PUDDINGS. 337 



mOk; beat the yolks of the eggs and stir in also, and place in ihe oven to bake, 

 stirring with a spoon 2 or 3 times after putting it into the oven, which prevents 

 the flour from settling; beat the white of the eggs with the other spoonful of 

 sugar and spread on the top, just before done; replace in the oven to cook the 

 eggs and to give the top a nice brown. Serve with a little granulated or pow- 

 dered sugar. 



Remarks. — The word "dandy" here simply means " tip top," or very nice. 



Snow Pudding, With Gelatine, Very Nice— No. 1.— Pour boil- 

 ing water, 1 pt., over 3^ box of Cox's gelatine; add sugar, 2 cups, to tlie juice 

 of 2 lemons: put peei and all in, and mash all together. Let simmer till the 

 gelatine is dissolved; when only lukewarm, strain through a thin cloth into the 

 dish in which you are to send it to the table. When cold and formed, or hard- 

 ened, beat the whites of 3 eggs to a stiff froth, with 1 table-spoonful of pow 

 dered sugar, and place on top. And if, on especial occasions, you would give 

 variety, make a soft-boiled custard with the yolks of the eggs and spread a 

 layer over the white; then put bits of any jell, or bits of differentrcolored jells, 

 thickly — i. e., J^ to 1 inch apart — over the top of all, so that each guest will 

 have several bits in the dish. — Miss Tillie Bratshaw, Detroit. 



The following sauce is from the same person: 



Snow, or White Pudding Sauce.— Beat powdered sugar, 1 cup, 

 with butter, % cup, till white and foamy. Just before sending to the table, add 

 2 tea-spoonfuls of boiling water, no more, no less. If rightly made, it will drop 

 from the spoon, white and light as snow. 



Remarks. — The lady who gave me these recipes was the daughter of a 

 special friend of mine, with whom I have frequently dined, and therefore know 

 her ability and taste in getting up very nice dishes. 



Pudding Sauce, Strawberry Color and Flavor.— Rub butter, ]4 

 cup; sugar, 1 cup, to a cream, adding the beaten white of 1 egg and 1 cup of 

 nice ripe strawberries, thoroughly mashed. This, in the season of strawberries 

 or other berries, gives a nice color, as well as flavor, to the sauce. 



Snow Pudding, with Corn Starch, No. 2. — Dissolve, or rub up 

 smoothly, 3 table-spoonfuls of corn starch with cold water; then pour on 1 pt. 

 of boiling water; beat well the whites of 3 eggs and stir in, it all being done in 

 a suitable earthen dish, to steam it in 10 or 15 minutes. 



Sauce for Same. — Beat the yolks of the eggs into 1 cup of sugar, then the 

 same amount of sweet milk, and 1 table-spoonful of butter; boil till quite 

 thick. If enough is made to leave over, it is nice cold at tea-time; many prefer 

 it cold. 



Sauce for Puddings— The Author's Favorite.— The best sauce to 

 suit me is made by using rich cream with plenty of pulverized sugrar. so the 

 spoon will fetch it up from the bottom of the "boat," or bowls, at every dip— 

 and I like to dip deep every time; milk does very well, bi't it is well-known that 

 it is not so rich as cream; but half-and-half does excellently. Use any flavor- 

 ing you please; grated nutmeg is the most common with cream sauca 



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