Desserts, Hot and Cold.

433. Apple Pudding - Chilean

Butter a pudding dish well and sprinkle with sugar. Cut stale bread into finger lengths half an inch thick, and dip each in molasses, karo or thick fruit syrup and cover the bottom and sides of the dish. Place a thick layer of tart apples, chopped, on the bread; dust well with sugar and bits of lemon; then add a layer of the dipped bread and repeat until the dish is full with the bread the last layer. Spread well with butter afterwards; bake in a slow oven for two hours, then turn out on a platter and serve with cream.

484. Apple Yanssens

Cut four medium sized apples in two, remove cores and prick the cut side with a fork. Arrange in a pudding dish, sprinkle generously with rum, then with sugar; let stand for an hour, then spread each piece with butter and jam and bake for half an hour. Sprinkle again with sugar; pour over a few tablespoons of rum, set fire to it and serve at once.

485. Backerein (Cherry Pie) - Viennese

Sweeten a pound of stoned ripe cherries with half a cup of sugar and pour over them a wine glass of kirsch. Line a deep pie-plate with rich crust and bake it. Fill with half the cherries, cover with a layer of the crust and spread with the rest of the cherries. Sprinkle with sugar, bake in a moderate oven and serve cold.

486. Banana Pudding - Hawaiian

Mix the cream of a fresh cocoanut (No. 118) with a tablespoon of "pia" (or arrowroot) ; sweeten well and pour over half a dozen peeled bananas, chopped. Bake for twenty minutes and serve hot or cold.

487. Batter And Fruit Pudding - English

Place a small enameled bowl, buttered well on the outside, in a pudding dish. Fill it with well sweetened fresh fruit, or canned fruit, cut in pieces not too large. Make a batter of a pint of flour sifted with a teaspoonful of baking powder and a pinch of salt, three well beaten eggs and two cups of milk. Beat with an egg beater for five minutes, turn it at once into the pudding dish, which should be very-hot, and bake in a quick oven. When brown remove, and quickly reverse the bowl, leaving the fruit in the middle of the batter, and serve at once.

488. "Bien Me Sabe" - Mexican

Add a cup of milk to the grated meat of a large fresh cocoanut. Heat slowly, then squeeze in a cheese cloth until all of the milk is extracted. Pour this cream into a double boiler and add the yolks of four eggs beaten well with four tablespoons of sugar. Stir until the cream thickens slightly, like custard; then pour over small squares of sponge cake in a glass dish. Beat the whites to a stiff meringue with a little sugar and vanilla and spread over the top; then sprinkle the powdered cocoanut over all, and garnish, if you like, with candied cherries.

489. Cajeta De Almendra - Chilean

Beat whites of five eggs stiff. Have ready a thick, clear syrup made of two cups of sugar and one of water boiled to the threading point. Beat the syrup into the whites by degrees and beat hard until the mixture thickens slightly; then add a generous half cup of finely chopped almonds. Pour into small paper boxes and bake. Walnuts can be used if preferred.