Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-04

This Is the time OF year when the family
that enjoys desserts can have them served
10 their hearts content. for the bracing air
ccunteracts any after effects which In less
invigoratfng weather are apt to wait on
nervous digestions. 1t is splendid oppor-
tunity, too, for the housewife to cffer a va
rlety OF hot desserts which top off win
ter's dinner so satisfactorily ami for which
the following are reliable and appetizing
recipes:
New England Puddng-Mix together one
cupful Of pastry -four and one heaping tea
spoonful of baking powder and sift them
twice. Now cream together one-half OF a
cup of sugar and one tablespoonful OF but
ter, and when they are smooth add one egg.
Thin this mixture with one-half cupful OF
milk and season with one saltspoonful OF
salt. Make a cake batter by adding tho
flour and baking powder and turn into
rather deep oblong tin Bake in a moder-
ate oven for twenty-five minutes and serve
hot with the following sauce.
Lemon Sauce-Mix one tablespoonful OF
cornstarch In a little cold water and stir
into two cupfuls of boiling water. To this
add three-quarters of O cup of sugar ana
beat with spoon until the mixture be-
comes clear. Next put In one teaspoonfIl
of butter and one teaspoonful Of lemon
juice and push to the back of the stove
until ready for use. This sauce should be
served hot. and IL It becomes too thick, d.
lutte 1t with small quantity OF boiling
water
Apple Cornstarch-Pare and core half a
dozen apples and boil until tender in one
quart of water and half cupful of sugar.
Strain into this the juice OF half a lemon.
Before the apples lose their shape but with
care that they are cooked through. ltft
them from the Juice In which they are boil
ed and place on the dish on which they are
to be served. Boil down the strip which is
left to half its quantity and thicken with
one tablespoonful of cornstarch moistened
in a little cold water. Allow this to cook
until clear. and after removing from the
fire add one teaspoonful of almond flavor
ing and pour over the apples. Sprinkle this
with sugar and brown in the oven for a
few minutes.
Fig Puddng-Chop sufficient quantity
of good clean figs TO make half cupful
and mix together thoroughly with half a
cup of -four and half cup Of chopped suet.
Allow two cupfuls of white bread crumbs
to soak In one cup of milk, and when soft
add one-half cup OF sugar and the yolks OF
four eggs. Beat together well, and put IN
gradually the fig and suet mixture. one-halt
cupful of chopped nuts, one-quarter OF
cupful of -four mixed with one teaspoonful
OF baking powder and favor with three
tablespoonfuls OF sherry brandy. Then
fold In the white Of the four eggs beaten 70
a stiff froth. Steam In a covered pudding
dish for three hours
Delicious Pudding Sauce-Work together
three tablespoonful of butter and three ta-
blespoonfuls of powdered sugar. Add the
yolks OF two eggs and beat until light:
finally stirring In two tablesRoonfuls OF
Place in a double boiler. flavor with half a
cup OF sherry and stir until 1t becomes
foamy. Serve hot.
Vanilla Souffie-Scald one cupful OF milk
seasoned with one-quarter teaspoonful OF
salt in double boiler and mix. I'm two ia
blespoonfuls of flour and two tablespoontuls
of butter creamed together. Cook while
stirring for ten minutes to form a smooth
paste. Beat together thoroughly the yo!ks
OF four eggs and three tabiespoonfuis or
sugar and pour over the mixture In the
double boiler Stir this all together. flavor
with one teaspoonful of orange extract and
set away to cool. To prevent crust from
forming rub little butter over the top.
About a half hour before time to serve II,
fold In the stiffiy beaten whites OF the four
eggs and bake in a pudding dish Tor thirty
minutes. Serve with chocolate sauce
Cholocate sauce-Bol together five min
ues in a saucepan half cuptul OF sugar
and half a cupful of water. This Will make
a thin sirup and should be allowed TO cool
before stirring in four ounces OF melted
chocolate Add one-half teaspoonful OF
vanilla extract and stand in a pan or not
water When ready TO serve put in one
half cupful of cream or milk
Creamy Croquettes-Bring TO the boiling
point in a double boiler two cupfuls OF milk
seasoned with one-haf teaspoonful OF salt
and a pinch of cinnamon. Now add one-
half cup of sugar and thicken with two
and one-quarter tablespoonfuls OF corn
starch that has been previously moistened
In cold milk Remove from the fire and
pour over the whipped yolks OF three eggs.
Stand over the FIRE again few minutes
10 set the eggs and add one-half teaspoon
full of butter and one-half teaspoonful OF
vanilla. Strain into a biscuit tin and allow
IL TO become thoroughly cold and firm.
when ready to use, cut into cubes little
over two inches square, and dip into slfted
ora cker crumbs then into a beaten egg.
ana finally in the cracker crumbs again.
Fry In hot fat until golden brown.
FIaky Pufs With Lemon Sauce-Add to
one cupful of boiling water one table
snoonful of butter, and when the latter Is
Inelteu mix in one cupful OF Hour. Beat
these ingredients with fork until perfect
ly smooth and free from the sides OF the
saucepan Take from the fire ana drop IN
three eggs one at time, whipping the mix
ture rapidly each time an egg Is put IN,
stand until cold and fry in very hot lat
snoonfuI al time allowing about fifteen
,npInTtes for each puff. Sprinkle with pow
derad sugar and serve hot with sauce
made as follows: Strain the juice or one
and a half lemons and add TO IL one cupiu!
Of powdered sugar and half cupful OF