Household science and arts

General Directions for Cooking. — Grease the inside of the cover of the pail or can or mold in which the mixture is to be steamed. A tin lard pail or a pound baking powder tin may be used instead of molds. Fill the tins only two thirds full and cover them tightly • Place the pail on a muffin ring in a large kettle and pour enough boiling water around it to reach two thirds of the way up the pail. Keep the water boiling throughout the entire cooking. As water boils away add more boiling water to take its place. 1 c. flour 2} ts. baking powder its. salt About i c. milk (to make a soft dough) 1 c. rye meal 1 c. com meal i c. wheat flour 1} ts. bicarbonate of soda its. salt } c. molasses 1} 0. sour milk DUMPLINGS FOR STEW Mix the flour, baking powder, and salt ; add enough milk, gradually, to make a soft dough. Drop the mixture by spoonfuls into the stew. Cover it tightly and steam it ten minutes without removing the cover. BOSTON BROWN BREAD Mix the meal, flour, and salt ; sift in the soda and mix it in thoroughly. Add the molasses and the sour milk. Beat it well, turn it into a buttered mold, cover it tight, and steam it about three hours. Digitized by Google 2 c. flour 3 ts. baking powder i ts. salt i ts. ground cinnamon and mace i ts. nutmeg i ts. ginger 4 tbs. suet (chopped fine) i c. raisins (seeded and cleaned) I c. currants (cleaned) 1 c. chopped citron Cold water to make a drop batter 2 c. flour J c. sugar 3 ts. baking powder i ts. salt 3 squares chocolate (grated) or 4 tbs. cocoa 1 egg (beaten light) 3 tbs. melted butter 1 c. milk- SUET PUDDING Mix and sift the flour, baking powder, salt, and spices. Add the chopped suet, fruit, and enough cold water to make a drop batter. P*ut the mixture into a greased lard pail and steam it for about three hours, according to No. 219. Serve it with lemon sauce, No. 227. This may be cooked in small baking powder cans in one hour. Plain suet pudding may be made by omitting the spices and fruit. STEAMED CHOCOLATE PUDDING Mix and sift the flour, baking powder, sugar, and salt. Add the chocolate and mix thoroughly with the flour mixture. Mix the beaten egg, milk, and melted butter; I)our it into the dry materials and beat it well. Turn it into a buttered pail, cover it, and steam it about two hours. Serve it with creamy sauce. No. 228. 2 c. whole wheat flour i ts. bicarbonate of soda BLUEBERRY PUDDING Omit chocolate in No. 221 and use one cup of blueberries instead and one scant cup of milk. WHOLE WHEAT PUDDING Mix and sift the flour, soda, and salt. Add the fruit and mix it well with the flour mixture. Beat the egg, add the milk and melted butter to it, and pour it into the dry Digitized by Google STEAMED DOUGHS AND BATTERS } ts. salt 1 c. raisins (seeded) i c. currants (cleaned) 1 egg (beaten light) 2 tbs. butter (melted) I c. milk or water i c. molasses mixture. Beat it well, put it into a buttered pail or mold, and steam it about three hours. 1 c. sugar 1 tbs. com starch lie. boiling water Spk. nutmeg 1 tbs. butter i c. butter 1 c. powdered sugar i ts. vanilla i ts. hot water 4 ts. com starch 1 c. sugar STEAMED APPLE PUDDING Butter a tin pail and line it with a biscuit dough made according to No. 192. Fill the pail two thirds full of sliced apples which have been sprinkled with a little sugar. Cover the top of the apples with the biscuit dough one inch thick. Butter the inside of the cover and fit it tight on the pail. Steam it for two hours, according to No. 221. Serve it with plain pudding sauce, No. 225. Pudding Sauces