FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 88 · 5 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Add molasses and sour milk to suet. Add two cups flour sifted with soda, salt and spices. Add fruit, covered with the remaining flour. Turn into buttered mould, cover and steam four hours. Serve with foamy sauce. y2 cup butter 1 egg 1 cup powdered sugar 2 T. wine or vanilla Cream butter, add gradually sugar, egg well beaten, and flavor- ing. Beat while heating over hot water. STEAMED FEUIT PUDDING, NO. 2. (Vital Question, No. 77.) 3 cups Shredded Wheat 2*4 cups milk Biscuit crumbs sifted % tsp. nutmeg % cup entire wheat flour 1 wine glass sherry wine V-2 CUP sugar y2 cup shredded figs V2 CUP butter i/9 cup shredded dates 2 tsp. baking powder % cup shredded nuts 1 tsp. salt (English walnuts and i/4 ^p. cinnamon✪ Steamed Fruit Pudding, No. 2 almonds) Have water boiling before beginning the pudding. Bub crumbs, butter and sugar together; add flour and baking-powder sifted to- gether; spice, salt, fruit, nuts, wine, mix well, add the milk, turn into a buttered mould, and steam three hours. SHBEDDED WHEAT BISCUIT, STEAMED FEUIT PUDDING, AND HAED SAUCE. (Vital Question, No. 78.) 3 cups rolled shredded 1 cup entire wheat flour wheat biscuit % tsp. baking powder 168 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Y2 cup water 14 tsp. nutmeg 1 cup washed and chopped 1 scant tsp. soda raisins 14 tsp. cinnamon 2 apples chopped with % CUP molasses raisins 2 cups sweet milk 14 tsp. salt Put the water on to boil before beginning the pudding. Then butter the mold. Mix the butter and rolled Shredded Wheat Biscuit together. Add the flour in which the baking powder has been mixed, then the salt, cinnamon, nutmeg and chopped fruit. Mix well. Add the soda to the molasses, stir till foamy, add to the mixture. ' Mix, and add the two cups milk ; stir it in well, pour into the buttered mould, cover, put into the kettle of boiling water and cook three hours. Serve with hard sauce. APPLE AND BKOWN BREAD PUDDING. 1 pt. brown bread crumbs 2 T. flour 2-3 C. suet or 3 t. lard 1 egg 1 pt. chopped apple 1 C. milk y2 t. salt y2 t. ginger✪ Apple and Brown Bread Pudding Mix crumbs and lard, add apple, salt, flour. Beat egg, add milk; stir into dry ingredients. Steam 2 hours. Serve with lemon or hard sauce. COCOANUT SNOW PUDDING. 2% T. gelatine 2 C. boiling water 1/2 C. cold water 2-3 C. sugar 3 egg whites % C. pineapple % C. cocoanut✪ Cocoanut Snow Pudding Hydrate gelatine. Scald pineapple. Mix sugar and boiling wa- ter; add gelatine and pineapple. Place in pan of ice water. When mixture begins to thicken add cocoanut and beat with egg beater. When mixture is white fold in whites beaten stiff. Mould and serve with cream. INDIAN PUDDING. 3 C. milk (scalded) % t. salt 3-3 C. Indian meal % t. ginger 14 C. molasses y8 C. sugar 1 egg✪ Indian Pudding Pour scalded milk slowly on meal. Cook in double boiler 20 min. Add molasses, sugar and salt and ginger. Lastly add egg well beaten. Pour into buttered dish. Cook in moderate oven until firm, about 1 hour. LABORATORY COOK BOOK. 169 DUTCH APPLE PUDDING. Make dough of — 2 C. sifted pastry flour y± C. butter or lard V2 t. salt 1 egg 3 1/2 t. baking powder✪ Dutch Apple Pudding y8 C. milk Spread dough in baking-dish, place apples pared, cored, and cut in y2 inch pieces in dough in two layers. Sprinkle with sugar and cin- namon. Bake in oven until apples are soft. Serve with lemon sauce or whipped cream.