The Alaska citizen., 1911-02-13
Timely Hints for the Housewife

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 some like il hot. some like it cold Thus runs the old nursery ! rhyme. and so it k in our day. Pud dings both hot and cold. baked or boiled. frozen or chilled. are delight full but much less appreciated than they should be A propcrly-made pudding is light and easily digested. and in these two particulars differs greatly from the favorite American dessert of pie; they are also much easier Cf preparation, and as for their delicacy few persons who have eaten the light and perfect co,coc- tions of fruit and flour, eggs, su4ar and spice which form the average pudding, but will unite in singing their praises The fruit buildings are an inheritance from cur English an cestry and prove always the most satisfying and delicious Of the more substantial desserts Creams. GUS tards and soutiles the French con fectioners sent to Us. but the idea f freezing and icing these compounds was entirely an American idea Some Light Pudding.
 A dainty dessert, known as fancy pudding, may be made by cutting half a pound of stale spongecake into slices about four inches long and one and a half wide; spread one side with currant jelly and dip the other in lemon juice. Line the sides and bottom of a pudding dish or mold with thin slices of sponge cake, and arrange those spread with jelly over each other in the center of the dish. leaving small spaces between. Make a pint and a half of Custard; flavor with vanilla; ! let cool and pour over the cake Beat the whites Cf the five eggs which have been used for the custard, with five tablespoonfus of sugar until very stiff; flavor with orange extract and heap over the top of the pud ding: set in the oven to brown. and serve immediately.
 Cream Pudding.
 Add a pound of four gradually to a pint of rich milk; mix in half cup Cf powder sugar and one grated lemon; beat all together; add a pint of thick cream, a pinch of salt and the frothed whites of six eggs; pour into a greased pudding mold, and set in a hot oven for fifteen min. utes. Serve with lemon sauce
 Transparent Pudding.
 Cream pound of butter and sugar together; add eight well-beaten eggs; flavor the mixture with nutmeg. Line a pudding dish with thin puff paste, pour in the pudding and set in very hCt oven for ten minutes. Serve without sauce
 Angels Pudding,
 Beat four ounces of sugar and two ounces of butter togeth,r; add four ounces of sifted four a pint of thick cream and the beaten whites of four eggs; flavor with vanilla; bake in tart pans and cover with very stiff meringue
 Quick Pudding.
 Sift two cups Cf flour; add one table spoonful of butter. two table spoonsful of sugar. three Well-bcaten eggs, with pint and a half of milk; flavor with extract of lemon; turn into greased pudding pan. and set in a quick oven to bake for 21 minutes. Serve with hard sauce
 Batter Pudding.
 Sitt quart of flour; add half cup Of melted butter. teaspoonful of salt. seven well-beaten eggs. a tea spoonful of soda and two of cream of-tartar, with sufficient sweet milk 10 make a thick batter; turn into grlased mold; bake in a very hot oven, and serve with rich pudding sauce.
 Fig Pudding.
 Chop half pound ct figs and mix with teacup of gated breadcrumbs, i a teacuptul of sugar, two tablespoon i fuls of melted butter, four beaten eggs, and five ounces of Cardied 1 orange and lemon peel; turn into 1 a greased mold; steam two hours l and a half. Serve with pudding sauce.
 Orange Pudding.
 Crate the rind of three oranges; squeeze over the juice of one lemCn l and the oranges; mix with pound | of sugar, half a cup of butter and | the beaten yolSs of half a dozen eggs pour into a deep pudding dish and | set in hot oven to bake for 15 | minutes. Take out, spread with |. meringue, set back in the even for one minute. Serve with lemon sauce. |
 Lemon Pudding.
 Crate three lemons; beat the yolks | of six eggs; add to the lemons with 1 two cups of sugar and half a cup of butter. Line the bottom of a deep | pudding dish with slices of stale cake | pour the mixture over, and set in the | oven to bake for 20 minutes. Take | out; cover with meringue made of the whites of the eggs and tea cup of powdered sugar beaten to- gether; set in the oven to brown | slightly, and serve with sauce.
 Puff Pudding.
 Put pint of sweet milk in a saucepan and set over the fire to heat; add a teacup of butter; when | melted sift in cupful of flour, and stir rapidly for five minutes. Take | from the fire; let cool; add six we'll | beaten eggs to the mixture, and beat with a wooden spoon for ten | minutes Let stand in warm place for fifteen minutes; mix in a tea spoonful of baking powder; grease gem pans with fresh butter, drop tablespoonful of the mixture in | each and bake in a very quick oven | Serve hot with cream sauce.
 Snowfall Pudding.
 Boil quart of milk; thicken with three tablespoonfuls of cornstarch | Beat the yolks of four eggs with | half a cupful of sugar, and add to | the milk; pour into a pudding dish |