The household cook book

BAKING — When baked puddings are sufficiently solid, turn them out of the dish they were baked in, bottom uppermost, and strew finely sifted sugar over them. If the outside of baked puddings are sufficiently brown, and yet they are not baked through, put a piece of white paper over them which will prevent the top from burning before they are thoroughly cooked. Puddings made of custard require more care in baking than others, and should never remain in the oven until they become watery; they will be thicker and richer if made with 1 egg and baked slowly, than if made with 3 eggs and baked quickly. Any pudding in which milk and eggs are used, will separate if the oven is too hot, and it should therefore be cooked at a low temperature. The time to hake depends on the pudding, a rice or tapioca pudding baking in about 1 hour, while a plum pudding takes 2 or 3 hours. TO CREAM BUTTER — In making cake and the better class of puddings it is often desirable to beat the butter to a cream before using it. Put the butter in an earthenware vessel (but do not use tin or iron, as they will discolor it), and beat it with a spoon or fork — a wooden or silver fork or spoon is best. After beating it about, the butter gradually comes back into a creamy state, but thicker than cream itself, and is then " creamed butter." If cold, warm the vessel by pouring hot water in it; then wipe it dry before using it. Do not boil a sauce after adding, the butter. If sugar and cream are served for a pudding sauce, pass them separately, letting each one use what their taste desires. Caramel. — This makes a fine flavoring for sauces as well as soups, and can be prepared as directed for soups. The prepared caramel can be used if you have it on hand. ( See the recipe for prel^aring it, given in our article on colors for frostings, in the chapter on Cake.) Caramel Syrup — Sprinkle a tablespoon of sugar over the bottom of the frying-pan and put over the fire until it bubbles brown and begins to smoke, but do not let it burn black; then add a pint of water, and let it boil until the caramel is dissolved; then add 2 cups granulated sugar and melt to a syrup. If liked heavier, add more sugar. This makes a fine substitute for maple sugar, and has much the same flavor. It is also excellent with griddle cakes. Substitute for Cream. — Use 2 cups sweet milk, yolk of 1 egg, 1 teaspoon of flour, sugar to sweeten, and any flavoring desired. Boil the milk, beat the egg and flour with sugar enough to make quite sweet; stir this into the milk when that boils, and let it simmer (not boil), stirring it well; flavor to taste when it cools. This is better than thin cream, and good for any pudding in which eggs are used. ACID PUDDING SAUCE.~Mix together thoroughly 1 cup sugar, \ cup butter, and 2 tablespoons flour; add a little vinegar or juice of some acid fruit, and a little nutmeg; pour on about 2 cups of boiling water, and boil a few minutes. BERRY PUDDING SAUCE — Use 2 eggs, ^ cup butter, and 1 cup sugar beaten well, with 1 cup boiling milk, and 1 cup berries, steamed apples, or any fruit (chopped) you may have. Or (2) cream |- cup butter with 1 cup sugar, add 1 cup of any fresh berries and stir well together. Jam or marmalade can be used instead of the berries.