Slice tart apples into a deep granite basin. Cover
with very light bread dough, into which has been
worked a large spoonful of butter. Set in a warm
place for an hour. Then lift the edge of the dough,
pour in from one-half to one pint of boiling water✪ Steamed Apple Pudding (ac-
cording to size of pudding) ; drop the dough close
again. Cut an opening in the middle. Put over this
dish another basin inverted, of exactly the same size.
Set on the back of a hot range and cook steadily for
an hour, without lifting the cover. Serve on a hot
platter, turning over the basin, so that the apples are
on top. Use thick cream and maple sirup as sauce.
A quick biscuit dough may be used instead of the
yeast dough.
Dutch Apple Tea Cake or Pudding.
Sift together one pint of flour, one-half teaspoon of
salt, and three level teaspoons of baking powder. Rub
in quickly and lightly one-fourth cup of butter, add
one scant cup of milk and one well-beaten egg. Make
it into a dough soft enough to spread easily on a bak-
ing pan. It should be about one-half inch thick.
Cut tart apples✪ Dutch Apple Tea Cake or Pudding in eighths, remove skin and core,
and press the apples into the dough in parallel rows.
Serve with butter or cream or lemon sauce.
Use the same recipe for steamed berry puddings.
Cottage Pudding.
This has the same foundation as the Dutch apple
cake with the addition of oue-half cup of sugar. It is
176 Home Science Cook Book.
usually baked. One cup of dates cut fine✪ Cottage Pudding may be
added, and the pudding- served with lemon or vanilla
sauce. Or drain any canned fruit, stir one cup into
the pudding, and use the sirup heated and thickened
for a sauce.
Fruit Puffs.
Cut open pop-overs when baked and put in one-half
teaspoon of butter, one teaspoon of powdered sugar,
and as many strawberries, or other fruits, as the puff
will contain✪ Fruit Puffs. Sliced peaches are especially fine served
in this way. Or after the pop-over mixture is in the
cups, put in each a section of peach or banana and
bake. The puff mixture will enclose the fruit.
Plain Pastry.
Into one pint of pastry flour sift one-half teaspoon of
salt ; for meat pies add one teaspoon of baking powder,
and rub in one-fourth cup or two ounces of shorten-
ing (lard or butter, etc.), then mix with about one-
half cup of ice water into a stiff dough. Roll out and
spread with one ounce of butter, fold and do the same
again. In all one-half cup of shortening will be used.
For upper crusts more may be rolled in if desired.
Keep as cool as possible throughout.
Puff Pastry.
Use equal weights of flour and butter, or by meas-
ure, one pint of flour and one cup of butter. Scald the
bowl and dip the hands in hot water to keep the
butter from sticking. Wash the butter in cold water,
divide into four parts, pat until thin, wrap it in a
napkin and place in a pan between two pans of ice.
Mix one-half teaspoon of salt with the flour, rub in one
Desserts. 177 ✪ Plain Pastry
Page 76 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Slice tart apples into a deep granite basin. Cover with very light bread dough, into which has been worked a large spoonful of butter. Set in a warm place for an hour. Then lift the edge of the dough, pour in from one-half to one pint of boiling water (according to size of pudding) ; drop the dough close again. Cut an opening in the middle. Put over this dish another basin inverted, of exactly the same size. Set on the back of a hot range and cook steadily for an hour, without lifting the cover. Serve on a hot platter, turning over the basin, so that the apples are on top. Use thick cream and maple sirup as sauce.
A quick biscuit dough may be used instead of the yeast dough.
Dutch Apple Tea Cake or Pudding.
Sift together one pint of flour, one-half teaspoon of salt, and three level teaspoons of baking powder. Rub in quickly and lightly one-fourth cup of butter, add one scant cup of milk and one well-beaten egg. Make it into a dough soft enough to spread easily on a baking pan. It should be about one-half inch thick.
Cut tart apples in eighths, remove skin and core, and press the apples into the dough in parallel rows. Serve with butter or cream or lemon sauce.
Use the same recipe for steamed berry puddings.
Cottage Pudding.
This has the same foundation as the Dutch apple cake with the addition of oue-half cup of sugar. It is
176 Home Science Cook Book.
usually baked. One cup of dates cut fine may be added, and the pudding- served with lemon or vanilla sauce. Or drain any canned fruit, stir one cup into the pudding, and use the sirup heated and thickened for a sauce.
Fruit Puffs.
Cut open pop-overs when baked and put in one-half teaspoon of butter, one teaspoon of powdered sugar, and as many strawberries, or other fruits, as the puff will contain. Sliced peaches are especially fine served in this way. Or after the pop-over mixture is in the cups, put in each a section of peach or banana and bake. The puff mixture will enclose the fruit.
Plain Pastry.
Into one pint of pastry flour sift one-half teaspoon of salt ; for meat pies add one teaspoon of baking powder, and rub in one-fourth cup or two ounces of shortening (lard or butter, etc.), then mix with about onehalf cup of ice water into a stiff dough. Roll out and spread with one ounce of butter, fold and do the same again. In all one-half cup of shortening will be used. For upper crusts more may be rolled in if desired. Keep as cool as possible throughout.
Puff Pastry.
Use equal weights of flour and butter, or by measure, one pint of flour and one cup of butter. Scald the bowl and dip the hands in hot water to keep the butter from sticking. Wash the butter in cold water, divide into four parts, pat until thin, wrap it in a napkin and place in a pan between two pans of ice. Mix one-half teaspoon of salt with the flour, rub in one
Desserts. 177
Records on this page
Steamed Apple PuddingDutch Apple Tea Cake or PuddingCottage PuddingFruit PuffsPlain PastryPuff Pastry