365 desserts

One cup each of chopped suet, stoned raisins, molasses and milk ; 1 egg, 3 cups of sifted flour, a little salt and a pinch of soda ; boil or steam 3 hours. Serve with a sweet sauce. 28.— Chocolate Fritters. Beat the yolks of 2 eggs light ; add 1 cup of cold water, and beat into 8 tablespoonfuls of flour. If very thick add more water. The batter should pour thickly from a spoon. Add 1 tablespoonful of olive oil, 2 tablespoonfuls of melted chocolate, sugar to sweeten, and 1 teaspoonful of salt. Beat well ; then add the whites of the eggs beaten to a stiff, dry froth, and beat again. Fry in hot lard and let stand at least half an hour before serving. — " Table Talk." September. 29. — Dick's Delight. Make a layer cake (as for jelly cake). Slice 6 bananas and cover each layer thickly with them, sprinkle with powdered sugar and pour 2 tablespoonfuls of sherry over each. Put one upon the other and pour cream or soft custard over all. 30. — Hedge Hog. Two pounds of blanched almonds, beat them with a little rose-water ; beat in the yolks of 12 eggs and the whites of 7, y2 a pt. of sweetened cream, and % lb. of the best butter creamed ; set it over a slow fire until it gets quite stiff, then make it in the form of a hedgehog ; stick it over with blanched almonds cut in thin pieces. It can be set on wine jelly. OCTOBER. i. — Bird's Nest Pudding. Pare six apples and take out the cores with apple corer. Fill the holes with sugar, after placing the apples in an earthen pudding dish. Make a batter of i pt. of milk, 2 tablespoonfuls of flour and 3 eggs. Pour this over the apples and bake until the fruit is soft. 2. — Grape Pie. Take a sufficient quantity of grapes for the number of pies you wish to make; pulp them, put the pulps into a porcelain-lined kettle ; bring them to boiling point ; press them through a sieve to remove the seeds ; add the skin to the grape pulp; cook 10 minutes ; sweeten to taste. It is well to allow a ]/2 lb. of sugar to each lb. of grapes. Fill the pies with this mixture ; put on an upper crust and bake in a quick oven for about 30 minutes. An old-fashioned way of making October. grape pie is to simply fill the under crust with whole grapes; then add a y cup of sugar and a y2 cup of molasses. The pie is then covered and baked for 35 minutes. — "Table Talk," Philadelphia. 3. — Whole-wheat Pudding. Mix in a bowl two cupfuls of whole-wheat flour, y? a teaspoonful of soda, dissolved in ^ a cupful of New Orleans molasses, y a teaspoonful of salt, and 1 cupful of sweet milk; mix well and add 1 cupful of ripe peaches ; pour into a buttered mould ; place in a kettle of boiling water and boil steadily 2^ hours. Serve with cream, or if a rich sauce is desired, a wine or foamy sauce will be very nice. — From "Table Talk," Philadelphia. 4 — Hunter's Pudding. One pound raisins, 1 lb. currants, 1 lb. suet, 1 lb. bread crumbs, y, lb. moist sugar, 8 eggs, 1 tablespoon ful flour, y lb. citron, 1 glass brandy, 10 drops extract of almond, y nutmeg, mace and cloves. Stone and chop the raisins, chop the suet very fine, and October.