Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-20
Table and Kitchen.
Delicious and Tempting Desserts.


That 1T is necessary to first please the
eye In order to tempt the appetite that
good digestion may follow 1t, does not
prove that all dishes that most delight the
eye or the taste are good for the digestion.
In fact, quite the reverse is often true.
There are some sweets which may not be
recommended for any consideration but
their deliciousness. This quality, however
is of such exceptional degree 'twould tempt
an anchorite to eat, to his undoing.
People will eat what they find most
agreeable and not always confine them
selves to such foods that will keep them
healthy and strong-some on the theory
that disease and death are inevitable and
therefore not to be avoided by such disci-
pline as demands self-denial in diet. Others
eat unwhOlesome foods because they know
no better. having formed in childhood the
habit of pleasing their taste only.
Excessive measures or fixed principles
and rules cannot be laid down that will be
applicable to all, and no one but an ex-
tremist would advocate such system for
IT would be foolish. If not dangerous. to fol-
low 1T. There must be nearly many diff
ferences in respect to diet as there are con-
trasts in brain, temperament, individual
conditions governing. etc, and In some
cases change of mood demands change OF
meat. This latter fact explains, perhaps
why 1t is possible for persons at times to
eat foods with impunity which is sure to
disagree with them when they have no par
tcular desire for 1t.
Whatever the taste for food may be
whether for the plain and wholesome only
or for a diet that embraces every order OF
sweetmeats that pamper the appetite and
pervert 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 1t be nee
essary variety and of such character as will
have beneficial effect on the digestion.
Not all the dishes classed with desserts
are unwolesome If properly made and eaten
with some thought of the nature of COM
binations possibly formed with foods previ-
ously partaken of. Unless desserts are
really trifles light as air they are, as rule,
too substantial to be eaten, as they invari-
ably are-after and over-abundance Of
other hearty foods. The temptation to end
our feasts with 1.-The taste of sweetness
whereof little more than a little Is by
much too much" leads most housewives
to show fine disregard for all known
dietetio laws. What marvel that the wilder
ness of sweetness prove overpowering at
times and she gives way to their allurement
she may count the possible i'll effects over
balanced by the pleasures of eating such
delectable creations which ravish the taste
and seem such fitting end for feast.
Nesselrode Pudding.
This is perhaps the most deliciously dan
gerous Of all the rich combinations belong
ing 20 Its class, because so Irresistible to
most tastes.
Take cupful of shelled French chest
nuts, or, If you wish 1t richer still, half
pint Of marrons glace. II the plain chest
nuts are used. put them in boiling water
for few minutes and then throw in cold
water; remove the skins, cover the chest
nuts with boiling water, adding a little
salt, and blanch until tender. Press half
of them through sieve while they are hot.
Cut the remainder Of the chestnuts into
oice, add half 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 sher-
ry or one and one-half tablespoonfuls of
maraschino and let stand until needed.
Blanch, chop fine and pound q CUP of al
monds.
Make sugar strip of a cup of eranu-
lated sugar and two tablespoonfuls of boil
ing water, stir until clear and boil Ave
minutes.
Beat the yolks of three eggs to a cream
ana pour the sugar strip slowly over them,
stirring constantly; then place over the fire
In double boiler and cook and continue to
stir until the custard is thick enough to
coat spoon Turn out into a bowl and
stir over ice until 1t is cold. Then add the
and a half teaspoonful of vanilla extract
Turn into freezer and freeze, then add
the fruit and turn for five minutes longer
Turn into dome-shaped mold, pack in ice
ana SALT and when ready to serve turn
out and decorate with Angelica points ard
half cherries Garnish the edge of the dish
with crystallized apr1cots or green cages.
Sauce for Nesselrode Pudding.
Beat two egg yolks to a cream with half
n
fire in a double boiler until II is rather
thick. continue to beat. after removing
from the fire, until It Is cold. add a table,
spoonful of brandy, rum or maraschino 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 a plain boiled custard have q
scant cup and half Of mixed fruit-seeded
raisins and currants, steamed until they
are plump; citron sliced thin, candied cher
ries cut In half, and candied apricots cut in
dice. Moisten them with sherry and let
stand until soft. Drain and mix with the
frozen cream, turn the dasher a few min
utes longer to thoroughly mix the fruit
When frozen very hard pack into q mold
and bury in Ice and salt and let stand sew
era! hours. Turn out and serve with sauce
made as follows: Rub the yellow rind of
three Jumps Of sugar, place in a bowl and
add the strained juice of the orange and
lemon; add six tablespoonfuls OF sugar
strip and four each of sherry and brandy.
Turn into freezer and work until half
frozen and pile around the pudding and
serve. The dish must be thoroughly chill
ed before the pudding is turned out.
Nut iced Pudding.
Blanch about four dozen English walnuts
or. II you prefer. mixed nuts. Add few
blanched sweet almonds to half OF them
and pound to paste. Put into a saucepan
with one and ons-half pints of hot cream
vanilla sauce. Stir over the fire until