Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-01-17

Puddings, blanc manges, dumping,
custardS and similar desserts are desir
able in the menu, as they are easil
digested when well made and have
high food value. Puddings may
either baked boiled or steamed. Pud
ding when steamed should be kept a
uniform temperature during TIL
cooking, and the cover should not b
removed during the first half hour o
cooking. Farinaceous buildings shoulc
be well cooked in order to make then
easier to digest. Cornstarch should b.
cooked for about 10 minutes. Mos
steamed buildings may be baked in 6
pudding dish by making them littl'
softer. Puddings containing eggs anC
milk should be cooked at low tenn
perature to prevent them from curd
ling.
Plain bread pudding can be greatl,
improved by adding to the batter
oranges, apricots, cocoanut, marmalade
dates or figs. CornStarch pudding car
be varied by adding chocolate or a very
little coffee flavoring, by stirring chop.
ped fruits into it or by serving with
JAM chocolate sauce or apple PURGE. To
use in place of an egg, molasses ha:
good binding qualities, and can be useC
together with milk in many steamed
buildings. Suet buildings will be lighter
and more digestible If made with q
combination Of flour and bread crumbs
and If they are steamed instead Of
being boiled.
If pudding sticks in the dish when
turned out, the dish has probably not
been sufficiently creased, or it was
damp before being creased. The but
ter or lard used should be thickly and
evenly applied All buildings should be
left for minute or two to shrink be-
fore they are turned out. If a hot
pudding breaks when turned out, put
1t together carefully and coat it with
the sauce that is to be served with it
instead OF passing the sauce in a sep
arate sauceboat.
Pudding Flavorings.
Favored sugar serves the double pur-
pose Of a fiavoring and a sweetening
for puddinS& custards and other deS-
SertS. VanesAA sugar is very useful to
keep in feAozheSs for fiavoring pud-
dings. To prepare, cut an ounce OF
vanilla bean into very fine pieces, mix
with half a pint of granulated sugar
then pound both to a powder. Now
rub through a fine sieve. If any par
ticleS are too coarse, pound them again.
When you use lemon extract, mix ii
with vanilla extract, using twice the
amount OF vanilla as lemon This will
give n new flavor to a pudding, which
is really more delicious than using
either extract alone.
Pudding Sauces.
Sauce for buildings should not be
added to the pudding until Just before
serving. The following is an excellent
sauce to serve with bread, rice or cot
tage pudding: Put glassful of jelly in
one-fourth cupful of hot water and
melt 1t on the stove. While this is
melting, heat one tablespoonful of but
ter in pan, stir one tablespoonful of
flour into 1t and then stir the melted
jelly into this until it is smooth Serve
hot with pudding or custard To make
a hurry-up, delicious jelly sauce melt
glaSSful OF your favorite jelly over
very slow fire, being careful not to let
it come to the boiling point, and serve
over pudding.
Chocolate sauce Is almost a universal
favortte. To make, stir half a cake of
grated chocolate into a cupful of hot
cream or rich milk and dissolve four
heaptng teaspoonfuls of arrowroot, or
cornstarch, in a gill Of cold milk. Boil
together cupful of granulated sugar
and pint OF water until clear Add
the chocolate and cream, the arrowroot,
ana the milk. Cook, stirring steadily,
for about z minutes. Remove from
the fire and add small dessertspoonful
of vanilla extract
Lemon sauce Is well liked. Take two
cupfuls Of hot water, one cupful of
sugar. the juice and rind of one lemon,
two tablespoonfuls of cornstarch, and
two tablespoonfulS of butter. Mix the
sugar and cornstarch. Put the boiling
water IN saucepan and stir the sugar
and cornstarch into it, stirring all the
time to keep it from getting lumpy.
Set the mixture on the stove and boil
for five minutes. Add the butter and
the juice and grated rind Of the lemon.
Serve hot.
To make hard sauce, cream half a
cupful of butter until very light. Add
one cupful Of powdered sugar very slow
~, beating until light and creamy. Add
half teaspoonful of f1avoring and
beat again.
Try These Puddings.
Roly-Poly Pudding-This is a good
form in which to serve any fresh fruit.
Make a biscuit dough and roll 1t out
quarter Of an inch thick. Spread
with fresh fruit. Roll it out and tie it
In cloth, leaving room for the pudding
to expand, and boil or steam it for an
hour. Serve with sauce.
Jam roly-poly will be heavy and
tasteless If the cloth in which it has
been boiled has not first had boiling
water poured over it and then been
thickly Toured. A pudding Of this kind
cooks well in a creased jam jar, room
being allowed for expansion of the pud-
ding, and it will not be soggy. II suet
Is indigestible to some people, the pud-
ding can be made just as well with
butter.
Cranberry Pudding-Dissolve one tea
spoonful Of baking soda in enc cupful
of sweet milk, add one cupful of sour
milk, one cupful of cornmeal, one cup
full of -four, and salt to taste. Stir all
the ingredients together, turn into a
mold, and steaIn for one hour. Any
fruit such as cranberries, raisins or figs
or dates may be added to the mixture
Chocolate Raisin Pudding-Soak one
and one-haf cupfuls of fine cracker
crumbs in two and one-half cupfuls OF
milk, add one-third cupful Of molasses
one-fourth teaspocnful OF salt, one egg
one cupful of seeded raiSins, and one
half a cupful Of cocoa, or two squares
of chocolate melted. Turn into a but