Table Talk's illustrated cook book

Scald one pint of milk in a double boiler. Mix together three almost level tablespoon fuls of corn starch, three tablespoon fuls of granulated sugar and onequarter of a teaspoonful of salt. Mix to a cream with cold milk, turn quickly into the hot milk and stir until smoothly thickened. Cover and cook for fortyfive minutes. Whip the whites of three eggs to a stiff, dry froth. Turn into the corn starch, stir and mix lightly for three minutes, add any desired flavoring and take from the fire. Turn into wetted molds and set aside until cold, then turn out and serve with custard sauce or cream and sugar. This dessert may be varied by adding the yolks of eggs three minutes before stirring in the beaten whites. [illustration: ORANGE AND COCOANUT PUDDING] This attractive pudding is simply made. Butter very thoroughly a tall crimpled mold, sprinkle the bottom and sides with grated cocoanut, using the fresh nut rather than the dessicated article, if possible. Crumble rather fine a stale sponge or cup cake. Fill the mold almost to the top with alternate layers ORANGE AND COCOANUT PUDDING. of cake, cocoanut and sliced or pulped oranges. Beat well four eggs, add one pint of milk, a pinch of salt and three tablespoonfuls of sugar. Baste this slowly over the mixture in the mold and let stand for ten or fifteen minutes that the cake may absorb the custard. Steam for from forty-five minutes to an hour, according to size, and garnish with sections of oranges and whipped cream. RHUBARB FOOL. Rhubarb fool is made by mixing carefully together just before serving equal proportions of stewed rhubarb sieved and well sweetened and rich cream, both very cold. PLUM PUDDING CROQUETTES. Heat a pint of milk in a double boiler. When steaming hot, add sufficient soft, stale bread crumbs to absorb the milk — it will take about a cupful. Cover and cook for ten minutes, then add one egg beaten with two tablespoon fuls of sugar, one-quarter of a teaspoonful of salt, a dash of nutmeg, one-eighth of a PLUM PUDDING CROQUETTES. teaspoonful each of cloves and cinnamon. Stir until the egg is slightly cooked, then add one cupful of chopped fruit — citron, raisins and currants, with, if liked, some dates, figs or prunes. Put aside until very cold, then shape into small croquettes. Dip into slightly beaten egg and roll lightly in fine, dry crumbs — stale sponge cake crumbs may be used, if on hand — and fry in smoking hot fat. Either a hard or soft sauce may be served with them. PLUM PUDDING. That its flavor may be properly developed this plum pudding should be made at least a fortnight ahead of time, and, as it will keep for months, the quantities given will make three medium-sized puddings. Put one pound of beef suet and one-half of a pound of seeded raisins through the food chopper; over the latter pour one-third of a cupful of brandy. Cover and set aside. Mix one pound and a quarter of seeded raisins, one-quarter of a pound of cleaned currants, two ounces of shredded citron, one ounce of candied lemon peel, one IIURMNC. PLUM PUDDING. ounce of candied orange peel, two ounces of blanched almonds cut into strips, one tcaspoonful of cinnamon, one teaspoonful of ground cloves and one grated nutnieg. With the chopped suet mix three-quarters of a pound of fine, stale bread crumbs free from crust, one teaspoonful of salt, one pound of eranulated sugar, the grated rind and strained juice of an orange and a lemon. Work these mixtures together with the hands, kneading into the mass a wineglassful each of Madeira, rum and brandy, one-half of a cupful of cream and eight well-beaten eggs. This should make a compact mass, but if not moist enough to cling together, add a few more spoonfuls of cream. Grease well the molds with soft but-