Molasses Sauce, — Mix one cup of molasses^ the juice
of one lemon✪ Eccles Pie or one tablespoonful of vinegar^ half a salt-
spoonful of salt^ and one tablespoonful of butter. Boil
ten minutes and serve with plain rice or apple pudding.
Plain Pudding Sauce, (Miss Ifammond.) — Melt
o)ie heaping tablespoonful of butter; add two tablespoon-
fuls of four, and one cup and a half of hot water. Cook
as for drawn butter ; then add one cup and a half of
brown sugar. Stir till the sugar is melted, add two tea-
spoonfuls of lemon juice and a little nutmeg✪ Plain Pudding Sauce.
The Boston Cook Book.
331
HOT PUDDINGS.
Cottage Pudding.
2 heaping cups flour.
2 teaspoonf uls baking-powder.
% teaspoonful salt.
1 egg.
^ cup sugar.
3 tablespoonf uls melted butter.
1 cup milk✪ Cottage Pudding.
Mix the salt and baking-powder with the flour. Beat
the egg, add the sugar, melted butter, and milk, and stir
into the flour. Bake in a shallow dish. Serve with lemon^
wine^ OY foamy sauce,
Dutch Apple Cake.
This is used as a pudding (see page 86). It is easily
prepared, attractive, and delicious, served with lemon
sauce.
Scalloped Apple.
Mix half a cup of sugar and half a saltspoonful of cin-
namon or the grated rind of half a lemon. Melt half a
cup of butter, and stir it into one pint of soft bread crumbs;
prepare three pints of sliced apples. Butter a pudding-
dish, put in a layer of crumbs, then sliced apple, and
sprinkle with sugar ; then another layer of crumbs, apple,
and sugar until the materials are used. Have a thick layer
of crumbs on the top. When the apples are not juicy, add
half a cup of cold water; and if not tart apples, add the
juice of half a lemon. Bake about an hour. Cover at
first, to prevent burning. Serve with cream, Eipe ber-
ries and other acid fruits may be used instead of apples,
and oatmeal or cracked wheat mush in the place of bread
crumbs.
332
The Boston Cook Booh
♦
Steamed Apple Pudding. {Mrs. S. M. Bailey.)
Fill a two-quart granite pan two thirds full of sour apples
cut into eighths, and add half a cup of water. Butter the
edge of the pan and the inside of the cover. Cover with
a biscuit crust, made of one pint of flour, tivo teaspoonfuls
of baking-powder, and half a teas^joonful of salt ; wet
with one scant cup of milk, just stiff enough to roll out.
Cover closely and steam one hour, or cook on top of the
stove half an hour, with a trivet under the pan to keep the
apple from burning. Serve at once with lemon or molasses
sauce. Put a large round plate over the pan ; invert them,
leaving the crust on the plate with the apples at the top.
Cut like a pie.
The crust may be shortened, the apples sweetened with
molasses, and then baked in the oven ; and it is called
Pandowdy,
Steamed Carrot Pudding. {Mr. Cole.)
3^ pound flour.
3^ pound chopped suet.
^2 pound currants.
pound sugar.
^2 pound grated carrot.
3^ teaspoonful salt.
Mix in the order given, and steam in a buttered mould
three hours. Serve with wine sauce.
Bread and Fruit Pudding. ✪ Steamed Apple Pudding
Page 196 · 9 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Molasses Sauce, — Mix one cup of molasses^ the juice
of one lemon or one tablespoonful of vinegar^ half a salt-
spoonful of salt^ and one tablespoonful of butter. Boil
ten minutes and serve with plain rice or apple pudding.
Plain Pudding Sauce, (Miss Ifammond.) — Melt
o)ie heaping tablespoonful of butter; add two tablespoon-
fuls of four, and one cup and a half of hot water. Cook
as for drawn butter ; then add one cup and a half of
brown sugar. Stir till the sugar is melted, add two tea-
spoonfuls of lemon juice and a little nutmeg.
The Boston Cook Book.
331
HOT PUDDINGS.
Cottage Pudding.
2 heaping cups flour.
2 teaspoonf uls baking-powder.
% teaspoonful salt.
1 egg.
^ cup sugar.
3 tablespoonf uls melted butter.
1 cup milk.
Mix the salt and baking-powder with the flour. Beat
the egg, add the sugar, melted butter, and milk, and stir
into the flour. Bake in a shallow dish. Serve with lemon^
wine^ OY foamy sauce,
Dutch Apple Cake.
This is used as a pudding (see page 86). It is easily
prepared, attractive, and delicious, served with lemon
sauce.
Scalloped Apple.
Mix half a cup of sugar and half a saltspoonful of cin-
namon or the grated rind of half a lemon. Melt half a
cup of butter, and stir it into one pint of soft bread crumbs;
prepare three pints of sliced apples. Butter a pudding-
dish, put in a layer of crumbs, then sliced apple, and
sprinkle with sugar ; then another layer of crumbs, apple,
and sugar until the materials are used. Have a thick layer
of crumbs on the top. When the apples are not juicy, add
half a cup of cold water; and if not tart apples, add the
juice of half a lemon. Bake about an hour. Cover at
first, to prevent burning. Serve with cream, Eipe ber-
ries and other acid fruits may be used instead of apples,
and oatmeal or cracked wheat mush in the place of bread
crumbs.
332
The Boston Cook Booh
♦
Steamed Apple Pudding. {Mrs. S. M. Bailey.)
Fill a two-quart granite pan two thirds full of sour apples
cut into eighths, and add half a cup of water. Butter the
edge of the pan and the inside of the cover. Cover with
a biscuit crust, made of one pint of flour, tivo teaspoonfuls
of baking-powder, and half a teas^joonful of salt ; wet
with one scant cup of milk, just stiff enough to roll out.
Cover closely and steam one hour, or cook on top of the
stove half an hour, with a trivet under the pan to keep the
apple from burning. Serve at once with lemon or molasses
sauce. Put a large round plate over the pan ; invert them,
leaving the crust on the plate with the apples at the top.
Cut like a pie.
The crust may be shortened, the apples sweetened with
molasses, and then baked in the oven ; and it is called
Pandowdy,
Steamed Carrot Pudding. {Mr. Cole.)
3^ pound flour.
3^ pound chopped suet.
^2 pound currants.
pound sugar.
^2 pound grated carrot.
3^ teaspoonful salt.
Mix in the order given, and steam in a buttered mould
three hours. Serve with wine sauce.
Bread and Fruit Pudding.