Luncheons

Spread stewed prunes over the bottom of a basin or mold, then fill the mold with boiled rice. Press the rice in just hard enough to make it hold its shape. Turn it out of the mold and serve it hot or cold, with the sweetened juice of the prunes as sauce ; or press the rice into a bowl or mold, and arrange the prunes around the form after it is unmolded, as in [illustration: No. 129. Rice Prune Pudding] [illustration: No. 130. Rice Prune Pudding] JELLIED APPLE PUDDING Add to one and a half cupfuls of strained stewed apples the juice of an orange, the grated rind and juice of half a lemon, three tablespoonfuls of sherry, three quarters of a cupful of sugar, and two tablespoonfuls of granulated gelatine which has been soaked for an hour in half a cupful of cold water and then dissolved in half a cupful of hot water. Stir the mixture until it begins to thicken, then fold in the whites of three eggs whipped to a stiff froth, or a halfpint of whipped cream. Turn it into a mold. Serve it with whipped cream. PINEAPPLE PUDDING Grate a pineapple fine. Mix well together a cupful of sugar and four eggs, then mix them Avith the pineapple pulp. Turn the mixture into a mold, set the mold into a pan of water and bake it slowly until stiffened like a baked cus- "■',MJ«KW| tard. When cold unmold it and decorate it with whipped cream. SAVARINS Take some brioche dough (page '209) and add enough milk to make it almost soft enough to drop from the spoon. Add sugar, raisins, chopped citron, and a little lemon juice. Work all well together. Butter some earthen cups, sprinkle them with sliced blanched almonds, half fill the cups with the savarin dough, and let it rise to double in size. Bake in a hot oven. Turn them out of the molds, and while they are warm dip them in a syrup made of one cupful of sugar syrup, three tablespoonfuls each of kirsch, maraschino, and curacao, or flavor with any other liqueurs preferred. When the savarins are well soaked place them on a sieve to drain. BASAS Take brioche dough prepared as for savarins, and mix with it candied fruits cut into small dice. Butter babamolds, fill them half full of the mixture, let them rise to double in size, and bake in a hot oven. Soak the babas in sugar syrup flavored with rum and drain. Place a candied cherry on each one. Baba-molds are like large individual timbale cups. COFFEE MOUSSE i ounce gelatine, i cupful of cold water, ■J cupful of hot water, 1 cupful of coffee, ^ cupful of sugar, 1 cupful of cream, whipped. Soak the gelatine in the cold water for an hour, then dissolve it in the hot water and add the sugar. When the sugar is dissolved add a cupful of cold, strong, clear coffee. Put the mixture on ice and whip it until it becomes light and frothy and has begun to stiffen, then add the whipped cream and turn it into a mold. The gelatine must be thoroughly whipped, as for snow pudding, and the liquid drained from the whipped cream must not go in. This will make about one and one half quarts of mousse. PEACH MOUSSE Use fresh or canned peaches. Mash and rub them through a colander. Add to a cupful of peach pulp half a teaspoonful of lemon juice, a few drops of almond extract, and enough sugar to sweeten it. Dissolve in quarter of a cupful of hot peach juice one and three quarter tablespoonfuls of granulated gelatine which has been soaked for an hour in half a cupful of cold water. Add the gelatine to the peach mixture. When it begins to set, mix it until smooth, then fold in a half pint of cream whipped to a stiff froth, and turn it into a mold. Serve with whipped cream. The cream can be used to decorate the dish by pressing it through a pastry-bag. CHESTNUT PUREE