When making fruit or suet pudding I always dredge the fruit
and suet thoroughly with flour, and put them in the mixture
last. Treated in this way they will not settle to the bottom. —
£Mrs. L. D., Ore.
lapioca pudding is good baked with any kind of fruit, or
canned fruit or berries. Place the prepared tapioca and fruit
in pudding dish in alternate layers, sweeten, and bake until
done. — [A. G., Mass.
The suet used for pudding or cake should always be nice
and fresh. Kidney suet is best, being dry and crumby. Care-
fully remove skin and fibre and chop very fine. Keep as cold
as possible. — [A. G., Mass.
When making bread pudding it is a saving of time and labor
to run the bread through a meat chopper. The bread should
be crisp. If it is not it can be made crisp by placing in a
warm oven a few minutes and then cooling. — [A. G., Mass.
When I make suet or plum pudding I divide the dough tu
half and steam in two pans, serving one pan of pudding while
hot, with a cold sauce, and reheating the other after a day
or two, or when needed, serving with a hot sauce. — [A. B., Me.
Various flavors may be added to apple sauce✪ Apple Sauce by sometimes
adding a little of either fresh or canned blackberries, or
raspberries, and when the apples are very insipid, try adding
a little lemon or orange peel, a few whole cloves, or a few
raisins. — [F. L. B. R., Ct.
Lard or cottolene cans make good molds for steamed pud-
ding. Butter the molds well, fill no more than two-thirds
full, so as to allow space to swell, and cover the can closely.
If the cover fits too closely, place a piec© of cheese cloth over
the can, allowing the edges to extend a little over the sides, and
then put on the cover, which will insure a tight fit. Place the
mold in a larger kettle of boiling water and keep the water
boiling rigorously all the time. If it stops boiling the pudding
is apt to become heavy. Have boiling water enough in the ket-
tle to almost come up to the top of the mold, and cover the
iettle securely. — [A. G., Mass.
Soups, Stews and Qhowders
ECIPES for soups and stews vary so much
in small details that it may safely be said
that no two cooks make any soup or stew
alike. Nevertheless, there are some funda-
mental rules that cover this culinary branch,
as well as all others. The following recipes
present a nice variety, and any of them may be slightly
altered to suit individual tastes. Good, palatable and
nourishing soups and stews are as inexpensive as they are
easy to prepare, and should be served frequently, especially
during cold weather. When properly prepared they will
not be refused by anyone blessed with normal tastes and
hearty appetite. To say that your family does not like
soup is to confess that you are not quite "up" to making
soup as palatable as it might be, and this is a lack which
the following recipes will help anyone to overcome.
Vegetable Soup I ✪ Vegetable Soup II
Page 83 · 3 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When making fruit or suet pudding I always dredge the fruit and suet thoroughly with flour, and put them in the mixture last. Treated in this way they will not settle to the bottom. — £Mrs. L. D., Ore.
Tapioca pudding is good baked with any kind of fruit, or canned fruit or berries. Place the prepared tapioca and fruit in pudding dish in alternate layers, sweeten, and bake until done. — [A. G., Mass.
The suet used for pudding or cake should always be nice and fresh. Kidney suet is best, being dry and crumby. Carefully remove skin and fibre and chop very fine. Keep as cold as possible. — [A. G., Mass.
When making bread pudding it is a saving of time and labor to run the bread through a meat chopper. The bread should be crisp. If it is not it can be made crisp by placing in a warm oven a few minutes and then cooling. — [A. G., Mass.
When I make suet or plum pudding I divide the dough tu half and steam in two pans, serving one pan of pudding while hot, with a cold sauce, and reheating the other after a day or two, or when needed, serving with a hot sauce. — [A. B., Me.
Various flavors may be added to apple sauce by sometimes adding a little of either fresh or canned blackberries, or raspberries, and when the apples are very insipid, try adding a little lemon or orange peel, a few whole cloves, or a few raisins. — [F. L. B. R., Ct.
Lard or cottolene cans make good molds for steamed pudding. Butter the molds well, fill no more than two-thirds full, so as to allow space to swell, and cover the can closely. If the cover fits too closely, place a piece of cheese cloth over the can, allowing the edges to extend a little over the sides, and then put on the cover, which will insure a tight fit. Place the mold in a larger kettle of boiling water and keep the water boiling rigorously all the time. If it stops boiling the pudding is apt to become heavy. Have boiling water enough in the kettle to almost come up to the top of the mold, and cover the iettle securely. — [A. G., Mass.
Soups, Stews and Chowders
ECIPES for soups and stews vary so much in small details that it may safely be said that no two cooks make any soup or stew alike. Nevertheless, there are some fundamental rules that cover this culinary branch, as well as all others. The following recipes present a nice variety, and any of them may be slightly altered to suit individual tastes. Good, palatable and nourishing soups and stews are as inexpensive as they are easy to prepare, and should be served frequently, especially during cold weather. When properly prepared they will not be refused by anyone blessed with normal tastes and hearty appetite. To say that your family does not like soup is to confess that you are not quite "up" to making soup as palatable as it might be, and this is a lack which the following recipes will help anyone to overcome.
Vegetable Soup I
Records on this page
Apple SauceVegetable Soup IIVegetable Soup I