The Topeka state journal., 1903-06-20

whether for the plain and wholesome only
or Tor diet that embraces every order OF
sWeetmeatS that pamper the appetite and
perverts the nerves of taste, remember that
a false balance in diet, either way will pro-
duce certain irregularities in the system
which will impair the normal action Of the
digestive functions
Seek variety in foods, but let it be nee
essary variety and of such character as
will have beneficial effect on the digestion.
Not all the dishes elassed with desserts
are UNIV holesome If properly made and
eaten with some thought of the nature of
combinations possibly formed with foods
previously partaken Of Unless desserts are
really trifes light as. air. they are not as
a rule too substantial to be eaten, as they
invariably are-after an over-abundance Of
other hearty foods. The temptation to end
our feasts with
The taste of sweetness. whereof a little
more than a little is by much too much,
leads most housewives to show a fine dis
regard for all known dietetic laws. What
marvel that the wilderness of sweetness
prove over-powerlng at times and she gives
way to their allurement-she may count
the possible ill-effects over-balanced by The
pleasures OF eating sueh delectable crea-
lions which ravish the taste and seem
such fitting end for the feast
NESSFLRODE PUDDING
This is perhaps the most deliciously dan
gerous of all the rich combinations belong
ing to its class, because so irresistible to
Take cupful Of shelled French chest
nuts. or if YOU wish it richer still, a half
pint of n1arrOns glace. If the plain chest
nuts are used put them in boiling water Tor
a few minutes and then throw in cold va
ter remove the skins. cover the CneSI0ulS
with boiling water, adding a little salt and
blanch until tender. Press half of them
through a sieve while they are hot Cut
the remainder of the chestnuts into dice
add half a can of preserved pineapple
faxed and drained and quarter of a pound
Of mixed candied fruits, cut rather fine
Pour over these two tablespoOnfuls of
sherry or one and a half tablespoOnfuls of
maraschinc and let stand until needed
Blanch, chop fine and pound cup of al
monds
Make a sugar syrup Of cup Of graln.,- gslr.1
! lated sugar and two tableSp SpOonfulS Of boil
ing water stir until clear and boil five
minutes.
Seat the yoIzs of three eggs to a cream
and pour the sugar syrup slowly over them
stirring them constantly. then place over
the fire in a double boiler and cook ana
! continue to stir until the custard IS tnlce
! enough to coat a spoon. Turn out into a
/ bowl and stir over ice until it IS cold:
/ Then add the chestnut paste. a cup OF
J cream, the almonds and half teaspoon
! ful of vanilla extract. Turn into freezer
and freeze then add the fruit and turn
for five minutes longer Turn into dome
shaped mould, pack in ice and salt and
when ready to serve turn out and decorate
Carnish the edge OF the dish with crystal
lized apricots or green gages
/ SAUCE FOR NESSELRODE PUDDING
Beat two egg yolks to a cream with haif
q cup of powdered sugar Stir over the
fire in a double boiler until it is rather
] thick, continue to beat, after remoNlns
from the fire. until it is cold, add tea
spoonful OF brandy, rum or maraschlno
and fold in half pint OF cream whipped TO
q dry froth-
ICED PLUM PUDDING
Make a rich chocolate ice cream using
eggs as in plain boiled custard nave a
scant cup and a half of mixed fruit-seed-
cd raisins and currants steamed unJiI
they are plump citron sliced thin, candled
cherries cut in half and candied apr1cots
cut in dice Moisten them with sherry ana
let stand until soft. Drain and mix with
the frozen cream. turn the dasher a Few
minutes longer to thoroughly mix she
fruit When frozen very hard pack into
a mould and bury in ice and salt and let
stand several hours. Turn out and serve
with sauce made as follows: Rub the yel-
low rind of one orange and one lemon with
two or three Jumps Of sugar. place IN a
bowl and add the strained juice of the
orange and lemon, add six tabiespoonfuis
/ of sugar syrup and four each of sherry
and brandy Turn into freezer and work
until half frozsn and pile around the pud-
4 dins and sefe- The dish must be thor
oughly chilled before the pudding IS turn
NUT ICED PUDDING
Planch about four dozen English val
nuts or il you prefer. mixed nuts Add a
] few bIanched sweet ALMONDS TO hall OF