Luncheons

Cut quarter-inch slices of bread into rounds and moisten them with sherry or maraschino. Pile chopped pineapple in cone shape on each round of bread. Canned, fresh, or stewed pineapple may be used. Dilute the juice strained from the fruit with a little water, and sweeten it to taste. Add a teaspoonful of arrowroot moistened with cold water to a cupful of pineapple liquor. Boil it until thickened, then with a spoon pour it slowly over the cones. Serve hot or cold. CORNSTARCH PUDDINGS Dissolve two heaping tablespoonfuls of cornstarch in a little cold water or milk and turn it slowly, stirring all the time, into a pint of scalding milk in a double boiler; add three tablespoonfuls of sugar and a dash of salt. Stir until it is thickened, then let it cook for half an hour, or until it has lost the raw taste of the starch, then add the whipped whites of two eggs and a half teaspoonful of vanilla, and cook it a few minutes longer to set the eggs. No. 1. The cornstarch is molded in cups ; when unmolded a piece is taken out of the top of each one, and the holes are filled with currant jelly, and jelly is placed on the dish around the individual puddings. This gives a good sauce as well as a nice effect of color. Any jelly, jam, or preserved fruits may be used in place of the currant jelly. No. 2. Lay a line of seeded raisins on the bottom of a ring- mold before turning in the cornstarch; or mix with the cornstarch some chopped citron, currants, and raisins. Pill the center of the ring with whipped cream, or with plain boiled custard. KO. 124. I'INE CONES NO. 12.5. rSDIVLDUAL COKNSTARCU PLODIXO.S WITH rUKRANT .JELLY. NO. 126. CORNSTARCH PUDDING IN RINi; M(JLD, OENAMENTED WITH R.VISINS. GAENISHED WITH WHIPPED CREAM. NO. 127. COKNSTAKCH PUDDING ORNAMENTED WITH CANDIED CHERRIES AND ANGELICA. NO. lis. CHOCOL.ATE CORNSTARCH PUDDING. HOT DESSERTS — COLD DESSERTS — PIES — TARTS 145 No. 3. j\Iold tlie cornstarch in a Howl. Decorate it with candied cherries and angelica. Serve with it cream, sweetened milk, custard, or preserved fruit. No. 4. Add to the cornstarch two squares of melted choco- late and a tablespoonful of sugar. Decorate the mold with split blanched almonds. Dip the almonds in a little half-set gelatine to make them adhere to the mold. Put the mold into hot water for a second to soften the gelatine before unmolding the pudding. Serve with whipped cream or sweetened milk. PEACH PUDDING Cover the bottom of a pudding-dish with canned peaches. Take half the juice from the can, add to it two tablespoonfuls of sugar, and boil it to a thick syrup. Make a custard, using two cupfuls of milk, the yolks of two eggs, and a heaping tablespoonful of cornstarch. Cook in a double boiler for half an hour, or until it is quite thick and the raw taste of the cornstarch is gone, then add a little of the peach syrup to sweeten it, and a few drops of almond extract. Sprinkle the peaches with blanched almonds cut in pieces, pour over them the syrup, then the custard. Cover the top with meringue made of the whites of two eggs and three tablespoonfuls of powdered sugar. Brown the me- ringue. Serve the pudding hot or cold. TAPIOCA PUDDING 1 quart of milk, J cupful of tapioca, 4-5 eggs, J pint of cream, 4-.5 tablespoonfuls of sugar, |- cupful of sherry. 10 146 LUNCHEONS Soak the tapioca in cold water for several hours or over- night. Boil the soaked tapioca in the milk until it is soft, then add the beaten yolks of the eggs, the sugar, cream, and wine, and lastly the whipped whites of the eggs. Turn the mixture into a pudding-dish. Set the dish in a pan of water and bake twenty to twenty-five minutes. Serve cold. RICE PRUNE PUDDING