Boston Cooking-School cook book

Mix nd sift sugar, flour, baking powder, salt, and soda. Add remaining ingredients. Mix thoroughly. Steam (p. 548) 2 hours in small molds or 3 hours in large mold. Serve with Ohio Sauce (p. 610). ORANGE CREAM SPONGE 3 tablespoons butter 4 eggs 14 cup flour \4 cup sugar 1 cup scalded milk 1 tablespoon orange juice 1 teaspoon grated orange rind Melt butter, add flour, and stir until well blended. Pour on milk gradually. Stir constantly and bring to boiling point. Add orange juice and rind to egg yolks; beat until thick and lemoncolored, . Beat in sugar.. Combine mixtures. Fold in egg whites, beaten until stiff. Turn into buttered melon mold. Steam (p. 548) 35 minutes. Serve with Orange Sauce (p. 613) or Creamy Sauce (p. 607), flavored with juice and grated rind of orange. ENGLISH PLUM PUDDING 1% pound stale bread crumbs 2 ounces finely cut citron 1 cup scalded milk Y% pound suet 14 pound sugar 14 cup wine, currant jelly, or 4 eggs grape juice 1% pound seeded raisins, cut ' 14 grated nutmeg in pieces and floured 34 teaspoon cinnamon 14 pound seedless raisins ¥% teaspoon clove 14 pound finely chopped figs 1% teaspoon mace 11% teaspoons salt Soak bread crumbs in milk, let stand until cool, add sugar, beaten egg yolks, raisins, figs, and citron. Chop suet and work with hands until creamy. Combine mixtures, add wine, currant jelly, or grape juice, nutmeg, cinnamon, clove, mace, and egg whites beaten stiff. Steam (p. 548) 6 hours. Serve with Hard Sauce and Liquid Sauce. Hard Sauce. Cream 14 cup butter; add gradually 1 cup brown sugar and 2 tablespoons brandy, drop by drop. Force through pastry bag with rose tube and garnish with green leaves and candied cherries. Liquid Sauce. Mix 1% cup sugar, 4 tablespoon cornstarch, and few grains salt. Add gradually, while stirring constantly, 1 cup boiling water and boil 5 minutes. Remove from fire, add 1 tablespoon lemon juice and 2 tablespoons brandy; then color with fruit red.” SUET PUDDING 1 cup finely chopped suet 11% teaspoons salt 1 cup molasses Ginger 1 cup milk Clove 1% teaspoon each 3 cups flour Nutmeg 1 teaspoon soda 1 teaspoon cinnamon Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Steam (p. 548) 3 hours. Serve with Sterling Sauce (p. 610). Hunter’s Pudding. Add 14% cups seeded raisins, floured, to mixture. FIG PUDDING 4 pound suet 4 pound brown sugar 14 pound figs 4 pound bread crumbs 1 large sour apple (cored and Y cup milk pared) 2 eggs 3 ounces flour Force suet, figs, and apple through food chopper. Mix thoroughly and add sugar. Pour milk over bread crumbs and add egg yolks, well beaten. Combine mixtures, add flour and egg whites beaten until stiff. Steam (p. 548) 4 hours. Serve with Rich Lemon Sauce (p. 611) or Yellow Sauce (p. 617). STERLING FRUIT PUDDING 1 cup suet 1 cup seeded raisins, cut in pieces 224 cups stale bread crumbs 34 cup currants 1 cup grated, raw carrot 4% cup flour 4 egg yolks 11% teaspoons salt 1% cups brown sugar 1 teaspoon cinnamon Grated rind 1 lemon ¥ teaspoon grated nutmeg 1 tablespoon vinegar 4 teaspoon cloves 4 egg whites Force suet through food chopper and work with hands until creamy. Addcrumbs and carrot. Beat egg yolks until light; add sugar gradually, while beating constantly. Combine mixtures; add lemon rind and vinegar. Mix and sift flour with salt and spices; stir in raisins and currants. Add to mixture with egg whites, beaten until stiff. Turn into buttered mold garnished with citron (cut in thin slices, then in fancy shapes). Adjust cover. Steam (p. 548) 31% hours. a FRENCH FRUIT PUDDING 1 cup finely chopped suet 1% teaspoon clove 1 cup molasses 1% teaspoon salt 1 cup sour milk 114 cups seeded raisins, chopped 11% teaspoons soda 34 cup currants