Evening Republican, Volume 15, Number 119, Rensselaer, Jasper County, 19 May 1911 — SOME DESSERT HINTS [ARTICLE]

SOME DESSERT HINTS

(DAINTY CONFECTIONS TO END THE DINNER. >r -v | t ' yy „. I".'S -‘< w‘f' ! (Noodle Custard Will (Be Found an Especial Favorite With the Children \ —Apricot Pudding Both Deli, clous and Healthful. Noodle CustahL—Boll In boiling salt 'water for twenty minutes about half a pound of dry noodles, drain, coyer iwith eold water and drain again. Now tin another dish make a custard of two jeggs beaten, two cups sweet milk, two tablespoonrals sugar, butter slse of (walnut. Put this over the noodles and bake about half an hour. Berve warm. Extra nice if eaten with sweet cream. Sago Custard. —Boil sago, in double Iboiler, with milk (as you do rice) until done. In a bowl beat one or two jeggs, add two scant teaspoonfuls iflour, one-half cup milk, a little nutmeg. Add this to the boiling sago, and let it boll until thick. Serve hot. With or without milk or cream. Apricot Pudding.—A dainty pudjdlng can be made in the following imabner. Boil one pound dried apricots until tender; press through a aleve; return to the fire with one cupiful sugar; cook thick, then add two jtablespoonfuls Keystone silver white gelatine dissolved In three tablespoonfuls cold water, and stir until gelatine Us dissolved;" remove from Are. PreKare a boiled custard, using one quart f milk, three eggs, half a cupful of sugar; cook until it thickens, then add two tablespoonfuls of / gelatin, idlssolved in three of cold water; add one tablespoonful of vanila. Put the apricot jelly and the custard into a mold In alternate layers; allow each layer to become thoroughly set before adding the next. Serve with either •plain or whipped cream. This looks jpretty when molded In sherbert glassies and served with a large spoonful of whipped cream on top.