The Savannah morning news. (Savannah, Ga.) 1900-current, 1902-10-12
WINE Of CARDUI

following directions are carefully car
ried out the result will be a puddlrg
quite as welcome as one made from a
far richer recipe. Sift one and one-half
cupfuls of graham flour and then mix
1t again lightly with the bran. Add one
cup of milk, half a cup of molasses,
half teaspoonful of salt and one tea
spoonful of salt and one teaspoonful of
baking soda. dissolved in a little boiling
water. Beat vigorously and thoroughly,
then stir in one and one-half cupfuls
of raisns, which have been chopped
fine. Pour into a buttered mould and
steam for four hours.
For the sauce beat together one
third of cupful of butter and one cup
full of sugar until they form a cream.
Add the beaten yolks of two eggs, and
heat all together until perfectly
smooth. Then add wine to taste and
beat the whites of the eggs to a stiff
froth. Stand the whole over a kettle of
boiling water and stir until hot and
smooth This pudding can be heated
Up again, and the leftover tastes as If
freshly made.
Tapioca Jelly-To make a really good
and toothsome dessert with the fresh
fruit favor that is seasonable the win
ter through. II is necessary only to
combine tapioca with fine ripe cranber-
ries For a 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 a mould.
Stand on ice until firm and turn out
on a platter and serve with whipped
cream.
A Delicate Pudding-Remove tho
seeds from one ounce of raisins and
thoroughly wash two ounces Of dried
currants. Then cover with a wine glass
of sherry and stand aside until needed.
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 SUI
gar, one pint of milk and the raisins
and currants with the sherry in which
they have been soaking. stir all over
the fire until II reaches the scaldng
point, but do not allow the milk to
boil Add one teaspoonful Of vanilla
extract and pour over the dissolved
gelatine. Stir thoroughly and strain.
Pour the LIQUID into a mould about the
depth of two inches and stand on ice
until it begins to thicken. Cover the
surface entirely with ma caroons, 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 be-
come chilled, but not firm. Add more
macaroons, then more Of the gelatine
mixture and continue the process I'M
til the mould is filled. Stand on ice
until firm, turn on glass dish and
serve either plain or with cream.
Queen of Puddings-Among dainty
desserts nothing can exceed this excel
lent and savory pudding as a 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 sherry; then whip until
stiff; cut one dozen raisins and one
dozen marshmallows into bits and
chop ne-quarter of pound of blanch-
ed almonds fine: then add them and
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 remainder over and round
it, Garnish with blanched and split
almonds stuck here and there and dec
crate with candied cherries dropped
here and there upon the white cream.
Nessolrode Pudding.-Among the best
desserts known for the formal dinner
function, this special dish seems to be
more in favor than others of an equal
ly expensive sort II may supply or
take the place of an ice, and is con-
sidered one of the best of the frozel,
mixtures. Shell two dozen italian
chestnuts. remove the brown skin and
parboil them for twenty minutes; then
press through a colander. Pa.
the pulp into a farina boiler and add
one pint of cream, the yolk of eight
eggs and three quarters of a cupful Of
sugar; then cook the whole until II be-
comes as thick as boiled custard. Then
strain into a china bowl. stir in half
a saltspoonful Of salt and season to
taste with vanilla extract. Cut three