The Alaska citizen., 1915-12-20
Best Thoughts for Women

ions of the Christmas dessert is a
 rozen pudding or cream. which in. dudes the traditional fruits. Tc make sufficient quantity 10 fill a two-Guart mod, prepare a rich choc. Hate ice cream as follows:
 Allow one quart of cream. six eggs, ttrce-quartcr pound CT sugar and five ounces of unsweetened chocolate. Separate the whites from the eggs. beat the yolhs to a cream; then add the sugar and beat again. Whisk the whites to stiff lroth; beat them into the yolks, and miy with the cream. Break the che, O. late into bits and stand over d kettle of boiling water until it is dissolved Add to the cream and COOK the whole in 3 double boiler until it slightly coats a knife blade dipped into it. Strain and stand aside to become cod. Prepare a scant half pound oi seeded raisins and entrants, mix and boil them until plump. Add enough thin slic-S of citron, candied cherries and apri- cots to make generous three-Quar ters of a pound. Cover them wit sherry and let stand until softened. Freeze the cream. Remove the cover of the freezer can and stir the fruit lightly through the creaT. Replace the cover and turn the dasher until the cream is well mixed. Pak in a mold, covsr tight ly, and pack the mold in ice and salt for several hours. Serve witt the following sauce:
 Beat the yolks of two eggs with two tablespoonfuls of powdered su gar until they form cream. Place in the double boiler and stir until the eggs begin to thicken. then re- move from the fire and beat until cold Add one tablespoonful of marasc chino and stir in lightly one half pint of cream which has been whipped to a stiff froth.
 CHRISTMAS SURPRISE PUDDING.
 Make good rich ice cream by any familiar recipe Select a square or brick mold and line with tn, cream to the thickness of one and one half inches. Have ready cream whipped to a stiff froth, in which Clace cherries and pineapples cut center of the mold with the mixture. SONC1 NAAC NOP 4LA lAC SACouA dAlN smooth with a knife dipped in cold water Cover the can tightly and pack in ice and salt for two hours. Serve plain or with whipped cream. For a twoQuert mold, one quart of cream ard one-half pound of can crea mand cne-half pound of can died fruit w,ll be required
 OIIEcC
 Beat two ounces of butter to cream, add two tablespoonfuls Of sugar the well beaten yolks of three eggs and beat again. Add three cupfuls of milk. tablespoonful or salt and drcdge in slowly three small cupfuls of flour Flavor with one and one-half teaspoontuls of vanilla and fold in the stiffly beaten whites of the eggs. Fill buttered tea cups half full and bake fifteen minutes in a hot oven Serve with sauce. PLAIN CHRISTMAS PUDDING.
 Two quarts stale bread, without crusts, break in small pieces and dry them in slow oven. Pour over dried crumbs two quarts milk, let soak one hour; six eggs, one cup mlnCeQ SueL or LWO-tnlrQS cup put ter. one cup sugar, one cup mo- lasses, one and a half pounds seeded raisins, one teaspoonful cinnamon. half nutmeg half teaspoon cloves, half teaspoonful mace. two teaspoonfuls salt. Butter a large pudding dish, pour in pudding, bake slowly three or four hours. covering to keep from getting too brown. Serve with wine sauce.