PUDDINGS AND DAINTY DESSERTS

In selecting a dessert the question of its wholesomeness should be considered, and in Slade’s Tapioca is found an article from which can be made the most delicious desserts, 'the healthful qualities of which cannot be questioned.

Dr. B. F. Warner, of New York, says: The keenest- witted housewife is sometimes deceived by the attractive features which are intentionally presented to cover up deficiency in quality; the trained appetite of the epicure may, upon occa- sions, lead him astray, but the cold and impartial scientific tests of the chemical laboratory are unerring, and may be depended upon as being correct. Such tests demonstrate most effectually the utmost purity and wholesomeness of Slade’s Quick Cooking Tapioca. Such tests show that this product is as acceptable on account of the nutrition it con- tains as it is desirable judged from the standpoint of the epicure, who must regard it highly for reasons of its toothsomeness, which wins the appetite even as its intrinsic healthful qualities win praise from the scientific investigator Who makes it the subject of examination.

It is not always that the provident housewife who consci- efitidtisly caters to the family and the seeker after gustatory delights can stand upon the same plane with the hygienist and the three unite in praise of the same food article — an article which, viewed from the standpoint of either, is all that can starid together upon common ground, for whether viewed by the light of kitchen wisdom, judged by the culti- vated taste of the epicure or considered as a “subject” by

Digitized by C.oogle

Slade’s Vanilla is made from the best selected Mexican Vanilla Beans— for true delicious Vanilla flavor it is uneaqualled.

the analyst in his laboratory; from either or all of these points of view no better, purer, more* appetizing or more wholesome food product could be asked than Slade’s Quick Cooking Tapioca. In every essential feature it is most excellent.

Apple Boll, Lemon Sauce. —

2 cups flour

4 teaspoons Slade’s Baking Powder

% teaspoon salt 2 tablespoons butter

% cup milk 1 cup chopped apple 3 tablespoons sugar % teaspoon Slade’s Cin namon

Mix and sift the dry ingredients. Work in the butter with the tips of the fingers; add gradually the milk, mixing with a knife to a soft dough. Put on a floured board and roll to one-fourth inch thickness, brush over with melted butter, and sprinkle with apple, sugar, and cinnamon. Roll like a jelly roll; cut off pieces three-fourths inch in thickness. Place on a buttered pan flat side down and bake in hot oven fifteen minutes. Serve with Lemon Sauce.

Lemon Sauce. —

% cup sugar 1 tablespoon lemon juice

% cup water Dash of Slade’s Nutmeg

2 teaspoons butter -

Make a syrup by boiling sugar and water five minutes; remove from fire; add butter, lemon juice and nutmeg. — Mary E. Ditson.

It is surprising how many cooks persist in buying whole nutmeg when they can get the absolutely pure powdered nutmeg in sifting top tins all ready for use, by asking their grocer for Slade’s Nutmeg; there ia no waste to throw away.

Apricot and Tapioca Trifle. — Put the juice from a can of apricots into a double boiler with sufficient boiling water to make one quart in all. Cook in this three-fourths of a cup of Slade’s Quick Cooking Tapioca until the tapioca is tansparent, adding meanwhile three-fourths of a cup of su- gar. Put the apricots into a serving dish and pour the tapi- oca over them. Serve hot or cold with cream and sugar. Other fruit may be used in the same way. Sliced bananas are particularly good, but these should be stirred into the tapioca mixture before it is removed from the fire, as even a slight cooking renders the banana more easily digested. Add the juice of two lemons with the banana. If peaches be used flavor with a half-teaspoonful of Slade’s Mixed Spices, or with lemon juice. — Mrs. J. M. Hill.

Digitized by Google

A reputation won by over 60 years of honest dealing is back of Slade’s Spices and Extracts.

Boiled Cracker Pudding. — 1 quart milk

1 pint pounded crackers

% cup molasses 1 cup seeded raisins 1 teaspoon Slade's Cin- namon

& teaspoon Slade’s Allspice

% teaspoon Slade’s Cloves 1 tablespoon melted butter

Add cracker crumbs to milk. Beat eggs until light, add salt and spices and combine with the crackers and milk mix- ture. Add molasses, raisins and melted butter and stir until thoroughly blended. Tie the mixture carefully in a heavy floured pudding bag. Place on a rack in a kettle of boiling water, cover and boil 2% hours. Serve with hot pudding sauce.

Pudding may be steamed in a tin mould instead of boiling it in a pudding bag. It is more satisfactory if it is boiled in the bag. — Jean Kenrick.

Caramel Tapioca Cream. —

2 tablespoons Slade’s Pearl Tapioca 1 pint milk Yolk 2 eggs

Vi teaspoon Slade’s Vanilla

Vi cup sugar % teaspoon salt Whites 2 eggs 2 tablespoons sugar, caramelized

Cover the Tapioca with hot water and let it stand to ab- sorb the water. Caramelize the sugar and dissolve it in the milk. Add this to the Tapioca and let it cook in a double boiler until Tapioca is done. Beat the yolks of the eggs, add the sugar and salt and pour over them the milk. Cook like a soft custard. When creamy, remove from the heat and beat in the whites of the eggs, beaten to a stiff froth. Serve cold. — M. C. Jones, Cambridge, Mass.

Baked Indian Pudding. —

1 cup Indian meal

2 tablespoons flour Vi teaspoon salt

2 quarts milk 1 cup molasses Vi cup finely chopped suet % cup butter

1 cup sugar 3 eggs

1 Vi teaspoons Slade’s Cinnamon

1 teaspoon Slade’s Ginger 1 cup raisins, if desired.

Scald one quart of the milk and stir into it the meal, flour and salt. While hot stir in the molasses, chopped suet, and butter. Let this mixture get cold, then add the sugar, well beaten eggs, one quart of cold milk and spices. Bake in a moderate oven three hours. — Isabelle Osborne, Instructor School of Domestic Science, Boston, Mass.

Digitized by Google

A delicious pudding can be made in a few minutes by the use of Slade's Quick Cooking Tapioca.

Slade’s Ginger is selected ginger root powdered absolutely pure; it is of superior strength and flavor.

Baked Tapioca Pudding. — Scald one quart of milk. Put into it one-third cup Slade’s Quick Cooking Tapioca; stir until transparent, about five minutes. Stir in one-half tea- spoon salt and one tablespoon butter. Let it cool slightly; beat one egg with half a cup sugar and half a teaspoonful Slade’s Cinnamon and stir into the Tapioca. Turn into a pudding dish and bake about twenty minutes, or until it puffs up and is brown. To be eaten hot with butter or cold with cream. — Mrs. Mary J. Lincoln, Culinary Editor of “American Kitchen Magazine.”

Banana and Tapioca Charlotte. — Cook one-third cup of Slade’s Quick Cooking Tapioca in a pint of boiling water until the mixture is smooth and transparent; add one cup of banana pulp (three or four bananas peeled and pressed through a potato-ricer or sieve), one-fourth cup of lemon juice and one cup of sugar. When the mixture is thoroughly scalded, remove it from the fire and fold into it the stiffly beaten whites of three eggs. Line a glass serving dish with lady fingers or macaroons and turn the mixture into it. Add one-fourth cup of milk and two tablespoonfuls of powdered sugar to cup of thick cream and beat until stiff with an egg- beater. Use the cream as garnish for the top of the char- lotte. A pastry bag and rose tube will be found convenient in garnishing with whipped cream. — Mrs. J. M. Hill.

Caramel Pudding. — Scald 4 cups milk, Caramelize % cup sugar and add slowly to the milk; when sugar is dissolved in milk, add 2 cups stale bread crumbs (coarse) and let soak 30 minutes.

Beat 2 eggs slightly, add % cup sugar, % teaspoon salt and 1 teaspoon Slade’s Vanilla. Add to first mixture, turn into buttered baking dish and bake slowly one hour. Serve with sugar and cream. — I. R. Jarvis.

Cherry Tapioca Pudding. — Made same as the peach, with butter left out.

Coffee Tapioca Cream. — Put one pint of breakfast coffee over the fire in a double boiler. (The coffee left from break- fast will do, if it was poured from the grounds before it was taken to the breakfast room.) When hot, add three level tabiespoonfuls of Slade’s Quick Cooking Tapioca, and cook until the tapioca is tansparent. Beat the yolks of two eggs, add half a cup of sugar and one-fourth a taspoonful of salt, and beat again; dilute with a little of the hot tapioca, and stir into the contents of the double boiler. When the mix- ture has thickened fold in the stiffly beaten whites of the egg. Serve the cream very cold. — Mrs. J. M. Hill. #

Digitized by Google

The addition of Slade’s Curry Powder to the gravy will make a stew a new dish.

Coffee Cream. —

1 cup strong coffee 1 tablespoon gelatine

1 cup cream (thin) % cup cold water

3 eggs _ % cup sugar

Scald coffee and cream in double boiler. Soften gelatine in cold water and add to hot cream. Add the beaten yolks and sugar; cook two minutes. Cool, add the stiffly beaten whites and beat the mixture in ice water till it begins to stiffen. Serve with whipped cream. — M. A. Davis, Worces- ter, Mass.

Custard Indian Pudding. — Put into top of double boiler 2 cups milk and 3 level tablespoons corn meal; steam 1% hours, stirring occasionally. Then remove and add % cup milk (cold), one tablespoon butter and % cup raisins.

Mix two eggs with a scant % cup brown sugar, % tea- spoon Slade’s Ginger, % teaspoon Slade’s Cinnamon, and % teaspoon salt. Add to the first mixture, and pour into baking dish and bake slowly until firm like a custard and browned. Serve plain or with a hard sauce made with brown sugar instead of white or powdered sugar. — H. A. Huestis, Boston, Mass.

Slade’s Cinnamon is a blend of high-grade cassias so as to produce a strength and flavor superior to common cinnamon or cassia.

Fig and Ginger Pudding. —

3 lbs. chopped figs 1 lb. crystalized ginger

9 cups water 4 cups sugar

1 teaspoon Slade’s Ginger

Cut the crystalized ginger in ^-inch pieces. Slowly boil all together on the back of the- stove for six hours, stirring frequently to prevent sticking.

Delicious as a summer dessert. Serve with whipped cream into which chopped nuts have been stirred. — M. A. Davis, Worcester, Mass.

Fruit and Tapioca Pudding. — Pour one quart of boiling water over one cup Slade’s Quick Cooking Tapioca and let it cook in the double, boiler for five minutes, or until trarisparent. Add half a teaspoon salt. Core and pare seven tart apples. Put them in a round baking dish and fill the core cavities with sugar and the juice of one lemon. Pour the tapioca over them and bake slowly until the apples are soft and of a deep red color. Serve hot or cold, with sugar or cream. Peaches cut in halves may be used the same way. — Mrs. Mary J. Lincoln, Author of Boston Cook Book.

^German Tapioca Pudding. — Scald one quart of milk in the double boiler, and cook in it half a cup of Slade’s Quick

50 Digitized by Google

(See page 35.)

Leading Cooking School Teachers tell their pupils that the best results in flavoring food are attained by the use of SLADE'S Spices and Extracts.

It is the flavor of the food that marks the difference between delicious dishes and the distasteful ones.

Slade’s Spices and Flavoring Extracts ensure the best results.

COCOANUT FRUIT CAKE, (See page 36.)

It is folly to accept poor trash when you pay the price of Slade’s. . Slade’s Extract of Vanilla is best and goes farthest.

Cooking Tapioca about five minutes, or until transparent. Stir in half a teaspoonful of salt and one teaspoonful of butter; beat two eggs with two tablespoonfuls of sugar, stir them quickly and thoroughly into the tapioca, and just as soon as the egg has a cooked look, turn into the dish for serving. Mix half a teaspoonful of Slade’s Cinna- mon with half a cup of sugar, and pour it over the pudding. Put one tablespoonful of butter cut into bits on the sugar. If this be done while the pudding is warm, by the time you are ready for the second course the butter and sugar will have melted and formed a delicious sauce for the pud- ding. To be served warm. — Mrs. M. J. Lincoln.

One of the most pleasing of spices is cinnamon or cassia, yet there is no spice in which the quality varies more; the only way to be sure to get the absolutely pure and best quality is to insist upon having Slade’s in sealed packages. Avoid bulk and adulterated spices.

Oatmeal Pudding. — Use three cups apples, pared, cored and cut into eighths; one cup rolled oats, 2 tablespoons butter, Vi cup sugar, % cup seeded raisins, % teaspoon Slade’s Cinnamon, % teaspoon salt, one cup milk.

Butter a pudding dish, put into it half the apples, add half the butter, sugar, raisins, Slade’s Cinnamon and salt. Sprinkle over this one-third the rolled oats, then add the re- mainder of the apples, butter, sugar, raisins, cinnamon and salt; cover with the remainder of rolled oats and pour on the milk. Bake in a moderately hot oven one hour, cover the dish the first half-hour. — Mrs. Mary L. Wade, Atlantic, Mass.

Orange Sago. — To two cups cold water add one cup Slade’s Sago, let it soak until the water is all absorbed; then add another cup of boiling water and cook until the sago is clear; have ready four oranges sliced and cut in small pieces; sprinkle with sugar while the sago is hot; pour it over the oranges and put in a cool place. Serve with powdered sugar. — Mrs. J. M. Hill.

Peach Tapioca Pudding. — Take the juice from a quart can of peaches and add enough boiling water to make a quart. Add three-fourths cup of Slade’s Quick Cooking Tapioca, one cup sugar, and small lump of butter. Cook until tapioca is transparent.

Place peaches in baking dish and pour over the tapioca. Bake in oven one-half hour. Rather slow oven is best. Serve with whipped cream.

Prune Sago Pudding. — One and one-half cups prunes stewed and picked to pieces, one cup Slade’s Sago soaked and boiled until tender, one-half cup sugar, salt and Slade’s

fc* Digitized by Google

Any-old-spice may be good enough for foolish folks, but you want “Slade’s.”

Cinnamon to taste; juice and grated rind of one lemon. Cool in a mold. Serve with powdered sugar. — Mrs. J. M. Hill.

Raspberry Whip. —

2 small boxes berries 1 cup heavy cream

1 tablespoon lemon juice % cup sugar

Mash half the berries, add the lemon juice and sugar and stir into the stiffly beaten cream. Pile in sherbet glasses, garnish with the whole berries and serve ice-cold with lady Angers. — M. A. Davis, Worcester, Mass.

Rhubarb Tapioca. — Divide stalks of rhubarb, lengthwise, into two or three pieces; then cut into bits. To one pint of the rhubarb add a dozen and a half of cooked prunes with one-fourth a cup of prune juice and half a cup of sugar. After boiling Ave minutes add half a cup Slade’s Quick Cooking Tapioca, soaked a few minutes in three-fourths a cup of cold water, and cook over hot water (stirring once or twice) until the tapioca becomes transparent. Serve hot or cold with sugar and cream. — Mrs. J. M. Hill.

Rice and Tapioca Pudding. — Scald three pints of rich milk in a double boiler, stfr into it half a cup of Slade's Quick Cooking Tapioca and half a cup of rice; cook until the tapioca is transparent. Add one cup of stoned raisins, one cup of sugar mixed with one-fourth a teaspoonful each of Slade’s Ground Mace and Cinnamon, and a teaspoonful of salt; stir until the sugar is dissolved. Pour the mixture into a buttered pudding dish. Bake in a very moderate oven about three hours, or until the grains of rice are tender. Serve either hot or cold. If the milk be absorbed before the rice becomes tender, add more milk. — Mrs. J. M. Hill.

Sago Pudding. — Two large tablespoons Slade’s Sago boiled in one quart of water, the peel of one lemon, a little Slade’s Nutmeg; when cold add four eggs and a little salt. Bake about an hour. Serve with sugar and cream.

Strawberry Tapioca. — Soften one-half teaspoon of gela- tine in cold water to cover; dissolve with two teaspoons of boiling water standing over hot water. Cut straw- berries in halves lengthwise, dip the cut sides in the gela- tine, and with them line a glass serving dish, chilled. Add one-half cup sugar, one cup of water and the juice of a lemon to the rest of the quart of berries, and cook until the berries are softened. There should be a generous pint of the mixture. Stir in one-fourth cup of Slade’s Quick Cooking Tapioca and cook until the tapioca is transparent — from Ave to ten minutes; then fold in the whites of two eggs, beaten stiff; let ceol slightly* then pour into the dish.

54 Digitized by Google

Slade’s reputation is so valuable it would be folly to in- jure it by selling any poor stuff.

lined with berries. Chill, and at serving time decorate with double cream, sweetened and beaten solid, and whole berries. — Mrs. J. M. Hill.

Strawberry Sponge. — Hull a quart of strawberries and sprinkle a cupful of sugar over them and leave for an hour or more. Cover one-half box of gelatine with one-half cup cold water. Mash the berries and press out all the juice. Dissolve the gelatine with one cupful of boiling water, and the juice of a lemon and the juice of the straw- berries, with more sugar if desirable and enough cold water to make fully three cups of liquid in all. When com and it begins to jelly, beat in the whites of three eggs, stiffly beaten. Mould and serve with whipped cream or a custard made with the yolks of the eggs. — Alice M. Williams, Lynn, Mass.

Tapioca and Macaroon Cream. —

3 round tablespoonfuls of M teaspoon salt Slade’s Quick Cooking % cup pounded Tapioca macaroons

3 eggs 2 cups milk

% cup sugar

Scald the milk in double boiler, add the tapioca slowly and cook five minutes, stirring frequently. Beat the yolks of the eggs well, add sugar and salt, pour the hot mixture slowly into the egg mixture and return to the boiler to cook about five minutes, stirring all the time. Remove from fire, fold in the beaten whites of eggs, add the pounded macaroons and set aside to cool. Can* be served with beaten cream. — Katherine M. Parsons, Lynn, Mass.

Tapioca with Apples. — Core and pare about eight tart apples; let cook, until they may be pierced with a fork, in a cup of sugar and water boiling together; cook only three or four at a time, and turn them often to preserve their shape. When all are cooked, remove to a baking dish, and to the syrup add enough boiling water to make three cups in all; add half a teaspoon of salt, and when again boiling stir in one-third cup of Slade’s Quick Cooking Tapioca; stir and cook until transparent, then pour over the apples in the dish; sprinkle the tops of the apples with one-fourth a cup of sugar mixed with one tablespoon SLADE’S Cinnamon, and bake fifteen or twenty minutes. Serve hot or cold, pref- erably hot, with cream and sugar or with vanilla cream ice.

Tapioca Sponge. — Put one cup of currant or quince jelly into a pint measure; fill the measure with boiHng water: add half a cup (scant measure) of Slade’s Quick Cooking Tapioca, and cook in a double boiler until the tapioca is trasparent. Add one-fourth a teaspoonful of salt to the whites of three eggs, and beat them until stiff; fold them

55 Digitized by CjOO^Ic

The peaceful powder for the U. S. Navy is Slade’s Baking Powder.

into the tapioca mixture, and turn into a mould. Serve, when thoroughly chilled, with cream. — Mrs. J. M. Hill. Always ask for Slade’s Quick Cooking Tapioca.

Vz teaspoon Slade's Cloves Salt

% cup butter % cup chopped suet Juice and rind of one lemon

1 pound each of currants, citrons and raisins

Thanksgiving Pudding. —

3 pints scalded milk 1 lb. of bread, or 6 pounded crackers 6 eggs

2 tablespoons flour 1 cup sugar % cup rose water 1 teaspoon Slade’s Nut- meg

1 teaspoon Slade’s Cin- namon

Scald the milk, add bread crumbs and soak over night; add beaten eggs, flour, sugar, salt and spices which have been mixed together, butter, chopped suet, lemon juice and rose water. When thoroughly blended add currants, raisins and citron, cut in very thin slices. Turn into a buttered earthern ware pudding dish, cover and bake in a moderate oven four hours. Serve with cream pudding sauce. If the pudding seems stiff, add a small amount more of cold milk, before putting into the baking dish. — Jean Kenrick.

Virginia Pone. —

1 cup hot boiled hominy

2 cups milk

5 level tablespoons butter 2 eggs, beaten

% teaspoon salt

1 cup white corn meal

2 teaspoons Slade’s Bak- ing Powder

Add to the hominy the milk and butter, then cool some- what. Add the salt, white corn meal and the baking pow- der, mixed and sifted together. Add the eggs, beaten light. Bake in a buttered earthern dish 45 minutes. — M^_C. Jones, Cambridge, Mass.