New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-10-27
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COOKERY ON THE CONTINENT.

.eWhenever travelling the Continent said an
American woman the other day, I'VE have noticed
that any pudding which served under an .espe-
cially fanciful foreign sounding name usually
proved to be modification of the ordinary
bread pudding or poor mans plum pudding as it
is sometimes called, although in these cases, oil
course the ralsins omitted.
''Compote de pommes la IIortense alternate
layers of bread and apple jam, so arranged as 10
have three layers of the bread and two of the JAM
the bread always being placed the bottom ana
top Any other kind Of jam, such as peach or rasp-
berry. could be used we'll and would be more
delicate, the pension proprietress acknowledged
that it was only from economical point OF view
that she preferred the apple jam. But, whatever
variety is used must be taken that 1t Is very
thick and entirely free from any juice or liquid
again tutti frutti provencal had chopped raisns
and English wanuts placed in alternate layers with
the bread much easier If the seedless ralslns
are used for one must have the tiresome task of
stoning the larger ones, and the raisins ana nuts
should be chopped together so that they may pc
came well mixed using two parts ralsns TO one part
nuts AS in the preceding recipe, the puddlng is
prepared for the oven with the bread on the top
and bottom, and also between the two layers Oh
chopped and raisins. but in this case when IL
is nearly cooked and crust has formed on the
top another layer of the mixed nuts and raisins is
spread over it. This is allowed to brown nicely and
+ben tba puddng is sprinkled with fine white sugar
before being served
Naturally, in both of these recipes the bread
must be well soaked in milk in which beaten egg
and sugar and salt been mixed before IL is ar
ra,oed in LAYERS This should be done until just
before il is to be cooked. The remainder OF the
milk and egg is then turned over the WHOLE ana
is put into the oven Immediately.
an Switzerland the small cakes are especially
GOOD. perhaps it is because fresh butter is so
40 siI1, obtained there Although not so dainty
looking as the French cakes. they are more SUD
stantial and less likely to be combination
of sponge cake with conhture-a cake
4 and 70 CT
fresh .
1.-THE favorite cake at the most fashionape tea
room at Montreux Switzerland is a small round
one made after recipe like the well known cup
cake This is cut in two and filed and covered
with an icing strongly favored with run-ny icing
| is meant of course. the white Of egg mixed with
The cake s IL of pres
ser9ed n frait to the ns eshe, torn it is
especially sought by the foreigners who like the
81 e4' delicious M Cake found at the
de w %aas Wine r .nd BAKED IN
small @ Il malaga an two no wheh
been l'l thsorong6iy stirred as large quantity OF
chopped risns the icing would easily hS Sssp so
On the top Of cake wen and then after n1 this
a ss ar Ss also the avoped With
the old sash Essns %ssa IN N
ties and then chopped together S wsre on mue cam
Bg few 1ssf Of
the cooks have cung to thes 9d rgs,pse winch Is
IAN excellent cake of this kind has foundatio e
cinnamon and nutmeg and swsetenedd nv WITH honey
out about naif inch thick and is spread upon
the bottom and little up the sides OF large tin.
The centre is then filled up even with the sides
with some of the gingerbread, which had been
taken out when only half the quantity OF flour had
been added, mixed with chopped ALMONDS and
raisins 10 the proportion OF one cup or chopped
nuts ana raising to one cup OF the mixture i, Il
should be cooked to nioo brown and then while
stlll warm. sprinked with Ane white I sugar
| "a delicate biscuit. which some people prefer to
cakes with tea or coffee in the afternoon; Is also
| made with the mixed chopped almonds and raisins
For these the bread should be a little sWeetened,
| and IL is more convenient II they are cut In two
| tin layers and g. dessertspoonful OF the nuts and
raisins put between them; only care must De taken
that IL is placed well In the centre and !nen the
two layers of bread should be noisteinea on the
edge with little milk and pressed wen toSetnef, 30
that the filling will not run down the sizes when
the biscuits cooked.
Although II is occasionally eaten in other parts
of Europe. ginger Ice 10 essentially an italian
dish. and II Is found In nearly all the cares and
passeries of that country for the Itaians are one
and ill an ice cream loving nation. t1ther the
ginger root or the preserved ginger can be useo 70
make this, but 1t must DO cut In very snlal peces
and the cream should not be too strongly n1yored
or the company would become Q most fearful look
ing party"