The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-03-18

c~entrate on it this week, thinking that
YOU TOO, might welcome som additions to
your repertoire.
Perhaps a common reason WHY we get
InL0 ruts with planning meals might be
thaC we forget to think. If you'll Sit down
doHIO aI WIN pencil and paper, and jOt
uSWn All the winter desserts you can think
OF, aside from pie and cake, you'll find as
dl9, two or three dozen on your LIST.
low many kinds Of custard do yOu
make? Do you use tapioca and iTDtet9
what about the steamed buildings. fhe ooh.
piers; the varieties Of sOufles, the corn
sLarcn plano manages, the rice mixtures9
IN know that you can suggest others.
However, here are a few rules for des-
seFI what's" that my family have appar-
Hot snOwbalIs
rms may be steamed like dumplings over
slHtnerlng fruit sauce. Two Guns dOur 4
SSP: baking powder, 1 tsp. salt, 2 tbsp.
sugar, L tsp. melted shortening. u cnn
milk, canned cherries, cOrnstarcb rod ooIorP
ing, if desired. OO
Sitt the dry ingredients together. stir in
Sne MIX ana the melted shortening. Place
IN creased individual custard Guns and
steam one hour in steamer, or Dlace cnns |
IN pan OF hot water and bake in moderate
oven Tor about an hour. Cover pan con-
Sainlhg 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
Tor each cup Of cherries, and cOOkinW unfiI
mixture clears. Red ~colOring NAV he aid
ed to brighten color Of cherries.
Norwegian Prune Pudding
Ih1s is one of Miss Viola Bells recipes.
1t is said that at one time this was voted
ey the policemen of New York City as the
One-half ID. prunes, . cups water, 1 Gun
sugar small piece stick cinnamon, IL cups
boiling water, l tbsp. lemon Juice, I-3 Gun
cOrnstarch, 2 tbsp. cold water.
Soak the prUnes in cold water, then cook
until sort. Remove the stones and add
sugar, cinnamon and boiling water. Cook
IOgether ten minutes. Remove cinnamon
cold water and stir into prunes. Cook until
cream.
Fruit sOunIe
This, I especially recommend as the finale
OF a heavy dinner. Very delightful and at
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 stiff and add
hot fruit pulp gradually with salt, beating
continuously. Turn into creased and sug-
AIRED individual mOlds, having them three
forths full. as sOuffle will swell. Set molds
IN pan OF not 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, II
cup fruit. juice, or orange juice or ginger
ale, 1-3 cup sugar, . eggs.
Mix lemon, fruit Juice, sugar and egg
yolks; stir vigorously over fire until il
tnlckens. Pour onto egg whites which have
been beaten thick, and serve with fruit
sOuffle.
Mrs. Minert's Oriental Pudding
Put equal amounts of graham crackers
and dates through the fine knife of a food
chopper. Flavor with lemon Juice. Shane
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 it puffs so beautifully.
5 Two cups milk, 25 slices of bread. thick.
, ~ buttered, 1-3 cup sugar, y cup raisins
egg, p tsp. salt, 1 tsp. cinnamon, y tsp
. nutmeg.
Soak bread and fruit in milk. Add othel
: ingredients and bake two hours in a SLOW
q oven. 300 degrees F.. Serve with vanill;
4 sauce.
Vanilla Sauce
Two cups boiling water, "A cup sugar
e 1 tbsp. butter, 2 tbsp. Rex -four, 1 tsp
vanilla.
q Melt the butter, add -four and stir unit
smooth. Add boiling water and sugar. BOi
q until thoroughly cooked. Add favOrini
and serve hot.
Chocolate Rice Meringue
e Who said that rice pudding isn't good
4 Two cups milk, 4 cup rice, 1-S tsp. salt
melted chocolate, u tsp. vanilla, u GU.
y seeded r%aisins, 2 egg whites, p cup heav
y cream.
Scald milk, add rice and salt and COO.
n until rice is soft. Add butter, sugar
chocolate. vanilla and raisins. Cut an
fold in the whites of eggs, beaten unit
stiff. Pour into a buttered baking disl
and bake fifteen minutes. Cover with
q meringue made of three egg whites, 81
IS tablespoons sugar and One-half tsp. vanilli
Brown in moderate oven and serve not.
y Date and Nut Pudding
You'll want this recipe if you haven't al
ready a similar one.
One egg, 1lcup sugar, u cup milk, 1 Isl
vanilla, 1 cup Rex -four, 2 tsp. baking pow
der, p tsp. salt, 1 cup chopped dates,
le cup chopped nut meats.
Sift together the dry ingredients, add th
E. nuts and dates. Add the wet ingredient
" which have been blended to gether. Mi
a and turn into creased individual or larg
mOlds, filling about twO-thirds full Of mis-
ture. Place the mOlds in a pan cOntainin
t. about an inch Of hot water. Cover the pa
at containing the mOlds and bake in a moo
W crate over for about an hour. When dom
a. remove the pudding from mOlds and sery
st with whipped or ice cream.