The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-10

cred, u hour, then brown. Eat cold,
with sifted sugar on top, or, if you
like, put meringue over it before
taking from oven.
Cottage Pudding.-1 cup of sugar, l
cup of milk, 1 egg, lump butter size
of egg, pint of flour, salt, 2 heaping
teaspoonfuls baking powder. Sauce.
i cup sugar, l egg, 1 teaspoonful
flour, small piece of butter mixed.
Add boiling water, let come to boil,
flavor with extract vanilla.
Custard Pudding.-11R pints milk,
eggs, / cupful sugar, teaspoonfuls
extract vanilla. Beat eggs and sugar
together; dilute with milk, and eX-
tract; pour into buttered pudding dish,
set in oven in dripping pan, two-thirds
full of boiling water; bake until firm,
about 40 minutes in moderate oven.
Chocolate Pudding quart of milk
scalded; liz squares of chocolate,
grated; wet with cold milk, and stir
into scalded milk. When chocolate is
dissolved, pour into pudding dish; add
yelks of eggs, well beaten, and ia
blespoonfuls of sugar. Bake about y
of an hour. Beat white of eggs to stiff
froth; add tablespoonfuls sugar,
Spread the frosting over top; set
again in oven until a light brown.
Charlotte Russe.-1 pint of cream,
kept on ice or hours until per-
fectly cool, beat until stiff. Then take
a large teaspoonful of gelatine, dis
solve over the fire in a little milk.
When cold mix with cream. Add u
pound Of powdered sugar, 2 teaspoon
fuls of extract vanilla. Put in moulds
lined with sponge cake and set on ice
till perfectly cold.
Fig Pudding.-12 pound good dried
figs, washed, wiped and minced;
cups fine dry bread crumbs, eggs, u
cup beef suet, powdered; 2 scant cups
of sweet milk, " cup white sugar, lit
tie salt, Il teaspoonful baking powder,
dissolved in hot water and stirred into
milk. Soak the crumbs in milk, add
eggs, beaten light with sugar, salt, suet
and figs. Beat minutes, put in butter
ed mould with tight top set in boiling
water with weight on cover to prevent
mould from upsetting, and boil 3
hours. Eat hot with hard sauce or
butter, powdered sugar, teaspoonful
extract nutmeg.
German Pudding.-3 large potatoes,
pinch salt, l cupful suet chopped, p
cupful coffee sugar, l egg, u teaspoon
baking powder, l tablespoonful -four
u cupful cream. Peel, boil, and mash
potatoes very fine; add egg, cream, SUI
gar, and salt; when cold add suet and
flour sifted with POWDER bake in but
tered pudding dish 80 minutes, in
rather quick oven; serve with Wine
Sauce No. 1.
Hominy Pudding.-2-3 cupful hon.
my, 1R pints milk, 2 eggs, 1 table
spoonful butter, 1 teaspoonful extract
rose, l cupful sugar. Boil hominy in
milk hour; then pour it on eggs, eX-
tract, and sugar, beaten together; add
butter, pour in buttered pudding dish,
bake in hot oven 20 minutes.
Indian Pudding No. Ia corn muf-
fins or bread, ~ pints milk, u cupful
sugar, 3 eggs, l teaspoonful each eX-
tract ginger and cinnamon, l pinch
salt. Steep mullins in milk; when
soaked, squeeze rather dry, place in
bowl, beat up with sugar, salt, eggs,
and extracts, pour milk over them,
Boiling, stirring all the while, pour in
buttered pudding dish, and bake 1 hour
in moderate oven; serve with hard
sauce.
Indian Pudding No. 2.-1a cupful
-four, u cupfuls corn meal, u cupful
syrup, u teaspoonful salt, 1 quart
milk. Mix flour, corn meal, salt and