The Rural cook book

Strawberry Dumplings. — They will require one egg, a cup of sweet milk, a tablespoonful of melted butter, a heaping teaspoonful of baking powder, and fiour enough to make a batter that will be a trifle thicker than that which is commonly used for griddle cakes. Pour a tittle of this batter into buttered tins, or porcelain cups; place a number of wellsweetened berries in the center and cover them with more batter ; then steam for about half an hour. Serve with a sauce made by mashing some strawberries and incorporating them into an ordinary hard butterand-sugar sauce. Strawberry Pudding. — One cup cleaned strawberries, place in an earthen bowl, set in steamer over a pot of cold water, place over the fire; while this is heating and coming to a boil make a batter of the following; One heaping cup of flour with two heaping teaspoonfuls of baking powder and one-half teaspoonful of salt; sift all together two or three times, then add sweet milk or water to make a soft batter that will drop easily from spoon. Lift the lid of steamer and drop quickly over the strawberries, covering them all over nicely. Steam for 40 minutes ; do not let the water stop boiling. This quantity makes enough pudding for four persons. Eat either with cream and sugar or a sauce made as follows: Break one egg in a dish, add one heaping tablespoonful of granulated sugar, beat light, then add dessertspoonful of flour and a pinch of salt; beat well again; then Add slowly boiling water until the sauce is of the required thickness (about like nice cream); flavor to taste. This sauce is very nice with any kind of pudding, especially cottage pudding. Sweet Potato Pudding. — One quart grated raw sweet potato, one quart milk, three eggs, two cupfuls sugar, piece of butter the size of an egg, one-half teaspoonful of salt, cinnamon and allspice to taste. Mix well, put in a buttered earthen pudding dish, and bake two hours in a moderate oven. Steamed Sweet Potato Pudding. — Take two cupfuls of grated raw potatoes, one cupful of grated carrots, two cupfuls of currants, one cupful of raisins stoned and chopped, one cupful of minced suet, one cupful of sugar, one teaspoonful each of salt and soda, and flour enough to make a stiff batter. Place in a greased mold and steam two hours- Serve with boiled sauce. i^ C_'iOO>'lc Suet Pudding.— One cupful molasses, one cupful beef suet chopped fine, one cupful sour milk, one teaspoonful saleratus, one cupful stoned niisins, one-half teaspoonful salt, four cupfuls itour. Mix thoroughly. Put in a buttered basin in the steamer over a kettle of boiling water. Steam for four hours. Do not disturb while steaming; at least not for the first hour. French Tapioca Pudding. — Scald one pint of milk over hot water. Stir in one-third of a cup of a quick cooking tapioca, mixed with a few grains of salt and one-fourth a cup of sugar. Stir and cook about ten minutes, then add very gradually to three eggs (or two whole eggs and the whites of two more), beaten very light and thick. Also add a grating of lemon rind and a tablespoonful of butter. Turn inlo a turban-shaped mold, thoroughly buttered and dusted with sugar, and bake, standing in a pan of water, one hour. Serve cold, turned from the mold and surrounded with a fruit sauce. This is a rich, yet delicate pudding.