Norwich bulletin., 1916-01-15

Dear Editor and Social Corner Sis
tiers: have just read all the letters
in the Corner page and I ind them
real interesting. ..o.>A..-s ~...--s-..
Here are few recipes for buildings
and desserts: --4s-s.=z.z- g
Rice Puddins-Two quarts milk, IL
teaspoon salt, 2-3 cup rice, 2-3 cup
sugar, grated nutmeg or cinnamon.
Wash the rice: mix with half the milk
and the salt and sugar and pour into
a buttered pudding dish. Bake for
several hours in a slow oven, stirring
frequently and adding the rest Of the
milk. When the last milk is added.
CRATE nutmeg over the top and let the
pudding brown.
A cup of seeded raisins may be
baked in the pudding IL desired.
Boiled custard-Twos cups hot milk.
pinch of salt, 2 tablespoons sugar,
eggs or yolks or 3 eggs, IL teaspoon
vanilla. Put the milk on to heat in
a double boiler. Beat the eggs thor
oughly with the sugar; into them pour
the hot milk, stirring to prevent Jumps.
Return all to the double boiler and
cook until the custard coats the spoon,
but no longer. II the mixture should
curdle. set the boiler in a pan of, cold
er until smooth. When the steam
passes off add the vanilla or other
fiavoring.
Rice Meringue-Two tablespoons
rice, quart milk, yolks of 2 eggs, 4
tablespoons sugar. pinch Of salt, lemon
or vanilla havoring, whites of 2 eggs,
2 tablespoons sugar. Cook the rice
in a little water; drain and add the
yolks, sugar, salt and davoring. Cover
with meringue and brown in the oven.
The meringue is made of the yolks and
granulated sugar with favoring.
co-nstareh Puddins-Three cups
scalded milk, 6 level tablespoons corn
CT "A IA
cup sugar, Ia teaspoon salt, 2 eggs,
1 teaspoon vanilla. Mix the corn
starch with the cold milk; stir the
scalded milk slowly into this mix
ture and stir over hot water until the
cornstarch thickens. Beat the eggs
slightly: add sugar and salt; pour
over them the cornstarch. mixture and
cook one minute longer. Serve cold
with cream and sugar.
coeoanut Cornstareh-One cup of
shredded cocoanut 8 tablespoons SUI
gar, 2 tablespoons cornstarch, 1 pint
nilla, custard sauce. Mix the sugar
and cornstarch in a double boiler; add
the milk and stir over the fire until
1t thickens; then add the cocoanut and
cook slowly for half an hour, stirring
occasionally. Remove from the fire;
add the stiff1y beaten whites and the
vanilla and pour into a wet mold.
Turn from the mold when chilled and
serve with custard sauce.
Cocoanut Junket-Four tablespoons
shredded cocoanut, quart milk, Q
tablespoons sugar, 1 junket tablet ]
vanilla. Mix the cocoanut and milk
and let them stand in a warm oS&s
for half an hour. Add sugar; strain
when dissolved, and add the tablet
dissolved lin the cold water. Add the
flavoring; pour the junket into glasses
and let stand in warm place, until
firm. Remove to cool place and at
serving time sprinkle with sugar and
cocoanut.
Blanc Manse-Six level tablespoons
cornstarch, IA cup cold milk 1-3 cup
sugar: IA cups scalded milk, pinch
cornstarch and cold milk together,
adding the sugar Pour the scalded
milk slowly over the first mixture and
stir until it thickens. Cook in dou-
bic boiler for IL minutes; pour into a
wet mold and decorate with candied
cherries. Serve with cream and SUI
gar.
Rice Blanc Mange-Six tablespoons
ground rice, / at. milk. 1-3 cup SUI
gar, l teaspoon favorfng. Soak the
rice for 20 minutes; stir into the milk;
boil and stir until it thickens, using
Add sugar and havoring; pour into
wet mold and stand away to cool.
Serve with sugar and cream.
Honiny Pudding-Two tablespoons
ground hominy. ut milk pinch Of
salt, tablespoons sugar, eggs,
teaspoon fiavoring. Pick over the hon.
my and let it soak in the milk for half
an hour; cook in double boiler for
As minutes; pour over the beaten yoIks
and sugar; add f1avoring and beaten
whites; bake in slow oven for about
20 minutes. Serve with lemon, choc-
olate or other sauce.
Almond cream-One pint scalded
milk. yolks Of 2 eggs, tablespoons
brown sugar, 1 heaping tablespoon
drops almond extract,
whites OF eggs, 2 tablespoons sugar.
Beat the yolks' with the brown sugar
and cornstarch; pour on them. the