^ ssp. of pepper✪ French Dressing or speck of cayenne. Mix these ingredients together and serve. This makes a particularly good dressing for lettuce or vegetable salads. SIMPLE PUDDINGS. 91.— DUMPLINGS WITH FRUIT. 1 pt. stewed fruit. I ^ tsp. salt. 1 cup flour. I i tbsp. baking powder. § cup milk (about)✪ Dumplings with Fruit. Put the fruit on to stew in time to have it nearly tender when you are ready to drop in the batter. Sift the flour, salt and baking powder into a bowl, and mix to a stiff batter with the milk. Have the stewing fruit gently boiling. Quickly drop the batter in by small spoonfuls, cover the pot closely and boil fifteen minutes. Be sure the fruit has water enough to prevent burning and do not uncover the pot while the dumplings are cooking. Serve at once. 92.— APPLE PUDDING (BAKED OR STEWED). 1 pint floilr. i cup butter or dripping. 1 cup milk. 1 t«p. oreani of tartar. 8 tbapt. ragar. ^ tHp. salt. 1 ogg- i tHp. soda sifted into the flour. 6 tart apples✪ Apple Pudding (Baked or Stewed). Mix the dry ingredients, as in biscuits, beat the egg and mix it with the milk, stir this into the dry mixture. Core, pare and cut tlio apples into quarters (if lai'ge into SIMPLE PUDDINGS. 85 eighths). Place in the bottom of a pudding dish, sprinkle over them the sugar ; a little nutmeg or cinnamon may be added if desired. Put the mixture over this, lifting the apples with a fork or spoon so as to let the mixture penetrate to the bottom of the pan. Bake in a moder- ately-hot oven about thirty minutes, or steam one hour. Serve with lemon sauce or thin custard. 93.— COTTAGE PUDDING. J pint sifted flour. J cup sugar. J tsp. salt. 1 egg. ^ cup milk. 1 tbsp. butter. 2 taps, baking powder✪ Cottage Pudding. Beat the butter and sugar to a cream, add the unbeaten egg, beat vigorously for three or four minutes, add the salt, then the flour, with which the baking powder should be mixed. Beat for a few seconds, then turn the batter into a small, buttered pudding dish, bake about twenty- five minutes in a moderate oven ; serve with lemon sauce. 94._CUP PUDDING. 2 cups flour. I 4 tsp. baking powder. I tsp. salt. 1 f cup milk. Some jam✪ Cup Pudding. Grease eight small cups. Sift the flour, salt and baking powder into a bowl. Stir in the milk, mixing it evenly as quickly as possible. Put a little batter into each cup, spreading it up on the sides to make a well. Put a generous teaspoonful of jam in the well and cover over with batter. Steam thirty-five minutes ; turn out ; serve hot with milk or sauce. 86 DOMESTIC SCIENCE. 95.— SNOWBALLS. } cup butter. I 2J cups flour. 1 cup sugar. I 3J tsps, baking powder. J cup milk. I Whites of four eggs✪ Snowballs. Cream the butter, add sugar gradually, then the milk. Sift flour and baking powder together and add to the mixture, then add the whites, which have been beaten stiff. Steam thirty-five minutes in buttered cups. Serve with preserved fruit or lemon sauce. The steam cover must not be lifted while the puddings are cooking. 96.— CARAMEL PUDDING. 1 cup milk. I 3 tbsps. cornstarch. J cup sugar. I 1^ tbsps. caramel. Heat the milk and caramel in a double-boiler. Mix the sugar and cornstarch thoroughly in a bowl, and stir the hot milk gradually into it. Pour back into the double-boiler and stir constantly until it thickens. Cook two or three minutes longer, stirring occasion- ally, then pour into wet moulds. Stand in a cold place to stiffen. ✪ Lemon Sauce

AI-modernized reading of the original text

1 tsp. of pepper or speck of cayenne. Mix these ingredients together and serve. This makes a particularly good dressing for lettuce or vegetable salads. SIMPLE PUDDINGS. 91.— DUMPLINGS WITH FRUIT. 1 pt. stewed fruit. I ^ tsp. salt. 1 cup flour. I i tbsp. baking powder. § cup milk (about). Put the fruit on to stew in time to have it nearly tender when you are ready to drop in the batter. Sift the flour, salt and baking powder into a bowl, and mix to a stiff batter with the milk. Have the stewing fruit gently boiling. Quickly drop the batter in by small spoonfuls, cover the pot closely and boil fifteen minutes. Be sure the fruit has water enough to prevent burning and do not uncover the pot while the dumplings are cooking. Serve at once. 92.— APPLE PUDDING (BAKED OR STEWED). 1 pint flour. i cup butter or dripping. 1 cup milk. 1 tsp. cream of tartar. 3 tbsps. sugar. ^ tHp. salt. 1 egg, 1 tsp. soda sifted into the flour. 6 tart apples. Mix the dry ingredients, as in biscuits, beat the egg and mix it with the milk, stir this into the dry mixture. Core, pare and cut the apples into quarters (if lai'ge into SIMPLE PUDDINGS. 85 eighths). Place in the bottom of a pudding dish, sprinkle over them the sugar; a little nutmeg or cinnamon may be added if desired. Put the mixture over this, lifting the apples with a fork or spoon so as to let the mixture penetrate to the bottom of the pan. Bake in a moderately-hot oven about thirty minutes, or steam one hour. Serve with lemon sauce or thin custard. 93.— COTTAGE PUDDING. J pint sifted flour. J cup sugar. J tsp. salt. 1 egg. ^ cup milk. 1 tbsp. butter. 2 taps, baking powder. Beat the butter and sugar to a cream, add the unbeaten egg, beat vigorously for three or four minutes, add the salt, then the flour, with which the baking powder should be mixed. Beat for a few seconds, then turn the batter into a small, buttered pudding dish, bake about twentyfive minutes in a moderate oven ; serve with lemon sauce. 94._CUP PUDDING. 2 cups flour. I 4 tsp. baking powder. I tsp. salt. 1 f cup milk. Some jam. Grease eight small cups. Sift the flour, salt and baking powder into a bowl. Stir in the milk, mixing it evenly as quickly as possible. Put a little batter into each cup, spreading it up on the sides to make a well. Put a generous teaspoonful of jam in the well and cover over with batter. Steam thirty-five minutes ; turn out ; serve hot with milk or sauce. 95.— SNOWBALLS. } cup butter. I 2J cups flour. 1 cup sugar. I 3J tsps, baking powder. J cup milk. I Whites of four eggs. Cream the butter, add sugar gradually, then the milk. Sift flour and baking powder together and add to the mixture, then add the whites, which have been beaten stiff. Steam thirty-five minutes in buttered cups. Serve with preserved fruit or lemon sauce. The steam cover must not be lifted while the puddings are cooking. 96.— CARAMEL PUDDING. 1 cup milk. I 3 tbsps. cornstarch. J cup sugar. I 1^ tbsps. caramel. Heat the milk and caramel in a double-boiler. Mix the sugar and cornstarch thoroughly in a bowl, and stir the hot milk gradually into it. Pour back into the double-boiler and stir constantly until it thickens. Cook two or three minutes longer, stirring occasionally, then pour into wet moulds. Stand in a cold place to stiffen.

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French DressingDumplings with FruitApple Pudding (Baked or Stewed)Cottage PuddingCup PuddingSnowballsSteamed Egg PuddingLemon SauceCaramel PuddingCaramel Pudding

Public school household science