Home helps, a pure food cook book; a useful collection of up-to-date, practical recipes by Lincoln Mary Johnson Bailey "Mrs. D.A. Lincoln" 1844-1921

Author:Lincoln, Mary Johnson Bailey, "Mrs. D.A. Lincoln", 1844-1921
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: Chicago, New York [etc.] The N. K. Fairbank Company
Published: 1910-03-25T05:00:00+00:00

PURE FOOD RECIPES

dates or figs) and one-half cup riuts. Steam as directed for Spice Pudding. Serve hot with butter, or cream, or lemon sauce. It will keep several weeks.

LITTLE COTTAGE PUDDINGS

(Miss Willis)

Four tablespoons Cottolene, one-half cup sugar, two well beaten eggs, one-half cup water, two cups flour, two teaspoons baking poiyder. , Beat butter, sugar and eggs together until light, add water, then flour sifted with the baking powder. Bake in quick oven in mufiin tins. Serve hot with lemon sauce.

Lemon Sauce Put one egg, three-quarters cup sugar, two tablespoons butter, four tablespoons cornstarch and one teaspoon grated yellow rind of lemon in a saucepan and beat smooth and light. Pour over this a pint of boiling water, flavor to taste with lemon juice and serve.

STEAMED mDIAIT PUDDmG

(Mis. Rorer) One-fourth pound beef suet, small piece stick cinnamon, grated rind of one lemon, one pint Indian meal, one pint milk, three eggs, one gill molasses.

Chop the suet very fine and mix with the Indian meal; put the cinnamon in the milk, then put it in a farina boiler to scald; strain it while hot and stir in gradually the Indian meal and suet; add the molasses; cover the mixture and let stand over

night. In the morning beat the eggs, without separating, until very light; stir them into the pudding, turn into a greased mold or well-floured pudding bag, leaving plenty of room for it to swell. If in a mold, put on the cover; if in a bag, secure it well at the tying place, lest the water should get in, which will infallibly spoil it. Put it iijto a pot of boiling water and boil continuously for five hours; replenish the water as it evaporates with boiling water. When ready to serve, remove the pudding carefully from the mold or bag and serve immediately with wine sauce.

APPLE PUDDING

(Miss Willis) Peel and grate, about a quart of" tart apples, enough to make a pound of grated apple pulp; beat a quarter of a pound of Cottolene and one-half pound sugar to. a cream, and then beat into them the'yolks of six eggs; add the grated apple; half a pint of cream, the grated rind and juice- of a lemon and a saltspoon of powdered cinnamon; line a pudding dish with half-inch slices of stale bread, soaked in milk, or in a custard made by mixing three beaten eggs and a quarter of a pound of sugar with a quart of milk. The dish may be lined with a nice pastry if it is preferred. After the dish is lined, beat the whites of six eggs to a stiflE froth, mix them lightly with the prepared apple piilp; put them into the pudding dish, lined

PUDDINGS AND PUDDING SAUCES

65

with bread or pastry, and place the pudding in a hot oven to bake until the bread or pastry is nicely browned. Then dust it , over with powdered sugar and serve it hot.

Serve with the pudding powdered sugar or any good pudding sauce.

BREAD AND BUTTER

PUDDING

(Mrs.

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