Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-15

the custard turned out of the mold and sur
rounded by stewed fruit.
Tangerine Souffle.-Separate the white
from the yolks of six perfectly fresh eggs
Put tthe yolks into basin with four table
spoonfuls of powdered sugar and grated
rind OF two tangerine oranges and hait
portion of grated lemon rfnd. Beat the IN
gradients with a wooden spoon for ten Mill
yates. Stir in one tablespoonful of pastry
flour, and when this is thoroughly blended
with the egg mixture add one teaspoonful
of orange fiavoT1ng. Add a pinch of salt
to the whites of the eggs and whiSk them
to q very stiff froth. Mix them lightly and
thoroughly with the prepared yolks and
pour the mixture at once into buttered
souffie mold. Smooth the top over with
knife into the shape of DOME and bake
the souffie at once IN quick oven for from
ten to twelve minutes. Just before serving
sprinkle some sifted powdered sugar over
the top. --...-.
Lemon Pudding-Put two ounces of but
ter into saucepan and when 1t Is melted
stir in by degrees two tablespoonfuls OF
iouI and one and a half tablespoonfuls OF
corn flour AS soon as the ingredients form
a perfectly smooth paste add gradually,
stirring quickly all the time, one pint OF
milk, and continue TO stir until the mix
ture has boiled and thickened. Remove the
pan from the stove and add three table,
spoonfuls of sugar, the grated rind of
large lemon and one tablespoonful of bran
dy vanilla. Beat in the yolks OF two
eggs which have been thoroughly whisked
with IL IOfh- Auu d piliCH ~ Sdil 10 Nile
whites of the eggs and beat them to stiff
froth Allow the pudding to cool and stir
in the strained juice of the lemon, little
at a time, and the whites of the eggs.
Line a pudding dish with puff paste, pour
in the liquid mixture and bake at once in
d fairly quick oven until the top Is lightly
or evenly Drowned. The heat must not
be fierce nor must the pudding allowed to
remain In the oven more than from twenty
to thirty minutes or it viii curdle and be
spoiled. a jug of thick cream should be
passed with IL.
Bread and Butter Pudding.-Butter pud-
ding dish and line with slices of bread
which have been buttered on both sides and
sprinkied with brown sugar. Fill up the
dish with slices of bread buttered on one
side only and spread with layer of rasp-
berry jam. Break two eggs into a basin
and after beating them thoroughly stir IN
gradually one pint of boiling milk. Add
sufficient brown sugar to sweeten the Gus
tard and pour 1t over the prepared bread
and butter. Put the pudding into a mod
erately hot oven and bake II until II is
lightly Drowned. Then put aside until quite
cold. 1t is best served In the dish. for If
properly baked the custard should not be
sufficiently stiff to admit iof it being turned
out.
Chocolate Creams.-Put six ounces Of va
nflla chocolate into a snail saucepan with
Just sufficient milk to cover it. Place the
pan on the stove and stir the chocolate
from time to time until 1t has melted. Then
add one-quarter of a box Of gelatine which
has been softened in cold milk. AS soon as
the gelatine has dissolved remove the pan
from the stove to the kitchen table and let
the chocolate cool. Whip half a pint of
cream until It is quite stiff and then add
one teaspoonful of essence of vanilla Stir in
the cool chocolate and II possible, a large
tablespoonful of chopped candied pineapple.
The creams should be quite soft when serv-
ed. They are not intended to set. Sprinkle
chopped almonds over the top If desired.
Rich Desserts with Chocolate Merangue.-
Cook one-quarter of a cupful of weli-wash-
ed rice In double boiler with one pint of
scalded milk and one-third OF & teaspoon
full of salt. Add one level tablespoonful OF
butter, one-tflird cupful of sugar, one
Square of chocolate melted. half cupful
OF seeded raisins and one teaspoonful Of
vanilla. Cut and fold into the mixture the
stiffiy whipped whites OF two eggs and half
a cupful of whipped cream Pour into q
buttered dish and cover with meringue
made with the whipped whites of three