Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-01-17
Some Attractive Desserts
Suitable for Winter Menus
Nourishing Puddings and Custards Which Have
Been Used With Success in the Cool
Months.

tered pudding dish and steam for four
hours. Serve hot or cold with cream
| sauce.
Ounce Pudding.-This is a delicious,
rich pudding. Pare six large ounces
and cut out all the blemisheS. Scrape
the fruit to a pulp and add to it one
| half pint of cream and half pound
of powdered sugar, stirring them to-
gether very hard. Beat the yolkS of
seven eggs and the whites of two eggs
and stir them gradually into the mix
ture. Bake in buttered dish for three
quarters of an hour, sprinkle sugar over
it when cold and serve.
Cocoanut Cream Pudding.-Soak two
slices of bread or cake and one cupful
Of shredded cocoanut in one quart OF
milk or cream for one hour. Add four
eggs, one cupful of sugar, and flavor
with lemon extract or vanilla. Mix
thoroughly and bake in pan of water
until set.
Apple DumpIings.
Make a rich biscuit dough, the same
as for baking powder biscuits, but add
a little more shortening. Take a piece
of dough and roll it out on molding
board almost as thin as pie crust,
then cut In pieces large enough to cover
an apple. Put into the middle of each
piece two apple halves that have been
pared and cored and sprinkle on a
spoonful of sugar and a little CHINA
mon, Turn the corners over and lap
them tight. Sprinkle sugar over them
and pour over all a cupful Of boiling
water. Bake three-fourths of an hour
in moderate oven. Serve with pud-
ding sauce or cream and sugar.
Custards.
To make delicious soft custard, scald
one cupful of milk. Mix two table
spoonfulS of sugar with two slightly
beaten egg yolks and add to the hot
milk. Cook slowly in a double boiler,
with the water in the lower part of the
boiler below the boiling point. to
creamy consistency. Cool and add one
fourth teaspoonful of vanilla
To vary this cuStard, use part white
and part brown sugar. Serve with
shredded cocoanut or with fruit, such
as peaches, pineapple, orange, or
prunes, figs or dates. Brown the sugar
slightly to give a caramel flavor. Add
three eighths square of melted choco-
late or some chopped nuts.
Pineapple Custard.-To the beaten
yolks of four eggs add half a cupful of
sugar and the contents of one can of
grated pineapple. Put this in small
set in the oven and bake until the GUS
tard is set. Then put aside to get cold.
Whipped cream may be used as q
sauce or it may be served plain.
Banana Custard.-Cream one table
spoonful of butter with three fourrhs
of cupful of sugar, then add the yolks
Of two eggs, two mashed bananas, one
heaping tablespoonful of -four and one
cupful of cold water. Put into a pie
~ ~ -
the eggs. then beat in two tablespoon
fuls of sugar. Place this meringue on
top Of the pie and brown lightly in the
oven.
Maple Custard.-Beat five eggs until
spoonful can be lifted without string
ing. Add half a cupful of maple sirup,
saltSpoonful of salt, stir well, then
add three cupfuls of milk and strain
into cups or large mold. Bake in a
larger pan of hot water, but do not
have the oven too hot. The hot water
in the pan should not boil hard after
baking has commenced.
Chocolate Custard.-When preparing
chocolate custard, allow one egg, one
scant tablespoonful of sugar, a pinch
of salt and one tablespoonful of grated
chocolate to each cupful of milk. Melt
the chocolate over hot water and gradu-
ally add the hot milk. Pour this over
the beaten egg and sugar. To one
quart allow one teaspoonful of vanilla.
Pour into baking cups, stand in a pan
of hot water and bake in a moderate
oven until set in the center. Test by
inserting the blade of a knife. When
it comes out clean the custards are
done. Remove at once and set away
to chill.
Coffee Custard.-Add to one cupful of
strong cold coffee one cupful of cream,
four eggs beaten slightly and four ia
earthenware cups, place in a shallow
pan with hot water around the cups
and bake in a moderate oven until the
custard is firm. Serve ice cold with
small cakes or thin cookies.