The school kitchen textbook

Boil two to three hours. Recipe, No. 84. Steamed Brown Bread 1 c. corn meal. ^ tsp. soda. 1 c. rye meal. i c. molasses. I c. wheat flour. 1| c. sweet milk. I tsp. salt. Mix meal, flour, and salt. Mash the soda, sift it into the meal, and mix thoroughly. Add the molasses and milk, then beat well and turn into a greased mould, cover and steam two and one half hours. Or use small cups, cover with greased paper, and steam one hour. Recipe, No. 85. Christmas Pudding Mix two and one half cups flour, one teaspoon soda, one teaspoon each salt, cinnamon, mace and allspice, and two teaspoons baking-powder. Have one cup raisins, one fourth cup each citron and figs, and one half cup pecans cut fine and floured slightly. Stir into the flour mixture one cup milk, one cup molasses, and two thirds cup softened butter ; add fruit and turn into buttered moulds. Steam three hours. FIRST LESSON IN DOUGH 165 To Chop Suet Cut into small pieces, remove the membranes, shave each piece in thin slices, and chop on a board. Or, if a large quantity is to be prepared, sprinkle the pieces with flour, and chop them in a tray in a cold room. This will prevent the suet from becoming soft and sticky. To Clean Dried Currants Put them in a squash strainer, and sprinkle thickly with flour. Rub them well until they are separated, and the flour, grit, and fine stems have passed through the strainer. Then place the strainer and currants in a pan of water and wash thoroughly. Lift the strainer and currants together, and change the water and wash again until the water is clear. Drain between towels, then pick over carefully and dry them in a sunny place or between towels, but do not harden them by putting them into the oven. To Stone Raisins Pour boiling water over them, a few at a time. When cool enough to handle, drain and rub each raisin between the thumb and finger till the seeds' come out clean, then cut or tear apart, or chop, if wanted very fine. Recipe, No. 86. Maize Pudding 1^ c. corn meal. I tsp. allspice. I c. flour. 1 c. sweet milk, § tsp. salt. I c. P. R. molasses. 1 tsp. soda. 1 c. sour milk. 2 tsp. ginger. 1^ c. stoned raisins. Turn into a buttered pudding-mould, place the mould in boiling water, and boil two hours. Recipe, No. 87. Fruit-syrup Sauce 1 c. fruit-syrup. 1 tsp. corn-starch. 1 tsp. butter. Use the syrup from apricots, peaches, cherries, quinces, or any fruit you prefer. The amount of sugar will depend upon the acidity of the fruit. Mix the corn-starch with the sugar, add the syrup, and boil all together five minutes. Add butter last. Recipe, No. 88. Creamy and Hard Sauce Cream one fourth cup of butter, add slowly one half to one cup powdered sugar, beat in gradually two tablespoons rich fruit syrup, or any fresh fruit juice, and two to four tablespoons thick cream (whipped or not, as you have time). Serve hot by standing bowl over boiling water just before serving, and stirring only till melted and creamy. Or, serve cold ; or, if for hard sauce, omit cream and pack it into a dish for serving and chill till firm. Questions on Lessons XIX, XX, and XXI What meat would you buy to Why do we cook grains, whether secure the most protein? whole or ground, in water? How does the flesh of poultry What is dough? differ from that of animals ? What is a batter ?