Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-17
DAINTY DESSERTS
Puddings That Will Take the
Place of Fruit.
SIMPLE, SWEET DISHES
TRY THE NESSELRODE IF YOU
WANT AN ELABORATE ONE.
Biscuit Glace is Less Trouble and is
a Very Delicate
Dish.

Dish.
Written for The Evening Star.
AS the winter approaches and the fruit
season is on the wane there is a demand
for dainty desserts to take the place Of the
bowl Of fruit of the pudding with fruit
as it's basis. The following recipes have been
tried and voted a success:
Graham Pudding.
Few people realize how delicious dessert
can be made from wholesome graham flour.
If the following directions carefully
carried out the result will be a pudding
quite as welcome one made from far
richer recipe: Sift one and one-half cup
fuls Of graham flour and then mix it again
lightly with the bran. Add one cup of milk.
half cup OF mOlasSes, half teaSpoonful OF
salt and one teaspoonful of baking soda dis
solved in little boiling water. Beat Wig
orously and thoroughly; then stir in one
and one-half cupfuls Of raisins, which have
been chopped fine. Pour into buttered
mold and steam for four hours.
For the sauce beat together one-third OF
cupful of butter and one cupful of sugar un-
til they form a cream. Add the beaten yolks
of two eggs, and heat all together until per-
fectly smooth. Then add wine to taste and
beat the whites of the eggs to stiff froth.
Stand the whole over a kettle Of boiling
pudding can be heated up again. and the
leftover tastes as if freshly made.
Tapioca Jelly.
To make really good and toothsome des-
sert with the fresh fruit flavor that is sea-
sonabe the winter through it is necessary
only to combine tapoca with fine ripe cram
berries. For pudding Of medium size soak
one cupful of pearl tapioca one night. In
the morning pour off the water. add one
pint of freshly boiled water to the tapioca
and stir slowly until perfectly clear; then
add one cupful of sugar and a pinch of salt
Stir fresh ripe cranberries with just enough
water to cover them until they are perfectly
soft and reduced to a pulp. Sweeten to
taste and strain through a sieve. Add three
cupfuls to the tapioca, blend thoroughly and
turn into mold. Stand on ice until firm
and turn out on platter and serve with
whipped cream.
A Delicate Pudding.
Remove the seeds from one ounce of raj
sins and thoroughly wash two ounces Of
dried currants. Then cover with wine
glass of sherry and stand aside until need
ed. Soak half an ounce of gelatine in
little cold water until soft. Beat the yolks
of six eggs slightly and add to them half
pound of powdered sugar one pint of
milk. and the raisins and currants with the
sherry in which they have been soaking.
Stir all over the fire until 1t reaches the
scalding point, but do not allow the milk
to boil. Add one teaSpOonful of vanilla eX-
tract and pour over the dissolved gelatine.
Stir thoroughly and strain. Pour the liquid
into a mold about the depth of two inches
and stand on ice until it begins to thicken.
Cover the surface entirely with macaroons
which have been soaked in sherry. Then
again stand on Ice until firm. when pour on
more of the mixture to the depth of about
an inch. which has become chilled, but not
Sy-r, RI rrnnr MOI SIA,, %
the gelatine mixture and continue the proc
ess until the mold is filled. Stand on lee
until firm. turn on glass dish and serve
either plain or with cream -~
Queen Of Puddings.
Among dainty desserts nothing ex-
coed this excellent and savory pudding as
sweet course either for a company luncheon
or dinner. Select an angel cake of ordinary
size and place in deep dish, Sweeten one
pint Of cream to taste and flavor with sher-
ry; then whip until stiff; cut one dozen
raisins and one dozen marshmallows into
bits and chop one-quarter of a pound of
blanched almonds fine: then add them and
a dozen candied cherries to the cream and
let stand on ice for one hour at least When
needed. fill the hole in the center of the
cake with the mixture and pour the re-
mainder over and round 1t. Garnish with
blanched and split almonds stuck here and
there and decorate with candied cherries
dropped mere ana tneFe upon the Whlte
cream.
Nesselrode Pudding.
Among the best desserts known for the
formal dinner function, this special dish
seems to be more In favor than others of
an equally expensive sort. 1t may supply
or take the place of an Ice and Is consid-
cred one of the best of the frozen mix
lures. Shell two dozen italian chestnuts
ta Glyi n rhn
for twenty minutes; then press through a
colander. Put the pulp into farina boiler
and add one pint of cream, the yolks of
eight eggs and three-auarters of cupfui of
sugar; then cook the whole until it becomes
as thick as boiled custard. Then strain into
a china bowl, stir in half a saltspoonful of
salt and season to taste with vanilla ex-
tract. Cut three ounces of preserved pine
ple into dice and two of citron into thin
slices add to them three ounces of glace
cherries and two of Sultana raisns seeded
and cut in halves, and over the whole pour
a hot strip made by boiling one pint of
water and one pound of sugar together for
five minutes. Let the fruit soak until ten
der, then strain and stand aside. Whip one
half pint of cream until thlck and Set OH
ice. When all the ingredients have been
prepared. pour the custard into the freezer
and freeze. When 1t has become stiff lift
off the lid. remove the dasher and stir in
lightly both the whipped cream and the
fruit, when recover ana PACK IN SAT- ana ice
until needed.
For the sauce rub together three eggs
and one and a half ounces of sugar; then
add one-half pint of cream and cook to the
consistency of boiled custard Flavor with
vanilla stand on ice until cold.
Biscuit Glace.
For the housewife who lives on the light
housekeeping plan and yet wishes to give
her guests a peculiarly nice and tempting
dessert the one offered will be all needed
for the most formal of functions. Boil half
a cupful of water and two-thirds of & cupful
of sugar together for half an hour. Re
move from the fire and stir in three we'll
beaten eggs; then place the saucepan in one
OF boiling water and beat the mixture vigor-
ously for eight minutes, when transfer the
saucepan to one of cold water, and con-
tinue beating until the contents are cold.
Add a teaspoonful of vanilla and one pint
of cream which has previously been whip
ped to a stiff froth; stir well and fill inGi-
vidual paper cases, which can be bough.
from a confectioner made at home out of
fine white cardboard. Brown one and A
half dozen macaroons in moderate oven.
cool and roll to fine powder, then spread
lightly over the top of each case. Pack
carefully in the freezer can, laying stiff pa
ner over each LAYER of boxes to form n