Evening star., 1921-10-10
Dainty Desserts.
Lemon Meringue.

! oHe plnC OF N0llk, three ouHCeS oA
sugar; one cup of fine breadcrumbs;
two eggs; the grated rind and strain
! ed juice of a large lemon. Boil the
milk and pour it over the crumbs.
Cover and leave for an hour. stirring
occasionally. Stir in the beaten yolks
Of the eggs, sugar and lemon rind.
pour into a pie-dish, and bake In a
slow oven for half an hour This part
of the pudding should be made the
lay before it is to be eaten, SO that
it can get absolutely cold. Whisk the
whites of the eggs very stiffiy with
.rlittle sugar and the lemon-juice.
Pile the meringue on the pudding and
set under the griller or in the oven
FOR few minutes for the top to
color.
Edinburgh Pudding.
Eight ounces of fine oatmeal; one
half pint of thick custard. strongly
favored with vanilla; one and one
half pints of water; one-eighth pint
of milk; one-half teaspoon of salt;
two ounces of desiccated cocoanut.
Put the oatmeal. water. and salt into
a double boiler and simmer till thor
oughly cooked. When cool whip in
the cuStard and pour into wet
mold. Turn out into glass dish.
sprinkle thickly with desiccated CO.
sugar.
Coffee Sponge.
Once ounce of gelatin, three ounces
of freshly ground coffee, one pint of
cold milk, one-Quarter pound of
sugar. one pint of boiling water. two
eggs. Put the coffee into a warmed
jug and pour the boiling water over,
stir well, cover, and leave for ten
minutes. Soak the gelatin in a pint
slf nnl1 mil In al nf a
eggs and whisk the whites. Strain
the coffee into the basin containing
the dissolved gelatin, stir and strain
into a saucepan. Simmer gently for a
few minutes. but do not let the mix
ture boil. When cool add the sugar
and beaten yolks. and put aside till
it begins to set. then whisk in the
frothed whites. beating vigorously for
ten minutes. Turn into wet mold
and stand in very cold J. zee until
required.
Vermicelh shape.
One cup of vermicelli, cne-Quarter
pound of stoned raisins. two eggs. a
pinch of salt. one pint Of boiling milk,
two tablespoons of marmalade, one
milk over the vermicelli and leave
for fifteen minutes. Stir in the mar
| malade. well beaten yolks of eggs.
| raisins, sugar and salt. Lastly fold
in TIE stiffy-whisked whites. Turn
| into Il we'll creased dish and steam
for two hours This pudding is very
nice hot but even more delicious cold.
If a sauce is liked serve either Gus
| tard or cream.
| SnOw-Jelly.
Three pint jellies of different t1avors.
The incest result is obtained by using
raspberry. pineapple and lemon fla
vorings Dissolve the lemon jelly,
and when cool pour it into a glass
dish. AS soon as it has set add the
raspberry jelly. also cool Finally
| dissolve the pineapple jelly, and when
| 1t has cooled to setting point whisk
lit vigorously until it becomes mass
of foam. Pile this on the top of the
| raspberry jelly and stand in cold
place. When the foam sets il looks
like snow and is most appetizing.
Jack Frost's SnowbnlIs.
One ounce of gelatin. one teacup
of fine saso, vanilla fiavoring to taste.
| two ounces of grated chocolate. two
pints of milk. one-quarter pound of
sugar. one cup of whipped cream or
| cuftard. Pour Il pint of milk over the
gelatin and leave till dissolved. Put
| the remaining pint into a saucepan
with the sago and sugar. Boil for
| twenty minutes. then stir in the gel
attn. Turn into small wet molds or
! teacups and set aside till cold. Ar
range on glass dish, pile the whip
| ped cream or custard over and sprin-
kle thickly with grated chocolate.
| Danish Mold.
| One ounce Of gelatin, two eggs,
! rind of one lemon. one and one-haIf
lpints of water. juice of two lemons,
ione-quarter pound Of sugar. Put the
gelatin with one pint of water into
saucepan and stir until it has dis
solved. Add the beaten yolks of the
eggs. the finelypeeled lemon rind and
strained juice the sugar and remain
ing cold water. Stir until the mix
ture thickens. but take care it does
not boil or it will curdle Take out
! the rind and leave till cool. then fold
in the whisked whites. Turn into a
mold. To make a more substantial
pudding use larger mold and line i,
with split lady fingers before pour
ing in tie hot mixture