The Irish standard., 1915-02-06
USEFUL RECIPES.
cocoanut Pudding.

cocoanut Pudding.
To one and a half pints of grated
cocoanut add one pint of new milk,
two cupfuls of sweet cream, and four
eggs-the yolks and whites beaten
separately-two teaspoonfuls of melted
butter, two crackers rolled fine;
sweeten to taste.
A very nice plain mixture for cocoa
nut pudding, suitable for everyday
life, is made by making a blanc-mange
of one quart of milk and four table,
spoonfuls of cor nstarch; while hot,
melt a small piece of butter in it;
let it cool, and add the yolks of six
eggs, sugar to taste, and about tea
cupful of grated cocoanut, then the
!, beaten whites. Both this and the pre-
ceding require the pie dishes lined
with puff paste, and then the mixture
poured in, baking in rather quick
oven three-quarters of an hour.
Plain Plum Pudding.
A very nice one for everyday use
can be made by beraking into small
pieces a stale loaf of bakers bread,
letting it soak in milk until it has
absorbed all it will, draining it off
thoroughly, and working out all the
milk you can with the spoon. If you
have any beef suet add little, but
it will do very nicely without. Then
stir in half a teacupful of molasses,
half a pound of brown sugar, the same
quantity of stoned raisins, quarter
of pound of currants rolled in flour
and few pieces of citron if you have
it. Boil in either a mould or pudding
bag the same time you would an ordi-
nary plum pudding the same size. Fat
with wine sauce.
Rice-FIour Pudding.
Put on to boil one quart of milk;
mix in bowl little over half a
pound of ground rice with enough
milk to make it smooth; when the
milk in the pan comes to a boil,
add the rice, and let it bubble once;
take it off the stove, and stir in, until
melted, quarter of pound of but
ter; let it get cold; then add scant
gill of cream or new milk, half a
pound of best white sugar, a very
little lemon peel finely shredded, nut
meg to taste, yolks of five eggs well
beaten in, and then the beaten whites.
1t can now be either used for buildings
in pie dishes lined with thin puff
paste, or baked in a pudding dish
well creased, sending it to table hot,
and eating with sauce. Or, line a
pudding dish with puff paste rolled
thin, and bake light brown.
Apple Pudding.
Select juicy apples that are little
acid. Pare, core, and cut them into
small pieces; when you have about
three pints, put them on to cook. Let
them stew until entirely done; take
them off the stove, mash them well,
and add a lump of butter about the
size of small egg, sugar to taste,
and a very little cinnamon; when
cold, beat in three eggs. Butter the
sides and bottom Of deep baking
dish; strew in bread crumbs until the
bottom is covered to the thickness of
about an inch; then about half the
depth of the stewed apples, thin
layer of crumbs, the rest Of the ap-
pies, and another thick layer Of crumbs
and set it in the oven to bake. which,
If quick, will take about half an hour.
Just before taking it out sift white
sugar over the top; put it in the hot
test part of the stove to brown min
ute or two. Either eat cold with
cream or hot with sauce.
A Nice omeIette For Breakfast.
Beat two eggs, yolks and whites to.
gether. in bowl until very light In