Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-06-19
Delicious Desserts.


That it is necessary to first please
the eye in order to tempt the appetite
that good digestion may follow it, does
not prove that all dishes that most de-
light the eye or the taste, are good for
the digestion. In fact, quite the re-
verse is often true. There are some
sweets which may not be recommend
ed for any consideration but their de-
liciousness. This quality, however, is
of such expectional degree, 'twould
tempt an anchorite to eat, to his I'M
doing.
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 in
cvitable and therefore not to be avoid
ed by such discipline 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.
Not all the dishes classed with des-
serts are unwholesome if properly
made and eaten with some thought of
the nature of combinations possibly
formed with foods previously partaken
u u.
light as air. they are as rule, too sub
stantial to be eaten, as they invariably
arc--after and over-abundance of
other hearty foods. The temptation to
end our feasts with
'The taste of sweetness. whereof n little
More than n little is by much to much
lead; most housewives to show fine
disregard for all known dietetic laws.
What marvel that the wilderness of
sweetness prove Over-pOWering at
times and she gives way to their al
lurcment-she may court the possible
i'll effects over-balanced by the pleas
ures of eating such delectable creations
which ravish the taste and seem such
fitting end for a feast
Nesselrode Pudding.
This is perhaps the most deliciously
dangerous of all the rich combinations
belonging to it's class, because so IT.
reSiStiblc to most tastes.
Take cupful of shclled French
chcstnuts, or if you wish it richer still.
half pint of marrons glace. If the
plain chestnuts are used, put them in
boiling water for a few minutes and
then throw in cold water; remove the
skins, cover the chcstnuts 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 chcstnuts into
dice, add half can of preserved pine
apple ilaked and drained and quarter
of q pound of mixed candied fruits, cut
rather fine. Pour over these two table
epoonfuls of sherry or one and one-half
tabicspoonfuls of maraschino and let
stand until needed. Blanch, chop fine
and pound Il cup of almonds.
Make Il sugar syrup of cup OF
graduated sU"ar and two tablespoon
fuIs of boiling water; stir until clear
and boil five minutes. '"~ '
Beat the yOkS of three eggs to q
cream and pour the sugar syrup slow
" over them, stirring constantly; then
place over the fire in 81 double boiler
and cook and continue to stir until the
cuStard is thick enough to coat Il
spoon. Turn out into bowl and stir
over ice until it is cold. Then add tn"
chestnut paste, cup of cream, the
almonds and half teaspoonful of
vanilla extract. Turn into freezer
and freeze then add the fruit and turn
for five minutes longer. Turn into n
domc-shaped mould, pack in ice ana
salt and when ready to serve turn out
and decorate with Angelica points and
half cherries. Garnish the edge of the
dish with crystalized apricots or green
cages.
Sauce for Ncsselrode Pudding.
Beat two egg yolks to cream with
half n cup of powdered sugar. stir
over the fire in n double boiler until it
is rather thick, continue to beat
L.. Coo,
cold. add Il tablespoonful of brandy,
rum or maracshino and fold in half 4
pint of cream whipped to Il dry froth.
Iced Plum Pudding.
Make Il rich chocolate ice cream us
ing eggs as in plain boiled custard;
have a scant cup and Il half of mixed
fruit seeded raiSins and CurrantS
steamed until they are plump, citro1
sliced thin candied cherries cut in hall
and caniicd apricots cut in dice
Molstcn them with sherry and lei
stand until soft. Drain and mix witt
the frozen cream. turn the daSher 6
few minutes longer to thoroughly mi2
the fruit. When frozen very hare
pack into n mould, and bury in ice ant
salt and let stand several hours. TURF
out and serve with sauce made as fol
lows: Rub the yellow rind of one
orange and one lemon with two or three
humps of sugar, place in bowl ant
add the strained juice of the orange
and lemon, add six tablespoonfuls OF
sugar syrup and four each of sherry
and brandy. Turn into freezer an'
work until half frozen and pile around
the pudding and serve. The dish mus
he thoroughly chilled before the pud
ding is turned out.
Nut Iced Pudding.
Blanch about four dozen EnElisl
walnuts or if you prefer, mixed nuts
Add few blanchCd sweet almonds t.
half of them and pound to n paste
Put into saucepan with one and one
half pintS of hot cream vanilla sauce
stir over the fire until thick then strait
into basin. When cool pour Il littl
into Il fancy mould sprinkle some o
the reserved nuts cut in halves owe
this: then pour in more cream ant
continue in this way until the mould i