The Washington herald., 1913-09-11
Apple Custnrd Pie.


Stew and rub through sieve enoughg
tart apples to make a quart. While hot
stir in two large tablespoonfuls butter and
a heaping cup sugar, or more, II not
sweet enough for your taste. Then stir
in four well-beaten eggs and flavor with
cinnamon, ginger or nutmeg. Line pie
tins with a good paste and NIL with the
apple mixture. Bake in moderately hot
oven until the custard is hrm' but not
too long or it will curd. You may save
two Of the egg whites for meringue for
top of custard If you wish.
Amt Cressy's Corn Pudding.
Select firm good-sized ears of sweet
corn. freshly gathered as possible. With
a sharp pointed pairing knife cut through
the center of each row of grains. Then
press out the pulp. with back of silver
knife. leaving the husk of the grain on
the cob. To a dozen large ears add three
cups OF milk. less IL the corn is young
and very milky. Beat four eggs with a
tablespoonful of flour, teaspoonful of salt
and little pepper. Add just enough sugar
to give the natural sweetness il corn has
been gathered for some time. Bake in a
pudding basin or in little custard cups
in a slow oven. It will require about two
hours baking for the large pudding.
Spanish Eggs.
Heat an earthen or aluminium dist
over a moderate fire. melting in it q
piece of butter size of an egg Add d
slice OF onion minced fine, half tea
spoonful salt dash OF pepper, and tea
spoonful minced parsley; also a table
spoonful OF sweet pepper. minced nne, or
tcaspoonfuI of minced Chill pepper, IL
you like the real Spanish Spuch. Break
six very fresh eggs, one by one, into
the hot butter and turn them care
fully as soon as set. Serve from the
same dish.
Corn Tim Bales.
The corn pudding mixture may be
served in timbale cases or molds. Sep
crate the eggs, however. and beating the
whites to Il stiff white froth, stir them
in last. Fill the timbale cases about
two-thirds full, as the mixture will pun
up a, little.
Rice and Apple Pudding.
Two heaping tablespoonfuls Of rice, two
cups OF fresh rich milk, two eggs. three
tablespoonfuIs sugar, and six sour apples.
Cook the rice for ten minutes in water,
drain and turn into the hot milk in n
double boiler and cook soft; then add
y OlhS Ol SBEs anu sugar btdNti "
gether until light coloTed. Cook three
minutes. stirring rapidly. Take from the
fire and line a pudding dish with ii and
fill up the center of the dish with tart
apples pared and cored and stewed sOt,
in sugar and water with yellow rind and
juice of lemon. Beat white Of eggs 20 4
stiff froth and heap on top of the pud-
ding: sprinkle generously with powdered
sugar and brown in the oven.
stuffed Meat Peppers.
One and a half pounds of lean beef
or veal chopped fine, two tomatoes chop
ped. or half a cup of stewed. one cup
bread crumbs. one small onion and two
stalks celery chopped fine, one table
spoonful butter cooked with six whole
cloves, one tablespoonful Worcestershire
sauce. Mix thoroughly. Have ready nine
sweet green peppers with seeds removed
and soaked in salt water for six hours.
Drain and stuff with the mixture. Stand
up on points in buttered baking dish or
pan. Put little butter or bacon on top
of each. Pour a little boiling water
around them and bake one and a half
hours.
Boiled Black Sea Bass.
Procure a fish weighing two and a half
or three pounds. Clean and dress well
and put It into a FISH boiler containing
slightly salted water, acidulated with
half cup of vinegar. II you have no fish
boiler, wrap the fish up in piece of
cheese cloth. tying each end with stout
twine and leaving the ends Of the cheese
cloth wrapping long enough to serve as
handles by which fish may be lifted from
the water. Fish should never boil vio-