Chapter IX: Part 9

Sauce: One egg, one tea-cupful of powdered sugar, five table-spoonfuls of boiling milk, one teaspoonful of vanilla extract. Beat the white of the egg to a stiff froth, and gradually beat in the sugar. Add the yolk of the egg, the vanilla, and lastly the boiling milk.

Ground Rice Pudding.

One quart of milk, five table-spoonfuls of ground rice, four of sugar, one teaspoonful of salt, six eggs, half a cupful of butter. Put the milk in the double boiler, reserving half a cupful. Mix the rice and cold milk together, and stir into the milk in the boiler when this is hot. Stir constantly for five minutes. Add the salt, butter and sugar, and set away to cool. When cold, add the eggs, well beaten. Bake one hour in a moderate oven. Serve with creamy sauce.

Rice Pudding.

One cupful of rice, one quart of milk, one cupful of raisins, one heaping teaspoonful of salt, one cupful of water, one quart of soft custard. Wash the rice, and let it soak two hours in cold water. Turn off the water, and put the rice in the double boiler with the cupful of water. Cook half an hour; then add the salt, raisins and milk, and cook an hour longer. Butter a melon mould and pack the rice in it. Let it stand twenty minutes. Turn out on a deep dish, decorate with bits of bright jelly, pour the custard around, and serve. The custard should be _cold_ and the pudding _hot_. The raisins can be omitted if not liked.

German Puffs.

The yolks of six eggs, five table-spoonfuls of flour, one of melted butter, one pint of milk, half a teaspoonful of salt. Beat the yolks of the eggs light, add the milk to them, and pour part of this mixture on the flour. Beat light and smooth; then add the remainder of the eggs and milk, and the salt and butter. Butter muffin pans, and half fill them with the batter. The quantities given will make twelve puffs. Bake twenty minutes in a quick oven. Serve on a hot platter with the sauce poured over them.

Sauce: The whites of six eggs, one cupful of powdered sugar, the juice of two oranges or of one lemon. After beating the whites to a stiff froth, gradually beat in the sugar, and then the juice of the fruit.

Down-East Pudding.

One pint of molasses, one quart of flour, one table-spoonful of salt, one teaspoonful of soda, three pints of blackberries. Boil three hours, and serve with sauce made in the following manner:

One tea-cupful of powdered sugar, half a cupful of butter, one egg, two teaspoonfuls of _boiling_ water, one of brandy. Beat the butter to a cream, and add, very gradually, the sugar and brandy. Beat in the yolk of the egg, and, when perfectly creamy, add the white, which has been beaten to a froth; then add the water, and stir very carefully.

Amber Pudding.

One dozen large, tart apples, one cupful of sugar, the juice and rind of two lemons, six eggs, four table-spoonfuls of butter, enough puff or chopped paste to line a three-pint pudding dish. Pare and quarter the apples. Pare the thin rind from the lemon, being careful not to cut into the white part. Put the butter, apple, and lemon rind and juice in a stew-pan with half a cupful of water. Cover tightly, and simmer about three-quarters of an hour. Rub through a sieve, add the sugar, and set away to cool. Line the dish with _thin_ paste. Beat the yolks of the eggs, and stir into the cooled mixture. Turn this into the lined dish. Bake slowly for half an hour. Beat the whites to a stiff froth, and gradually beat into them three table- spoonfuls of powdered sugar. Cover the pudding with this. Return to the oven and cook twelve minutes with the door open. Serve either hot or cold.

Fig Pudding.

One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of figs. Mix together the molasses, suet, spice, and the figs, cut fine. Dissolve the soda with a table-spoonful of hot water, and mix with the milk. Add to the other ingredients. Beat the eggs light, and stir into the mixture. Add the flour, and beat thoroughly. Butter two small or one large brown bread mould. Turn the mixture into the mould or moulds, and steam five hours. Serve with creamy or wine sauce.

Date Pudding.

Make the same as fig pudding, but use a pint of dates instead of the figs.

Apple Tapioca Pudding.

One large cupful of tapioca, three pints of water, one cupful of sugar, one teaspoonful of salt, one teaspoonful of essence of lemon, three pints of pared and quartered apples. Wash the tapioca and soak over night in three pints of cold water (three hours will do if there is no more time). Put the tapioca in the double boiler and cook until it looks clear. It will take from twenty to thirty minutes. When cooked enough, add the sugar, salt and lemon, and then the apples. Turn into a buttered dish and bake an hour and a quarter. Let it stand in a cool room half an hour before serving. Serve with sugar and cream.

Baked Apple Pudding.

Fill a three-quart earthen dish with pared and quartered apples. Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one table-spoonful of butter, and half a cupful of water. Cover, and bake thirty minutes. Make half the rule for chopped paste. Roll a piece of the paste into a strip that will reach around the pudding dish. This strip should be about two inches deep. Roll the remainder of the paste to cover the dish. Take the pudding dish from the oven, slip the strip of paste between the apple and the dish, and put on the top crust. Return to the oven, and bake one hour longer. Serve with a cream sauce.

Dutch Apple Pudding.

One pint of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, half a teaspoonful of salt, an egg, a generous two-thirds of a cupful of milk, two table-spoonfuls of butter, four large apples. Mix the salt, soda and cream of tartar with the flour, and rub through the sieve. Beat the egg light, and add the milk. Rub the butter into the flour. Pour the milk and egg on this, and mix quickly and thoroughly. Spread the dough about half an inch deep on a buttered baking pan. Have the apples pared, cored and cut into eighths. Stick these pieces in rows into the dough. Sprinkle with two table-spoonfuls of sugar. Bake in a quick oven for about twenty-five minutes. This pudding is to be eaten with sugar and cream or a simple sauce.

Apple Soufflé.

One pint of steamed apple, one table-spoonful of melted butter, half a cupful of sugar, the whites of six eggs and the yolks of three, a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg, and the yolks of the eggs, well beaten. When this is cold, beat the whites of the eggs to a stiff froth, and stir into the mixture. Butter a three-pint dish, and turn the _soufflé_ into it. Bake thirty minutes in a moderate oven. Serve immediately with any kind of sauce.

Apple and Rice Pudding.

One cupful and a half of uncooked rice, and two dozen apples. Wash the rice well, and soak two hours in cold water. Peel and quarter the apples. Wet the pudding cloth and spread it in the colander. Cover with two-thirds of the rice. Lay in the apples, having them packed as closely as possible. Sprinkle the remainder of the rice over them. Tie as tightly as possible, and plunge into boiling water. Boil one hour. Serve with molasses sauce.

Eve's Pudding.

Six eggs, six apples, six ounces of bread, six ounces of currants, half a teaspoonful of salt, nutmeg. Boil three hours, or steam four. Serve with wine sauce.

Batter and Fruit Pudding.

One pint of milk, one pint of flour, four eggs, one table-spoonful of butter, one teaspoonful of salt, one pint of fruit, pared and quartered, (apples or peaches are best). Beat the eggs well with a spoon, and add the milk to them. Turn part of this mixture on the flour, and beat to a light, smooth batter. Add the remainder of the milk and eggs, and the salt. Butter a pudding dish and pour in the batter. Sprinkle in the fruit. Bake half an hour. Serve with foaming sauce the moment it comes from the oven.

Amherst Pudding.

Three-fourths of a cupful of butter, three-fourths of a pint of sugar, four eggs, five table-spoonfuls of strained apple, the grated rind and the juice of a lemon, and nutmeg and rose-water, if you like. Bake half an hour, in a moderate oven, in a shallow pudding dish that has been lined with a rich pasts, rolled very thin. Let it become partially cooled before serving.

Swiss Pudding.

One tea-cupful of flour, four table-spoonfuls of butter, three of sugar, one pint of milk, five eggs, the rind of a lemon. Grate the rind of the lemon (the yellow part only, remember,) into the milk, which put in the double boiler. Rub the flour and butter together. Pour the boiling milk on this, and return to the boiler. Cook five minutes, stirring the first two. Beat the yolks of the eggs and the sugar together, and stir into the boiling mixture. Remove from the fire immediately. When cold, add the whites of the eggs, beaten to a stiff froth. Have a three-quart mould, well buttered. Turn the mixture into this, and steam forty minutes. Turn on a hot dish, and serve without delay. Creamy sauce, or a tumbler of currant jelly, melted with the juice of two lemons, should be served with it.

Delicate Indian Pudding.

One quart of milk, two heaping table-spoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt. Boil the milk in the double boiler. Sprinkle the meal into it, stirring all the while. Cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and half a teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually on the egg mixture. Bake slowly one hour.

Indian and Apple Pudding.

One cupful of Indian meal, one cupful of molasses, two quarts of milk, two teaspoonfuls of salt, three table-spoonfuls of butter, or one of finely-chopped suet; one quart of pared and quartered apples (sweet are best, but sour will do), half a teaspoonful of ginger, half a teaspoonful of grated nutmeg. Put the milk on in the double boiler. When it boils, pour it gradually on the meal. Pour into the boiler again and cook half an hour, stirring often. Add the molasses, butter, seasoning and apples. Butter a deep pudding dish, pour the mixture into it, and bake slowly three hours. Make half the rule if the family is small.

COLD PUDDINGS.

Royal Pudding.

One quart of milk, half a cupful of sago, two table-spoonfuls of butter, one tea-cupful of granulated sugar, half a teaspoonful of salt, four eggs, four table-spoonfuls of raspberry jam, four table- spoonfuls of wine. Put the milk in the double boiler, and just before it comes to a boil, stir in the sago. Cook until it thickens (about half an hour), stirring frequently; then add the butter, sugar and salt. Let it cool; and when cold, add the yolks of the eggs, well beaten, and the wine. Turn into a buttered pudding dish, and bake half an hour. Set away to cool. When cold, spread the jam over it. Beat the whites of the eggs to a stiff froth, and stir into them four table- spoonfuls of powdered sugar. Spread this on the pudding. Brown quickly, and serve. The pudding can be made the day before using. In this case, put the whites of the eggs in the ice chest, and make the meringue and brown just before serving.

Cold Tapioca Pudding.

Soak a cupful of tapioca over night in a quart of cold water. In the morning drain off all the water. Put the tapioca and a quart and half a pint of milk in the double boiler. After cooking forty-five minutes, add a teaspoonful of salt Stir well, and cook fifteen minutes longer. Wet a mould or bowl in cold water. Turn the pudding into this, and set away to cool. Serve with sugar and cream. This. pudding is also nice hot.

Danish Pudding.

One cupful of tapioca, three generous pints of water, half a teaspoonful of salt, half a tea-cupful of sugar, one tumbler of any kind of bright jelly. Wash the tapioca, and soak in the water all night. In the morning put on in the double boiler, and cook one hour. Stir frequently. Add the salt, sugar and jelly, and mix thoroughly. Turn into a mould that has been dipped in cold water, and set away to harden. Serve with cream and sugar.

Black Pudding.

One quart of blueberries, one pint of water, one cupful of sugar, a five-cent baker's loaf, butter. Stew the berries, sugar and water together. Cut the bread in thin slices, and butter these. Put a layer of the bread in a deep dish, and cover it with some of the hot berries. Continue this until all the bread and fruit is used, and set away to cool. The pudding should be perfectly cold when served. Serve with cream and sugar. Any other small berries can be used instead of blueberries.

Almond Pudding.

One pint of shelled almonds, two dozen macaroons, the grated rind of a lemon, half a cupful of sugar, half a cupful of butter, the yolks of six eggs, one quart of milk, one pint of cream, one table-spoonful of rice flour. Blanch the almonds and pound them in a mortar. Put the milk in a double boiler, reserving half a cupful. Add the pounded almonds to it. Mix the rice flour with the half cupful of cold milk, and stir into the boiling milk. Cook six minutes, and put away to cool. When about half cooled, add the sugar and butter, which should have been beaten together until light When cold, add the yolks of the eggs, well beaten, the macaroons, which have been dried and rolled fine, and the cream. Butter a pudding dish that will hold a little more than two quarts; or, two small ones will do. Turn the mixture into this, and bake slowly forty-five minutes. Serve cold.

Jenny Lind Pudding.

One dozen sponge fingers, one dozen macaroons, one dozen cocoanut cakes, one quart of custard, two cupfuls of freshly-grated cocoanut. Make a quart of soft custard, and season with one teaspoonful of lemon extract or two table-spoonfuls of wine. When cold, pour on the cakes, which have been arranged in a deep glass dish. Sprinkle the grated cocoanut over this, and serve. If you have not the fresh cocoanut use one cupful of the prepared.

Peach Meringue Pudding.

Three dozen ripe peaches, one and a third cupfuls of granulated sugar, six table-spoonfuls of powdered sugar, one quart of milk, three teaspoonfuls of corn-starch, six eggs. Put one cupful of the granulated sugar and one pint of water on to boil. Peel and quarter the peaches. When the sugar and water begins to boil, put in one-third of the peaches, and simmer eight minutes. Take them up, and put in another third. Continue this until all the fruit is done. Boil the syrup until it becomes thick. Pour over the peaches and set away to cool. Separate the whites and yolks of the six eggs, and put the whites in the ice chest. Beat together the yolks and one-third of a cupful of sugar. Put a pint and a half of milk in the double boiler. Mix three teaspoonfuls of corn-starch with half a pint of cold milk, and when the other milk is boiling, stir this into it Stir for three minutes; then put on the cover and cook three minutes longer. Pour the boiling mixture gradually on the beaten eggs and sugar. Return to the boiler and cook four minutes, stirring all the while. Take from the fire, add half a teaspoonful of salt, and set away to cool. This is the sauce. Twenty minutes before serving heap the peaches in the centre of a shallow dish. Beat the whites of the eggs to a stiff froth, and gradually beat in five table-spoonfuls of powdered sugar. Cover the peaches with this. Place a board in the oven, put the dish on it, and cook until a light brown. Season the sauce with one-fourth of a teaspoonful of almond extract, and pour around the pudding. Serve.

The peaches and sauce must be cold. If the oven is hot, and the board is placed under the dish, the browning of the meringue will not heat the pudding much.

Apple Meringue Pudding.

Two quarts of pared and quartered apples, a lemon, two cupfuls of granulated sugar and six table-spoonfuls of powdered, six eggs, one quart of milk, three teaspoonfuls of corn-starch. Pare the thin yellow rind off of the lemon, being careful not to cut into the white part, and put it in a sauce-pan with one and two-thirds cupfuls of the granulated sugar. Boil ten minutes; then put in the apples and juice of the lemon. Cover, and simmer half an hour. The apples should be tender, but not much broken. Take them up, and boil the syrup until thick. When it is reduced enough, pour it over the apples, and put these away to cool. Make the sauce and finish the pudding the same as for peach meringue, flavoring the sauce, however, with extract of lemon.

Frozen Cabinet Pudding.

Two dozen stale lady-fingers, one cupful of English currants, one pint of cream, one pint of milk, one _small_ tea-cupful of sugar, three eggs, three table-spoonfuls of wine. Put the milk in the double boiler. Beat the eggs and sugar together, and gradually pour the hot milk on them. Return to the boiler and cook two minutes, stirring all the while. Pour the hot custard on the lady-fingers, add the currants, and set away to cool. When cold, add the wine and the cream, whipped to a froth. Freeze the same as ice cream. When frozen, wet a melon mould in cold water, sprinkle a few currants on the sides and bottom, and pack with the frozen mixture. Pack the mould in salt and ice for one hour. At serving time, wipe it, and dip in warm water for a moment Turn out the pudding on a dish, pour apricot sauce around it, and serve.

Frozen Cabinet Pudding, No. 2.

One dozen macaroons, one dozen and a half sponge fingers, one dozen cocoanut cakes, one cupful of English currants, one quart of custard. Wet a melon mould in cold water. Sprinkle the sides and bottom with currants. Arrange layers of the mixed cakes, which sprinkle with currants. Continue this until all the cake and currants are used. Put a pint and a half of milk in the double boiler. Beat together four eggs and two table-spoonfuls of sugar. When the milk is hot, stir in one-third of a package of gelatine, which has been soaking one hour in half a cupful of milk. Add the beaten egg and sugar, and cook four minutes, stirring all the while. Take off, and add one-fourth of a teaspoonful of salt and one teaspoonful of vanilla, or two table- spoonfuls of wine. Pour this, a few spoonfuls at a time, on the cake. Set away to cool. When cold, cover with thick white paper, and put on the tin cover. Pack the mould in salt and ice for four or six hours. At serving time, wipe the mould free of salt and ice and dip for a moment in warm water. Take off the cover and paper, and turn out. Serve with quince sauce.

Peach Pudding.

Pare and cut fine one dozen ripe peaches. Sprinkle with three table spoonfuls of sugar, and let them stand one hour. Make a custard the same as for frozen cabinet pudding, No. 2. Have the peaches in a deep glass dish, and, as soon as the custard is partly cooled, turn it on them. Set away in a cold place for six or eight hours. When convenient, it is well to make this pudding the day before using.

Orange Pudding.

One pint of milk, the juice of six oranges and rind of three, eight eggs, half a cupful of butter, one large cupful of granulated sugar, a quarter of a cupful of powdered sugar, one table-spoonful of ground rice, paste to line the pudding dish. Mix the ground rice with a little of the cold milk. Put the remainder of the milk in the double boiler, and when it boils, stir in the mixed rice. Stir for five minutes; then add the butter, and set away to cool. Beat together the sugar, the yolks of the eight eggs and whites of four. Grate the rind and squeeze the juice of the oranges into this. Stir all into the cooked mixture. Have a pudding dish, holding about three quarts, lined with paste. Pour the preparation into this, and bake in a moderate oven for forty minutes. Beat the remaining four whites of the eggs to a stiff froth, and gradually beat in the powdered sugar. Cover the pudding with this. Return to the oven, and cook ten minutes, having the door open. Set away to cool. It must be ice cold when served.

Orange Pudding, No. 3.

One cupful and a half of granulated sugar, six table-spoonfuls of the powdered, six eggs, six large, or eight small, sweet oranges, half a package of gelatine, one quart of boiling milk. Soak the gelatine for two hours in one cupful of the milk. Put the remaining milk in the double boiler. Beat together the yolks of the eggs and the granulated sugar. When the milk boils, stir in the gelatine, and then the beaten yolks and sugar. Stir constantly until the mixture begins to thicken (which will be about five minutes); then remove from the fire and put away to cool. Pare the oranges, and free them of seeds and tough parts. Put them in a large glass dish, and when the custard has cooled, pour it over the fruit. Let this stand in a cold place six or eight hours. Beat the whites of the eggs to a stiff froth, and gradually beat in the powdered sugar. Cover the pudding with this, and serve.

Royal Diplomatic Pudding.

Soak half a box of gelatine in half a cupful of cold water one or two hours. Pour on this two-thirds of a pint of boiling water, and add the juice of a lemon, a cupful of sugar and half a pint of wine. Stir, and strain. Have two moulds, one holding two quarts, the other a quart. Put a layer of jelly in the large mould, and place on ice. When hard, garnish with candied cherries, cut in two. Pour in a few spoonfuls of liquid jelly, _not hot,_ to hold the cherries, and then pour in enough to cover them. When the jelly is perfectly hard, set the small mould in the centre of the large one, and fill the space between with jelly. Fill the small mould with ice, and set both in a basin of ice water. When the jelly is again hard, remove the ice from the small mould, which fill with warm water, and lift it out carefully. The vacant space is to be filled with custard made by the following recipe: The yolks of five eggs, half a cupful of sugar, two table- spoonfuls of wine, one teaspoonful of vanilla extract, half a box of gelatine, soaked in half a cupful of cold water, a scant cupful of milk. Put the milk to boil. Add the gelatine, and the eggs and sugar, beaten together. Strain, and add the wine and vanilla. When the custard begins to thicken, add half a pint of cream, whipped to a stiff froth. Pour the custard into the space mentioned, and let it stand until it hardens. Turn the pudding out of the mould, and serve with soft custard poured around it.

Orange Diplomatic Pudding.

Make one quart of orange jelly. Arrange this in the mould and make a filling the same as for royal diplomatic pudding. Flavor the filling, and the custard for the sauce, with orange.

Lemon Diplomatic Pudding.

Make one quart of lemon jelly, and prepare the mould with it the same as for the royal diplomatic pudding. Make a lemon sponge, with which fill the cavity. When hard, serve with a custard flavored with lemon.

Bird's Nest Pudding.

Half a package of Cox's sparkling gelatine, six oranges, three cupfuls and a half of sugar, one pint of blanc-mange. Take the peel from the oranges in quarters. Put it in two quarts of water, and let it stand over night. In the morning drain off the water. Cut the peel in thin strips with the scissors. Put it in cold water and boil until tender. Make a syrup of half a cupful of sugar and a pint of water. Drain the straws of orange peel on a sieve. Put them in this syrup and simmer half an hour. Turn into a bowl, and let stand until next day. Put one pint of sugar and one pint of water on to boil. Cook rapidly for twenty minutes; the syrup will then fall from the spoon in threads. Put the straws in this and boil half an hour. Take out, and drain on a sieve. As they dry, put them in a dish, which place in the warm oven. These are for the nests. For the jelly, soak the gelatine two hours in half a cupful of cold water; then pour on it enough boiling water to make, with the juice of the oranges, two cupfuls and a half. Add one small cupful of sugar and the orange juice. Stir well, and strain through a napkin into a shallow dish. In one end of each of six eggs make a hole, about the size of a cent Break the yolks with a skewer, and pour the eggs into a bowl. (They may be used for puddings and custards.) Wash and drain the shells. Fill them with the blanc-mange. Have a pan filled with meal, in which to stand the shells. Set away to cool. Break the jelly in pieces with a fork, and put in a flat glass dish. Arrange the straws in the form of nests, six in number, and arrange them on the jelly. Place the eggs in these, and serve.

Quince Iced Pudding.

Beat three eggs very light; then add one cupful and a half of powdered sugar, and beat until foamy. Put two cupfuls of sifted pastry flour in the sieve, and add one teaspoonful of cream of tarter and half a teaspoonful of soda. Stir half a cupful of cold water into the beaten eggs and sugar; then sift the flour on this. Mix quickly and thoroughly. Have a tin mould similar to the border moulds shown in the chapter on Kitchen Furnishing, but of oval shape, higher and plain. It should be about four inches high, and six wide and eight long, top measurement--the mould tapering. The space between the outer and inner walls should be an inch and a half. Butter this mould and pour the cake mixture into it. Bake slowly for forty-five minutes. Let it stand in the mould until nearly cold. Turn on a flat dish. Put the whites of two eggs in a bowl, gradually beat into them one cupful and a half of powdered sugar, and season with half a teaspoonful of vanilla extract Ice the cake with this, and set away to dry. In the meantime, make a cream with one generous quart of cream, one cupful of sugar, one table-spoonful of vanilla and one pint of soft custard. Freeze the same as ice cream. Spread the inside of the cake with a large tumbler of quince jelly. At serving time pack the frozen cream in the centre of the cake. Heap whipped cream on the top and at the base, and serve immediately. This is an elegant pudding, and is not difficult to make.

Princess Pudding.

Soak for an hour in a pint of cold water one box of Cox's sparkling gelatine, and add one pint of boiling water, one pint of wine, the juice of four lemons, and three large cupfuls of sugar. Beat the whites of four eggs to a stiff froth, and stir into the jelly when it begins to thicken. Pour into a large mould, and set in ice water in a cool place. When ready to serve, turn out as you would jelly, only have the pudding in a deep dish. Pour one quart of soft custard around it, and serve.

Apple Porcupine.

Sixteen large apples, two large cupfuls of granulated sugar, one lemon, one quart of water, one tea-cupful of powdered sugar, one quart of milk, one table-spoonful of corn-starch, half a teaspoonful of salt, six eggs, one pint of blanched almonds. Put the water and granulated sugar in a sauce-pan. Have ten of the apples pared and cored, and as soon as the sugar and water boils, put in as many of the apples as will cook without crowding. Simmer gently until the fruit is cooked through. When done on one side the fruit must be turned. Drain, and cool them on a dish. Cook ten apples in this manner. Have the six that remain pared and quartered and stewed in one cupful of water. Turn the stewed apples into the syrup left from cooking the others. Add the grated rind and the juice of the lemon. Simmer until a smooth marmalade is formed. It will take about twenty minutes. Set away to cool. Put the milk on in the double boiler, reserving half a cupful. When it boils, stir in the corn-starch, which has been mixed with the cold milk. Stir well, and cook five minutes. Beat the yolks of the six eggs and the whites of two with half of the powdered sugar. Gradually pour the boiling mixture on this. Return to the boiler and cook three minutes, stirring all the time. Add the salt. Turn into a pitcher or bowl, and set away to cool. Heap the cooked apples in a mound, using the marmalade to fill up the spaces between the apples. Beat the four whites of eggs to a stiff froth, and beat the half cupful of powdered sugar into it. Cover the apples with this, and stick the almonds into it. Brown slowly in the oven. Set away to cool. At serving time, season the custard with lemon, and pour it around the porcupine.

SAUCES.

Rich Wine Sauce.

One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually, and when very light, add the wine, which has been made hot, a little at a time. Place the bowl in a basin of hot water and stir for two minutes. The sauce should be smooth and foamy.

Creamy Sauce.

Half a cupful of butter, one cupful of _powdered_ sugar, one- fourth of a cupful of cream or milk, four table-spoonfuls of wine, or one teaspoonful of vanilla or lemon extract. If lemon or vanilla is used, add four table-spoonfuls of cream. Beat the butter to a cream. Add the sugar, gradually, beating all the while. When light and creamy, gradually add the wine, and then the cream, a little at a time. When all is beaten smooth, place the bowl in a basin of hot water and stir until the sauce is smooth and creamy--no longer. It will take only a few minutes. This is a delicious sauce, and if well beaten, and not kept in the hot water long enough to melt the sugar, it will be white and foamy all through.

Foaming Sauce.

One cupful of butter, two of powdered sugar, the whites of two eggs, five table-spoonfuls of wine or three of brandy, one-fourth of a tea- cupful of _boiling_ water. Beat the butter to a cream, and gradually beat the sugar into it. Add the whites of the eggs, unbeaten, one at a time, and then the brandy or wine. When all is a light, smooth mass, add the water, beating in a little at a time. Place the bowl in a basin of hot water and stir until smooth and frothy, which will be about two minutes. This sauce is for rich puddings.

German Sauce.

One cupful of sugar, half a cupful of water, three eggs, one table- spoonful of butter, three of brandy, or a teaspoonful of any extract you like. Put the sugar and water in a sauce-pan and boil for fifteen minutes. Beat the yolks of the eggs, and stir them into the boiling syrup. Put the basin in another of hot water and beat the mixture with the whisk until it begins to thicken; then add the butter, the whites of the eggs, beaten to a stiff froth, and the brandy. Stir one minute longer, and serve.

German Sauce, No. 2.

The yolks of five and whites of three eggs, one cupful of powdered sugar, one pint of cream, and any flavor you choose. Beat together the yolks of the eggs and the sugar, and add the cream. Put this mixture in the double boiler (having first beaten the whites to a stiff froth), and stir until it begins to thicken; then add the whites and seasoning. Beat thoroughly, and serve.

Lemon Sauce.

One cupful of sugar, half a cupful of water, the rind and juice of two lemons, the yolks of three eggs. Boil together the sugar, water, lemon juice and grated rind for twenty minutes. Beat the yolks of the eggs. Put the basin containing the boiling syrup in another of boiling water. Stir the yolks of the eggs into this, and beat rapidly for three minutes. Take up the sauce-pan and continue the beating for five minutes; then serve.

Cream Sauce.

One cupful of powdered sugar, one egg, two cupfuls of whipped cream. Beat the white of the egg to a stiff froth. Add the yolk and sugar, and beat well. Flavor with vanilla, lemon or wine, and add the cream last of all. This sauce is excellent for a light pudding.

Vanilla Sauce.

The whites of two eggs and the yolk of one, half a cupful of powdered sugar, one teaspoonful of vanilla, three table-spoonfuls of milk. Beat the whites of the eggs to a stiff froth, next beat in the sugar, and then the yolk of the egg and the seasoning. Serve immediately. This sauce is for light puddings.

Molasses Sauce.

One cupful of molasses, half a cupful of water, one table-spoonful of butter, a little cinnamon or nutmeg (about half a teaspoonful), one- fourth of a teaspoonful of salt, three table-spoonfuls of vinegar. Boil all together for twenty minutes. The juice of a lemon can be used instead of the vinegar. This sauce is nice for apple or rice puddings.

Caramel Sauce.

Put one cupful of sugar in a small frying-pan and stir on the fire until a dark brown, if you like a strong caramel flavor, or till a light brown, if you like a delicate flavor. Add a cupful of boiling water, and simmer fifteen minutes. Set away to cool.

Quince Sauce.

One cupful of quince preserve, one of milk, one table-spoonful of corn-starch, half a cupful of sugar. Mix the corn-starch with a little of the cold milk, and put the remainder in the double boiler. When it boils, stir in the corn-starch, and cook ten minutes; then add the sugar and the preserve, mashed fine. Cook ten minutes longer and rub through a strainer. This sauce is usually served cold, but when used with hot pudding, it too should be hot.

Apricot Sauce.

One cupful of canned apricot, one of sugar, one of milk, one table- spoonful of corn-starch, half a cupful of water. Put the milk in the double boiler. Mix the corn-starch with a few spoonfuls of cold milk, and stir into the boiling milk. Cook ten minutes. Boil the sugar and water together for twenty minutes. Rub the apricot through a sieve, and stir it into the syrup. Beat well, and then beat in the boiled milk and corn-starch. Place the sauce-pan in a dish of cold water and stir for about eight minutes. Set away to cool. If you have cream, use it instead of the milk. All kinds of fruit can be used in pudding sauces by following this rule. If the fruit is preserved, use less sugar; and if very acid, use more.

If it is necessary to make the wine, creamy or foamy sauce any considerable time before dinner, do not add the hot water or hot wine, and do not place the bowl in hot water, until serving time. The vanilla and cream sauces are spoiled by standing after being made.

DESSERT.

Blanc-Mange Made with Sea Moss Farina.

One quart of milk, one level table-spoonful of sea moss farina, half a teaspoonful of salt, three table-spoonfuls of sugar, one teaspoonful of flavor. Put the milk in the double boiler and sprinkle the farina into it, stirring all the while. Let this heat slowly. Stir often. When it boils up, and looks white, add the sugar, salt and flavor. Strain, and turn into a mould that has been dipped in cold water. Set away to harden. It will take about three hours for this. The blanc- mange is ready to use as soon as cold.

Blanc-Mange Made with Gelatine.

One package of gelatine, three pints of milk, four table-spoonfuls of sugar, half a teaspoonful of salt, one teaspoonful of extract of vanilla or of lemon. Put the gelatine with the milk and let it stand in a cold place for two hours; then put it in the double boiler, and heat quickly. Do not let it boil. Stir often; and as soon as the gelatine is melted, take off, and add the sugar, salt and flavor. Strain, and partially cool, before putting into the moulds. It should stand six hours before serving, and it is even better, especially in summer, to make it the day before using.

Blanc-Mange Made with Isinglass.

One quart of milk, three and a half sheets of Cooper's isinglass, half a teaspoonful of salt, three table-spoonfuls of sugar and a four-inch piece of stick cinnamon. Break up the isinglass, put it and the cinnamon with the milk, and let stand in a cold place two hours; then put it in the double boiler and let it come, gradually, to the boiling point. It must not boil. Stir often while heating. As soon as the isinglass is dissolved, take from the fire, and add the salt and sugar. Strain into a tin basin, which place in a pan of cold water. Stir occasionally while cooling. When nearly cold, turn into a mould and place in the ice chest. It can be poured into the mould as soon as strained, but the cream will rise to the top in that case, unless the mixture is stirred carefully in the centre of the mould. The sheets of isinglass vary in thickness, so that it is best to take part of die thick sheets and part of the thin.

Chocolate "Blanc"-Mange.

One package of gelatine, four table-spoonfuls of sugar, one (ounce) square of Baker's chocolate, three pints of milk. Soak the gelatine two hours in the milk, and then put it in the double boiler. Scrape the chocolate fine and put it in a small frying-pan with two spoonfuls of the sugar and two of boiling water. Stir this over a _hot_ fire until smooth and glossy (it will take about a minute), and stir into the milk. Add the remainder of the sugar, and strain. Turn into moulds, and set away to harden. This dish should be made at least eight hours before being used. If you please, you can add a teaspoonful of vanilla extract. By adding the chocolate to any of the preparations for blanc-mange while they are hot, you have a chocolate "blanc"-mange.

Cream à la Versailles.

One quart of milk, half a cupful of sugar, half a teaspoonful of vanilla extract, half a teaspoonful of salt, seven eggs, two table- spoonfuls of water. Put the sugar in a small frying-pan and stir until a very light brown. Add the water, stir a moment longer, and mix with the milk. Beat the eggs and salt with a spoon. Add this mixture and the vanilla to the milk. Butter a two-quart charlotte russe mould lightly, and put the custard in it Put the mould in a basin of warm (not hot) water and bake slowly until the custard is firm in the centre. It should take forty minutes; but if the oven is quite hot, it will be done in thirty minutes. Test by putting a knife down into the centre, for if the custard is not milky, it is done. Set away in a cold place until serving time. It must be ice cold when eaten. Turn out on a flat dish, and pour caramel sauce over it.

Royal Cream.

One quart of milk, one-third of a box of gelatine, four table- spoonfuls of sugar, three eggs, vanilla flavor. Put the gelatine in the milk, and let it stand for half an hour. Beat the yolks well with sugar, and stir into the milk. Set the kettle in a pan of hot water and stir until the mixture begins to thicken like soft custard. Have ready the whites of the eggs, beaten to a stiff froth; and the moment the kettle is taken from the fire, stir them in, quickly, and turn into the moulds. Set away in a cold place to harden.

When you cannot get cream, to make charlotte russe, this is a good filling, if you omit the whites of eggs, and fill the moulds when the cream is perfectly cold, but not hardened.

Lemon Sponge.

The juice of four lemons, four eggs, one cupful of sugar, half a package of gelatine, one generous pint of cold water. Soak the gelatine two hours in half a cupful of the water. Squeeze the lemons, and strain the juice on the sugar. Beat the yolks of the eggs and mix them with the remainder of the water. Add the sugar and lemon to this, and cook in the double boiler until it begins to thicken; then add the gelatine. Strain this mixture into a tin basin, which place in a pan of ice water. Beat with the whisk occasionally, until it has cooled, but not hardened. Now add the unbeaten whites of the eggs, and beat all the time until the mixture begins to thicken. Let it thicken almost to the point where it cannot be poured, and then turn into a mould and set away to harden. Remember that the whites of the eggs must be added as soon as the mixture cools, which should be in about six or eight minutes, and that the mixture must be beaten until it begins to harden. The hardening is rapid after it once begins, so that it will be necessary to have the moulds all ready. The sponge will not be smooth and delicate if not poured into the moulds. If for any reason you should get the mixture too hard before pouring, place the basin in another of hot water, and let the sponge melt a little; then beat it up again. Serve with powdered sugar and cream.

Orange Sponge.

Make orange sponge the same as lemon, using a small pint of water and the juice of six large oranges.

Peach Sponge.

One pint of canned peaches, half a package of gelatine, the whites of five eggs, one scant cupful of sugar, one and a half cupfuls of water. Soak the gelatine for two hours in half a cupful of the water. Boil the cupful of water, and the sugar fifteen minutes. Hash the peaches fine, rub through a sieve, and put in the syrup. Cook five minutes, stirring all the time. Place the sauce-pan in another of boiling water and add the gelatine. Stir for five or eight minutes, to dissolve the gelatine; then place the sauce-pan in a dish of ice water and beat the syrup until it begins to cool. Add the whites of the eggs, and beat until the mixture begins to harden. When it will just pour, turn it into the mould, and set away to harden. Serve with sugar and cream. Apricot and pear sponges can be made in the same manner.

Strawberry Sponge.

One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine two hours in half a cupful of the water. Mash the strawberries, and add half the sugar to them. Boil the remainder of the sugar and the cupful of water gently twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire immediately; then add the strawberries. Place in a pan of ice water and beat five minutes. Add the whites of eggs and beat until the mixture begins to thicken. Pour into the moulds and set away to harden. Serve with sugar and cream. Raspberry and blackberry sponges are made in the same way.

Pineapple Sponge.

One small fresh pineapple, or a pint-and-a-half can of the fruit; one small cupful of sugar, half a package of gelatine, one cupful and a half of water, the whites of four eggs. Soak the gelatine two hours in half a cupful of the water. Chop the pineapple, and put it and the juice in a sauce-pan with the sugar and the remainder of the water. Simmer ten minutes. Add the gelatine, take from the fire immediately, and strain into a tin basin. When partially cooled, add the whites of the eggs, and beat until the mixture begins to thicken. Pour into a mould and set away to harden. Serve with soft custard flavored with wine.

Strawberry Bavarian Cream.

One quart of strawberries, one pint of cream, one large cupful of sugar, half a cupful of boiling water, half a cupful of cold water. Soak the gelatine two hours in the cold water. Mash the berries and sugar together, and let them stand one hour. Whip the cream to a froth. Strain the juice from the berries, pressing through as much as possible without the seeds. Pour the hot water on the gelatine, and when dissolved, strain it into the strawberry juice. Place the basin (which should be tin) in a pan of ice water and beat until the cream begins to thicken. When as thick as soft custard, stir in the whipped cream; and when this is well mixed, turn into the mould (it will make nearly two quarts), and set away to harden. Serve with whipped cream heaped around it, or, if the border mould is used, have the cream in the centre.

Raspberry and blackberry Bavarian creams are made the same as the strawberry.

Orange Bavarian Cream.

A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the cold water. Whip the cream, and skim off until there is less than half a pint unwhipped. Grate the rind of the oranges on the gelatine, Squeeze and strain the orange juice, and add the sugar to it. Put the unwhipped cream in the double boiler. Beat the yolks of the eggs and add to the milk. Stir this mixture until it begins to thicken, and add the gelatine. As soon as the gelatine is dissolved, take off, and place in a pan of ice water. Stir until it begins to cool (about two minutes), and add the orange juice and sugar. Beat about as thick as soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds. Set away to harden. There will be about two quarts. Serve with whipped cream heaped around the orange cream.

Peach Bavarian Cream.

One quart of canned peaches, one large cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold water. Mash the peaches and rub them and the juice through a sieve. Add the sugar. Soak the gelatine two hours in the cold water. Whip the cream to a froth. Put the peaches in a sauce-pan and let them simmer twenty minutes. Stir often. Add the gelatine to the hot peaches and remove from the fire immediately. Place the sauce-pan in a pan of ice water and beat until the mixture begins to thicken; then stir in the cream. Mix thoroughly, and pour into the mould. Set away to harden. Serve with whipped cream. Apricot and pear Bavarian creams are made in the same way.

Pineapple Bavarian Cream.

One pint of canned pineapple, one small tea-cupful of sugar, one pint of cream, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the water. Chop the pineapple fine and put it on with the sugar. Simmer twenty minutes. Add the gelatine, and strain immediately into a tin basin. Rub as much of the pineapple as possible through the sieve. Beat until it begins to thicken, and add the cream, which has been whipped to a froth. When well mixed, pour into the mould, and put away to harden. Serve with whipped cream.

Almond Bavarian Cream.

One pint and a half of cream, one pint of blanched sweet almonds, one- fourth of a teaspoonful of essence of almond, half a package of gelatine, three eggs, one small cupful of sugar, half a cupful of milk. Soak the gelatine two hours in the milk. Whip the cream to a stiff froth, until about half a pint is left unwhipped. Pound the almonds to a paste in the mortar. Put the almonds and unwhipped cream in the double boiler. Beat the sugar and eggs together and stir in with the cream and almonds. Cook until the mixture begins to thicken; then stir in the gelatine, and remove from the fire. Strain this into a tin basin, and add the essence of almond. Beat until it begins to thicken, and add the whipped cream. Mix well, pour into the moulds, and set away. Serve with whipped cream. Pistachio Bavarian cream is made in the same way, using one pint of pistachio nuts instead of the almonds, and omitting the essence of almond.

Chocolate Bavarian Cream.

One pint of cream, one cupful of milk, half a cupful of sugar, half a box of gelatine, one square of Baker's chocolate (an ounce). Soak the gelatine in half a cupful of the milk. Whip the cream to a stiff froth. Scrape the chocolate, and add two table-spoonfuls of the sugar to it. Put in a small frying-pan with one table-spoonful of hot water. Stir over a hot fire until smooth and glossy. Have the remaining half cupful of milk boiling. Stir the chocolate into it, and add the gelatine. Strain into a tin basin, and add the remainder of the sugar. Place the basin in a pan of ice water and beat the mixture until it begins to thicken; then add the whipped cream; and when well mixed, turn into the mould. When hard, serve with whipped cream heaped around.

Coffee Bavarian Cream.

One cupful of strong coffee, one pint of cream, half a package of gelatine, one cupful of sugar, one-third of a cupful of cold water. Soak the gelatine two hours in the cold water. Pour on this the coffee, boiling hot, and when the gelatine is dissolved, add the sugar. Strain into a tin basin, which put in a pan of ice water. Beat with a whisk until it begins to thicken; then add the cream, which has been whipped to a froth. When thoroughly mixed, turn into a mould and set away to harden. Serve with sugar and cream.

Directions for Freezing.