Good housekeeping family cook book .. by Maddocks Mildred & Herndon James B. Jr. fmo & Herndon/Vehling Collection. fmo

Author:Maddocks, Mildred & Herndon, James B., Jr. fmo & Herndon/Vehling Collection. fmo
Language: eng
Format: epub
Tags: Cookery, American
Publisher: New York, The Phelps Publishing Co.
Published: 1909-03-25T05:00:00+00:00

'Sweet Potato Timhaies

To one cup of cooked and sifted sweet potatoes add two beaten eggs, three table-' spoons of <er©am, two tablespoons of melted butter, one-half teaspoon of salt and a dash of white pepper. Mix tibor-onj'ghly and turn into buttered timbale Jmolds. Bake in a pan of hot water in ithe oven until the centers are firm. •"S^rve turned from the molds and gar-Intehed with parsley.

'Squash and Almond Croquettes

Eemove the seeds from a Hubbard and bake in convenient-sized pieces, then run the pulp through a ricer. To each pint add two tablespoons of melted butter, a beaten egg, a half teaspoon of salt and half a cup of blanched, chopped and pounded almonds. Form into cro-•quettoa, egg and crumb and fry in deep :fat.

Break small a pound loaf of stale Jbread and soak in cold water; fry a, small sliced onion a light brown in two tablespoons of very hot lard; add two tomatoes cut very small and one red pepper chopped fine with some saltij squeeze the bread dry and let it stew with the onion and tomatoes for ten minutes; add a small cream chpese broken small and dish on a flat platter, laying one poached egg for each person on the top, It is both good and eco-noBEjical,

Puddings

Plum Pudding

Clean one pound of currants by washing in warm water, dry on a towel, pick them over, toss them in flour and put them in a big mixing bowL Add one pound of raisins, stoned, slightly chopped and floured, then half a pound of brown sugar, one pound of finely chopped suet, four ounces of chopped citron, four ounces of chopped lemon peel, four ounces of chopped orange peel, one teaspoon of salt, one grated nutmeg, one teaspoon of ginger, one teaspoon of cinnamon, half a teaspoon of cloves, half a teaspoon of allspice and four ounces of split blanched almonds, one and a half pounds of flour and one and a half pounds of stale bread crumbs. Toss these dry ingredients thoroughly, then add eight well beaten eggs, and milk enough to make a very stiff batter. One secret of success is that the batter be very well stirred. Take a square piece of strong drilling, dip it in boiling water, then rub it on one side full of flour. This forms a crust on the cloth which the water or steam cannot soak through. On the floured side lay an enameled bowl well buttered. Turn the pudding into this and cover with buttered paper. Gather the cloth together loosely, allowing one-quarter of space for the pudding to swell, set the pudding on a trivet in a kettle of boiling water, having the water come only half way up the side of the bowl, as the pudding should be steamed, not boiled. Let the water boil for six hours, keeping it replenished from the teakettle ; if it stops boiling for one minute the pudding will be sticky. See illustration on page 21.

Plain Plum Pudding

Four ounces of

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