A textbook of domestic science for high schools

Pour the milk slowly on meal, cook in double boiler 20 m. Add molasses, salt, and ginger. Pour into a buttered pudding dish and bake 2 hours in a very slow oven. Serve with cream. If baked too rapidly it will separate. This may be cooked success- fully in a tireless cooker. Suet Pudding 2£ c. flour 1 c. chopped suet, 1 ts. soda or \ c. butter \ ts. salt 1 c. raisins or currants, 1 ts. cinnamon chopped \ ts. nutmeg 1 c. water or milk 1 c. molasses Sift salt, soda, spice with flour, rub in the suet and add raisins. Mix milk with molasses and stir it into the dry mixture. Steam in a buttered pudding mold 3 h. Serve with sauce. Graham Pudding \ c. butter 1^ c. graham flour \ c. molasses \ ts. soda \ c. milk 1 c. raisins seeded and 1 egg cut in pieces 1 ts. salt Melt butter, add milk, molasses, well beaten egg, the dry ingre- dients mixed and sifted, and raisins; put into buttered mold, cover, and steam 2| hours. Serve with sauce. 166 DOMESTIC SCIENCE Prune Whip Wash | Ib. prunes. Soak. Cook in a little water till soft. Remove stones and rub through a colander. Add f c. sugar. Beat the whites of 4 eggs stiff. Add the prunes, a spoonful at a time. Bake in a slow oven till a light brown, about 20 m. Serve with whipped cream sweetened and flavored with vanilla, or with soft custard. Tapioca Cream 2 tb. pearl tapioca 2 eggs beaten separately 1 pt. milk | ts. salt I c. sugar £ ts. vanilla Soak tapioca in hot water to cover for 1 h. or more ; add the milk and cook in a double boiler till the tapioca is transparent. To beaten yolks add sugar and salt. Pour the hot mixture over them, return to double boiler, and cook 2 or 3 m. Remove from fire, add beaten whites. When cool, flavor. Sponge Pudding 1 tb. butter | ts. baking powder £ c. flour 3 eggs beaten I c. sugar separately 1 pt. milk Mix the sugar and flour, wet in a little cold milk and stir into a pint of boiling milk. Cook till thick and smooth, add butter and beaten yolks. When cool add baking powder and fold in beaten whites. Bake in a pudding dish set in a pan of hot water 25 to 30 m. Serve with creamy sauce. Caramel Custard 4 c. scalded milk 1 ts. vanilla 3 or 4 eggs £ c. sugar 1 ssp. salt Put sugar in an omelet-pan and stir over the fire until it forms a light brown syrup. Add slowly to the milk. Cook in a double CAKES AND PUDDINGS 167 boiler till the sugar dissolves, pour slowly over the slightly beaten eggs. Flavor. Strain into a buttered pudding dish. Set in a pan of hot water and bake till a knife inserted will come out clean. Egg and milk in combination must be cooked at a low temperature or they will separate. Add more sugar before baking if not sweet enough. Lemon Sauce See page 127. Vanilla Sauce 1 c. sugar 1 or 2 tb. butter 1 c. water 1 egg Boil water and sugar together 5 m. Add butter, and when melted pour over the egg well beaten. Stir over the fire till it thickens slightly. Add £ ts. vanilla. If egg is cooked too long, it will separate. Foamy Sauce | c. butter 1 egg 1 c. powdered sugar £ ts. vanilla Cream butter, add sugar gradually, the well-beaten egg and vanilla ; beat while heating over hot water till smooth, but do not melt the butter. Creamy Sauce | c. butter 4 tb. cream f c. powdered sugar 1 ts. vanilla