Oxford Democrat., 1904-06-07
Move, and Delicious puddings.

Correspondence on topics Of interest TO the lAdie
u solicited. Address: Editor HoHx1AkkRs
COLUMN, Oxford Democrat. Paris. Maine.
Novel and Delicious Puddings.
The pudding is undoubtedly one Of
the favorite dessert dishes, and the
ability to make this delectable
compound in all its perfection is an art
by no means to be despised. II, as the
old saying has it, "The proof OF the pud-
ding is in the eating" then just try any
one of the following recipes and see If it
does not disappear like snow before
the sun when once the head of the
family has tasted the first m0uthful.
STRAWBERRY SPONGE PUDDING.
Soak two tablespoonfuls of gelatine in
half cup of water until dissolved; take
one quart of clean, hulled Strawberries,
add One-half cup of sugar to them and
mash; boil one half cup of sugar with
one cup of water to syrup, rub the
berries through a sieve; add the gela-
tine to the boiling syrup and let cool.
Then add the juice of one lemon, the
berry pulp and the stiffly beaten whites
of four eggs, set the bowl in ice water
and beat until it thickens. Pour in o
mold. Serve when firm with whipped
cream.
STEAMED STRAWBERRY PUDDING.
Make soft dough with one cupful of
milk and one pint of flour in which has
been sifted two level teaspOonfuls of
baking powder and little salt. Put a
spoonful of the dough into well-greased
cups, then spoonful of strawberries,
then another of dough. Steam for
twenty minutes, turn out on platter
and serve with the following sauce:
STRAWBERRY SAUCE.
Cream two tablespoonfuls of butter,
add gradually one cupful of powdered
sugar and little lemon juice. Beat in
as many crushed berries as the mixture
will hold and serve cold, or melt over
hot water and serve hot. This same
sauce can be used for other puddings.
CABBAGE PUDDING.
Place layer of sliced cabbage in the
bottom of pudding dish, add salt, pep
per and little pieces of butter, and cover
with cold milk. Over this sprinkle a
layer of breadcrumbs, then another layer
of cabbage, seasoning and more milk
and then breadcrumbs until the dish is
filled. Breadcrumbs and butter must
be the top layer and have plenty of milk
to moistep it all. Bake for about one
and one-half hours. You may need to
add more milk while baking which you
can do by making a little hole in the top.
This will have no odOr while baking and
is quite delicate.
DELICATE PUDDING.
Beat one cup of butter with two cups
of sugar very thoroughly till it is almost
cream. Add the yolks (beaten) of
four eggs and two tablespOOnfuls of jelly.
Flavor with vanilla or lemon. Line a
shallow pudding dish with good crust
and fill it with the mixture. Use the
whites of the eggs well beaten with
little sugar for meringue.
YANKEE INDIAN PUDDING.
Stir half a tumbler of corn meal in
some milk until it is we'll blended. Boil
one quart of milk and add to it the meal
and stir constantly until it is smoothly
scalded. Add One-half cup of sugar,
one-half cup of molasses, butter the size
of walnut, half teaspOonful OF ground
cinnamon, half nutmeg grated, pinch
of ground cloves, a quarter OF pound
of finely chopped suet, two eggs well
| beaten, raisins and currants to taste. If
it seems thick add milk. Bake a little
more than an hour or until done.
SWEET POTATO PUDDING.
Peel and CRATE four sweet potatoes.
Beat six eggs thoroughly, whites and
yolks separately. Mix One-half pound
of sugar with a quarter of pound of
butter Tor little more.) Add the eggs
to this and then the potatoes; season
with nutmeg and allspice and one-half
teaspoonful of salt, and mix through it
four tablespoonfuls of flour. Bake.
WHITE POTATO PUDDING.
Wash and peel four good sized white
potatoes, CRATE them up fine and put
them in dish with one quart of milk;
set this over gentle fire and stir until
we'll scalded; beat four eggs and mix
one cup of sugar with them, and stir
into one quart of cold milk, one tea
spoonful of salt, small lump of butter,
aud half grated nutmeg or ground Gin
namOn if you prefer; mix this with the
potato, and pour into deep dish which
has been buttered and bake four hours.
sUET PUDDING WITH NUTMEG SAUCE.
Mix together one cup of finely chop
ped suet, one cup of sour milk, one cup
of seeded raisins, one cup of sugar, three
cups of flour, one teaspoonful of soda,
and the same of salt and one egg. Take
little flour and rub through the raisins
and also the suet. Sift the soda through
the -four. Steam one and one-half hours
| in double boiler. Then set in the oven
| to dry off for about twenty minutes.
This pudding is even better the second
day, when the leftover bit is warmed
over.
NUTMEG SAUCE.
One coffee cup of boiling water, one
half cup of sugar, one tablespoonful OF
vinegar, lump of butter size of walnut.
Flavor with nutmeg, thicken this with
flour, and wet to smooth paste with
cold water. When the sauce boils add
one well beaten egg.
APPLE ,MERINGUE.
Fit some pieces of cake in the bottom
of a pudding dish after having dipped
them in milk. Pare, core and slice eight
tart apples, put layer of them on the
cake and sprinkle with sugar, then a
layer of cake dipped in milk and another
layer of apples and sugar and SO on till
you get to the top of the dish. A little