Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-10
Six Puddings.

Six Pudd1ngs.
In the preparation of bread buildings thu
housekeeper should remember that while
bread in some form is used as the founda
ton, the other ingredients. such as milk
cream. butter, eggs and spices, must bt
added with generous hand; for IN TINS
alone lies the difference between the insipie
watery bread pudding. studded witt few
lonesome eurrants. and the delicious cabinet
pudding, which is considered the acme oil
delicacy.
Ginger Bread Pudding.-Upon two cupfuls
of crumbled bread crumbs pour sufficient
hot strip drained from pint pot or pre-
served Canton ginger to moisten. thoroughly
beating with wooden spoon to paste
then add one wel-beaten egg, the yoke ano
white beaten separately, Saltpoonful OF
grated nutmeg two tablespoonfuls of pow
dered macaroons and half cupful OF GIN
ger cut in dice. Turn at once into an or
namental pudding mold that has been but
tered and steam for two hours; at serving
time unmold on a hot platter and serve with
a hot. foamy sauce.
Chocolate Bread Pudding.-To a quart
of boiling milk allow one pint of grated
bread, beating we'll before adding the other
ingredients. Then stir in one small cupful
of sugar, three eggs and two squares OF
unsweetened chocolate. flavoring with a
scant half teaspoonful of salt, one tea
spoonful of vanilla extract. and a little
ground cinnamon; pour into small custard
cups and bake. Set In painful OF hot water
for thirty-five minutes In moderate oven;
allow them to cool. and then place directly
on the ice until ready to serve, turning
them out on individual dessert plates, rest
Ing on a lace paper dolly. Garnish with a
star of sweetened whipped cream
Cabinet Pudding.-This delicious pudding
is made by dsposing on the bottom and
around the sides of round pudding mold
crystallized fruit of various colors arranged
in tiny wreaths or geometrical designs.
being held in position by means of cold
butter. with which the mold is thickly
spread; toasted fingers of whole wheat
bread lightly buttered. then are laid against
the fruit and the mold filed with alternate
layers of fruit and toast. Prepare a rich
cream custard by beating four eggs with
three tablespoonfuis OF sugar. ana then add
ing a pint of whipped cream and few
drops Of vanilla extract. care being taken
to have the cream only slightly thickened
pour this gradually over the pudding until
the toast is thoroughly saturated. finishing
the mold with a layer of toast fingers; adj
lust the cover and steam for two hours.
Serve unmolded with fruit strip sauce.
Fruit Bread Pudding.-Moisten half a loaf
of stale graham bread. finely grated, with a
cuuf1l of hot moIasses adding half cup
dered cinnamon. half teaspoonful each of
powdered alispice and grated nutmeg. half
a cupful OF brown sugar and saltspoonful
of ground cloves. Mix thoroughly and then
stir in q teaspoonful of baking soda. dis
solved In scant teacupful of sour cream.
with sufficient -four to form a stiff batter.
adding by degrees half cupful of seeded raj
sins, two tabIespoonfuls of currants, a
quarter of q pound of shredded -citron and
two ounces OF candied orange peel. Pour
into a large round pan and bake for forty
five minutes in moderate oven: serve
with a hard sauce. favored as desired.
Cocoanut Pudding.-To two cupfuls of
freshly grated bread crumbs add cupful
of flour, cupful OF desiccated cocoanut. a
teaspoonful of orange juice, few drops OF
lemon juice. half a cupful of confectioners'
sugar and three eggs, the yolks and whites
beaten separately. Turn intQ buttered
pudding mold and steam for an hour and a
half, serving unmolded and garnished with
squares of bright-tinted jelly.
Cream of Mushroom Soup.-Wash and