The Washington herald., 1911-01-26
OF INTEREST TO WOMEN
RECIPES FOR PUDDINGS
A Simple Pudding.

Thoroughly wash one measuring cup
OF whole rice and cover with boiling
water. Boil briskly fifteen minutes.
Meanwhile pare and core three large
sour apples. Make holes in the rice
and place the apples in them. In eacn
apple drop a pea-sized piece of butter.
sugarspoon of sugar, and fill with rice;
over each apple drop four drops of
wintergreen extract. Cover the apples
quite over with rice drawn from the
openings. Pour into the dish one cup
of hot milk mot boiled); cover closely
and set in oven. Bake till apples are
soft Watch closely, and as milk steams
off add little more, being sure that
it is hot. Serve one apple whole in 4
bed of the rice.
Sauce: Over the parings and cores Of
six sour apples pour just enough cold
| water to cover. Cook all day on middle
| covers of stove Strain and add enough
| hot water to reduce it to thin sauce.
| which bring to the boiling point Stir
in one teaspoonful of bread flour and
dash of salt made smooth in cold water.
Boil till raw taste of flour is cooked off
| Flavor with one teaSpoonful of winter
green extract.
This pudding can be served with thin
| cream or top milk if wintergreen is
omitted.
Pears may be used instead of apples.
also peaches and apricots. Pit the peaches
| and apricots. place halves together and
bury in the rice.
|, Date Pudding.
One-half cupful tapioca, three cupfuls
water. three cupfuls milk, half cupful
sugar. half pound dates cut fine. half
teaspoonful vanilla, quarter teaspoonful
salt, one egg well beaten. Bake two and
one-half or three hours in a slow oven.
Serve with cream.
Steamed Pudding
Mix together two and one half cups
of graham flour. one cup each of milk,
| mOlasSes and seeded raisins two small
| teaspoonfuls of soda. pinch of salt and
a half teaspoonful of ginger. Steam two
hours in buttered mold never allow
ing the water to stop boiling for a mo-
| ment- Serve with a hard sauce or the
| following liquid sauce which is one of
| the most reliable sauces made:
| Beat a piece of butter the size of
| An egg with powdered sugar until il
| is light cream. Set to one side. Put
| a cup of boiling water into a small
| saucepan and stir into it one teaspoon
| full of flour mixed with a little cold water.
| LOOK until clear smooth to the COnSiS-
| tency of Ihin sharch. Take up the bowl
| containing the butter and sugar mixture
| and while one beats it enerSetically let
| another pour it in.
| Queen of PuddinSs
| Take one quart of milk one pint of
| bread crumbs. the yolks of four eggs
| one teacupful of white sugar and the
| r1nd of one lemon. Beat the yoIks and
! sugar together. then stir in the crumbs
| and milk and bake until a light brown
| Beat the whites of the eggs to a Stiff
| froth. stirring in four tableSpoonfuls of
Sranulated sugar. Place over the top
OF the pudding layer of tart jely-cur-
rant is very good-and over all spre id
the egg froth. Bake in the oven until
this meringue is light brown Served
either hot or cold. with or without a
| wine sauce. it is an appetizing dish For
special occasions an addition of currantS
and raisins makes this pudding even
more delicious.
Frozen Rice Pudding.
Boil half cup rice till tender Whip
to froth one and one-half cups sweet
cream. Add quarter cup powdered SUI
gar and the flavor. Mix all together
and put in mold. Pack in freezer for
three or four hours before using.