Evening Republican, Volume 14, Number 169, Rensselaer, Jasper County, 18 July 1910 — TO FOLLOW DINNER [ARTICLE]

TO FOLLOW DINNER

SOME OF THE MOST SATISFACTORY OF DESSERTS. French Caramel Custard Is Dellcloua— Plain Nougat Easy to Make— Maple Ice Cream—Recipe for Hot Apple Cups. French Caramel Custard. —A little different is this French custard. Heat a pint of milk in a double boiler. The milk, by the way, must be quite fresh or the caramel is likely to curdle, it Into a new granite pudding dish put tour tablespoonfuls of granulated sugar and melt it on top of the stove, watching and stirring it carefully until it is a clear bright brown liquid, thoroughly caramelized. Pour on to It gradually the scalding milk, which will dissolve most of the caramel sugar. Pour this liquid gradually on to the beaten yolks of three large eggs or the whole of two. Return to the pudding dish and bake an hour in a slow oven, with an asbestos mat under it and one protecting It on the side above. It should —like alt baked custards —have a firm “livelike’’ consistency when done, and can be safely taken out of the oven when a thin knife plunged Into it does not look creamy or sticky. Caramel which has hardened on the pan or even on the spoon will dissolve in the long ’cooking. Plain Nougat.—Have ready square shallow pans lined with paraffin paper or greased slightly with olive oil; mix together a pound each of blanched almonds, sliced Brazil nuts, English walnuts shelled and a quart of peanuts shelled and skinned; put over the fire In a porcelain lined kettle two pounds of granulated sugar and a cup of water; stir until the sugar Is dissolved, no longer, then boil without stirring until the sirup begins to slightly change color; take quickly from the fire and, having sprinkled the nuts in the pans to the depth of half an inch, pour over them the hot sirup until well covered. Stand in a cold, dry place and when half cooled and stiffened mark Into bars, using a knife slightly oiled. Hot Apple Cups.—Turn tin oval cups upside down, cover with good pie crust, put in baking pan, still upside down, and bake a light brown In moderate oven.~ Cook six apples with the rind and juice of a half a lemon. Sweeten to taste, add a generous lump of butter, and flavor with a little nutmeg. Keep hot till ready to serve. Fill the pastry cups and put a spoon of whipped cream on top of each one. English Apple Tart.—Peel and core tart apples, put into a large sauce pan, cover with boiling water, stew gently until the apples are tender but unbroken. Line the edges of a deep pie tin with crust/ then fill the center of the dish with apples, dropping into the center of each a spoonful of orange marmalade. Cover the top of the dish with strips of pastry arranged lattice fashion and bake quickly until brown. Serve hot. Maple ice Cream. —Make a custard of three pints of milk, one cupful of white sugar and the well-beaten yolks of five eggs. Moisten half a pound of maple sugar and boil until it candies. Stir into the custard and when coo! and ready to freeze add one pint of whipped cream and the beaten whites of the eggs. Ice Cream Cake Filling.—Boil three cups of cugar in one cup of water to a thick sirup. Beat the whites of three eggs to a stiff froth and gradually pour the boiling sirup over it, stirring vigorously. Seasen with vanilla, lemon or orange juice and beat until cool.