The Savannah morning news., 1904-08-07

above the custard. This is not an easy
pudding to make, as the apples, il tart,
are apt to curdle the milk, but If hand
led delicately it is a delicious dessert.
Steamed Brown Betty.-This is a
good way to use up steamed apples.
Line a double boiler with small slices
of bread and butter. followed by a
layer of the stewed apples, and con-
tinue to alternate until the size pud-
ding you desire is assured. For a fam
lily of six one-half the usual sized dou-
BILE boiler is sufficient for this pudding.
When the inner vessel is filled to this
hight, pour over II a custard made
from a pint of milk and two eggs.
Clap on the lid and cook for one hour.
Serve with hot sweet sauce
Pineapple Tapioca.-Soak three ia
blespoonfuls of tapioca in water over
night In the morning add more water
and cook until clear. Then add one
can of pineapple which has been chop
ped fine and three-fourths cup of SUI
gar. Boil about two minutes and set
aside until cold. Serve with whipped
cream.
Cherry Tapioca Pudding Soak one
small cup of tapioca in water over
night. In the morning add a pinch
of salt and cook until clear. Then
add butter the size of an egg, one
cup of sour cherries, half a cup
of sherry wine and sugar enough
to sweeten. Flavor with vanilla, turn
into and earthen dish, CRATE nut
meg over the top and bake I'M
til it bubbles up. Serve cold with
cream.
Raspberry Charlotte Russo Line
the Ia6f ~ v11nIA r..hlt
paper and the sides with split lady
fingers. Soak one ounce of gelatine
in half pint of cold water, and when
soft place 1t over the fire until dis
solved. Press one quart Of fresh rasp-
berries through sieve and add one
cup powdered sugar. When the CELIA
tine is cold, mix with the berries and
sugar, add one pint of whipped cream,
sweetened TO taste, pour into the lined
mold and place on Ice. This should be
eaten cold.
Fruit Puff Pudding.-Mix well one
pint Of flour and one and one-half tea
spoonfuls baking powder with enough
milk for a soft batter. Put into well
CREASED cups, alternate spoonfuls of
batter with layers of raspberries or
other fruit, and steam twenty minutes.
Serve with the following hot foamy
sauce: Half a cup Of butter, one cup
powdered sugar one teaspoonful va
nilla, two tablespoonfuls wine or fruit
juice If desired, one-fourth cup boiling
water, the white Of one egg beaten
to a foam; cream the butter; add the
sugar, vanilla and wine. Just before
serving add the boiling water; stir
WELL then add the egg and beat till
foamy.
The most delicate and yet nutritious
fruit desserts are the sponges and
Bavarian creams, both OF which have
as their foundation fruit and gelatine.
Raspberry Sponge.-Soak one-half
box Of gelatine in enough cold water
to cover II for one-half hour, then
stand It over hot water until IL is thor
oughly dissolved. Strain over a small
cup Of sugar and add TO It a pint Of
raspberry juice. While this is cooling
beat the whites of four eggs TO a stiff
froth. Stand the fruit and gelatine
mixture In a pan Of ice water and stir
until II is chilled then turn in the
beaten eggs, stirring constantly so that
the gelatine does not harden on the
sides and bottom Of the bowl. When
the eggs have been stirred in thor
oughly and the mixture begins to thick
en-, pour It into mold and stand in
cool place until ready to serve.
Sponge intended for the evening din
ner should be made early In the morn
ing. This may be eaten plain or with
whipped cream. Raspberry and currant
iulce mixed makes a delicious sponge,
as do pineapple and orange. Blackber-
~ sponge has a delicious flavor, but is
not particularly attractive in color.
Bavarian cream Is made exactly like
the sponge, except that whipped cream
rs used instead Of whites OF eggs n
should always be served plain. a. II is
sufficiently rich In Itself without any
sauce.
@e-sE=a=
His Objection.-Fir Tramp: I'm
afraid Roosevelt's goin' ter have a
WalkOver
second Tramp; Is yer opposed 10
him2
First Tramp. Taln't 80 much dat; but
when anybody'a got a wallcover de
price ov votes goes down.-Judge.