The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-04-01
DELICATE DESSERTS.

Bp Parker Quincy Adams. Copyright,
The following desserts are features Of
a Noted restaurant menu, and the recipes
loaned me by its chef should have
place in the scrap book Of every house
wife. / can think of few medium priced
selections that would equal them for gen
eraI excellence.
Orange Meringue Pudding-Scald three
Cupfuls of milk in a double boiler; wet
TWO tablespOonfuls of corn starch with
a cupful of cold milk; stir it into the
boiling milk and when thick and smooth
cover and cook for ten minutes; add
one teaspOOnful of butter and a pinch of
salt, take from the fire. let stand for
five minutes and then add the yolks OF
three eggs, beaten with One-half cupful
Of sugar. Peel and slice half a dozen
oranges, removing the seeds. In bak-
ing dish put the fruit and custard in
alternate layers, a=-layer Of the cuStard
al the top, and bake for twenty minutes
in a hot oven. Whip the whites of the
three eggs to a soft frOth, add three Ia
biespOonfuls Of powdered sugar and one
teaSpOOnful of grated orange rind, and
whip until very stiff. Heap this over
the pudding, dust thickly with powdered
sugar and return to the oven to brown
Set away to cool, and serve with whip
ped cream.
Rolled Fig Pudding-Remove the stems
from half a pound of figs and then chop
LbNIiI me. ouu iilIeG-Q udIIeTS OIL a cup
ful Of sugar and one-half of a cupful of
boiling water, and simmer gently until
cooked to a smooth paste. Mix we'll to-
gether one cupful Of chopped suet, one
cUpful and One-half of flour, one-half a
teaSpOOnful of salt, one tablespoonful of
ST gar and one teaSpOonful of baking
pCwGer[ add sufficient milk to make q
soft dough: Roll out half an inch thick,
spread with the partly cooled fig paste,
roll up and steam for three hours. To
make a sauce for this pudding cream well
together one-third of a cupful of butter
and twO-thirds Of q cupful of sugar: add
two well beaten eggs and one cupful of
boiling water Stir over the fire until
thickened, add one teaspoonful of va
n!lla and serve with the pudding.
Little Caramel Puddings-Put four table
spoonfuls Of graduated sugar in a clean
fiNin8 pan and stir over a moderate fire
H. Mt1-i cream spoon, pelng careful not to
let II become too dark. Pour this into
half dozen small mOulds, turning each
one around, that the bottom and sides
may receive thin coating Of the cara
mel. In bowl beat together three eggs
and three tableSpOonfulS of sugar: add
one and one-half cupfuIs of milk and one
teaSpOOnful of vanilla. When thoroughly
mixed divide it among the moulds, set
Lnem IN pan of hot water and bake in
a very moderate oven until firm in the
center; II cooked too fast they will be
TILED with bubbles. Turn out on serving
plates and set away until very cold.
Cream Of Coffee Bavarois-Scald one
pint OF milk in a double boiler. tie four
tablespOonfuls of freshly ground coffee in
a piece Of cheesecloth drop it into the
milk, cover and let stand beside the fire
Tor ten minutes. Remove the coffee and
add four eggs, beaten together with
three-quarters of a cupful of sugar stir
over the fire until the mixture thickens
like custard. Add One-haIf of a box Of
gel&tne, soaked in one-half a cupful of
cold water; take from the fire, stir un-
I'll dissolved, strain and set aside until
teaspOonful of vanilla and one Mint IF
cream whipped to a solid frotn, turn into
wetted mouldS and SET awav 1n+iI frro