Food and freedom

Time: Preparation, 15 minutes; baking, 35 minutes Number served: 6-8 persons TVyriX meal, flour, salt, baking-powder. Beat eggs until •*''-^ light, add milk; add this to dry ingredients; beat thoroughly. Add melted fat, mix; pour batter into a shallow baking-pan. Lay the halved peaches on top, pressing them lightly into the matter; cover with the sugar and cinnamon, mixed; dot top with a few bits of butter. Bake in a moderately hot oven until peaches are soft, and pudding a rich golden brown. Serve warm with milk, cream, or peach syrup. 178 FOOD AND FREEDOM Thanksgiving Pudding Ingredients H cupful suet, finely chopped 1 Vi cupfuls figs and raisins, IJ-^ cupfuls flour mixed, cut small H level teaspoonful baking-soda 1 level teaspoonful ginger y^ level teaspoonful salt ^-^ level teaspoonful cinnamon J^ cupful molasses J^ level teaspoonful ground H cupful milk cloves Time: Preparation, 15 minutes; steaming, 2>^ to 3 hours Number served: 4-6 persons SIFT soda, salt, spices with flour; add suet, molasses, milk; mix well. Add figs and raisins, well floured. Turn into a well-greased mold; cover, and steam. Do not disturb steamer while pudding is cooking. Serve }wt with Hard Sauce, made with butter substitute. Christmas Pudding Ingredients 1 pound suet, finely chopped % pound citron, shredded % pound bread-crumbs, not too J4 nutmeg, grated dry 3^ pound walnuts and almonds, 1 cupful flour, sifted chopped 1 pound seeded raisins ' ^i cupful grape juice 54 pound cleaned currants }i cupful orange juice 34 pound figs, finely chopped 5 eggs yi pound candied orange peel, \}i level teaspoonfuls salt shredded Time: Preparation, i hour; steaming, 8 hours Number served: Recipe makes 6 pounds of pudding MIX fruit, nuts, citron, flour, add salt, suet, nutmeg, crumbs; mix again. Beat eggs, without separating, until light; add fruit juice. Pour this over the dry mix- ture; mix well until all is moist. Pack in covered greased pails or molds; steam eight hours. When done, remove covers; when cold, re-cover; put away until ready to use. This keeps indefinitely. Resteam several hours before serving. Pass Hard or Foamy Sauce. (Adapted from Mrs. Rorer's recipe.) YOUR RECIPES 179 Quick Strawberry Dumpling Ingredients 1 cupful flour 1 level tablespoonful butter sub- }4 level teaspoonful salt stitute 2 level teaspoonfuls baking- 14 cupful milk, about powder Fresh strawberries; sugar Time: Preparation, 8 minutes; steaming, 40 minutes Number served: 3 persons MIX and sift dry ingredients ; rub in the butter ; moisten with just enough milk to make a soft dough. Divide dough into two parts; pat out each piece. Lay one piece in bottom of greased, small, enameled bowl, spreading dough so that bowl is partly lined. Fill center with berries, sprinkle with sugar; cover with second piece of dough. Place in steamer, cover, steam continuously until done. Serve hot with Strawberry Hard Sauce. Other fruits may be substituted. To make sauce: Cream one-third cupful but+er, or nut butter, add one cupful confectioners' sugar, and several large berries; beat well. Banana Charlotte Ingredients 2 large, ripe bananas }4 cupful p>owdered sugar 1 tablespoonful orange juice 1 cupful cream, whipped 12 ladyfingers Time: Preparation, 15 minutes Number served: 4 persons