Physical culture cook book

27. Nuttose Timbales. — Measure one-half cupful of stale bread crumbs and cook it with one cupful of milk for five minutes. Then add four level tablespoonfuls of butter, two cupfuls of nuttose cut in small pieces, four beaten eggs, a little onion juice, and seasoning to taste. Turn the mixture into timbale molds and bake slowly in a pan of hot water until firm. Serve them with mushroom sauce. For this cut one dozen large mushrooms into strips with a silver knife. Cook them in four tablespoonfuls of butter for five minutes, dredge with three tablesponfuls of flour and add two cupfuls of cream. Cook two minutes, add a tablespoonful of butter and seasoning to taste. 28. Roasted Almonds. — Blanch the almonds and put them into a warm oven until they are thoroughly dried and crisp ; then increase the heat of the oven moderately, and allow them to become a delicate cream color (not brown) throughout. If heated too rapidly, the nuts will be tough, and when browned, an irritating, poisonous acid is developed. These almonds are much sweeter, besides being more easily digested, than the salted almonds. CHAPTER XV. DESSERTS. A simple, dainty dessert makes a pleasant finish to a meal, and often furnishes just the necessary amount of sweet food. Children especially, crave sweets, and when allowed a dessert with their dinner will not be so apt to eat candy, etc., between meals. Custards, blanc-manges, fruit puddings, fruit sauces, etc., are especially wholesome for them. Pie is digestible or not, as it is well or badly made. There are many simple pies which can be eaten with impunity, while others are quite indigestible. Pies should be used sparingly, especially in a family where there are growing children. The richer puddings, too, are not wholesome. We cannot advocate plum puddings, mince pies, etc., although we give some receipts for the same for those who are willing to defy the laws of hygiene to the extent oi using them. They are the simplest receipts for such dishes, which is the best we can do toward making the use of them harmless. PUDDINGS. 1. Apple Pudding. — Fill a buttered baking dish with sliced apples and pour over the top a batter made of one tablespoonful of butter, one-half cup of sugar, one egg, one-half cup of sweet' milk, and one cup of flour in which has been sifted one teaspoonful of baking powder. Bake in a moderate oven till brown. Serve with cream and sugar, or liquid sauce. Peaches are very nice served in the same way. 2. Dutch Apple Pudding. — One pint flour, one and one-half teaspoonfuls baking powder, one-half teaspoonful salt. Rub onequarter cup butter in-to 'the flour, beat one egg light, add to it three-quarters cup cold water, and stir into the flour. Spread in well-buttered shallow pans. Pare, core and quarter four or five sour apples, place them on the dough, and sprinkle over them two tablespoonfuls sugar. Bake twenty or thirty minutes. Serve at once with lemon sauce.