A text-book of cooking

Canned vegetables may be heated in a double boiler, cooking them for 30 minutes or longer. Explain why vegetables (except tomatoes) are more difficult to can successfully than fruits. What foodstuffs does the water in which vegetables are canned contain? From this explain why the water should not be drained from vegetables when removing them from the cans. What is the advantage of cooking canned vegetables at simmering temperature or in a double boiler ? DIVISION SEVENTEEN SUPPLEMENTARY LESSON I Thanksgiving Sauce CRANBERRY SAUCE 1 quart (1 pound) cranberries 2 cupfuls water 2 cupfuls sugar Pick over and wash the cranberries. Cook them in water until they are soft and the skins are broken. Remove from the fire ; strain if desired, add the sugar, and stir until dissolved. Set aside to cool. CRANBERRY "JELLY" 1 .quart (1 pound) cranberries 1 cupful water 2 cupfuls sugar Prepare and cook the cranberries in water, as for Cranberry Sauce. Press through a strainer, add the sugar, and mix well. Cook until a drop of the mixture does not spread when dropped from a spoon to a plate. Pour into molds which have been rinsed in cold water. Set aside to cool and stiffen. l Give a practical method of washing cranberries. When should sugar be added to cooked fruit ? (See When to add the sugar, p. 31.) Explain why the adding of the sugar in Cranberry Jelly is an exception to the rule. LESSON II Thanksgiving Desserts PLUM PUDDING 2 cupfuls soft bread crumbs } capful suet \ teaspoonful baking soda \ cupful molasses J teaspoonful cloves 1 egg \ teaspoonful cinnamon J cupful milk \ teaspoonful salt \ cupful currants £ cupful raisins To prevent suet from sticking while being chopped, sprinkle it with a little flour. Use a meat grinder, or a chopping bowl and knife, to chop the suet. Beat the eggs lightly and add the milk to them. The currants and raisins should be cleaned as directed on page 103, and sprinkled with flour. Mix the ingredients in the order given. Steam in a buttered pudding mold for at least 2 hours. Serve with Hard Sauce, I (see p. 35) or II, Yellow Sauce, or Vanilla Sauce (see p. 112). HARD SAUCE II | cupful brown sugar 2 tablespoonf uls cream or milk \ cupful butter 1 teaspoonful vanilla or 1 teaspoonful lemon juice and J teaspoonful vanilla Cream the butter, add the sugar gradually, and mix thoroughly. Add the cream or milk gradually. Add the flavoring. Chill ; serve over hot puddings. YELLOW SAUCE 2 eggs 1 tablespoonful milk or cream \ cupful powdered sugar \ teaspoonful vanilla Separate the eggs ; beat the whites until they are stiff and dry. Add the yolks and continue beating, until the mixture is very light. Then add the powdered sugar and beat CHRISTMAS SWEETS 313 * again. Continue beating and add the milk or cream gradually; finally add the vanilla. Serve at once over hot puddings. CRANBERRY FRAPPE 1 quart (1 pound) cranberries 4 cupfuls water 2J cupfuls sugar Juice 1 large lemon Cook the cranberries and water slowly, until soft. Force through a sieve, and add the sugar and lemon juice. When cool, freeze. (See Preparation of the Freezer and Freezing, p. 187.) Serve with roast chicken or turkey, or as a dessert. What are the leavening materials used in Plum Pudding ? Explain their action. Why are raisins and currants sprinkled with flour before adding to the pudding ? How should pudding molds be prepared for pour batters ? (See General Suggestions for Steamed Quick-bread Mixtures^ p. 205. ) If it is desired to use left-over steamed pudding, how should it be reheated ? What is the price per pound of suet ? How much by weight is required to make one half cupful ? From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of beef suet and butter. Which contains the more fat ?