New-York tribune., 1902-01-24
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SOME EXCELLENT RECIPES.

Peas pudding is not as its name would suggest.
| a sweet dessert. In many English families It
frequently appears the main dish at the
/ luncheon dinner table. Success in preparing
It is entirely dependent upon sufficient cooking.
which. a rule. it does not receive The green
split peas the most dgestible. as they have
had the hard outside removed.
PEAS PUDDING.
Ingredients: One pint Of split peas. small
carrot onion. three cloves. two slices OF salt
pork and bouquet made Of sprig Of celery.
bay leaf. thyme. and parsley. One small shoulder
OF boiled fresh roast pork.
Wash the peas and let them soak for two hours
IN tepid water. Drain this off, cover the peas with
cold water. and put them on the stove TO boil
As the water begins to boil draw the
I saucepan back 10 where there is only enough heat
to keep the contents simmering. Add the seasoning
When the peas have broken up and the mixture
has assumed the consistency of mashed potatoes. 1t
IS done. Hot shodd be added from time TO
time as the mixture becomes too thick. but not
in sufficient quantity TO make il thin soupy when
The bouquet. which should be tied together when
Ssuficientiy strong flavor to the mixture. Serve a
slice Of the pork wh each ga h % of P@9e9
/ and this is accomplished by putting the cooked
mixture in a pudding dish and browning IT in the
oven
Cream candies in which fruits and nuts used
seem to be the most popular kinds. and every
now and then some new variety IS adver-
I tised by leading confectioners. Many OF these
be made al home. The new nes are
now plentiful in fruit stores as cheap
I as they will be any time throughout the
year Shredded cocoanut. which comes in pack
ages is the foundation of many so-caled cream
candies and when the finest shredded quality is
used it's presence is difficult discover, even by
those who do not for cocoanut- Preserved
apricots are liked by some in cream candies, and
! a firm Jelly, coated with cream and finished with
chocolate, presents opportunity 10 use num-
ber OF havors and colors. When prepared for this
purpose the jelly must be great deal hrnler ttSh
that used the table. This IS accomplished Dy
using water than the directions on the box or
gelatine call for. and the right stiffness must Pe
discovered by experiments. and the degree IN
which jelly hardens is largely determined py the
I weather.
/ FIG CREAM CANDY.
Ingredients: Two medum-sized cups of granu-
! lated half a cUpful of hot water, one tea
spoonful Of vanilla extract and half a cuprul Oh
chopped figs
| STIR the sugar hot water. put It on
the stove. and watch until the mixture boils, then
let IL boil rapidly for three minutes. Remove from
| the fire, add the vanilla. and beat for several
| minutes. until II is creamy. Rub the pieces OF
fg IN powdered sugar shaking off the surplus, and
whip these into the cream. Form into balls. and
viii be less sticky 70 handle II rolled in powdered
sugar before they have thoroughly hardened.
STUFFED FIGS.
| ingredients: One pound Of figs and two cups OF
the cream mixture described in the foregoing
recipe For this purpose the smallest kinds of
| "puiled" the best in shape. Split the figs
half way through and I'll with the cream. Some
! Almonds are liked for this purpose.