The Alaska citizen., 1911-03-06

date h0uSehGld IS 10 omit dessert
 as a last course at dinner This has
 come about largely because of the heavy. old-fashiCned sweetmeats, . which. by their unn" necessary rich ness. delayed the digestion of the
 more nourishing foods which had 1 preceded them, and caused a gen l eral discontinue for al least an 1 hour after the meal. There are l simple desserts. however. which if i prepared with care. not only make a delicious finish for a good dinner, but by the peculiar blending of their ingredients. aid in the digestion of l the heartier foods. One of the most palatable and economical of these is:
 Chocolate Bread Pudding
 To fill a two-quart pudding dish, i soak two Cupfuls of stale bread crumbs in four cups of scalded milk i for 30 minutes. In the meantime
 melt two squares of unsweetened
 chocolate in a saucepan over hot
 water. To this chocolate add half
 cup of sugar-nOt more-and enough milk taken from the bread
 and milk to make a liquid that will
 pour easily. Now gradually mix | this chocolate with the milk and i bread crumbs Stir in a quarter
 of cup of sugar, one quarter of a
 teaspoonful of salt. one teaspoonful
 of vanilla and two eggs that have . been whipped gently together with
 a fork. Butter a porcelain pudding
 dish. turn in the above mixture and 1 bake in moderate oven for an l hour. When cooked this should have | I,a. l. l slightly crusty, and if served hot with whipped cream will add a zest | to any dinner.
 Caramel Cream Pudding. Put two cups of milk and one | cup of thin cream into saucepan with four ounces of loaf sugar and
 the thinly pared rind of half a
 lemon. Beat yolks of four eggs
 very thoroughly and whisk the
 whites to stiff froth. finally mix l ing them with the yolks. As soon
 as the milk reaches the boiling point. pour it into the basin con-
 taining the eggs. Stir until it be 1 comes smooth custard, remove | from the fire and leave to cool. Put 1 four ounces of loaf sugar into a i small enamel saucepan with two ta- blespOonfuls of cold water. Stir occa- | sionally until the sugar has melted and then let it boil gently until the syrup becomes caramel and turns
 a deep golden brown. Pour the cara mel into warm china bowl and turn the latter round and round un- 1 til it is evenly coated with the brown caramel. Place the bowl, which should be one of good size, in a basin of cold water or crushed 1 ice, so that the caramel will set at once. Add one teaspOonful and half of vanilla to the custard, and 1 bowl Cover securely with but
 tered paper and cook for 8 minutes in a moderate oven. Pour out the
 bowl on to the platter and serve at once.
 Mocha Pudding.
 Make scant cup of very strong
 coffee by boiling the freshly ground
 coffee beans with boiling milk rath-
 CT than water. When this is cock ed and free from all grounds, place in saucepan with six tablespoon fuls of butter and as soon as these ingredients have blended add six ounces of finely grated sponge cake UT Sldit IduN IllStIS. ctii lllt illlA- ture over the fire until it is suffic- ently thick to leave the sides of the
 pan. Take from the stove and add four tablespoonfuls of powdered SUI gar, one tablespoon and half of vanilla extract and the yOlks of four eggs, beating one at a time into the mixture before adding an other. Add a pinch of salt to the whites Of the four eggs and whisk them to a stiff froth. Stir them lightly into the pudding. Pour the
 mixture into mould and steam for two hours. Serve with the follow 1 ing custard:
 Coffee Custard.
 Put one cup and a half of milk in a double boiler and add one tablespoonful of cOrnstarch which has been dissolved in a little cold
 milk Allow the milk and corn starch to become thoroughly blend ed and add one IeaspOonful Of SUI gar Whip one egg to froth and
 pour into the cornstarch mixture, stirring all the time until it is per fectly smooth. but not too thick Two minutes is usually sufficient to leave on the fire. Add one-half teaspoonful of coffee extract.
 Lemon Pudding.
 Put two tableSpOOnfuls of butter in a saucepan and when melted stir in by degrees one tablespoonful of flour and one tablespoonful of corn flour. the two having been previous
 ly mixed together. As soon as the ingredients form a perfectly smooth
 paste, add gradually, stirring all the time, one pint of milk. Continue
 to stir until the mixture has boiled and thickened. Remove the pan from the stove and add three table spoonfuls of granulated sugar, the
 grated rind of a large lemon and tablespoonful of brandy or one teaspoonful of vanilla. Beat in by degrees the yolks of two eggs which have been whipped and if handy one tablespoonful of finely chopped
 candied lemon peel. Add a pinch
 of salt to the whites of the two eggs
 and whisk them to froth. When strained juice of the lemon, lit tie at time and then the whites of | the eggs. Line pudding dish
 with very light pastry, pour in the lemon mixture and bake in a fairly quick oven until the top is lightly
 and evenly Drowned. The heat must not be fierce, nor should the pud-
 ding be allowed to remain in the
 oven more than 20 or 30 minutes or it will curdle and be spoiled
 Meringue With Whipped Cream Eillnc