The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-05-17

oNCA tIlE III Z anu NllEI IL DollS, Suu lHe
gelatine. Beat the yolks of four eggs
with a cup of sugar and add to the
milk, then the whites, beaten stiff. Re-
move from the fire and flavor with
vanilla. Let it stand in a mould until
the next day. Turn out and serve with
whipped cream.
DELMONICO PUDDING-One quart
of milk, five eggs, one large table
spoonful of corn-starch, one-fourth cup
of butter. Moisten the corn-starch
with a little of the milk, and scald the
remainder with the butter. When hot
add the corn-starch stirring a few mo-
ments until cooked. When perfectly
cold, beat two of the eggs with the
yolks of the other three and add to the
mixture with half cupful of sugar
half a teaspoonful of grated lemon
peel, a little nutmeg and half tea
spoonful of salt. Put into a baking
dish and bake in a slow oven. 1t must
bake very slowly or it will be watery.
When it is entirely cold and just be-
fore serving, spread over the top lay
er of jelly, the beaten whites of the
three eggs sweetened, and last of all
fresh cocoanut grated Serve this pud-
ding ice-cold. and eat with cream and
sugar if desired.
APPLE TAPIOCA PUDDING:-Soak
half a cupful of tapioca over night.
Pare and core six tart apples. Fill the
cores with sugar and place the apples
in a baking dish. Pour over them the
soaked tapioca, and scatter few bits
of butter over the top. Add some hot
water and during the baking add more
as may be needed to prevent the pud-
ding from becoming too stiff Bake
slowly until the apples are perfectly
tender. Serve cold with sugar and
thick cream.
ICELAND MOSS BLANC-MANGE:-
One quart of milk and as much moss as
can be heaped upon a tablespoon. Put
the moss into the milk and let it stand
upon the back of the range for two
hours. Then put it over boiling water,
and remove as soon as scalded. Strain
through a cloth and flavor with vanilla,
bitter almond, or whatever you prefer.
Pour into a mould and cool upon the
ice. Do not use any more moss than
is mentioned, too much Injuries the
delfcacy of the blanc-mange. Serve
with sugar and cream.
COFFEE ICE CREAM:-Put one ta>
blespoonful of Cox's gelatine into one
quart of cold milk Let it stand an
hour, then add a teacupful of ground
coffee, cover it tightly, set it over boil
ing water and let it remain until very
hot Remove from the fire and strain
through a cloth Strainer. Meanwhile
before removing from the fire-blend
one tablespoonful of corn-starch with
two tabespoonfuls of milk, add the
yolks of three eggs, and beat the whole
thoroughly with an egg-beater. Then
pour this into the hot milk after ii has
been strained-and stir steadily few
minutes. Set the mixture away until
entirely cold. then add to it an equal
quantity of cream and sweeten to taste.
If the cream is thin, use more in pro-
portion to the milk.
CHARLOTTE RUSSE:-Mix one pint
of cream and add TO the remaining por-
ton one-half cup of powdered sugar,
three tsblespoonfuls of wine and one
teaspoonful of vanilla. Lastly put in
one-third of a box of gelatine soaked
previously for half an hour in little
milk. Set the whole in a bowl of ice
water and, when the mixture begins to
thicken, add the whites of two eggs
beaten stiff, then gradually the whip
ped cream.
ORANGE PUDDING:-S oranges
and lay them in pudding dish. Sprin-
kle sugar over them, then take table
spoonful of corn starch, stir 1t into
pint of boiling water, add one cup of
sugar, the grated rind and juice of two
lemons, and boil until the mixture
thickens. Pour it over the oranges.
Make meringue of the whites of two
eggs, we'll beaten, with two tablespoon
fuls of powdered sugar, spread it over
the top and serve cold.
FLOATING ISLAND:-Beat together
the whites of six eggs. six tablespoon
fuls of graduated sugar, and six OF
currant jelly, and add the grated rind
of two lemons. This recipe fills a large
dish. For a small family use only half
the ingredients named.
TAPIOCA CREAM:-This recipe is
recommended to those who are fond OF
tapioca as especially delicious. Three
heaping tablespoonfuIs Of tapioca, three
eggs, one quart of milk. Cover the
tapioca with cold water and let it soak
over night. In the morning boil the
milk and, while boiling, add the tapi-
oca, sugar to taste, the Juice of
lemon. and the beaten yolks Of the
eggs and let it boil ten or fifteen min
utes, or till the tapioca looks clear and
tender. Pour into pudding dish and.
when cold, cover with the whites of the
eggs, beaten to a stiff froth with little
sugar Put it in the oven to brown the
meringue slightly. II vanilla favoring
is preferred. substitute a teaspoonful
of the essence for the juice of the
lemon.
CREAM PUDDING:-One coffeecup-
full of sugar. two of -four, one-half cup
full OF sweet milk, one teaspoonful of
soda, two Of cream OF tartar. Beat the
egg and sugar together, add the milk,
-four soda and cream Of tartar and
bake in shallow washington pie"
pans.
CREAM FOR FTLLTNG:-Take one
pint Of sweet milk, two tablespoonfuls
of corn starch, one tablespoonful OF
-four and three Of sugar. Flavor with
half a teaspoonful Of vanilla essence
and boil until quite thick Spread