Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1908-08-05
Some Good Desserts

Lemon Apple-Six tart apples. one
o-9tlL Of sugar, one lemon. Pare the
apples and remove the cores, being
careful not to break the apple. Put
into & granite or enameled baking pan
o. suitable size. Fill the holes made
BIZ removing the cores with sugar.
m0is-e1 the sugar with the lemon
Juice and sprinkle a little of the graf
ed r.ld on each apple. Pour sufficient
water into the pan to half cover the
apples Cover with plate or enamel
the Id and bake until clear.
Fa--na Mold-One quart of milk,
one taird cupful of sugar, one-half
crgt-l of farina and half teaspoon.
frl or less of salt. Put the milk into
the double boiler; when scalding hot
Sc: the inner boiler on range until
mix boils; then stir in the farina,
sugar and salt. Let boil until the far
Ia is set, then set back in outer boil
z, and cook an hour. Turn into molds
OBVIOUSLY oiled or dipped into cold
F@S0A' AAoJ UC Del NSQ Will CI6d
sFeetened and favored, or with fruit
j1ice or stewed fruit.
Brown Betty-Two cupfuls of chop
ped apples, one cupful of bread
crumbs, one-half cupful of butter, one
cIpful of chopped seeded raisins, one
c1pful of raisin or prune juice Fill
pudding dish with alternate layers of
the fruit, crumbs and butter-fruit
drst, finishing with bread crumbs on
top. Pour over the fruit juice. Set the
dish in a pan Of hot water; cover and
bake in "a moderate oven for nearly
an hour, then remove the cover and
brown lightly. Serve with sweetened
cream or lemon sauce.
granose in a deep pan of sufficient
size; cover with layer of respber-
rfes and sugar with a few currants in
terspersed; repeat until the pan is
full. Press lightly. Serve with cream.
Pineapple Tapioca-One cupfu1 of
pearl tapioca, one medium sized ripe
pineapple, one quart of water, one cup
full of sugar, one pinch of salt Wash
the tapioca and put to cook with the
water and sugar in a double boiler.
Cook until cleared and very tender.
Pare the pineapple, remove the core
core and slice very thin. Put a layer
Of pineapple in a deep pan; pour over
some of the tapioca, then another
layer of pineapple, and so on till all
the pineapple and tapioca are used.
Serve cold.
Lemon Omelet-One dessert spoon
full of cornstarch, one-half cupful of
cream, four eggs, butter, powdered SUI
gar. salt, one teaspoonful of -four, one
'CGpfuI of boiling milk, some lemon
hoHcE. Mjfthe cornstarch flour, cream
and salt. Beat until smooth; add the
beaten yolks of the eggs and the boil
ing milk. Stir in the whites of the eggs
beaten to a stiff froth, Butter four
pudding plates, pour in mixture and
bake in quick oven ten minutes.
Spread lemon honey on half, fold
over and sprinkle with powdered SUI
gar on top. Serve hot.
Lemon Honey-One cupfuI of white
sugar, the yolks of three eggs, one
tablespoonful of butter, the grated rind
and Juice of one lemon, the white of
one egg. Put the juice, sugar and but
ter in a double boiler over the fire;
while it is melting beat the eggs and
add to them the grated rind of the
lemon. Add this to the sugar and but
ter. cooking and stirring until it is
thick and clear like honey.
Baked Apple Fudding-Two table
, spoonfuls of butter, four eggs, six tart
green apples, grated, one-half cupful
of sug gar, or lemon. Stir the butter and
sugar to cream, stir into this the well
beaten yoIks of the eggs, the juice and
grated rind If the lemon and grated
apples. Stir in the beaten whites of
the eggs, flavor with cinnamon or nut
meg and bake in an enamele6 pan in a
moderate oven. Serve cold with cream.
Burberry Pudding-Eight slices of
6uttered bread, one quart stewed blue
berries. one-half cupful of sugar, the
Juice Of half a lemon or few cur
rants. Trim the bread, cutting off all
the crusts; put four slices in the bot
tom of a pudding pan, cover with half
the berries, which should have the
Juice strained off; sprinkle over part
Of the sugar then a little of the lemon