The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-02-23
Puddings for Cold DAYS.

Cheese Pudding-Two cups of
cheese broken into small pieces, two
cups bread broken in small pieces,
three well-beaten eggs, salt and pap
rika to taste. tablespoon of butter.
Mix all togetheS, turn into well-but-
tered baking dish and barely cover
with milk, Bake thirty minutes in
moderate oven. Serve with COM
bination of asparagus salad or, it
makes a nice luncheon dish.
Cherry Pudding - One-half cup
sugar, one tablespoon butter, two
thirds cup sweet milk, two level tea
spoons baking powder, flour to make
a batter like cake batter. Pour dough
into creased pan. Then take one cup
of canned cherries (any small fruit
may be used), two-thirds cup sugar
and one pint boiling water. Mix to-
gether. pour over batter in pan and
bake thirty minutes.
Dried Fruit Pudding-Cook togeth-
er several kinds of dried fruits such
as dried apples, apricots, prunes, raj
then thicken with a tablespoon of
cornstarch, flavor with lemon extract
When cold serve with whipped cream
or good sweet milk.
Macaroon Pudding-One-half pound
macaroons, two eggs, one-fourth tea
spoon salt, one cup cream, one-fourth
teaspoon almond extract, fruit juice,
! five tablespoons sugar, one cup milk,
two tablespoons sugar, one cup milk,
two tablespoons almonds blanched
and chopped. Soak a dozen macar-
oons ten minutes in the fruit juice,
then remove them. Beat two eggs
slightly, add the sugar, salt, milk
| and cream, then add chopped al
monds. the almond extract and four
| finely powdered macaroons. Put this
into a pudding dish, arrange your
soaked macaroons in a hot Oven This
( fe 1Af Nv oil nfr hot oI-
thing tAat is a little different
Bread Pudding-Break dry bread
and crusts in small pieces and cover
with milk. Add sugar to taste and
crate a little nutmeg over top. Bake
until Drowned. If desired, an egg can
! be added, which improves it, but can
be made without. Dry cake can be
used the same way.
New Apple Pudding-Put slices OF
| any dry cake in steamer and cover
each piece with sliced apples. Steam
until apples are soft. Arrange in in
J dividual dishes. CRATE a little nutmeg
over top and serve with whipped
| cream, or lust plain cream and sugar
Sunday Night Supper Dishes.
| Manv a good housekeeper finds
trouble in planning her Sunday even
| ing supper, because she does not want
and still she does not want to serve
cold supper.
The following are few tested
recipes that are well worth consider
ing in planning your Sunday night
meal:
Mock Chicken a la King-Melt two
tablespoons of butter in a sauce pan
add two fresh peeled mushrooms cur
into bits and cook five minutes, ther
add one scant pint of cooked mear
from the guinea fowls cut into shor
lengths and heat thoroughly. Season
with one scant teaspoonful of salt anC
one green and one red pepper freeC
from seeds and cut into dice. Hav,
in readiness the yolks of two lightly
beaten eggs mixed with a cupful o
cream. Pour this over gradually anC
add the other ingredients: stir con
stantly until well thickened Do no
boil. Serve or rounds of toast.
Triple Oysters-Use the honeycoml
tripe. Clean il we'll. cover with boilet
water and simmer gently for ten min
utes- Dram, sprinkle we'll with sal
and pepper. cool and stand in the ic,
box to chill Cut In small pieces tn,