Evening Republican, Volume 18, Number 20, Rensselaer, Jasper County, 23 January 1914 — FOUR RICH PUDDINGS [ARTICLE]

FOUR RICH PUDDINGS

RECIPEB PROM FRANCE, ITALY, HOLLAND ANb GERMANY. Served a la Pompadour, Delicacy Should Be Eaten in Moderation* 1 —• Dessert of Vermicelli Something New—Bailed Pudding. ■ - 1 r , By LIDA AMES WILLIS. Pudding a la Pompadour.—Do yo» wish a French plum pudding? will find this gloriously rich: Add two ounces of fine white bread crumbs to two-thirds of a cup of cream, boiling heft. When cool, beat in five ounces of finely chopped suet, one ounce of flour, two ounces of crushed macaroons, two ounces of stoned raisins, two ounces of candied orange peel or preserved cherries, chopped; xeSt of lemon peel, grating of nutmeg. Bent well together and add yolks of four eggs and a glass of brandy. Pour Into molds and steam. Serve with a hot custard sauce flavored with orange, sherry or brandy. Italian Vermicelli Pudding.—BoO three ounces of vermicelli for 15 or 20 minutes in three cups of milk. ’ Then add two ounces of butter. Beat three eggs very light with three tablespoonfuls of sugar, and when the vermicelli is quite cold stir in the eggs and sugar. Add a few fine seeded raisins and a little vanilla. Turn into a baking dish and bake an hour in moderate oven. Serve, with brandy or chestnut sauce. A new chestnut sauce comes from the same source as the pudding. Peel, blanch and drain 20 or more large chestnuts. Cook them in a sirup of sugar and water until tender. Flavor the sirup with vanilla or cordial, and mash the chestnuts through a sieve. Mix with the sirup, than with whipped cream or: the beaten white of an egg, and serve with a plain hand sauce, using equal quantities of each. Dutch Pudding or Souster.—Take one pound of butter, half a pint of milk, two pounds of flour, eight eggs, four spoonfuls of yeast, one pound of currants and a quarter of a pound of sugar. Melt a pound of hotter in half a pint of milk, mix in the two pounds of flour, the beaten eggs, yeast and currants, washed and dried; then the sugar, sifted. Bake in a quick oven. Use three teaspoonfuls of baking powder instead of the yeast. It makes a good pndding, eaten hot, and a nice cake when cold. When intended only ’ for cake, omit the currants and use caraway seeds. German Boiled Pudding.—Take half a pound of mollases, half a pound of flour, quarter of a pound of euet, a teaspoonful of baking soda, quarter of a pint of milk and an ounce or more of candied orange peel. Mix milk and molasses first, then add the soda and suet, flour and peeL Rub all together until well mixed, pour in the molasses and boil in a bowl or basin.