The Pennsylvania German cook book

THE PENNSYLVANIA GERMAN COOK BOOK. 2.^ Roll paste one-fourth inch thick, cover with any fruit desired. Roll up and boil in a cloth, leave plenty of room for swell¬ ing. Boil one and one-half or two hours. Use the same sauce as for other puddings. Mrs. F. L. Fenstermacher. Pa. GRANDMA’S BAKEOVEN MOUSSE. ft Three eggs, one pint milk, a pinch of salt, make into a stiff batter, then add one cup of fresh fruit of any kind. Bake well. Cut in slices. Eat with sweetened milk. ENGLISH PLUM PUDDING. Three pounds of suet chopped well, three pounds of brown sugar, two pounds of granulated sugar, one tablespoonful each, cloves, alspice, cinnamon, two pints of fine bread crumbs, three quarts of flour, three tablespoons baking powder, one teaspoon salt, three pounds of seeded raisins, two pounds seedless raisins, four pounds currants, one-fourth of a pound of citron, one-fourth of a pound candied lemon peel, six eggs, (more may be used,) beaten and mixed with suflicient warm w’ater to make the pudding of the right consistency, say about two quarts. Mix the ingredients thoroughly with the hands, then add eggs and water and stir w’ith a spoon. Take lard pails, grease them well, put a layer of currants in the bottom saved from the amount above. Fill pail two-thirds full, put on lids, put in boiler with boiling water half way up sides, and boil ten hours. This will make eight quarts and can be kept two years. Always ready when unexpected guests arrive, when it must be steamed well enough to heat it through. STEAMED PUDDING. One cup molasses, one cup water, tw’o cups flour, one tablespoon melted butter, one teaspoon soda, cinnamon and nutmeg if desired. Steam three hours. Sauce.— One cup sugar, one-half cup butter, mix w’ell;add one egg and one-half cup hot water. Mrs. Berry. SUET PUDDING. One cup molasses, one cup milk, one cup chopped suet, one cup raisins, two and one-half cups flour, two teaspoons baking powder, flavor to taste. Steam two hours; serve with sauce made of one tablespoon butter, one tablespoon flour creamed, pour on boiling water, flavor and sweeten. Mrs. G. Holbein. WHITE PUDDING. One pint suet rubbed fine, taking out all stringy substance,two or more quarts of flour, pepper well, add salt and mix all thoroughly. Put into a pan and moisten with water. Stir frequently while baking, and keep moistening by adding a little more water. This can also be steamed, putting it into a cloth bag, and is to be eaten while hot. BIRD’S NEST PUDDING. Fill a baking dish partly with sliced tart apples. Make a batter with two cups flour, a heaping teaspoon baking powder, a tablespoon lard or butter, one egg, mix with milk to a rather stiff bat¬ ter, pour over apples and bake. When done put on a platter upside down, sprinkle with sugar, eat with cream or sauce. S. K. BROWN BETTY. Fill a dish with apples and bread crumbs or pieces of buttered bread alter¬ nately, each time season apples with sugar, nutmeg and add small pieces of butter. Add enough water to cook all, sprinkle flour on top and bake. S. K. APPLE DUMPLINGS. Halve the apples, make a dough like soda biscuit, roll, cut in squares, wrap the half of apple into a square of dough, join the edges well. Put into greased pan and bake, or steam. Eat with sugar and cream. THE PENNSYLVANIA GERMAN COOK BOOK. DUTCH APPLE CAKE.