Norwich bulletin. [volume] (Norwich, Conn.) 1895-2011, 1912-03-18
SIMPLE SWEETS.

Rice Pudding half a cupful
Of rice thoroughly and soak it in cold
water for two hours; drain. Add then
three tablespoonful of sugar, a little
salt grated nutmeg, four cupfuls of
rich sweet milk and half cupful of
raisins. Bake for two hours, stirring
occasionally: then put in another cup
full of rich milk and bake for an hour
longer. Serve in the baking dish. This
is a substantial sweet for growing
children.
Tapioca Pudding a cupful of
taploca over night in water to cover
Drain it and put it in a quart of milk
with a pinch of salt; cook until the
tapioca is transparent. Then add the
yolks of five well beaten eggs, and su-
gar and vanilla to taste; then take
from the fire and turn in the whites
Of the eggs, beaten to a stiff froth
Pour into a buttered baking dish set
this in a pan of water and bake until
the pudding thickens; then remove the
under pan of water and bake the
sweet until brown. This is good hot
or cold, and tapioca being digestible,
such a sweet is especially adapted to
the needs Of .invalids and children 8
or years old.
Baked Prunes-Soak a pound Of
French prunes, drain. them and put in
a covered baking pot with a cupful
Of cold water; add a cupful of sugar,
half q lemon rind and three cloves.
Cover the vessel and bake slowly for
three hours. Another good sweet fol-
the young and delicate, and if whip
ped cream is added to the prunes when
cold the fruit will seem more than ey-
er delicious.
Apple Snow-Cook peeled apples IN
til soft in a thin syrup to cover them,
and then rub through sieve, there
should be pint of the pulp. Cool this,
and add the beaten white of an egg, a
tablespoonful of sugar and a light
squeeze Of lemon juice, whipping the
whole with an egg beater until very
light. Other fruits may be used in
the same way, and the sauce SO made
will be found an excellent appetizer
for cold meats or as a garnish for boil
ed custard.
French pancakes-Beat separately
the whites and yolks of four eggs;
then put them together adding one
cupful Of milk, half q cupful of flour,
a pinch of salt. the grated rind of a
lemon and a teaspoonful of melted
butter. Fry in small pancakes, turn
ing once: then spread each with a
little fruit jelly, roll into a cone and
sprinkle with powdered sugar. A
plentiful dish of these delectable
goodies would amply compensate for
q light meal. The pancakes are eaten
piping hot and are as much liked by
the groWnups as by children.
Junket-Warm a quart of sweet
milk add a tablespoonful of rennet,
cool and serve with powdered sugar.
grated nutmeg and sweet cream. This
dainty and nourishing dessert would
cost practically no more than 10 cents.
Sweet Potato Pudding-Grate a large
potato and then mix it with enough
creamy milk to make a flowing batter;
add an egg, yolk and white beaten sep
arately, two tablespoonfuls of powder
ed sugar and a pinch of powdered Gin
namon. Bake covered until solid and
soft through, then put a meTingue on
top and brown this in the oven. o.
boil the potato, vut it in thick slices
and lay these in a baking dish with
sugar. and lemon juice between; pour
in half a cup of cold water and bake
until the potatoes have absorbed this
and are brown on top. This is an
| other economical sweet for the home
! dinner or supper.