Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-07-12
Delicious Desserts.

ruuulng-Chop fine one
Pound or shelled, English walnuts or
put through the meat chopper. add
iiihe ounces of chopped dates. Mx
thfee teaspoons of baking powder with
seen ounces OF powdered sugar and
sur IL; then beat in the whites of five
eggs. Bake in a moderate oven from
~ 10 20 minutes Serve with whinped
cream.
rig Pudding-This is very good
pudding. Cream together one half,
pound of chopped figs and a auarter
pound of suet: add one cut of brown
sugar, one half cup of bread crumbs
that have been soaked in a half cun
OF milk. the yolks of three eggs and
enough flour to make it thick. then add
the beaten whites of three eggs. Turn
into buttered pudding mould and
steam for about four hours Serve
with good wine or hard sauce.
Steamed Raisin Pudding Moisten
one and one half cups Of cracker
crumbs with little hot water: then
stir in one half cups of milk and one
egg. Put one cup of seeded raisins
through the meat grinder and add
them. Turn into a buttered pudding
mould and steam for about six or sew
en- hours. Let cool in the mould. Serve
with cream sauce.
Coffee pudding--Scald one and one
half tablespoons of ground coffee with
TWO cups of milk and strain. Add
quarter of cup of sugar, pinch of
SAT-, three beaten eggs and one half
teaspoon of vanilla. Strain into but
tered cups, set in a pan of warm wat
.r and bake until firm.
Chocolate CuStard-Mclt two table
spoons Of butter and mix with two ia
Dlespons of -four. Pour one cup of milk
on gradually and heat till nearly boils.
Melt one fourth of cake of Bakers
chocolate, one half a cup of cocoa and
stir i'll with one half "a cup of sugar,
the yolks of four eggs beaten and cool.
Fold in the whites of four eggs and add
one half teaspoon of vanilla. Pour
into a buttered baking dish and bake
one half an hour in a moderate oven.
Creamy Rice Pudding Mix together
one cup of washed rice, one half a cup
Of sugar. two quarts of milk, one tea
spoon OF salt and one teaspoon of Gin
namOn. Bake in a buttered mold for
cover, and brown the top about Is min
when done.
Cocoanut Custard-Dissolve one tea
spoon of corn starch with a little milk.
Scald one quart of milk and stir this
in. Cook about 10 minutes. Beat four
eggs and four tablespoons of sugar to-
gether, stir this into the milk, cook UNI
til thick enough to mash with spoon.
take off and set into cold water and
nj,
quarter of teaspoon of vanilla and
strain. Add cut of created cocoanut
and pour into dish.
Berry Pudding-DissOlVe one tea
spoon OF soda in a little hot water;
stir in two cups of molasses and three
rints of berries; huckleberries are very
good. Add enough flour to make
stiff batter. Then add one tablespoon
of cinnamon, one teaspoon of cloves
and pinch of salt. Steam three
hours.
Brown Pudding-Scald two cups of
milk add quarter of a cup of rice and
pinch Of salt. Cook until the rice Is
soft. Add one tablespoon of butter, a
quarter of a cup of sugar, one squire or
melted chocolate, one half teaspoon of
vanilla and one half a cup of seeded
raisins. Beat the whites of tWo eggs
and fold in. Beat one half cup OF
thick cream and stir in. Pour into
buttered baking dish and bake 20 min
utes. Cover with meringue made OF the
whites of three eggs. six tablespoons or
powdered sugar and one half teaspoon
of vanilla. Brown a rich color in
moderate oven.
Pineapple Pudding-Mix two table
SPOONS of corr starch, a quarter OF
cup of sugar and a pinch of salt. with
cup of cold milk. Scald two cups or
milk and add to it, stirring constantly
until il thickens. let it cook Is minutes
more. Then take Off add one half a
can of grated pineapple and fold in the
beaten whites of three eggs FIJI
mold and cook. Serve with cream
sauce.