The Washington times., 1905-07-31

In 70 way has the huStllhg Aner-
cans fondness for restaurant fare
worked so marked an effect in the home
kitchen as in the mode OF serving des-
: serts. especially frozen dainties. Plain
| ice cream, dished up in luscious Jagged
mounds az the finish OF the meal Is
! memory OF childhood days on the farm.
Its identity has been absorbed by SON
/ dees or the coneoetion Of restaurant.
chefs, the frozen pudding. Among the
following are some choice recipes
CLEANED from the favorite specialties in
wel-known cafes.
Imperial NesSelrode Pudding.
One pint chestnuts, / pint almonds, l
pint sugar. yolk eggs, l pint cream l
pint boiling water, l pineapple. l poSnd
French candied fruit.
Shell the chestnuts. blanch and place
in a saucepan. Cover with boiling water
and cook for twenty minutes Remove
from fire and press through eoiander.
Cut the fruit into small pieces. shell.
hlanch and pound the almonds, Boil the
sugar and water fifteen minutes and
add the beaten yolks Of the eggs. When
1t reaches the boiling point again. re-
move from the fire and whip with
wire beater until cold. Next add fruit,
cream. almonds, chestnuts and one
tablespoonful OF vanilla and, If desired.
four tablespoonfuls of sherry. Mix well
together and freeze. Turn the freezer
constantly until the pudding is we'll
frozen when the water should be drain
ed off more salt and ice added and the
pail set away In a dark corner under
heavy piece of carpeting. The pudding
should stand thus for four or five hours
! to give it the proper flavor
Cumberland Ginger Pudding.
Sweeten one pint OF thick cream with
one-third of q cup of powdered sugar
and whip very stitf Add slowly the
ginger syrup drained ftom the preserved
ginger, one tablespoonful of lemon juice
and half a cup OF water. Freeze, ana
when partly stiff, add one-half cup OF
the drained ginger chopped fine.
Royal Nougat Pudding.
Stir one cup of Drowned almonds !nto
one cup of melted sugar and brown to-
gether Cool on CREASED pans. Scald one
pint of milk Beat yolks of four eggs
with one cup of sugar and add the hot
milk Cook over boiling water until IT
coats the spoon. Add dash of salt
and, when cold, flavor with teaspoon
fuI of almond essence. or vanilla, or
sherry, if a strong taste OF almond is
add TO the mixture Before freezing
fold in the whites beaten till foamy, and
add one or two cups Of cream.
Frozen Peach Pudding.
Mix custard OF FIVE eggs, one cup
OF sugar and one quart of milk. When
cool, take enough ripe peaches to make
a pint Reduce the meat OF the fruit
with a potato masher. add a little more
sugar to taste, and stir slowly in the
custard. When cold freeze.
vendome Soufle.
Put six ounces of loaf sugar into a
saucepan with half a pint OF cold wa
Ter and the thinly pared rind OF three
tangerine oranges. Bring the water
gradually to boiling point and then let
1t boil quickly for ten minutes. The
syrup should be carefully SKINNED
during the time it is boiling. Remove
from stove and strain through a mus
lIn Separate the yoiks from the whites
of eight eggs and beat the former we'll
Then stir in the prepared syrup, and
place the basin containing the eggs
ter. Cook until the custard thickens suf-
ficiently to coat the spoon. Then remove
the basin. stand in u pan Of cold water
and whisk the custard until 1t is cold
quarters of pint Of whipped cream |
Have ready the whites of three eggs
which have been whisked TO a stffr
froth Add q tablespoonful of poyderpd
sugar and whisk again. Stir them light
ly and thoroughly into tho soufie and
pour at once into a mold. Cover with q
band Of stiff paper about two and O
half INCHES high and place on ice for
about three hours
Windsor Bavarian Cream.
Put a pint of milk into saucepan with |
the thinly pared rind of half a lemon |
and three ounces of loaf sugar. Bring |
gradually to boiling point. Mix a quar-
ter of pound OF grated swet chocolate |
with little hot milk, so that it forms a |
paste. Beat three eggs thoroughly and |