DESSERTS WITH CRUSTS

Apple Tart. — Pare and slice some quick-cooking, tart apples, and place them in the bottom of a pudding dish, with a tablespoonful of water. Cover with a crust prepared in the following manner : Into a cup of thin cream stir a gill of yeast and two cups of flour ; let this become very

3l8 SCIENCE IN THE KITCHEN.

light, then add sufficient flour to mix soft. Knead for fifteen or twenty minutes very thoroughly, roll evenly, and cover the apples ; put all in a warm place until the crust has become very light, then bake. If the apples do not bake easily, they may be partially cooked before putting on the crust. Dish so that the fruit will be uppermost, and serve cold with cream and sugar, cocoanut sauce, or mock cream.

Goosebei'ry Tart. — Fill a pudding dish with well-prepared green goose- berries, adding a tablespoonful or two of water. Cover with a crust as for Apple Tart, and when light, bake in a moderately quick oven. Cut the crust into the required number of pieces, and dish with gooseberries heaped on top. Serve cold with sugar and cream.

Cherry Tart. — Prepare the same as for Apple Tart, with stoned cher- ries, only omitting the water, as the cherries will be sufficiently juicy of themselves. If the fruit is very juicy, sprinkle a tablespoonful of flour over it before putting on the crust. Plum and peach tart may be made in the same manner, and are both very nice.

Strawberry and other Fruit Shortcakes. — Beat together one cup of thin cream, slightly warmed, a tablespoonful of yeast, and two small cups of flour. Set in a warm place till very light. Add sufficient warm flour to mix soft, and knead thoroughly for fifteen or twenty minutes. Divide into two equal portions, and roll into sheets about one half inch in thickness, making the center a very little thiner than the edges, so that when risen, the center will not be highest. Place in tins, and set in a warm place until perfectly risen, or until they have doubled their first thickness. Bake quickly. When cold, spread one cake with fruit, and cover with the other. If the fruit is large, it may be chopped fine with a knife, gr mashed with a spoon. A little lemon juice added to peaches is an addition for shortcake.

Banana Shortcake. — Prepare the crust as previously directed. Fill with sliced bananas, for every three of which add the the juice of one orange, a little of the grated rind, and a half cup of sugar.

Lemon Shortcake. — Prepare the crust as for Fruit Shortcake. For the filling, grate the yellow portion only of the lemon, and squeeze the juice into a bowl ; add a cupful of sugar. Braid a tablespoonful of flour smooth with two tablespoonfuls of water, add enough boiling water, stir- ring well meanwhile, to make a teacupful. Add this to the other ingredi- ents, beat well together, and place the bowl in a basin of boiling water or over the teakettle. Cook until about as thick as boiled custard. Fill this between the shortcakes and serve.

Berry Shortcake with Prepared Cream. — Prepare the shortcake as pre- viously directed. Sweeten the berries and spread on the lower crust, then pour over them a " cream " prepared as follows, and add top crust : —

DESSERTS. 319

Cream. — Heat one half cup of milk and the same of thin cream to boiHng, add two tablespoonfuls of sugar, and thicken with one teaspoon- ful of cornstarch rubbed smooth in a little cold milk. Turn the hot sauce over the beaten white of two eggs, stirring rapidly meanwhile, until the egg is thoroughly mingled with the whole. Allow it to become cold before using.

Raised Pie. — Prepare the dough as for shortcake. Divide in two portions, spread one on the tin, and cover with a layer of easy-cooking tart apples sliced in eighths. Put two or three spoonfuls of rather thick sweet cream over the apples, and cover with the top crust. Let the crusts rise until very light, and bake. Peaches may be used in the same manner.

Baked Apple Loaf. — Prepare some dough as for buns on page 347, leaving out the sugar, and when ready for the last molding, cut it into three portions. Put some flour "on the bread board, mold the dough well, and roll as thin as pie crust in such shape as will fit a shallow bak- ing tin. Spread over the tin, and cover the dough with a layer of easy- cooking, sour apples sliced very thin, or with very stiff apple marmalade. Cover this with a second layer of dough, then add another layer of ap- ples, and cover with the third portion of the dough. Pinch the edges of the dough well together, let the loaf rise till very light, then bake. Eat cold with sugar and cream. If the apples will not cook quickly, they may be first steamed until nearly tender. If the crust appears too hard when taken from the oven, cover with a wet napkin and allow it to steam for a little time until softened.

CUSTARD PUDDINGvS.

Very much depends upon the bakiny; in ;dl puddings made with milk and eggs.

A custard pudding made with one e^^g, and slowly baked, will be much thicker and nicer than one made with more eggs, baked in too hot an oven.

A custard pudding baked too quickly or too long will have the eggs mixed with the farinaceous substance and the milk turned to whey, while one more carefully baked will have eggs and milk formed into a thick custard on the top.

Custard puddings and all other baked puddings which re- quire.to be cooked slowly, are best cooked in an earthen dish set in the oven in a pan of hot water, and baketl only till the

320 SCIENCE IN THE KITCHEN.

pudding is set. If it is desirable to use with eggs any ingredi- ent which requires a lengthy cooking, it is much better to cook it partially before adding the eggs. Many custard desserts are much more dainty and more easily served when cooked in cups than when baked in a large dish. The blue willow pat- tern stoneware cups and the blue and white Japanese ware are very suitable for this purpose. When cooking, set the cups, allowing one for each person, in the oven in a dripping pan containing hot water, and bake. Serve without removing from the cups.

If desired to stir beaten eggs into heated milk, add a few spoonfuls of cold milk to the eggs, and pour the mixture, a lit- tle at a time, into the hot milk, taking care to stir it constantly.

A nice way to flavor custards and meringues for custard puddings is to beat fruit jelly with the whites of the eggs ; red raspberry, quince, and pineapple jellies give especially nice flavors.

Apple Custard. — Bake good tart apples ; when done, remove the pulp, and rub through a sieve ; sweeten, and flavor with grated pineapple or grated orange or lemon rind. Put in a glass dish, and cover with a plain custard prepared as directed on page 328. Bits of jelly may be scattered over the top of the custard.

Apple Custard No. 2. — Peel, halve, and core eight or ten medium-sized sour apples. Have prepared a syrup made with a cup of water, the juice of one lemon, a little grated rind, and a half cup of sugar. When the sugar is dissolved, add the fruit, and simmer till tender but not fallen to pieces. Skim out the apples, draining thoroughly, and lay them in a glass dish. Boil up the syrup until thick, and pour it over the apples. Make a soft boiled custard with a pint of milk, yolks of three eggs, and two tablespoonfuls of sugar. When cold, spread over the apples ; whip the whites to a stiff froth, flavor with lemon, and pile irregularly upon the top. Brown lightly in the oven.

Apple Custard No. 3. — Pare and remove the cores from a dozen tart apples, and fill the cavities with black raspberry, quince, or grape jelly. Put them in a covered baking dish with a tablespoonful of water, and steam in the oven till tender but not fallen to pieces. Then cover the apples with a raw custard made by cooking two tablespoonfuls of flour rubbed smooth with a little milk, in a quart of milk, till just thickened,

DESSERTS. 321

and adding, when cold, the 3'olks of two eggs well beaten with two heap- ing tablespoonfuls of sugar, and lastly the whites of the eggs whipped to a stiff froth. Bake in a dish set in a pan of hot water, until the custard has set, but not till it separates.

Apple Cornstarch Custard. — Cover the bottom of a small earthen-ware pudding dish an inch or more in depth with apples stewed until very dry, sweetened and flavored with a teaspoonful of rose water. Hoat a cup of milk to boiling, and stir into it a tablespoonful of cornstarch rubbed smooth in a little cold milk, and one fourth cup of sugar ; cook un-til thick- ened, then add the yolk of one egg, and pour the whole over the apple. Meringue the top with the white of the egg beaten stiff with a tablespoon- ful of sugar, and flavored with a little rose water.

Apple and Bread (bustard. — For this is required one cup of finely rolled bread crumbs, two eggs, one half cup of sugar, one cup minced sour apples, and one quart of milk. Beat the sugar and yolks together, add the milk, bread, and fruit, and lastly the well-beaten whites of the eggs. Bake in a dish set in a pan of hot water till firm but not dry.

Almond Cornstarch Pudding'. — Blanch one and one half ounces of sweet almonds, and reduce them to a paste as directed on page 298 ; or if obtainable, almondine may be used instead of the prepared almonds. Heat a quart of milk, and while boiling, stir into it four tablespoonfuls of cornstarch which has been braided smooth with a little cold milk ; let it thicken over the fire, stirring all the time. Then add two table- spoonfuls of thick, sweet cream. Lastly, stir in two or three well-beaten eggs and a tablespoonful of rose water. Let it come just to the boiling point, and remove from the stove. Keep in a cold place till needed. Serve with ]u)t mock cream or with grape pulp as dressing.

Almond Cream. — Heat a pint of milk, and when boiling stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, also one fourth cup of sugar and three tablespoonfuls of almondine. Cook until thickened, and pour it, stirring constantly meanwhile, over the beaten whites of two eggs. Set on ice to cool, and serve with grape pulp as dressing. A cupful of blanched and chopped almonds ma}' be used in- stead of almondine if that is not obtainable. The pudding will then require an additional one fourth cup of sugar.

Apple Charlotte. — Take three cups of nicely stewed tart apples which have been beaten smooth or rubbed through a colander and sweetened to taste. If the sauce is thin and very juicy, place it upon the range, and simmer slowly till it is of the consistency of thick marmalade or jelly. Add to the apples four tablespoonfuls of grated fresh or canned pineapple for flavoring. Remove tlie hard crusts from slices of light whole-wheat bread, spread them quite thickly with the prepared apple, and pack in 21

322 SCIENCE IN THE KITCHEN.

layers in a pudding mold. Cover with a simple custard made of a quart of milk, three tablespoonfuls of sugar, and two eggs. Let it stand half an hour, then bake. Do not press the bread or beat it after the custard is turned on, as that will be likely to make the pudding heavy. Other fruit marmalade may be used in place of the apple preparation if preferred.

Banana Custard. — Prepare a custard as directed for Plain Custard with a quart of milk, two well-beaten eggs, four tablespoonfuls of sugar, and one of cornstarch. When the custard is cool, pour it over four thinly sliced yellow bananas, over which a tablespoonful of sugar and a teaspoonful of water have been sprinkled. Serve cold.

Boiled Custard. — Beat thoroughly together one pint of milk, two eggs, and a tablespoonful or two of sugar, until thoroughly mingled. Turn the mixture into a double boiler, and cook until the custard is set.

Boiled Custard Bread Pudding-. — Crumble enough of the soft portion of stale whole-wheat bread to lightly fill a pint bowl. Heat a pint of milk to boiling. Stir into it, as soon as it boils, two eggs, yolks and whites well beaten separately, two heaping tablespoonfuls of sugar, a little grated lemon rind, and the light bread crumbs ; stir rapidly till the whole thick- ens, pour into a deep dish, and when cold, dot the top with bits of currant or cranberry jelly.

Bread and Fruit Custard. — Take for this, two cups of grated bread crumbs, two cups of finely chopped tart apples, one cup of English cur- rants or stoned raisins, mixed with a very little chopped citron for flavor, two tablespoonfuls of sugar, three cups of milk, and two eggs. Beat the yolks of the eggs and the sugar together, then add the milk, bread, fruit, and lastly the well-beaten whites of the eggs. Bake in a dish set within a pan of hot water, until the custard is set.

Bread Custard Pudding'. — Take one cup of finely powdered bread crumbs, one half cup of sugar, one quart of milk, and the beaten yolks of three eggs and whites of two. Mix the bread and milk, and when well softened, add the beaten yolks, sugar, and lastly the well-beaten whites ; beat all together thoroughl}', season with a little grated lemon rind ; place the pudding dish in the oven in a pan of hot water, and bake till firm and lightly brown. Take from the oven, cover the top with a layer of apple marmalade made without sugar, or with some tart fruit jelly ; add to this a meringue made of the white of the remaining egg and a tablespoonful of sugar, beaten to a stiff froth, and place in the oven a moment to brown lightly.

Fresh fruit, strawberries, raspberries, chopped peaches, currants, cherries, or shredded oranges are equally as good as the marmalade or jelly for the top dressing, and may be used to vary this pudding in a num- ber of different ways. Canned fruits, if well drained from juice, especially

apricots and peaches, are excellent for this purpose. A cocoanut custard pudding may be made of the above by flavoring the milk before using, with two tablespoonfuls of desiccated cocoanut. Another variety still may be made by adding to the first recipe half a cup of Zante currants and the same of seedless raisins, or a half cup of finely shredded, tender citron.

llread and Fig- Pudding'. — Put together two cups of finely grated bread crumbs, two cups of milk, one cup of finely chopped figs previously steamed or cooked, one fourth cup of sugar, and lastly, two well-beaten eggs. Bake in a moderate oven till the custard is set.

Broad and Apricot Pudding. — Fill a pudding dish with alternate lay- ers of bread crumbs and canned apricots well drained from juice. Pour over it a custard made with two eggs, one half cup of sugar, and a pint of milk. Bake one half hour, or only until the custard is set. Canned peaches, to which a teaspoonful of lemon juice has been added after draining, may be used in place of apricots.

Caramel Custard. — Turn one fourth of a cup of sugar into a stewpan, and stir it over the fire until it becomes liquid and brown. Scald a cup and a half of milk, and add the browned sugar. Beat two eggs thor- oughly, add to them one half cup of cold milk, and turn the mixture slowly, stirring constantly that no lumps form, into the scalding milk ; continue to stir until the custard thitkens. Set away to cool, and serve in glasses.

Carrot Pudding. — Take two cups of carrots, boiled tender and rubbed through a colander, one pint of milk, two thirds of a cup of sugar, and two well-beaten eggs. Flavor with vanilla, and having beaten all well together, turn into an earthen pudding dish ; set the dish in a pan of hot water, and place in the oven. Bake only till the custard sets.

Cocoanut Cornstarcli Pudding. — Simmer a cupful of grated cocoanut in a quart of milk for twenty minutes. Strain the milk to remove the cocoanut, adding enough more milk to make a full quart. With a small portion of it braid smoothly one and one half tablespoonfuls of cornstarch or rice flour, and put the remainder in a saucepan over the fire. When the milk is boiling, add the cornstarch, stirring constantly until it thick- ens ; then remove from the fire and cool. • Next add two tablespoonfuls of sugar and two well-beaten eggs. Bake in a moderate oven, in a dish set in a pan of hot water, until the custard is well set.

Cocoanut Custard. — Flavor a pint of milk with cocoanut, add a table- spoohful of sugar and two well-beaten eggs, and boil till set in a double boiler or a bowl set in a dish of boiling water. Richer custards may be made by using three or four eggs, but the richer the custard the more likely it is to curdle and become watery, as well as being less wholesome.

324 SCIENCE IN THE KITCHEN.

C'ocoaiiut Rice Custard. — Flavor one quart of milk quite strongly with cocoanut, as previously directed. Add to it one and one half cups of boiled rice, one cup of raisins, one half cup of sugar, and lastly three well-beaten eggs. Set the pudding dish in a pan of hot water, and bake till the custard is well set.

Corn Mp.i1 Pudding'. — Heat a quart of milk lacking two thii-ds of a cupful, to boiling. Moisten three tablespoonfuls of nice granulated corn meal with the two thirds of a cup of milk, and stir gradually into the boil- ing milk. Let it boil up until set, turn into a double boiler, and cook for an hour. Then add a tablespoonful of thick sweet cream, one half a cup of molasses or sugar, a quart of cold milk, a little salt if desired, and lastly, two well- beaten eggs. Mix thoroughly. Pour into a pudding dish and bake one hour. A cup of currants or seeded raisins may be used to give variety.

Corn Meal Pudding* No. 2. — Crumble cold corn puffs or corn cake to make a cupful ; add a pint of sweet milk, three teaspoonfuls of sugar, the yolks of two eggs and the white of one, and bake slowly in a dish set inside a pan of hot water for an hour.

Corn Meal and Fig- Pudding-. — Beat together a scant cup of best sifted corn meal with a cupful of molasses, and stir the mixture gradually into a quart of boiling milk. Cook ten or twelve minutes, or until well thick- ened, then set aside to cool. Add a cupful of finely chopped figs, one and two thirds cups of cold milk, part cream if it can be afforded, and when the mixture is cool, add two well-beaten eggs. Pour into a pudding dish and bake in a moderate, steady oven for three or more hours ; the longer the better. When the pudding has baked an hour, pour over it a cupful of cold milk. Do not stir the pudding, but allow the milk to soak in grad- ually. A pint of finely sliced or chopped sweet apples may be used in place of figs for variety, or if preferred, both may be omitted.

Cornstarch Mering'ue. — Heat one and one half pints of milk to boiling, and then stir in gradually two tablespoonfuls of cornstarch which has been previously rubbed smooth in a little cold milk. When the starch has thickened, allow it partially to cool, and then add, stirring con- tinuously meanwhile, the yolks of two eggs which have been previously well beaten with three tablespoonfuls of sugar. Let the whole simmer for a minute or two longer, turn into a dish, meringue with the whites of the eggs, and when cold, dot with lumps of strawberry jelly.

Cracked Wheat Pudding'. — Beat two cups of cold steamed cracked wheat in two cups of rich milk until so thoroughly mingled that no lumps remain. Add one cup of canned sweet cherries well drained from juice, one half cup of sugar, and two eggs, whites and yolks beaten separately. Bake in a slow oven till the custard is set.

DESSERTS. 325

Cup Custard. — Into four cups of milk stir the yolks of three eggs and one whole one well beaten. Add four tablespoonfuls of sugar, and strain the mixture into cups; place these in a dripping pan full of hot water, grate a little lemon rind over tlu; top of each, and bake in a moderate oven. If preferred, the milk may be first flavored with cocoanut. It is also better to have the milk nearly hot when stirring in the egg. Half a cupful of the milk should be reserved to add to the egg before turning into the heated portion.

Farina Custard. — Flavor a (piart of milk with cocoanut as directed on page 298. Cook two tablespoonfuls of farina in the flavored milk for twenty minutes, in a double boiler ; then set aside to cool. When nearly cold, add two tablespoonfuls of sugar and the well-beaten yolks of two eggs. Beat all together very thoroughly, and lastly stir in the whites of the eggs which have been previously beaten to a stiff fi'oth. Bake in one dish set inside another filled with hot water, just long enough to set the custard. Serve cold.

Fariua Pudding'. — Take a cup of cold cooked farina and soak it in four cups of milk until there are no lumps, or rub through a colander ; add two well-beaten eggs, one scant cup of sugar and one cup of raisins ; bake in a moderate oven until the custard is well set.

Floating Island. — Make a custard of a pint of milk flavored with cocoanut, and the yolks of three eggs ; sweeten to taste, and steam in a double boiler. When done, turn into a glass dish. Have the whites of the eggs whipped to a stiff froth, and drop for a few seconds on the top of a pan of scalding hot water, turning so that both sides may be alike coagulated but not hardened ; skim off, and put in islands on the top of the custard. When quite cold, drop bits of different colored jellies on the islands, and keep in a cool place till needed. Or put a spoonful of fruit jelly in the bottom of small glasses, and fill with the custard with a spoonful of the white on top.

Fruit Custard. — Heat a pint of red raspberry, strawberry, or currant juice to boiling, and stir into it two even tablespoonfuls of cornstarch rubbed smooth in a little cold water. Stir constantl)^ until thickened, then add half a cup of sugar, or less if the fruit juice has been sweetened ; take from the fire and stir in the stiffly beaten whites of three eggs, stir- ring all the time so that the hot mixture will coagulate the egg. Make a custard of a pint of milk, the yolks of the three eggs, and three table- spoonfuls of sugar. When done, set on the ice to cool. Dish in a glass dish when cold, placing the fruit mixture by spoonfuls on top, and serve.

Oraliani (writs Pudding-.— Heat two cups of milk in a double boiler. When boiling, stir in one half cup of Graham grits moistened with one cup of cold milk. Cook for an hour and a half in a double boiler, then re-

326 SCIENCE IN THE KITCHEN.

move from the fire and cool. Add three tablespoonfuls of sugar, three fourths of a cup of finely chopped apples, and one fourth of a cup of chopped raisins, and two well-beaten eggs. Bake three fourths of an hour in a moderate oven.

Gri'Oimd Rice PiuWiiig'. — Simmer a few pieces of thinly cut lemon rind or half a cup of cocoanut, very slowly in a quart of milk for twenty min- utes, or until the milk is well flavored. Strain the milk through a fine strainer to remove the lemon rind or cocoanut, and put into a saucepan to boil. Mix four large tablespoonfuls of ground rice smooth with a little cold milk, and add to the boiling milk. Cook until the whole has thick- ened, then set aside to cool. When nearly cold, add two tablespoonfuls of sugar and two well-beaten eggs. Bake in a gentle oven in a dish placed in a pan of hot water, until the whole is lightly browned.

Lemon Pudding'. — Grate the rind of one lemon ; soften one pint of bread crumbs in one quart of sweet milk, add the yolks of two eggs, and half a cup of sugar mixed with grated lemon rind. Bake twenty minutes. Beat to a froth the whites of the eggs, the juice of the lemon, and half a cup of sugar. Spread over the top, and return to the oven for five minutes. This may be baked in cups if preferred.

Lemon Cornstarch Pudding*. — Beat the yolks of two eggs in a pudding dish ; add a cupful of sugar ; dissolve four tablespoonfuls of cornstarch in a little cold water, stir it into two teacupfuls of actively boiling water ; when thickened, add the juice of two lemons with a little grated peel ; turn over the eggs and sugar, beating well to mix all together, and bake about fifteen minutes. If desired, the beaten whites of the eggs may be used to meringue the top. Serve either cold or hot.

Lemon Cornstarcli Pndding- No. 2. — Mix together one half cup of corn- starch, one half cup of sugar, the juice and a portion of the grated rind of one medium-sized lemon. Add to these ingredients just enough cold water to dissolve thoroughly, then pour boiling water over the mixture until it becomes thickened and looks transparent. Stir continuously and boil for a few minutes until the starch is cooked. Take from the fire, and add gradually, with continuous stirring, the well-beaten yolks of three eggs. Whip the whites of the eggs with a teaspoonful of quince jelly to a stiff froth, and pour over the pudding ; then brown in the oven. Orange juice with a very little of the grated rind, or pineapple juice may be substituted for the lemon, if preferred.

Macaroni Pudding. — Break sufficient macaroni to make a pint in inch lengths, put into a double boiler, turn over it three pints of milk, and cook until tender. Turn into a pudding dish, add a pint of cold milk, two thirds of a cup of sugar, one egg, and the yolks of two others well beaten. Bake from twenty minutes to one half hour. When done, cool a little, spread

DESSERTS. 327

the top with some mashed fresh berries or grape marmalade, and meringue with the whites of tiie eggs and a tablespoonful of sugar.

Molded Rice or Snow Balls. — Steam a pint of well-cleaned rice until tender, as directed on page 99, and turn into cups previously wet in cold water, to mold. When perfectly cold, place in a glass dish, and pour over them a cold custard made of a pint of milk, half a cup of sugar, a tea- spoonful of cornstarch, and one egg. Or, if preferred, the rice balls may be served in individual dishes with the custard sauce, or with a dressing of fruit juice.

Orange Float. — Heat one quart of water, the juice of two lemons, and one and one half cupfuls of sugar. When boiling, stir into it four table- spoonfuls of cornstarch rubbed smooth in a very little water. Cook until the whole is thickened and clear. When cool, stir into the mixture five nice oranges which have been sliced, and freed from seeds and all the vvhite portions. Meringue, and serve cold.

Orang'e Custard. — Turn a pint of hot milk over two cups of stale bread crumbs and let them soak until well softened ; add the yolks of two eggs, and beat all together until perfectly smooth ; add a little of the grated rind and the juice of three sweet oranges, and sugar to taste. Lastly add the whites of the eggs beaten to a stiff froth, turn into cups, which place in a moderate oven in a pan of hot water, and bake twenty minutes, or until the custard is well set but not watery.

Orangre Pudding-. — Pare and slice six sweet Florida oranges, remov- ing the seeds and all the white skin and fibers. Place in the bottom of a glass dish. Make a custard by stirring two tablespoonfuls of corn- starch braided with a little milk into a pint of boiling milk, and when thickened, adding graduall)', stirring constantly meanwhile, one egg and the yolk of a second egg well beaten with one fourth cup of sugar. When par- tially cool, pour over the oranges. Whip the white of the second egg to a stiff froth with one fourth cup of sugar which has been flavored by rub- bing over some orange peel, and meringue the top of the pudding. Fresh strawberries, raspberries, or peaches may be substituted for oranges in making this dessert, if preferred,

Peacli Mering'ue. — To every pint of stewed or canned peaches, sweet- ened to taste, stir in the beaten yolks of two eggs. Bake in a deep pud- ding dish fifteen minutes, then cover with the whites of the two eggs beaten till very light with two tablespoonfuls of sugar. Brown in the oven, and serve cold with whipped cream. For peaches, substitute any other stewed fruit desired.

Picnic Pudding'. — Thicken a pint of strawberrj' or raspberry juice, sweetened to taste, with two tablespoonfuls of cornstarch, as for Fruit Custard. Turn into the bottom of cups previously wet with cold

328 SCIENCE IN TIIK KITCHEN.

water, or a large mold, as preferred. In a second dish heat to boiling a pint of milk, flavored with cocoanut, to which a tablespoonful of sugar has been added. Stir into it two tablespoonfuls of cornstarch rubbed smooth in a little cold milk, and cook thoroughly. When done, cool slightly and turn into the molds on the top of tlie pink portion, which should be sufficiently cool so that it will not mix. A third layer may be added by cooking two tablespoonfuls of cornstarch and one of sugar, rubbed smooth in a little milk, in a pint of boiling milk, and stirring in, just as it is taken from the stove, the well-beaten yolks of two eggs.

Plain Cornstarch Pudding'.— Heat to boiling a pint and a half of milk, with a few bits of the yellow rind of a lemon to flavor it. While the milk is heating, rub four large spoonfuls of cornstarch to a cream with half a cup of cold milk ; beat well together the yolks of three eggs, three tablespoonfuls of sugar, and half a cup of cold milk, and whip the whites of the eggs to a stiff froth. When the milk is actively boiling, remove the bits of lemon rind with a skimmer, and stir in the starch mixture ; stir constantly and boil three or four minutes until the starch is well cooked ; then add gradually, stirring well meanwhile, the yolks and sugar. Remove from the fire, and stir the beaten whites lightly through the whole. Serve with a dressing of fruit juice or fruit syrup ; if in the season of fresh ber- ries, the pudding may be dressed with a few spoonfuls of mashed straw- berries, raspberries, or currants.

Plain Custard.— Heat a pint of milk to boihng, and stir in a table- spoonful of cornstarch rubbed smooth in a little milk ; let the milk and starch boil together till they thicken ; then cool and add one well-beaten egg and two tablespoonfuls of sugar. Cook in the oven in a dish set inside another filled with hot water, or in a double boiler. The milk may be previously flavored with orange, lemon, or cocoanut.

Prune Pudding-. — Heat two and one half cups of milk to boiling, then stir in gradually a heaping tablespoonful of cornstarch which has been rubbed smooth in a little cold milk ; let this boil and thicken for a minute, then remove from the fire. When cool, add three well-beaten eggs, two tablespoonfuls of sugar, and a cupful of prunes which have been stewed, then drained of all juice, the stones removed, and the prunes chopped fine. Pour into a pudding dish and bake twenty minutes. Serve with or without cream.

Pinme Whip. — Sift through a colander some stewed sweet California prunes which have been thoroughly drained from juice, and from which the stones have been removed. Beat the whites of three eggs to a stiff froth, and add two cups of the sifted prunes; beat all together thoroughly; turn into a pudding dish, and brown in the oven fifteen minutes. Serve cold, with a little cream or custard for dressing. Almond sauce also makes an excellent dressing.

l)ESSKRrs. 329

Rico Apple Ciislanl Piulding-. — Pare, and remove the cores without dividing from a sufficient number of apples to cover the bottom of a two- quart pudding dish. Fill the cavities of the apples with a little grated lemon rind and sugar, and put them into the oven with a tablespoonful of water on tlie bottom of the dish. Cover, and steam till the apples are tender, but not fallen to pieces. Then pour over them a custard made with two cups of boiled rice, a quart of milk, half a cup of sugar, and two eggs.

Rice Custard Pudding-. — Take one and one half cups of nicely steamed rice, four tablespoonfuls of sugar, and a pint of milk; heat to boiling in a saucepan. Then stir in very carefully the yolk of one egg and one whole egg, previously well beaten together with a few spoonfuls of milk reserved for the purpose. Let the whole boil up till thickened, but not longer, as the custard will whey and separate. When partly cool, flavor with a little vanilla or lemon, turn into a glass dish, and meringue with the white of the second egg beaten to a stiff froth. Cold steamed rice may be used by soaking it in hot milk until every grain is separate.

Rice Snow. — Into a quart of milk heated to boiling, stir five table- spoonfuls of rice flour previously braided with a very little cold milk ; add one half cup of sugar. Let the whole boil up together till well cooked and thickened ; then remove from the stove, and stir in lightly the beaten whites of four eggs. Mold, and serve cold with foam sauce.

Rice Snow witli Jelly. — Steam or bake a teaciipful of best rice in milk until the grains are tender. Pile it up on a dish roughly. When cool, lay over it squares of jelly. Beat the whites of two eggs and one third of a cup of sugar to a stiff froth, and pile like snow over the rice. Serve with cream sauce.

Rice with Eg'g's. — Steam rice as previously directed, and when suffi- ciently cooked, stir into half of it while hot, the yolks of one or two eggs well beaten with a little sugar. Into the other half, the whites of the eggs, sweetened and beaten to a stiff froth, may be lightly stirred while the rice is still hot enough to set the eggs. Serve with the yellow half in the bottom o,f the dish, and the white part piled on top covered with whipped cream flavored with lemon or vanilla.

Snow Pudding'. — Heat one half pint each of water and milk together, to boiling, stir into this a tablespoonful of cornstarch rubbed smooth in a little cold milk, and cook for five minutes. Cool partially and add the whites of two well-beaten eggs. Turn into molds and set in the ice bo.x to cool. Serve with a cream made by stirring into a half pint of boiling milk the yolks of two eggs, a teaspoonful of cornstarch rubbed smooth in a lit- tle cold milk, and half a cup of sugar. Cook until well thickened. Cool and flavor w ith a little lemsn or vanilla. Or, if preferred, serve with a dressing of fruit juice.

330 SCIENCE IN THE KITCHEN.

Steamed Custard. — Heat a pint of milk, with which has been well beaten two eggs and one third of a cup of sugar, in a double boiler until well thickened. When done, turn into a glass dish, and grate a little of the yellow rind of lemon over the top to flavor. If desired to have the custard in cups, remove from the fire when it begins to thicken, turn into cups, and finish in a steamer over a kettle of boiling water.

Strawberry Charlotte. — Fit slices of nice plain buns (those made according to recipe on page 347 are nice for this) in the bottom of a pudding dish, and cover with a layer of hulled strawberries ; add another layer of the buns cut in slices, a second layer of strawberries, and then more slices of buns. Make a custard in the following manner : Heat a scant pint of milk to boiling in the inner cup of a double boiler, and stir into it gradually, beating thoroughly at the same time, an egg which has been previously well beaten with half a cup of sugar, a teaspoonful of cornstarch, and a spoonful or two of milk until perfectly smooth. Cook together in the double boiler until well set. Cool partially, and pour over the buns and strawberries. Place a plate with a weight upon it on the top of the charlotte, and set away to cool.

Pop Com Pudding-. — Take a scant pint of the pop corn which is ground and put up in boxes, or if not available, freshly popped corn, rolled fine, is just as good. Add to it three cups of new milk, one half cup of sugar, two whole eggs and the yolk of another, well beaten. Bake in a pudding dish placed inside another filled with hot water, till the custard is set. Cover with a meringue made of the remaining white of egg, a teaspoonful of sugar, and a sprinkling of the pop corn.

Sag'O Custard Pudding-. — Put one half cup of sago and a quart of rich milk into the inner cup of a double boiler, or a basin set inside a pan of boiling water, and let it simmer until the sago has thickened the milk and become perfectly transparent. Allow it to cool, then add a cup of sugar, two well-beaten eggs, and a little of the grated rind of a lemon. Turn into a pudding dish, and bake only till the custard has set.

Sago and Fruit Custard Pudding-. — Soak six tablespoonfuls of sago in just enough water to cover it, for twenty minutes. Meanwhile pare and remove the cores from half a dozen or more tart apples, and fill the cavi- ties with a mixture of grated lemon rind and sugar. Place the apples in the bottom of a pudding dish, with a tablespoonful of water ; cover, and set in the oven to bake. Put the soaked sago with a^quart of milk into a double boiler. Let it cook until the sago is clear and thick ; then add three fourths of a cup of sugar and two well-beaten eggs. Pour the sago custard over the apples, which should be baked tender but not mushy. Put the pudding dish in the oven in a pan of hot water, and bake till the custard is well set. Serve cold.

DESSERTS. 331

Snowball Custard. — Flavor a pint of milk by steepiiij; in it three or four slices of the yellow rind of a lemon for twenty minutes or more. Skim out the rind ; let the milk come to the boiling point, and drop into it the well-beaten whites of two eggs, in tablespoonfuls, turning each one over carefully, allowing them to remain only long enough to become coagulated but not hardened, and then place the balls upon a wire sieve to drain. Afterward stir into the scalding milk the yolks of the eggs and one whole one well beaten, together with two table-spoonfuls of sugar. Stir until it thickens. Pour this custard into a glass dish, and lay the white balls on top.

Tapioca Ciistar<l. — Soak a cup of pearl tapioca over night in sufficient water to cover. When ready to prepare the custard, drain off the water if any remain, and add one quart of milk to the tapioca ; place in a double boiler and cook until transparent ; then add t!ie well-beaten yolks of three eggs or the yolks of two and one whole one, mixed with three fourths of a cup of sugar. Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled ; flavor with a little vanilla and turn into a glass dish. Cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly, or colored sugar prepared by mixing sugar with cran- berry or raspberry juice and allowing it to diy. For variety, the cus- tard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or other flavor may be dispensed with, and the meringue flavored by beating a table- spoonful of (luinre jelly with the whites of the eggs.

Tapioca Piiddingf. — Soak a cupful of tapioca over night in 'just enough water to cover. In the morning, add to it one quart of milk, and cook in a double boiler until transparent. Add three eggs well beaten, one half cup of sugar, one half cup of chopped raisins, and a very little chopped citron. Bake till the custard is set. Serve warm or cold as preferred.

Vermicelli Pudding-. — Flavor two iind one half cups of milk with lemon as directed on page 229. Drop into it, when boiling, four ounces of vermicelli, crushing it lightly with one hand while sprinkling it in, and stir to keep it from gathering in lumps. Let it cook gently in a double boiler, stirring often until it is tender and very thick. Then pour it into a pudding dish, let it cool, and add a tablespoonful of rather thick sweet cream if you have it (it does very well without), half a cup of sugar, and lastly, two well-beaten eggs. Bake in a moderately hot oven till browned over the top.

Wliite Custard. — Beat together thoroughly one cup of milk, the whites of two eggs, one tablespoonful of sugar, and one and one half tablespoon-

332 SCIENCE IN THE KITCHEN.

fuls of aliiiondiiie. Tui^n into cups and steam or l:)ake until the custard is set.

White Custard No. 2. — Cook a half cup of farina in a quart of milk in a double boiler, for an hour. Remove from the stove, and allow it to be- come partially cool, then add one half cup of sugar, the whites of two eggs, and one half the yolk of one egg. Turn into a pudding dish, and bake twenty minutes or until the custard is well set.