Norwich bulletin., 1916-01-15

thickens; fiaxor and bour into albak-
ing dish With the whites Of the eggs
and granulated sugar make mer-
ingue; spread cover the custard and
Tapioea custsrd-Three TABLESPOONS
tapioca, 1 qt., milk, yolks of eggs,
tablespoons powdered sugar, whites
of eggs, pinch OF salt, / teaspoon
vanilla. Soak the tapioca over night;
drain and put. over the fire in the
milk; boil slowly half an hour or un-
til the tapioca is transparent Pour
this mixture on the yoIks well beaten
with the sugar, and boil all until a
custard is formed. Remove from the
| fire; add the beaten whites. salt and
| fiavoring. Lemon juice may be sub
stituted for the vanilla IL preferred
] Cocoanut Tapioca-Four table,
spoons tapioca, qt- milk, yolks OF
4 eggs, 2-3 cup sugar, 1-3 cup shredded
/ cocoanut,r1 teaspoon vanilla, whites of
eggs, tablespoons sugar. Soak the
tapioca over night in water; drain and
add the milk Bring slowly to the
boiling point; stir in the yolks of the
eggs, beaten with the sugar. Cook un-
til the custard thickens, stirring all
vanilla. Make a meringue of the
whites OF eggs and sugar; pile light
ly over the custard and set in the
oven until deiicately Drowned.
Mountain Dew Pudding-Six rolled
soda crackers, yolks of eggs,.1 table,
spoon butter. 1 at. milk, liz cup su-
gar, whites Of 4 eggs, tablespoons
sugar Beat the yolks Of the eggs
and mix thoroughly with the crackers
and butter; stir in gradually the milk
and sugar; pour into a buttered pud-
ding dish and bake for half an hour.
Make meringue of the whites of the
ieggs and the 4 tablespoons of sugar:
l HI, rNx-1- H. L
serve when cool.
| Cup custards-Four cups scafded
milk, eggs, A tablespoons sugar.1-4
teaspoon salt, grated nutmeg. Beat
the eggs with the sugar and salt; add
the milk and pour into cups, grating
nutmeg over eaclE. Set the cups in
a pan of hot water, and bake in a slow
oven until the custard is set. Test
by runninr p Sil-~-s1<aife through the
stard; II 1t comes out clean the
Icustard is done. .over- cooking win
make the custard 'watery."
Caramel Custard-F.our CUBS scald-
ed milk, IL cup sugar, 4 eggs. Ia
teaspoon salt, 1 teaspoon vanilla. Melt
the sugar until it is light brown In
color; add it to the milk. Beat the
eggs: add the milk and sugar, salt and
4 favoring, and bake in cups as direct
ed for cup custards. Serve with car
iamel sauce. $3.50 y
Bridge Whist Pudding-One pint
fmilk, 1 egg. sugar, teaspoon: vanilla,
l cup thick cream, IA box or I table,
\ spoon gelatine, IA cup water. Eng
lish walnuts, candied cherries, lady
and egg. sweetening TO taste, flavor
ing with vanilla; to this add the cream
whipped; and the geiatine, dissolved in
the water. Add chopped walnuts and
cherries and turn into mold lined
with lady fingers Stand aside for
several hours~before serving.
Delicate 'Puddine-one and one-half
cups water, -1-2 cup sugar, LIP salt
spoon salt, "a tablespoons cornstarch,
8 egg whites juice and rind of lem
on. Mix sugar. salt and water and
bring to the boiling point. MixE the
cornstarch in a little cold water and
stir it into the boiling syrup Cook
ten minutes; pour over the beaten egg
whites: return to the fire a minute to
set the egg; add the lemon; turn into
a wet, mold and set on the ice until
sliced peaches. IT,
Cottage Puddips-One tablespoon
butter. 1 cup sugar. 1 egg, IA cup
milk, 1-2 cups hours teaspoon bak-
ing powder, pinch OF salt. Beat the
butter and sugar to a cream: add the
Iegg and beat with the milk. Turn into
half an hour. Serve with vanilla or
j lemon sauce. 81 1.1-
Baked Four .Puddins-Five eggs, 9
tablespoons flour, pinch OF salt, l quart
milk. Beat the eggs separately and
then together; stir in the sifted flour
and milk; strain and pour into q but
| tered pudding dish. Bake half an hour
and serve Immediately with lemon or
vanilla sauce.
Queen of Puddings-One quart milk.
1 pint bread crumbs, / cup sugar,
eggs, juice and rfnd Of lemon, 1 tea
=
Soak the bread crumbs IN the milk
for half an hour; add the sugar. the
beaten yolks, the lemon and the butter
melted. Bake in a buttered, pudding
dish about ga of an hour or until the
pudding shrinks away from the sides
or preserves; cover with a meringue
made from the whites of eggs and
extra tablespoons of graduated su-
gar; brown quickly in the oven and
cool. Serve with cream.
Newmarket Puddins-one pint milk.
bread crumbs, eggs, 1fcup currants,
cup raisins. 1-2 nutmeg, grated. 1
teaspoon cinnamon, Ia teaspoon
clover. 1 tablespoon butter, IA tea
spoon salt Thicker the milk with
the bread crumbs; add the beaten egg
and other ingredients and bake for
two hours Serve with lemon or
vanilla sauce.
Here is recipe for Christmas:
Christmas Plum cake4The most at
tractive sort of a plum cake for the
Christmas supper tabie is one dec
grated with a wreath Of holly And
when the wreath itself may be safe
ly eaten and forms, moreover. the most
delicious part Of the calss, 1T is espe-
cially desirable to know how to make
it. g.
First, the cake must be smoothly,
and thiclzly iced with 3 rich boiled
icing. Then the leaves are arranged on
its surface while the icing is still q
little soft. To make the leaves, slice
green citron in thin, transparent
slices, and from them cut leaves in
the shape of the holly leaf "a igenufne
\,lly leaf may be used for q pattern:
have your knife sharp and you win
find this making of the leaves q SIM
pie matter. When the wreath Is form
ed place small scarlet candies at IN.
tervals among the leaves to simulate
the berries; A design of leaves and
berries may also be arranged In the
center OF the cake.
Hoping that these recipes may be
valuable to ali. I remain
Wbere Ne Succeeds.
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