Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-07
o Aid Digestion.


| ing foods which had preceded them and
| caused general discomfort for at least an
| houf after the meal There are simple des-
/ serts' however. which II prepared with care
not only make a delicious finish for a good
! dinner, but by the peculiar blending of their
| ingredients aid In the digestion of the
| heartier foods. One OF the most palatabls
| and economical OF these is:
Chocolate Bread Pudding-To fiji a two
| quart pudding dish, soak two cups of stale
bread crumbs In four cups of scalded milk
for thirty minutes. In the meantime melt
| two squares OF unsweetened chocolate in a
| saucepan over hot water. To this choco-
| iate add half cup OF sugar-not more-and
enough milk taken from the bread and milk
| to make a liquid that will pour easily. Now
| gradually mix this chocolate with the milk
and breadcrumbs. Stir in quarter OF a
cup OF sugar, one-duarter Of a teaspoonfUl
| of salt, one teaspoonful OF vanilla and two
| eggs that have been whipped gently to-
| gether with a fork. Butter porcelain
| pudding dish, turn in the above mixture
| and bake in moderate oven for one hour.
When cooked this should have rich dark
| brown surface that is &lightly crusty, and
| II served hot with whipped cream VIII lend
Zest to any dinner.
Caramel Cream PudGing-Put two cups
of milk and one cup of thin cream into
saucepan with four ounces OF loaf sugar
and the thnly pared rind of half lemon.
Beat the yolks OF four eggs very thorough
| ly and whsk the whites to a stiff froth.
| finally mixing them with the yoiks. As
soon the milk reaches the boiling point,
pour II into the basin containing the eggs.
| Stir until 1t becomes a smooth custard, re-
move from the fire and leave to cool Put
four ounces of loaf sugar into a small en-
amel saucepan with two tablespoonfuls of
cold water. Stir occasionally until the
sugar has melted and then let 1t boil gently
until the strip becomes caramel and turns
a deep golden brown. Pour the caramel
lot f.AT
round and round until It IS evenly coated
| with the brown caramel. Place the bowl
which should be one of good size, in basin
| of ice-cold water or crushed ice so that the
caramel will set at once. Add one tea
spoonful and half of vanilla to the GUS
tard and pour 1t into the caramel-lned
bowl. Cover securely with buttered paper
and cook for thirty-tiVe minutes IN mod
crate oven. Pour out OF the bowl onto q
platter and serve at once.
Mocha Pudding-Make scant cup OF
very strong coffee by boiling the freshly
ground coffee beans with boiling milk rather
than water When this is cooked and free
from all grounds, place in saucepan with
six tablespoonfuis of butter and as soon
as these ingredients have blended add SIX
ounces of finely grated sponge cake or stale
lady fingers. Stir the mixture over the
fire until it is sufficiently thick to leave the
sides OF the pan. Take from the stove ana
add four tabiespoonfuls of powdered sugar,
one teaSpoonful and half of vanilla ex-
tract and the yolks of four eggs, beating
one at time into the mixture before add
ing another. Add a pinch OF salt TO the
whites of the four eggs and whisk them to
a stiff froth. Stir them lightly into the
pudding Pour the mixture into mold
and steam for two hours. Serve with the
following Gus tard:
Coffee Custard-Put one cup and half
of milk in a double boiler and add one table
spoonful of cornstarch which has been dis
solved in a little cold milk. Allow the milk
and cornstarch to become thoroughly blend
ed and add one teaspoonful of sugar. Whip
one egg to froth and pour into the corn
starch mixture, stirring all the time until
1t is perfectly smooth, but not too thick
Two minutes is usually sufficient to leave
on the fire. Add one-half teaspoonful OF
coffee extract.
Lemon Pudding-Put two tablespoonfuls
of butter In saucepan and when melted
stir in by degrees one tablespoonful of -four
and one tablespoonful of corn flour, the
two having been previously mixed together.
AS soon as the ingredients form perfectly
smooth paste, add gradually, stirring all
the time, one pint of milk Continue to STIR
until the mixture has boiled and thickened.
Remove the pan from the stove and add
three tablespoonfuls of graduated sugar.
the grated rind of a large lemon and a
tablespoonful of brandy one teaspoonfui
of vanilla. Beat in by degrees the yolks OF
two eggs which have been whipped, and II
handy one tablespoonful of finely chopped
candied lemon peel. Add pinch of salt
to the whites Of the two eggs and whisk
to a firm froth. When the pudding is cool
stir in the strained juice OF the lemon. a
little at time, and then the whites of the
eggs. Line a pudding dish with very light
pastry. pour In the lemon mixture and bake
In fairly quick oven until the top Is lightly
and evenly Drowned. The heat must not
be fierce nor should the pudding be allowed
to remain IN the oven more than twenty
or thirty minutes or 1t VIII curdle and be
spoiled
Meringue with Whipped Cream Filling
Whisk the whites of four eggs to very
stiff froth Great care should be taken In
he he wi
the smallest portion of yellow would spoil
all chances of obtaining the requisite stiff
ness which is the secret of successful
meringue. Mix in quickly and lightly with
a wooden spoon half pound of graduated
sugar that has been pounded almost to a
powder Cover the bottom of a large fiat
pudding dish with oiled paper and drop
the meringue paste on 1t, one tablespoonful
at a time, 50 that il forms an GblOng shape
the size of an egg. When the paste Is dis
posed of in this way. dredge with powdered
sugar and place the tin In moderately hot
oven. When done they should be a pale
fawn color If the oven Is too slow the mix
ture will spread and the shape will be spoil
ed After taking the meringue from the
over, carefully remove the soft paste from
the inside with spoon. Return to the oven
for a few minutes to dry and then let
them cool on a sieve. Filled with whipped
cream favored with vanilla. the meringue
makes a most delicate and satisfying des-
sert
Mousse of Apricots-Stew half a pound
pulp and pass through a sieve. To each
pint of pulp add the grated rind of half
lemon, teaspoonful of lemon juice, one
teaspoonfui of vanilla and half a cup of
hot cream. Dissolve one ounce of gelatine
in half cup of hot cream, add the sieved
apricots. Whip two cups of sweet cream
and add one teaspOonful of sugar. Add to
the gelatfue mixture, beating all together
lightly for a few moments, and pour into
fancy mold until cold and firm.
Brown Betty with Cider Sauce.-Pare and
cut six tart apples into quarters. Dry four
slices of bread in the oven and when crisp
break into small pieces. Cover the bot
tom of a baking dish with a layer of bread,
then a layer of apples and dust with granu-
lated sugar. Continue these layers, having
the bread last. Cut one tablespoonful of
butter into small bits and scatter them
among the pieces of bread. Bake in quick
oven for thirty minutes.
Cider Sauce.-Mix together one-half pint
of sweet cider. one-half cup of sugar and
two tablespoonfuls of lemon juice. Boil
for about three minutes until it begins TO
thicken.
Where Babies Go in Swimming.