Exercise 3.)" ^ggs may be used to enrich the pudding, or
to make it Hghter and more spongy. (See Chapter XV,
page 143.) (b) Make a rich, thick white sauce, using flour,
butter, and milk. Sweeten and flavor. Stir in the beaten
yolks of four eggs for every cupful of milk used in making
the sauce, then beat into the warm mixture the stiffly-
beaten whites of the eggs. Bake in a slightly-greased
pudding dish for from one-half to three-quarters of an
hour. Observe the same rules for the care of the oven
given for the baking of popovers (Chapter XV, page 145) .
To Boil Puddings
Method I. The pudding is tied in a cloth wrung out of
hot water and then well dredged with flour. Room is
allowed for swelling. The bag thus made, containing the
pudding mixture, is dropped into rapidly boiling water
and boiled continuously until cooked, the amount of
water being kept up as it is reduced by evaporation. A
thick stoneware plate in the bottom of the kettle will keep
the pudding bag from adhering to the hot metal, and pos-
sibly burning.
Method 2. The pudding is poured into a well-greased
bowl or other mold, and a floured cloth is tied over this.
Bowl and all are dropped into boiling water and cooked as
in 1.
Method 3. The pudding is poured into a well-greased
pudding tin, or other mold. This is covered with oiled
paper and set into a kettle of boiling water, which is
covered and kept over the fire until the pudding is cooked.
Note. All boiled puddings may be steamed with equally good
results.
212
PRINCIPLES OF FOOD PREPARATION
QUESTIONS
1. What rules for the making of pies were illustrated
in each of the recipes for pies given in this chapter?
2. Which method of cooking — boiling, baking, or
steaming — could best be used for each of the seven classes
of puddings, or for any variation within each class?
3. Name the chief principles of the preparation of food
that were demonstrated in making one particular dish of
each of the three kinds — cake, pie, or pudding — described
in this chapter.
EXERCISES
1. Construct an original cake mixture on the basis of
the 1-2-3^ cake.
2. Make any one of the following pies, illustrating
thereby some definite rule or rules for the making of pies:
orange cream pie, orange meringue pie, nut custard pie,
cherry pie, fig pie, sweet potato pie, squash pie.
3. Make a pudding on any one of the '' Foundations"
you prefer.
4. Frost a cake and decorate it, imitating the illustra-
tions that follow.
CAKE COVERED WITH CONFECTIONER'S FROSTING, READY
TO ORNAMENT
CAKES, PIES, AND PUDDINGS
213
CAKE DECORATED WITH ORNAMENTAL FROSTING
Tubes used: leaf, star, and small cord; shank on which tubes can be
screwed; paper folded and cut same as leaf tube.
,
APPENDICES
PREFACE TO APPENDIX A
THE composition of the foods in the series of charts in Ap-
pendix A has been adapted from Bulletin 28, United States
Department of Agriculture, Office of Experiment Stations.
The percentage composition given in Bulletin 28 has been trans-
lated into pounds and ounces, for the convenience of the house-
keeper, since food is purchased — and thought of — in this way
by the ''plain woman" (to paraphrase the language of the phi-
losophers), who buys and cooks, if not by the scientist.
Page 93
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Exercise 3.) Eggs may be used to enrich the pudding, or to make it lighter and more spongy. (See Chapter XV, page 143.) (b) Make a rich, thick white sauce, using flour, butter, and milk. Sweeten and flavor. Stir in the beaten yolks of four eggs for every cupful of milk used in making the sauce, then beat into the warm mixture the stiffly beaten whites of the eggs. Bake in a slightly-greased pudding dish for from one-half to three-quarters of an hour. Observe the same rules for the care of the oven given for the baking of popovers (Chapter XV, page 145) .
To Boil Puddings
Method I. The pudding is tied in a cloth wrung out of hot water and then well dredged with flour. Room is allowed for swelling. The bag thus made, containing the pudding mixture, is dropped into rapidly boiling water and boiled continuously until cooked, the amount of water being kept up as it is reduced by evaporation. A thick stoneware plate in the bottom of the kettle will keep the pudding bag from adhering to the hot metal, and possibly burning.
Method 2. The pudding is poured into a well-greased bowl or other mold, and a floured cloth is tied over this. Bowl and all are dropped into boiling water and cooked as in 1.
Method 3. The pudding is poured into a well-greased pudding tin, or other mold. This is covered with oiled paper and set into a kettle of boiling water, which is covered and kept over the fire until the pudding is cooked.
Note. All boiled puddings may be steamed with equally good results.
1. What rules for the making of pies were illustrated in each of the recipes for pies given in this chapter?
2. Which method of cooking — boiling, baking, or steaming — could best be used for each of the seven classes of puddings, or for any variation within each class?
3. Name the chief principles of the preparation of food that were demonstrated in making one particular dish of each of the three kinds — cake, pie, or pudding — described in this chapter.
1. Construct an original cake mixture on the basis of the 1-2-3^ cake.
2. Make any one of the following pies, illustrating thereby some definite rule or rules for the making of pies: orange cream pie, orange meringue pie, nut custard pie, cherry pie, fig pie, sweet potato pie, squash pie.
3. Make a pudding on any one of the '' Foundations" you prefer.
4. Frost a cake and decorate it, imitating the illustrations that follow.
CAKE COVERED WITH CONFECTIONER'S FROSTING, READY
TO ORNAMENT
CAKE DECORATED WITH ORNAMENTAL FROSTING
Tubes used: leaf, star, and small cord; shank on which tubes can be screwed; paper folded and cut same as leaf tube.
,
APPENDICES
PREFACE TO APPENDIX A
THE composition of the foods in the series of charts in Appendix A has been adapted from Bulletin 28, United States Department of Agriculture, Office of Experiment Stations. The percentage composition given in Bulletin 28 has been translated into pounds and ounces, for the convenience of the housekeeper, since food is purchased — and thought of — in this way by the ''plain woman" (to paraphrase the language of the philosophers), who buys and cooks, if not by the scientist.