The farm cook & rule book

Mix together molasses, suet, figs and spices. Add soda which has been dissolved in the milk. Add well beaten eggs and gradually stir in the flour. Beat thoroughly and pour into an oiled mold. Steam 2 hours. Serve with a sweet pudding sauce. Apple Pudding 3 cupfuls flour 3 tablespoonfuls butter 6 teaspoonfuls baking powder 1^ cupfuls milk % teaspoonful salt 6 apples cut in eighths Mix the dry ingredients, work in the butter and add the milk. Toss on a floured board and roll out as for biscuits. Sprinkle with 1 tablespoonful of sugar. Place apples on the dough and sprinkle them with a dash of sugar and cinnamon. Roll dough around the apples and place in a greased dish or mold. Cover tightly and steam 1 hour and 20 minutes. Serve with a pudding sauce. Shortcake 1 egg 3 tablespoonfuls butter 1/2 cupful sugar 2 teaspoonfuls baking powder % cupful milk 1 cupful flour Cream the butter, stir in the sugar and beat until light. Then stir in the well beaten egg yolk and add the milk alternately with the flour to which the baking powder has been added. Fold in the egg white which is beaten stiff and bake in two layers. Spread crushed and sweetened berries between the layers and over the top of the cake. Serve with cream. Chocolate Dessert ½ cupful sweet chocolate % cupful milk 2 egg yolks 2 egg whites 4 cupfuls cooky crumbs Melt the chocolate over hot water and when cooled slightly, stir in the beaten egg yolks, the milk and stiffly beaten egg whites. Break cookies in small pieces or use crumbs of cookies or cake. Pour the chocolate mixture over them and set in a cool place for a few hours. Serve with whipped cream. Lucy's Pudding % cupful sugar % cupful flour 2 tablespoonfuls butter 1 teaspoonful baking powder 1 egg 2 squares chocolate or ^ cupful milk 2 tablespoonfuls cocoa Cream the butter and sugar together and add the well beaten egg yolk. Stir in the cocoa or the chocolate which has been melted over hot water. Alternately add the milk with dry ingredients which have been sifted together and fold in the stiffly beaten egg white. Pour in an oiled pan and bake in a moderate oven about 30 minutes. Cut in squares and serve hot or cold with a pudding sauce. Plum Pudding ^ cupful suet % cupful sour milk % cupful molasses % teaspoonful soda 14 teaspoonful salt 1 cupful flour % teaspoonful cinnamon 4 tablespoonfuls raisins 14 teaspoonful cloves 4 tablespoonfuls cloves Chop the suet fine, wash and dry raisins and currants and mix with the flour and suet, first cutting the raisins in small pieces. Mix the milk and molasses and to this mixture add all the other ingredients. Pour into an oiled mold and steam 3 hours. Serve hot with a pudding sauce. CUSTARDS A CUSTARD is a mixture of sweetened and flavored milk and eggs which is either baked or cooked over water. In combining the ingredients care should be taken not to add too much sugar to the egg or little yellow threads will appear through the liquid w^hen the milk is added. The eggs should not be beaten too light because overheating causes a porous custard. To prevent lumps, pour the milk over the eggs and stir constantly.