The practical cookbook

Fruit fritters. Additional ingredient: 1 to i^ c. fruit, cut in small pieces. Make a batter as for Griddlecakes (p. 40) ; stir the fruit into this and fry by the spoonful in hot fat. Bananas, apples, oranges, pears, or peaches may be used. Use bread flour. Steamed Mixtures Source. General, Food Value. Same as for Fried Cakes, Fritters, etc. Cost, See market prices and cost of individual items. Flour Mim MOUIHIHS s= Soda Salt r Egcs FHUIT P..C Brown bread . »«■ _ _ _ _ Graham pudding . , . Suet pudding . Steamed batter itc. SUG*B itsp. Jtsp. .tsp. Itsp. 31b. - .J. pudding , . Apple pudding Chocolate pud- ::: 1 C. 3 "?■ 3 tsp. = ttsp. itsp. ■ ■ ding .... Dumplings . . 1=^ i'- 4 tsp. 5 tsp. itap. itsp. 4tb. itb. ^ \L Genera! Directions. Dry ingredients to be sifted unless otherwise directed. Molds to be well greased, filled | full, and tightly covered. Must be placed in boiling water on a trivet, or many thicknesses of brown paper, and water must be kept boiling during time required for cooking. If it boils away, . replace with boiling water. Suet should be washed and the membranes removed before chopping. Brown bread. For the 3 c. of flour use equal parts of rye, whole wheat, and com meal. Mix like any batter. These proportions are for sour milk ; sweet milk or water may be substituted, using i^ to i| c. Steam in brown-bread mold, with tube in center, for 3 hrs, Graham pudding. Additional ingredients : i tsp. cinnamon, \ tsp. nutmeg, \ tsp, cloves. Use graham flour. The fruit may be all raisins, or a mixture of raisins, currants, and citron, or for a plain pudding it may be omitted. The mixture should be combined as usual, adding the fruit to the dry ingredients. Steam 3 hr, in buttered mold. Serve with Hard sauce (p. 60) or Foamy sauce (p. 60). Suet pudding. Additional ingredients : ^ c. finely chopped suet, I tsp. cinnamon, ^ tsp. each of nutmeg, cloves, and ginger. Chop the suet into the dry ingredients, then stir in the liquids. Turn into a buttered mold, steam 3 hr., and serve with Egg sauce (p. 60). r c. figs or dates cut in strips may be added. Plum pudding. Make as- for Suet pudding, adding i ^ c. raisins or mixed fruit, floured with 2 tb. flour. Serve with Foamy sauce (p. 60) or Hard sauce (p. 60). Steamed batter pudding. Cream the butter, add the sugar, then the egg (well beaten), the milk, and the dry ingredients. Steam 2 hr, in a mold. Serve with Apple sauce (p. 9) and whipped cream or with Chocolate sauce (p. 60). Apple pudding. Mix like cake, add the apple (cut thin), and steam for 2 hr. in a mold. Serve with any desired pudding sauce. Steamed berry pudding. Pick over carefully and wash blueberries or huckleberries, measure 2 c, and add to pudding made as for Apple pudding, omitting apples. Serve with Hard sauce (p. 60) or Foamy sauce {p. 60). Chocolate pudding. Additional ingredient : 2 oz, chocolate. Mix like Steamed batter pudding (above), adding melted chocolate last. Steam 2 hr. Serve with Hard sauce {p. 60). Dumplings. Use either milk or water. Sift dry ingredients and chop in the butter with a knife, then add the liquid, using enough to make a soft dough. Roll about | in. thick, cut with a small circular cutter, place in a well-greased steamer, and cook 20 to 30 min. over boiling water. Butter may be omitted. May be served with a stew or used with Foamy sauce (p. 60) or Fruit sauce (p, 59) for a pudding. Muffins Source. General. Food Value. A source of starch and sugar. Cost See market prices and cost of individual items.