New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-07-16
Recipes Tested and
Found Good

All recipes appearing in our columns have
Level measurements are used unless other
TSis dona-,roen, will be glad TO answer any
cuIinary question submitted by our readers and
Address Culinary Editor New-York Tribune
No. 15i Nassau street.
BAKED FRENCH SOUFFLE.-Whip
VI the whites Of six eggs until very SUN
and then beat the yolks OF three Win
three tablespoonfuls Of powdered sugar
for four minutes, adding a teaspoonful OF
vanilla. Fold the mixture OF yolks' sugar
and navoring through the whites. Butter
pretty baking dish. pour the mixture
into II dredge a little sifted sugar over
the ton and bake il in q moderate oven un-
I'll II IS a golden brown. serve 1t instantly
with a little custard sauce before IL has
chance 10 fall. other favors may be dsed
in place Of the vanilla
RICE PUDDING-Blanchh half pound
OF Carolina rice by putting II into BOILING
water. letting It stand five minutes anu
then draining Il. Put the rice into stew
nan holding three quarts. ADD SIX cupluis
OF milk. half pound or sugar, one ounce
and a half of butter and the grated peel OF
a lemon or a little vanilla, whichever IL
preferred. Simmer on very SLOW hre TOT
one hour. When cool. break three eggs
into # and mix well. Butter plain pud-
ding mould and sprinkle over the Dot'oHi
and sides as much fine breadcrumbs as the
butter will hold Then put the rice INTO
the mould and bake II for half an hour'
The oven should be moderately not. When
done turn II out OF the mould upon a
dessert platter and serve either warm or
cold with a custard sauce.
FRENCH ICE CREAM-Two cup'u!s
of cream. two cupfuls Of rich milk one
cupfuI Of sugar and the yolks Of three or
four eggs. Prepare the custard founda-
ton in the usual way by heating II on the
stove, taking great care not TO let II curdle'
Then add any flavor desired, and when
cool stir In the cream. Three eGg yolks
are usually sufficient but when deep
yellow color or special richness Is desired
four or even five egg yolks may be used
II IS we'll as rule however not to use
many yolks unless the ice cream is h'@hiE
favored, as 1t may have an "eegy' haNor'
The amount OF sugar, too, may be warren
under some circumstances chocolate
cream generally calls for little more, ana
co does a caramel cream In the latter
case three tablcspoonfuls are used In 1ddi-
ton 10 the usual cupful These three are
drowned over the FIRE and then dissolved
with a few spoonfuls Of boiling water No
white sugar IS needed In maple Ice
cream. one cupful and a hall Of maple
sugar being used in is stead. II Is melt
cd and mixed with the cream before
freezing.
COLD CABINET PUDDING-Therea are
| n number of varieties Of this dessert
YEARLY all the great chefs having rules
Of their own. 4 fayorite recipe calls for
sponge cake, favored with lemon anu
cut into dice. Mix with sliced citron ana
dried currants. cover with boiled Gus
tard. and bake In cuStard cups When
cold, these little puddings are served with
yhipped cream. The custard should De
favored with grated lemon rind, as lemon
| Juice would curde It,
| STUFFED EGGS-In the season OF pic
MICS the following rule for stuffed eggs
may be found useful: Boil nine eggs hard
then drop them into cold water: remove
the shells and slice them In half. Take
| out the yolks. mash them 10 paste, and
add one tablespoonful and half oil
melted butter, two teaspoonfuls OF cream
two teaspoonfuls OF minced parsley and
| two teaspoonfus OF minced chlyes. ADD
a liberal sprinklng OF pepper and salt
| After mixing all together, press them
into the white egg cups" and II the
eggs are for a picnic. press every two
together and wrap them in waxed paper.
| II they are for a luncheon at home, set
| them in a buttered pan 10 brown slightly.
and serve them with a tomato sauce.