Mazdaznan encyclopedia of dietetics and home cook book

Line a deep graniteware dish with pie-crust dough; fill dish with sliced tart apples, and sufficient sugar to sweeten to taste. Sprinkle over the top a small quantity of ground cinnamon and cloves. Use sufficient flour, into which has been sifted one-half teaspoonful baking powder, to make about the consistency of soft ginger-bread. Have bag in which it is to be boiled scrupulously clean and before using dip it in hot water and sprinkle with flour. Boil for three or four hours, suspending pudding in pot. Water should be boiling when pudding is put in, and must be continued for the entire cooking period. Serve with sauce to taste. Sliced peaches or other fruits may be substituted for apples to give variety. CHESTNUT PUDDING. Boil chestnut meal with fruit sauce for ten minutes, then set away to cool. Serve garnished with sliced oranges in sauce dishes. ORANGE CUSTARD. Beat well together yolks of six eggs and one-half cupful powdered sugar. Add two cupfuls orange juice and grated rind of one orange. Put into individual dishes and cook in steamer until solidified, then set away to cool. STEAMED FRUIT PUDDING. One cupful seedless raisins, one-half cupful finely-chopped citron peel, one-half cupful finely-chopped or ground almonds, three well-beaten eggs, one tablespoonful cocoanut butter or olive oil, four cupfuls cracker-dust ; mix all together and add sufficient milk to make stiff paste. Put in pan and cook in steamer for two hours. Serve while hot with suitable sauce. PLUM PUDDING. One cupful milk, one cupful maple molasses, one pint well-chopped seeded raisins, one tablespoonful cocoanut butter, one teaspoonful each of finely-ground pine nuts, cinnamon and shredded lemon peel. Put on upper crust, cutting in slits to allow steam to escape, and set in moderate oven and bake to a golden brown. Serve with cream sauce to suit. APRICOT PUDDING. To two cupfuls flour add one level teaspoonful salt, finely powdered, three tablespoonfuls sugar, two tablespoonfuls melted butter, four eggs beaten separately, and one cup of sweet milk. Beat the batter for several minutes until it aerates. Into well-oiled cups put a layer of batter, then a layer of sliced apricots, covered with a layer of batter. Steam for twenty minutes and serve with the following sauce : SAUCE. One cup sugar in one-half cup water, boiled for five minutes. Add juice of cooked or canned preserves, one rounded teaspoonful butter ; let it all come to a boil and add one tablespoonful cornstarch dissolved in cold water, with a pinch of salt. Let it come to a boil again and add the juice of half a lemon or more to suit taste, and serve. PRUNE PUDDING. Soak one pound of prunes in hot water for twenty-five minutes, then boil them over a slow fire about three to four hours until their natural sweetness is restored, adding a stick of cinnamon. Wash them thru a sieve as soon as stones are removed. Add the whites of six well-beaten eggs. Bake for fifteen minutes in a moderate oven. Pour over it the juice of two sweet oranges and serve with whipped cream, flavored with vanilla. Served in the rind of oranges adds to the appearance. SULTANA PLUM PUDDING.