Every evening, Wilmington daily commercial. (Wilmington, Del.) 1878-1928, 1906-01-11
Good
BY
0eOmm p uoNv Lillian
NQDNDlAAGu " o Mason.


Scarcely any other item of food ia
capable of appearing ia So many auises
as Che bread pudding. Sometimes il Is
a cabinet pudding with rich sauce. again
lemon on chocolate, steamed uisin.
cocoa on ccc0anut. II Is served with a
hard snucc plain milk or regular LIQUID
pudding sauce and occasionally it Is hid.
den under a meringie. In quality It
varies as much as in nsme trade 90
sweet With too much bread and over.
cooked 10 is about as anpctizino and di-
! ge7ti6lo as q hot meal naullice would be
lu fact, while the very plain cook always
| prdes herself on being able to make
bread pudding IL takes skill 10 make one
CHAT is good. Trim off an the outside
only which should be rolled and sifted
TO make IL fine aud uniform. Consider
| the crumbs as q mere thickeninp for a
custard pudding, and YOU have the right
idea and win not be tempted to use too
many. Always scald the milk and let
the crumbs soak in il for an hour. tben
heat well. For the pudding made with
milk and an egg or two. allow inst twice
as much milk as crumbs. pressing them
into the cup lightly when measuring.
II there is much stale bread ON hand
/ it can be used to better ADVANTAGE in ~
sort Of a pudding called a "Bettv 3 7 avers
of fresh or canned frnit altorn.ioJ ,,,;tb
/ crumbs, well seasoned. and either baled
or steamed. make GOOD dessert Tben
! by using crumbs for fried foods and for
| covereing scalloped dishes there Is LITTLE
need of forcing the family TO eat tbe
ordinary bread pudding eyoent at rors
intervals.
Lemon Butter.-put the iuice aud
| grated yellow rind of three lemons two
| cups of sugar, three level tablesnoonq of
butter and three well-beaten eges into 4
saucepan and cook Is minutes stirriro
| all che time. Have the dish eet III or,
other of hot water OF use n donbIo
boiler.
Cream Cakes.-Beaf two egcs ala
seven-eiqhths cup of fne pranulaied s,,oa,
then one and one-haf ems of ec,,,
silted three times with three level tea
spoons of baking powder and n nircb ~
salt. Add a teaspoon of lemon nice ma
three tablespoons of cola vafer rat IN
two LAYERS. Spread 0iling hat,,a D~Ns IN N
cakes For the filling. beaf one 900 ada
a rounding tablespoon of eornstercb n
pinch of salt and one-ounrfer c,,, 81
sugar. Pour on slowly two c,ns ~ nil
and turn into a double boiler and cool,
| until thick. and Then five u,inrtos i1,,,,,,''
add lemon lavoring.
Whole Wheat Bread-Hoat ono orr %
milk In double boiler. add ono ronndino
tablespoon of butter. and when n 81 dis'
solved add one Gun of cold voter b,lf n.
level spoonful of salt one.balf orn of
molasses. one-half Yeast cal-o dissdl,.e5
In tablespoon of luke-warm water half
q level teaspoon of soda. two cnns If
| white flour and three ems Of whole ,,,boot
flour. Mix well. cover and let rise cnt
down twice before turning into ne MN
for baking. DO not knead Tho briod
| This will make two small Ioo,cs
Raisin pies--put two ems of min, IN
n double boiler. heat and ada one M aonr
mixed smooth in a little cold yrote. o,d
cook few minutes. Add one and ono
half cups of sugar. a ROUNDING tobio
spoon of butter. the grated velio,y INA
and the Juice of two lemons and two o,,,,s
of seeded and chopned raisins Cool ana
use to mn two pies baked with unner and
under crusts.
Steamed Corn Bread.-Put two o,,ns
of oornmoal. one cum of flour. two c,,ps
of sour milk. one cup of warm woter ope
rounding tabicspoonfnl of bpticr mo
tablespoon of molasses and levo ,os
spoon of salt in Il bowl Beaf y,ell ~
mix the Ingredients. then add one level
teaspoon OF soda. dissolved I'm tabio.
spoon of warm water; turn into n mold
cover tightly and steam two hours
Marlboro pie-Stew and sift enoroh
good apples TO make two Guns and ,vbiio
hot stir IN two ROUNDING fabiesnoons ~
beaten yoiks Of two efgs. a enp Of ' sug s@s