The art of cookery

Suet Pudding. — Prepare like suet pastry, and mold with the tips of the fingers into an oval-shaped loaf, about three times as long as wide. Wring a napkin from hot water, dust with flour, lay the loaf upon it, fold the napkin up over the loaf, place in a steamer, and cook an hour and a half Serve with liquid or transparent sauce, from which the butter has been omitted, or with raisin or cherry sauce. Steamed Pudding No. i. — Sift together two teaspoonfuls of baking powder, half a teaspoonful of salt, and two cups of flour. Rub into it two tablespoonfuls of butter. Add three fourths of a cup of milk, or enough to make a soft dough. Dust the molding board with flour, form into an oval-shaped loaf with the finger-tips, and steam, like suet pudding, for an hour and a half. Serve hot, with any pudding sauce preferred. Steamed Pudding No. 2. — Omit the butter, use thin cream for wetting, and make in all other respects like Steamed Pudding No. i. Steamed Pudding No. 3. — Sift together two cups of flour, one even teaspoonful of soda, and half a teaspoonful of salt. Add a cup of sour cream, stir until perfectly mixed, then fill a buttered pudding bowl about two thirds full of the batter, and steam an hour and a half Serve hot, with liquid, foamy, or fruit sauce. Sour milk can be used instead of cream for making this pudding, if a spoonful of butter be mixed with the flour. Steamed Pudding No. 4. — Sift together two cups of 236 The Art of Cookery. flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt. Mix with it three tablespoonfuls of butter, three eggs, well beaten, and sufficient milk to make a dough soft enough to drop from the spoon. Fill a buttered pudding mold three fourths full of the dough and steam an hour and a half. Serve with any pudding sauce desired. CLASS 3. Steamed Fruit Pudding. — Prepare like batter pudding or Steamed Pudding No. 4, and add one cup of seeded raisins, or minced citron, or dried currants, or one cup of a mixture of all three, well dusted with flour. Steam two hours. Steamed Apple Pudding No. i. — Sift together two cups of flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt. Cream three tablespoonfuls of butter, add two tablespoonfuls of sugar, and two eggs, then add the prepared flour and one cup of milk, alternately, a little at a time — lastly stir in two cups of apples, pared, quartered, cored, and sliced thin. Steam an hour and a half Serve with creamed butter and sugar, or with liquid sauce. Steamed Apple Pudding No. 2. — Prepare like Steamed Pudding No. 3, and stir into it two cups of apples pared, quartered, cored, and sliced thin. Steam an hour and a half Steamed Cherry Pudding. — Prepare the batter as for Steamed Pudding No. i. Stir Into it one cup of unseeded cherries, mixed with a fourth of a cup of flour, and the same of granulated sugar. Steam an hour and Puddings. 237 a half, and serve with creamed butter and sugar, or with liquid sauce. Steamed blackberry pudding can be made, cooked, and served like steamed cherry pudding. Steamed Huckleberry Pudding. — Prepare the batter as for Steamed Apple Pudding No. i, and add in place of apples one cup of huckleberries, picked over, washed, and mixed with a quarter of a cup of flour.