Worcester Democrat and the ledger-enterprise., 1938-12-09

Most of us mean to-but never real
" do-"leave room for the pudding!
That's why it's just as we'll, in our
holiday feasting, to give folk pre-
view" of what is to follow the Royal
Bird and all it's trimmings!
A neat bit of competition the bronz-
ed bird will get when eyes light on
the great steamed pudding, fragrant
with spices, bursting with fruit, and
surrounded with tempting golden slic-
es of pineapple cooked gently in sug-
ar, butter, grated lemon peel, and
bit of pineapple syrup. Then-just as
YOU are ready to dish up, add nip of
brandy or rum, or if you'd rather,
good squeeze of lemon.
Or maybe you'll carry to the table
the pudding all aflame with burning
brandy. Serve it, just for change,
with Pineapple Hard Sauce. It's your
favorite hard sauce with drained,
crushed pineapple, folded in-ever so
carefully, lest it curdle the mixture.
Though it's not considered objection
able at all if it does happen.
Here's your recipe-if you need
one. You'll find it grand to top hot
mince pie-or, at any time of year,
apple or deep dish berry pies!
PINEAPPLE HARD SAUCE
Cream well 1-3 cup softened butter,
adding 1 cup powdered sugar, and l
unbeaten egg white. Beat until light.
Carefully fold in 2-3 cup drained crush
ed pineapple. Serve cold.
While we are on the subject of this
traditional dessert, a new little trick
you can use with any steamed pudding
rich plum or simple carrot variety
is to line the well creased pudding
mold with pineapple slices before turn
ing in the pudding mixture. Steam
as usual It's the upside down cake
idea applied to puddings, and it's a
good to eat as to look at! The syrup
may be used as the liquid for the
boiled or foamy sauce you may like
to serve with it in addition to bit
of plain hard sauce to top it off.
Still another idea is to use pine
apple crushed or tidbits-in the pud-
ding itself and the syrup in place of
the recipe. Incidentally, the crushed
fruit, just as it comes from the can,
is an excellent hurry-up sauce for
many pudding, baked or steamed.
For-puddings hot-puddings cold
they all take pineapple and like it. /
Do you make Spanish cream? It's
grand dessert. Notice in this recipe
that you use the syrup from No.
2 1-2 can of sliced pineapple instead
Of all milk. Over the pineapple slices
pour grenadine or maraschino cherry
syrup and allow them to stand for
several hours. When you turn out
the pudding, use the slices for a color
full and delicious garnish.
PINEAPPLE SPANISH CREAM
/ 1-2 tablespoons granulated gelatin
1 cup pineapple syrup
2 cups milk
8 egg whites, beaten stiff
8 egg yolks
1-2 cup sugar (scant)
IA teaspoon salt
1 teaspoon vanilla
Scald milk with gelatin and pine
apple syrup-add sugar, pour slowly
on egg yolks, slightly beaten. Return
to double boiler and cook until mix
ture coats spoon, stirring constantly.
Remove from heat, add salt, flavoring.
Fold in the beaten egg whites. Turn
into mold, "a melon mold is perfect
for this) first dipped in cold water.
Chill. Turn out and garnish with
pineapple slices. Note: There will be
a layer of clear lemon colored gelatin,
one of a custard appearance, and a
spongy layer. Serves six to eight.
There's new Snow Pudding which
fits into the holiday season so beau
tifully and is not quite as filling
and fattening-as the usual rich steam
ed pudding. Do use the Grenadine or
Maraschino Pineapple as a garnish
for this:
SNOW PUDDING
pkg lime-flavored gelatin
ga cup water