Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-03-25
% Table Talks.
BY Jeanette Boyer, Home Service Dept.
Royal Milling Company
HOT DESSERTS

uuch-soup, put truly, tagging winter
catches me devoid of dessert ideas. Pie
and cake are indeed very good, but there
are seven days In the week; pie on Sunday
cake on Monday, then what on Tuesday
Though the masculine hue Is for a repeat
still
Since it is the dessert problem which has
caught me recently, I've determined to con.
c~entrate on 1t this week, thinking that
you too, might welcome some additions tc
your repertoire.
Perhaps a common reason why we re,
into ruts with planning meals might be
that we forget to think. If you'll SIT down
q moment with pencil and paper, and jot
down all the winter desserts you can think
or, aside from pie and cake. you'n find as |
did, two or three dozen on your list.
How many kinds Of custard do YOU
maker DO You use tapioca and junket ?
What about the steamed buildings, the cob
piers; the varieties OF %souffles. the corn
starch blanc manges, the rice mixtures ?
On, | know that you can suggest others,
too.
However, here are a few rules for des.
sert what's that my family have appar-
Hot snowbaIls
Ihis may be steamed like dumplings over
simmertng fruit sauce. Two cups nour, 4
tsp baking powder, ] tsp. salt. 2 tbsp.
sugar, l tsp. melted shortening, X cup
milk, canned cherries, cornstarch, red color
ing, If desired.
Sift the dry ingredients together, stir I'm
the milk and the melted shortening. Place
In creased individual cuStard Guns and
steam one hour in steamer. or place cups
In pan OF hot water and bake In moderate
oven Tor about an hour. Cover pan con-
tanning the cups. When done, remove the
balls from the cups, and serve covered with
canned cherries which have been thick
ened, by adding ! tablespoon Of cornstarch
for each cup Of cherries, and cooking until
mixture clears. Red ~coloring may be add
ed to brighten color OF cherries.
Norwegian Prune Pudding
This is one of Miss Viola Bells recipes.
lt is said that at one time this was voted
by the policemen Of New York City as the
~favorite dessert.
one-half ID. prunes,. . cups water, i cup
sugar, small piece stick cinnamon, IL cups
boiling water, l tbsp. lemon Juice, 1-3 cup
cornstarch, 2 tbsp. cold water.
SOAK the prunes In cold water, then cook
until soft. Remove the stones and add
sugar, cinnamon and boiling water. Cook
together ten minutes. Remove cinnamon
and add lemon Juice. Mix cornstarch with
cold water and stir into prunes. Cook until
clear. Pour into a mold, chill. Serve with
cream.
Fruit Soufle
This, | especially as the finale
OF a heavy dinner. Very delightful and at
~tractive.
Three-fourths cup fruit pulp, whites 3
eggs, sugar, few grains salt.
The fruit pulp may be peach, apricot,
ounce, prunes, bananas, berries, etc. If
canned, first drain from syrup. Rub fruit
through sieve. Heat, and sweeten If neces-
sary: Beat egg whites until stin and add
hot fruit pulp gradually with salt, beating
continuously. Turn into creased and sug,
AIRED individual molds, having them three
forths full, as soufle will swell. Set molds
In pan OF hot water and bake In slow oven
not more than $50 degrees until firm to
the finger. Serve with Sabayon sauce.
Sabayon Sauce
One-half lemon, grated rind and Juice, "
cup fruit juice, or orange juice or ginger
ale; l1s cup sugar, 2 eggs.
yolks; stir vigorously over Are until 1t
thickens. Pour onto egg whites which have
been beaten thick, and serve with fruit
soufTle.
Mrs. Mlnert's Oriental Pudding
Put equal amounts OF graham crackers
and dates through the fine knife of.a food
chopper. Flavor with lemon juice. Shape
with the hands into a long round mold.
Chill, slice and serve with a dab Of whipped
cream.
Mock Plum Pudding
This pudding is rather fun, because
sometimes 1t pufrs so beautifully.
Two cups milk, az slices Of bread, thick
ly buttered, 1-3 cup sugar, II cup r~aisins,
l egg "a tsp. salt, ! tsp. cinnamon, " tsp.
nutmeg.
Soak bread and fruit In milk. Add other
ingredients and bake two hours In a slow
oven, 300 degrees F. Serve with vanilla
sauce.
Vanilla Sauce
Two cups boiling water, a cup sugar,
! tbsp. butter, 2 tbsp. Rex -four, ! tsp.
vanilla.
Melt the butter, add -four and stir Until
smooth. Add boiling water and sugar. Boil
until thoroughly cooked. Add favoring
and serve hot.
Chocolate Rice Meringue
Who said that rice pudding isn't good7
Two cups milk, "a cup rice, 1-3 tsp. salt,
/ tbsp. butter, 1-3 cup sugar, ! square
melted chocolate, n tsp. vanilla, " cup
seeded r~aisins, 2 egg whites, "a cup heavy
cream.
Scald milk, add rice and salt and cook
until rice Is soft. Add butter, sugar,
chocolate, vanilla and ~raisins. Cut and
fold In the whites of eggs, beaten until
stin. Pour into q buttered baking dish,
and bake fifteen minutes. Cover with a