Every evening, Wilmington daily commercial., 1921-12-02
A Dessert for
Every Day
In the Week
Here's . Good and inexpensive pud.
ding for Every Days Dinnsr.
Lemon Merinaue.


OF sugar. one cup OF fine
breadcrumbs. two eggs. the
grated rind and strained Juice Of a
large lemon Boil the milk and pour
II over the crumbs. Cover and leave
for an hour. stirring occasionally.
Stir in the beaten yolks OF tho eggs,
sugar, and lemon rind. pour into a
pie dish, and bnke in a slow oven
for half an hour. This part OF the
pudding should be made the day
before II is TO be eaten, so that II
can get absolutely cold. Whisk the
whites of the eggs very stiffiy with
a little sugar and the lemon juice.
Pile the merlngue on the pudding
and set under the griiler or in the
oven for few minutes for the top
20 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 tea
spoon Of salt; two ounces Of desic-
Gated cocoanut. Put the oatmeal,
water. and salt into a double boiler
and simmer till thoroughly cooked.
When cool whip In the custard and
pour into wet mould. Turn out
into a glass dish. sprinkle thickly
with desiccated cocoanut. and serve
with cream and sugar.
Coffee sponss.
One ounce Of gelatine; 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 geiatfne in pint OF cold milk.
Beat the yolks Of the eggs and
whisk the whites Strain the coffee
into the basin containing the dis
solved gelatine. stir. and strain into
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 tili
Il begins 20 set. then whisk in the
frothed whites. beating vigorously
for ten minutes. Turn into a wet
mould and stand in a very cold
place until required.
VerrieeIIi shsps.
One cup OF verniicelii; one-quar-
ter pound OF stoned raisins: two
eggs: a pinch OF salt; one pint o.
boiling milk; two tablespoons oi
rnarmalade: one ounce OF sugar
Pour the boiling milk over the YER
niceili and leave for fifteen minutes
Stir IN the narmalade, we'll beaten
yolks OF eggs. raisins, sugar, and
salt. Lastly fold in the stifiy-
whisked whites. Turn into a we'll
creased dish and steam for two
hours. This pudding IS very nic'
hot, but even more delicious cold
II a sauce is liked serve either Gus
tard or cream.
Snow Jelly.
Three pint jelIies OF dineren
favors. The incest result is oh
tained by using raspberry. pineap
pie. and lemon havorings. Dissoig
the lemon jelly, and when cool pou
Il into glass dish. AS soon az
~ -, has set add the raspberry Jelly. ais
"a cool Finally dissolve the pineappl
- jelly. and when IT has cooled 10 set
- ting point whisk II vigorously unit
IL becomes a mass Of foam. Pill
- this on the top OF the raspberr
jelly and stand in a cold place
When the foam sets II looks lik
snow and is most appetizing.
Jack Frost's Snowballs.
One ounce Of gelatine: one teacu
"a OF fine sago; vanilla fiavoring {
- taste; two ounces OF grated choco
Do late: two pints OF milk: one-quarte
pound Of sugar; one cup of whippe
-. cream or custard. Pour a pint {
- milk over the gelatine and leave Il
- dissolved. Put the remaining piT
- into a saucepan with the sago an
80 sugar. Boil for twenty minute
- then stir in the gelatine. Turn ini
- small wet moulds OF teacups. an
-. set aside till cold. Arrange on
~. ~ glass dish. pile the whipped creal
- or custard over. anc sprinkle thicH
~ ly with grated chocolate.
70 Danish Mould.
10 One ounce Of gelatine; two egg.
ur- rind Of one lemon; one and one-ha
ties pints of water: juice of two lemons
EZRA one-quarter pound of sugar. p
5 a the gelatine with one pint OF wat
the into a saucepan and stir until 1t HI
tile dissolved. Add the beaten yolks
city the eggs. the finely peeled lem,
ur- rind and strained juic, the sugf
.ac- and remaining cold water Stir N
age til the mixture thickens, but Ia
: is care II does not poil or II VIII curd
i a Take out the rind and leave, till CO.
Iur- then told IN the wnisked white
han Iurn INTO mould. To make
end more substantial pudding use
by larger mould and line Il with sp
lady fingers before pouring in Z
70 hot mixture.