Manual for army cooks

Spread the paste thickly with the fruit to within an inch of its outer edge. Roll it up ; close the free edges by pressure with the fingers to prevent escape of juices. Envelop it in a cotton cloth well floured on the inside. Tie the ends firmly and tack the edge of the cloth. Boil from one and one-half to two hours. Serve hot with sauce. BOILED APPLE PUDDING. Pare, core, and slice the apples ; make a paste as directed for Roll Pudding. Roll the dough into a circular sheet about half an inch thick; place the prepared apples in the center of the sheet ; sprinkle them lightly with sugar ; leave enough of the dough so that it can be taken up and closed over the apples. Put into a bag or cloth and boil from two to two and a half hours. Serve with a hot sauce, or rock butter. Peaches pared, sliced, and the stones extracted, can be substituted for apples. ROLY-POLY. I pound flour. 5 ounces suet. I teaspoonful salt. 1 pint jam or jelly. Free suet from fiber and skin and chop fine ; add salt and flour. Mix well and add gradually enough cold water to make it stick together. Roll out one inch thick, on a well-floured board, spread jam or jelly thickly over paste, roll it up, tie in well-floured cloth, leaving room to swell. Place in a pot of boiling water and boil two hours, or steam two and one-half hours. Serve hot with sauce. BOILED BATTER PUDDING. 1 heaping quart sifted flour. 1 quart sweet milk. 7 eggs, yolks and whites beaten separately , whites to a stiff froth. i teaspoonful (about) soda in sufficient hot water to dissolve it. 2 teaspoonfuls salt. Flour in a deep dish or pan ; put into it the milk, gradually working it into a smooth paste. Then mix in the yolks, salt, and dissolved soda. Stir hard. Finally, stir in quickly the whites. Put into prepared bag or cloth, leaving ample room for pudding to swell, and boil two hours. Serve hot. Eat with sirup, butter, and sugar, or a hot sauce. BOILED CORNSTARCH PUDDING. 1 (juart sweet milk. 3 tablespoonfuls cornstarch. 2 or 3 eggs, beaten light. Light pinch salt. Dissolve the cornstarch in a small portion of the milk ; then add the eggs and salt. Heat the milk not used in mixing the cornstarch to nearly boiling, then add the cornstarch and milk. Boil four minutes, stirring constantly to prevent scorching. Then turn it into a mold or bowl which has previously been dipped into cold water and set it away to cool. When cold turn out on a dish and serve. To be eaten with cream and sugar. BOILED INDIAN-MEAL PUDDING. 1 quart Indian meal. 1 quart sweet milk. 3 heaping tablespoonfuls sugar. 1 teaspoonful salt. i pound suet, freed from fiber and chopped very fine. 3 eggs, yolks and whites separated, whites to a stiff froth ; beat yolks and sugar together. Heat milk to boiling and remove it from the stove. Then gradually stir in the meal, suet, and salt (these 9281 12 three ingredients having been previously mixed) ; when the milk, meal, etc., have become cold, stir into them the beaten yolks and sugar. Then mix in the whites of the eggs and put the pudding into the bag. For this pudding fill the bag only half full. Follow directions for boiled pudding. Cook five hours, serve hot, and eat with sauce or butter and sugar. REMARKS ON BAKED PUDDINGS. J