Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-14
Desserts tor Cool Weather

| ner.- What housewife does not have occa-
sional bad luck with her cooking. or who
| is not obliged to serve warmed-over dish
es? Those are the nights to make a good
pudding which will make up for al the def
ciencies which preceded it. and send people
away from the table with satisfaction and
a good taste If the dinner Is hearty and
happens to be all right serve light des-
sert. but meager vegetables and warmed
up roasts demand warm and full finish.
Nothing supplies this want like a good pud-
ding. and fortunately buildings are easily
made. Children always love them. and few
grown-ups refuse an attractive pudding
with rich sauce.
Bred and Butter Pudding-Beat FIVE eggs
| to froth and then stir in a pint of milk
| to which pinch of salt has been added.
| Have ready a number of slices of bread
cut good thickness; butter these and place
| a layer of them in well-buttered pudding
dish. Scatter seeded raisins and currants
over the slices and sprinkle a little sugar
| and spice: then put on more slices of the
| buttered bread, and repeat this alternately
until the dish is filled. Then pour over the
| custard made at first and bake for about
half hour. To vary this recipe,
| sliced apples and a little more spice in
| stead OF the raisins and currants.
| Ginger Pudding-Stir a tablespoon of but
ter into half cup of sugar. Beat two eggs
and stir in the sugar and butter. Add cup
| of molasses. cup of warm milk and one
| tablespoon of ginger. Bake in a hot oven
| until well Drowned Serve with cream
| wet sauce.
| Dainty Pudding.-Take six eggs and beat
| the yolks and whites separately until very
light. Stir in three-quarters of a pound of
sugar and six spoons of -four into which
| two teaspoons of butter have been stirred.
| Add a wlnegiass of sherry or white wine.
though sherry is the best, and half pint of
cream. mixed with pint of milk. Beat
until very light and bake in a quick. hot
| oven. This pudding does not require any
sauce though of course one may be served
| if desired.
Cottage Puddng.-This is one of the old
est and best liked of all buildings. easily
| cooked and very satisfying. One pint OF
hour and two teaspoons of baking powder;
one cup of sugar and one cup of milk: two
| ounces of butter creamed into the sugar;
one egg stiffiy beaten. Favor with the
| grated rind of one lemon. Add the flour
| last. Bake in a cake pan in hot oven and
| serve at once with thin wine sauce.
Birds Nest Pudding.-Place several large
| apples, pared and cored. in the pudding
! dish, as many as the dish viii hold. Fill
| the cavities of the apples with sugar and
raisons. Make custard of five eggs and
| pint of milk. as for the bread and butter
| pudding, and pour over the app Bake
| about half an hour. or until the apples
| appear done and the custard is well set.
! When done. turn out onto a fat dish with
| the bottom side up. No sauce is required
| for this.
| Fruit Pudding.-Soak two cups of stale
| bread crumbs in two cups of milk
| and add pinch of salt Beat three eggs
| and then mix with the breadcrumbs and
| milk. Add one and half cups of -four
and half a teaspoon of baking powder Last
add the fruit. one and half pints of any
\ kind desired, cherries, blackberries
p!ums. fresh fruit or canned and steam in
| double boiler for two hours Serve this
with a rich sauce.
Rice Meringue.-One cup of rice boiled I'M
| til soft. Drain OF the water and let the
| rice cool. Then add a quart of milk and the
| well-beaten yolks of three eggs. Flavor
| with vanilla, three tablespoons of sugar and
grated nutmeg and bake for about half
| an hour. When slightly cool. beat the
| whites Of the three eggs to a stiff froth
with two two tablespoons tab Of . sugar and spread
serve either at once or when cold. with q
side dish Of jelly.
| Peach Pudding.-FHI the baking dish half
| full of good-szed pieces Of fruit over
which considerable sugar has been scatter
| ed. Then make q batter of the yolks OF
| three eggs. four tablespoons of sugar. three
| of cream and the same amount of flour.
| Stir well together. and then add the beaten
| whites of the eggs. unless you prefer to
keep them for meringue. Pour the batter
over the fruit and bake for about three
quarters Of an hour.
Winter Pudding-Two tablespoons of but
ter creamed with quarter of pound of
| sugar. linen a0Q TWO eggs well beaten and
| half pound of flour with teaspoon of
soda. Put in two generous tablespoons of
jam or any preferred preserves and pour
all In well buttered pudding mold with
| a piece of buttered paper on top. Put the
mold In saucepan of boiling water and
cook for two hours. Serve with a custard
sauce
Fruit Tapioca.-Soak a cup Of taploca over
night in cold water. In the morning drain
| of the water and put the tapioca into a
pudding dish with alternate layers of any
desired fruit. Either peach or apple is very
| good. and pineapple makes dainty flavor
| Sprinkle sugar on the fruit you put 1t in
and moisten with little water or fruit
| Juice. Bake until the tapoca looks Gear.
Serve cold or warm with whipped cream.
Banana Charlotte.-Butter the pudding
| dish and line it with thin slices of bread or
spone cake Have your bananas cut in
lengthwise pieces and put them in bowl
with little sherry poured over
| Them 1t is well also to add I.tt Lemon
Juice and some powdered sugar. After they
have stood little while. put them in me
pudding dish with alternate layers of april
cot jam. When the dish is full, pour in
the juice and liquor left in the bowl where
the fruit was soaking, and cover the top OF
the dish with slices of the bread or cake
SO that the pudding Is completely sur
rounded with this covering. Rake In a
Sow oven for about three-ouarters of an
hour Turn out onto fat dish when done
and serve with a creamy sauce.
Custard Sauce.-One pint of milk and TWO
eggs beaten together with sugar to taste.
gently until II th.ckens little. 1t must
not boil. Just before serving add a bit
more sugar and flavor with brandy. Crate
little nutmeg over the top. This Is ex-
cellent for the cottage pudding
Hard Sauce-Beat six ounces of butter
until white and creamy. Then add the same
amount Of powdered sugar gradually and
str until thoroughly light. Heap this in a
little mound on dish. CRATE nutmeg over It
and pour on a little sherry brandy.
Foam Sauce--Beat the yolks OF two eggs
with two tablespoons OF sugar and q wine
glassful of wine. Put in a double boiler or
in bowl. which you can place In a sauce
pan o. boiling water and stir until foamy.
Strawberry Sauce.-One cup of powdered
sugar and half cup Of butter well stirred
together. Add cup of mashed strawber-
ries and their juice or a corresponding
quantity of canned fruit and put on the ice
to cool. The whites of the two eggs stiffiy
beaten may be added to this sauce IL de-
sired.
Brandy Sauce.-One cup of butter and
two cups of sugar beaten to a cream Add
one teaspoon Of flour and brandy to taste.
Put over boiling water and stir until foamy.
Add grated nutmeg and lemon juice just
before serving.