Evening Republican, Volume 17, Number 52, Rensselaer, Jasper County, 1 March 1913 — NEW DESSERT RECIPES [ARTICLE]

NEW DESSERT RECIPES

TEMPTING SWEETS THAT HAVE BEEN DEVISED BY AN EXPERT. Maple Nut Pudding Will Be Appreciated by Those Who Are Fond of the Flavor—Rhubarb Tapioca Worth a Trial. Miss Farmer demonstrated the making of some new and tempting desserts this week. Following are the recipes: Maple Nut Pudding—To 1% cupfuls of brown sugar add 2 cupfuls of boiling water and 1-3 cupful of cornstarch diluted with % cupful of cold Water. Cook over gas flame until mix_tu_re..Lyckens<_thenJ>„dQUhU JiQilfir.. for 15 minutes, stirring occasionally. Remove from range, add whites of 3 eggs beaten stiff and % cupful of nut meats broken in pieces. Serve with a custard sauce made of the yolks of eggs. Rhubarb Tapioca.—Soak 2-3 cupful of pearl tapioca in cold water to cover over night. Drain and cook in double boiler with 1% cupfuls of boiling water and 2-3 teaspoonfuls of salt; when tapioca has absorbed water, add 3 cupfuls of rhubarb cut in %-inch pieces crosswise, and 1 1-3 cupfuls of sugar. Cook until tapioca is transparent and rhubarb is soft. Serve hot with sugar and cream.

Orange Cream Sponge.—Melt 3 tablespoonfuls of butter, add *4 cupful of flour, pour on 1 cupful of hot milk and bring to the boiling point. Add grated rind of 1 orange and 1 tablespoonful of orange juice to the yolks of 4 eggs, and beat until thick and lemon-colored; then add gradually 1 cupful of sugar, continuing the beating. Combine mixtures and fold in whites of 4 eggs beaten stiff. Turn into a melon mould, cover and steam 35 minutes, or cook in blazer 40 minutes. Serve with orange sauce. For this beat whites of 3 eggs until stiff, add gradually 1 cupful of powdered sugar and very slowly the juice of 2 oranges, also the grated rind and juice of 1 lemon.

Baked Gingerbread with Apples.— Cut 5 large apples, each in pieces, and remove skin and seeds. Cook in a thin syrup made of % cupful of sugar and % cupful of water until about half done; then drain off syrup and put apples in an earthen baking dish, pour over apples gingerbread and bake until firm. Serve with whipped cream sweetened and flavored or Cambridge sauce made after this rule: Cream l-3 v cupful of butter, add gradually I cupful of powdered sugar. Dilute teaspoonfuls flour with 114 tablespoonfuls water, add to % cupful of boiling water and let boll 5 minutes. Cool, and just before sending to table add combined mixtures and 2-3 spoonful of vanilla and 1-3 teaspoonful of lemon extract. Gingerbread.—Melt cupful of butter, add 1 cupful of molasses, 1 egg well beaten, % cupful of sour milk, 2 teasponfuls soda mixed with 2 cupfuls of flour and 'lth 1 teaspoonful of ginger.—Boston Transcript.