Manual for army cooks

Mix ingredients in the following order : Having the flour in a deep dish or pan, stir into it the salt, suet, spices, and sugar or molasses. Put the dissolved soda into the milk ; then add the milk or so much of it as will make a thick batter ; finally add the dredged fruit ; beat the mixture for ten minutes ; put it into prepared bag or bags and boil six hours. Serve hot with sauce. The above is enough for thirty men. The quantities here given will serve for a mess of five or six. One cup molasses ; one cup beef suet, freed from fiber and chopped fine ; one cup sweet milk ; one cup raisins, picked, seeded, chopped, and dredged with flour; three cups sifted flour; one teaspoonful salt; one teaspoonful ground cinnamon; one teaspoonful ground cloves; one-half teaspoonful soda; one egg. Put soda into molasses and stir very hard. Beat the egg well and stir it into molasses, then add the flour, salt, spices, suet, and fruits. Put into prepared bag and boil three hours. The suet and raisins for this pudding sliould he prepared the day before. Two quarts sifted flour; one tablespoonful salt; two tablespoonfuls baking powder; one pound suet, freed from fiber and chopped fine; one and one-half pounds raisins, picked, seeded, chopped, and dredged with flour; one and one-half pints molasses. Put flour into a deep dish or pan. Into flour mix the baking-powder, then salt, suet, molasses, and dredged fruit. To this mixture add gradually sufficient cold water to make a stiff, firm batter. Put into prepared bag or bags and boil three hours. Serve hot, with a sweet sauce. Ten men can be supplied from above recipe. BOILED OMAHA PUDDING. 2 quarts sifted flour. 2 heaping teaspoonfuls salt. 2 tablespoonfuls baking powder. About 1 pint cold water (milk is preferable). In a deep dish mix the flour and baking powder, dissolve the salt in the water, add enough of the water to the flour to make a very thick batter. Mix quickly. Put into prepared bag or cloth and boil one hour. Serve as soon as cooked and eat with sirup. BOILED ROLL PUDDING. In this pudding stewed dried apples, peaches, prunes, canned fruit, jams, jellies, marmalades, or ripe uncooked currants, raspberries, strawberries, blackberries, or huckleberries may be used. If dried fruits are used they must be prepared as directed for dried apples, etc., but if ripe, uncooked fruits are used they must be carefully picked, and when spread upon the paste must have sufficient sugar sprinkled upon them to make them palatable. 1 quart sifted flour. Cold water. ^ teaspoonful salt. Fruit. I pound suet, freed from fiber, and chopped fine. Put the flour into a deep dish, and mix into it the suet and salt. Then add cold water gradually, enough to make rather 'a firm paste. Mixing should be done with the hands and done quickly. Remove paste to a well-floured bread board. Dredge the paste liberally with sifted flour and roll it out into an oblong sheet about one-half inch thick.