugar should h, used, if necessary, to produce a rich shade of brown.
 Fried Celery.-For toothsome morsels that fairly melt in tn mouth. celery cooked as follows. has the first place: Boil until partly cooked. but drain while still firm, cut in convenient lengths; when cool dip in batter, then cook to a golden brown in deep boiling fat. There Is a secret, concerning the batter used for immersnR purposes, that is not generally known, expensive cook books have a provoking way of commanding make batter" and not one word in tn" whole book to tell how. Croutons. Frencn toast. egg and oyster plants. bits of cold cooked cauliflower and the like have a crispness and flavor all their own when the batter is properly made. and as tho process Is simple and the Ingredients inexpensive the following should he pa st. ed m in every kitchen. Beat the yellow of two eggs and add to them holf cup of cold water; use this to stir a cup 29ii sifted flour into smooth batter. IT rather thick use more water. add half teaspoonful of salt and without f., faiI then stir in the stiffened whites and put aside for few hours; for although 3ot Lit it proper satisfaction f used at once. which is part of the secret Remem6er ne ,n that hat half a cup of water will be too hitlt for the average brand of flour. scant cup seems nearer right, but flour differs sn much that judgment must be used