The Alaska citizen., 1910-11-28
Timely Hints for the I Housewife
cold with whipped cream. Frozen Rice Puddinc.

Frozen Rice Pudding.
 Wash half q Cupful of rice and put in a pan of boiling water; cover until 1T begins to boil. uncover and boil half an hour. Drain and place in a double boiler with one cupful of milk. Cock until the latter is ab- sorted and tine rice very tender.
 hen press through a sieve. and re-
 urn 10 the fire. Beat the yolks of
 hr eggs with one cup of sugar. add to the rice, with pinch of salt. and cock until the mixture thickens; rake eff. cover and cool. Add two teaspoorfuls of vanilla. two table pint of heavy cream. whipped 10 a solid froth. and freeze as usual
 Frozen Maple Pudding.
 Heat quick one pint cf rich maple sirup let stand off the fire for a moment then pour in a thin stream over sN eggs beaten until very lighr. Return to the fire in a iouhle-boiler. and stir. lifting ire Quently, until the mixture Is thick enough 10 coat the back of a spoon. strain and stand aside until cold, stirring occasionally. Add one pint f good cream, one teaspoonful of .anilla. and freeze.
 Ivory Cream.
 Is delicious 10 use with most any ielfy-like dessert. although 1t re- nuires two persons 10 make it Place half a cupful of granulated sugar over the fire in double boiler until Il has melted Take half q pint of heavy cream and whip f persist tentlv. then let someone taka tho melted sugar from the fire and drop il from the end of a spoon drop by drop, until the last it has been absorbed into the cream. By working carefully the sugar and cream thoroughly mixed, forming a creamy and delicious sauce ready to serve with many )CserfS.
 Macaroon Pudding
 Is tempting dessert Heat a quart If rich milk. 10 which add a table snoOnful of sugar. Beat the yolks f three eggs until they are light: fo these add a tablespoonful of four and the same quantity of enrns-arch. which have been dis -olyod in water; this is then added 'o the milk as f is at boiling 0oint. letting it cook until it thick ems when it is removed from the fire and favored with vanilla Break soTa m.Caroans into small pieces, and in a baking dish place first a layer of macaroons, then a layer of he cuSt"rd repeating this until the fish is filled, being careful to have he macaroons form the last layer l. !, stiff froth and add three table poonfuls of powdered sugar, slowly heating all well Drop this on top of the pudding and place in the wen for a minute to gain a pretty 1olOr Serve cold.
 Peach Parfait
 Reserve one-fourth of a cupful of rich cream 10 decorate the compet- od dish To the rest of the cup ful cf cream add three-fourths of "upful of less rich cream, and beat he whole until firm enough to hold it's shape. Press enough ripe or "anned peaches through a sieve to i'll one cup and a quarter Stir into his a level teaspoonful of gelatine. softened in cold water and melted over the teakettle. add the juice of T small lemon and stir into the peach pulp with two-thirds of a cup ful of sugar. St in ice water until
 he mixture thickens a little. Then. little by little, cut and fold the 1ream into it Turn the mixture into a quart bowl lined with paper. Spread a paper over the top, press 'own the cover. and let stand buried | n equal measures of ice and salt for between two and three hours Turn out on a dish and add the whipped cream and serve
 Mint Sherbert.
 In a saucepan put enc pound of sugar: add one quart "e boiling wa CT and stir until dissolved Boil without stirring for three minutes hen take from the fire and add he juice of two lemons and one half of a cupful of mint leaves, chopped fine. then pounded to | pulp Let stand until cold, then strain. Tint pale green with the 'eaf-green color paste, pour into he freezer and freeze slowly.