Kelso Golf Club Bazaar

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Puddings and Sweets.
Your dressing, dancing, gadding, where's the good in ?
Sweet lady, tell me—can you make a pudding ?
Anon,
1740.
DICE CREAM.
i pint milk. � oz. French gelatine.
3 ozs. loaf sugar. 2 pint double cream.
2 ozs. ground rice.
Boil milk and sugar together, stir in rice and cook 6 min. Take
from the fire. Dissolve the gelatine in 1 gill milk. Stir into the
rice. Add the whipped cream. Mix all lightly together. Pour
into mould. Decorate to taste. When cold, turn out.
EVE'S PUDDING.
If you'd have a good pudding, pray mind what you're taught.
Take two pennyworth. of eggs when they're twelve for a groat.
Then take of fruit, which Eve did once cozen, well pared and
grated, at least half a dozen. Six ounces of bread—let your
maid eat the crust—and the crumbs must be grated as small as
fine dust. Six ounces of currants, but pray pick there clean,
lest they grate in your teeth; you know what I mean. Six
ounces of sugar won't make it too sweet. With salt and with
nutmeg 'twill then be complete. If you have a mind to be
clever and handy, take some good lemon peel and a. wine-glass of
brandy. Three hours let it boil without puff or flutter. Then
serve it up with some good melted butter. Adam tasted the
pudding. It was wond'rous nice, ,so Eve cut her husband another
large slice.—Miss Bessie Davidson, Kelso.
ITALIAN CREAM.
oz. gelatine.
2 pint milk.
rind and juice of 1 lemon.
2 yolks of eggs.
3 ozs. sugar.
oz. glaced cherries.
3 oz. angelica.
pint double cream.
Soak gelatine in a little milk. Boil remainder of milk with
lemon rind. Beat yolks and sugar, stir boiling milk over them.
Return custard to saucepan, add soaked gelatine. Stir till cus-
tard cooks without boiling it. Set it aside to cool. Cut cherries
and angelica in small pieces. Whip up cream, add to it gradually
the custard, cherries, angelica and lemon juice. Pour into a wet
shape.—Miss Lily Scobie, Thornliebank.