The Barre daily times. (Barre, Vt.) 1897-1959, 1916-05-13

juice, letting it stand for an hour or two
and straining through cheesecloth into
the Jelly.
! Wine Jelly-Prepare as above, using
wine instead Of orange juice. The lemon
juice brings out the flavor.
| Baked Rice Pudding-One cup of rice,
one cup of sugar, one teaspoon of salt,
six cups of milk and cup of stoned
raisins. Put the rice into baking dish,
add the other ingredients, flavor with
/ cinnamon or nutmeg and bake in a very
slow oven three or four hours. Stir two
or three times during the first hour and
| If the top browns too quickly. cover with
buttered paper. If the pudding seems
dry, add another cup of milk. Half of
ythis recipe is sufficient for a small fans
lily.
Bordeaux Pudding-Cut a sponge cake
into three layers, spread with jam, put
together again, cover with whipped
cream, sweetened and favored, sprinkle
with chopped nuts. Serve on platter.
Roly Poly--MLake short biscuit dough,
roll into a long, rectangular sheet, spread
with fruit, fresh or canned--apples,
pears, pears, peaches, pineapple, straw
berries, raspberries, plums, gooseberries,
huckleberries or cherries roll up. tie in
a cloth, tying closely at the ends and
steam till done. Serve in slices with
lemon sauce or with sauce favored with
the juices Of the fruit used.
Almond Blanc Mango Make paste OF
four tablespoons of cornstarchs wet with
a little cold water. Stir it into quart
of milk, with four tablespoons of sugar,
and boil till thick Flavor with a drop
or two of bitter almond and stir in one
cup of blanched and shredded almonds.
Mould, chill and serve with cream.
Graham Fruit Pudding Two cups of
graham -four, one cup OF raisins or cur
rants, one cup of sweet milk, one cup of
molasses. one egg, one teaspoon of salt
and one teaspoon of soda. Mix carefully,
pour into pudding mould and steam
three hours. For the sauce use a table
spoon each Of butter and cornstarch and
a cup of boiling water. Add half cup
of sugar and the Juice of half lemon.
Boil up once and serve.
Sage Cream-Cook ,half a cup of sage
in pint of milk until clear, add pinch
Of salt and three tablespoons of sugar.
Beat the whites of three eggs. add to
he mixture. and cook two minutes. Fla
7or with lemon when a little cool and
old in lightly one cup of whipped cream.
Pour into mould and set on ice. Serve
With sauce OF fresh fruit, crushed and
weetened.
Snow Pudding-One- fourth box of
.elatine, one-fourth cup of cold water,
whites of three eggs, one cup of boiling
water, one cup of sugar, and one-fourth
up of lemon juice. Soak the gelatine in
he cold water. dissolve in boiling water,
id lemon juice, strain and set aside in
DOL place. When cool. but not stiff, beat
i'll frothy add the whites of eggs, beaten
tiff and continue to beat until the mix
ure is stiff enough to hold its shape.
Tould, chill and serve with boiled GUS
ard for a sauce.
Pineapple Pudding scant cups
salded milk, one-fourth cup of cold milk,
ne third cup of cornstarch, one-fourth
up of sugar, pinch of salt, whites
three eggs and half a can of
rated pineapple. If the pineapple is
cry sweet. a sprinkle of lemon juice will
improve it. Mix cornstarch, sugar and
1T, add to the cold milk, stir into the
Of milk. cook till the mixture thickens
Efficiently, which will take about Is
inutes. Add the pineapple and the
hites of eggs beaten to a stiff froth.
ould, chill and serve with cream.
Indian Pudding One cup of Indian
cal. one cup of molasses, two quarts of
ilk. two teaspoons of salt, three table,
ICONS Of butter, one quart of pared,
red and quartered apples, half tea
,oon of ginger and half teaspoon OF
ated nutmeg. Put the milk on in a
,uble boiler. When il boils sprinkle
e meal into il gradually. stirring all
e time. Cook half an hour or more,
FIRING often, Add the molasses, butter,
asoning and apples. Butter pudding
sh and pour the mixture into il. Bake
,wly for three hours.
Spiced Apples with Cider-One cup oe
own sugar. one cup Of cider, one-fourth
. best vinegar, two hay leaves, 90
hole cloves. SIX whole allspice, two
,hes OF stick cinnamon and blade of
ice. Put into a saucepan and bring to
boil. Pare and core eight tart apples.
srter. add TO the syrup and simmer
ntly till tender. skim out the fruit,
il down the syrup till thick a. honey,
ur over the fruit and serve very cold
ia cake.