Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-08-09

MAKE cUsTARDs, CREAMS. BLANCNANeE
RICE PUDDING, JUNKET, GELATINB,
AND OTHER SWEETS.

"But, mother, don't want any milk"
"Please, darling. It's 20 good for you.
Drink Just little for mother. now"
81 want my dessert"
avery we'll, then. Al soon - You
drink your glass of milk you shall have
your pudding. It's tapioca cream to day,
with dates In II, and meringue on top"
says mother persuasively.
"Just little glass and will"
Halt glass IL better than no milk.
How many other mothers can recall
conversation like this from which they
have not emerged victoriousp They may
borrow . hint from the bride offered;
stubborn little Tommie does not realize
that bis favorite desserts may be made
with milk, and that half . glass In liquid
form plus cupful OF pudding 10 really .
| very satisfactory amount of milk for
lunch. At dinner time perhaps there
will be milk soup, or Dreamed carrots,
but that 10 another story. Even when
part must be cooked the child is the
gamer from an increased use OF milk.
Having moro milk desserts for the fam
| lily Ii successful and inconspicnous way
of inducing the fnioky children to take
their share. Skillful flavoring and at
tractive variations will enable the home
cook to evolve many different dishes
from very simple materials.
"Little Miss Muffet," who "sat on
tuffet, eating her ourds and whey," was
probably eating junket. This old-fash.
toned English dessert has boon coming
into greater favor In America, and should
rejoice the heart OF tho busy mother, for
it can be made In few minutes. Junke'
IL simply milk curd separated by rennet,
as In cheese making, and eaton before
the bacteria that give the cheese It's
flavor develop. There are number OF
preparations of rennet In liquid and tablet
| form on the market. The milk 10 favored,
sweetened, and heated luke-wsrm, when
| the amount of rennet indicated 10 added.
Vanilla 10 often used, but chocolate,
caramel, and other havors are sometime.
better liked.
BLANcMANaE AND coRNsrARCH PUD-
DING.
Blancmange Is practically favored
milk jellied with cornstaroh, arrow root,
Irish moss, or some similar material.
When gelatine Is used, without eggs, to
stiffen the milk. the result 10 sometimes
called ''ivory" or "velvet'' pudding. A
blancmsnge or ivory pudding into which
egg whites have been folded 10 often
called "snow" pudding. ALI OF these
| puddings are excellent served alone, with
plain or whipped cream, or With slowed
or crushed fresh fruit poure5 over them.
1 Maple strip and honey are good when
II okhAr aar1Nan ara nnf In hand
BUTTERscoTcH BLANCMANaR.
1quart milk
6 tablespoons cornstarch
IA teaspoon salt
cup brown sugar
tablespoon butter
IA teaspoon vanilla
Heat the milk in the double boiler.
Moisten the cornstsrch In little cold
milk, add, stir until thick, and cook I'M
I'll the starchy taste disappears. In
another saucepan melt the brown sugar
with the butter until It Is very waxy, but
not caramelized. Add this to the corn.
starch mixture and add salt and vanilla.
Cool, and serve With cream.
A cooked combination of milk and
eggs is . custard. whether It be floating
island or . farins pudding. Bavarian
and Spanish creams are custards stiff
ened with gelatine. A very delicious
way to serve the simple custard pud-
dings-bread pudding, tapiooa, rice-is
to use the yolks of the eggs only In the
custard, reserving the whites, whipped
with sugar, for q meringue on top. A
tablespoonful Of sugar for each egg white
is satisfactory.
ODD FASHIONED CREAMY RICE PUDDING.
tablespoon uncooked rice
quart milk
1-3 cup sugar
| 1.S teaspoon nutmeg or cinnamon
teaspoon salt
Wash the rice, add the other ingredI.
ents, pour the mixture into Q good sized
baking dish. and cook In the oven slowly
for about Q or 8 hours, stirring 1t fire.
quently. II allowed to cook slowly, tho
milk thickens to creamy consistency
and the rice swells to several times its
original size. II double the quantity OF
rice is used, the mixture does not re-
quire such long cooking, as the rice In
swelling thickens the liquid more rap.
idly, but the product is not so creamy.
Often half cup OF raisins is added to
The pudding and allowed to cook down
| with the milk.
At the other end of tho scale Of milk
puddings must not be forgotten the un-
waning popularity of ice cream. 1t is
not necessary to reserve ice cream for
Sunday dessert. Any lunch or supper 10
hot weather Ia appropriately completed
by dish of ice cream, and to the chill.
dren 1t matters not what the rest of the
meal consists of. It's 'party" II there
10 ice cream of any favor, and perhaps q
piece OF cake or cookie. And 6nioky
rommie never refuses milk In this form.
Sour Milk Biscuits with Corn Meal.
Almost everyone likes sous-milk bis.
Quits. Those made with corn meal may
be new to some housekeepers.
CORN MEAL BISCUITS.
l IA cups corn meal
cups sour milk
teaspoon soda
tablespoon fat
k4A. al