Steamed Pudding

Ingredients

• one cup of entire wheat flour
• one-half cup of white flour
• one-half teaspoon of salt
• one teaspoon of soda
• one teaspoon of cinnamon
• one beaten egg
• one-half cup of milk
• one-half cup of molasses
• four tablespoons of melted butter
• a cup of fruit

Method

1. 1

   Sift together the flours, salt, soda, and cinnamon.

2. 2

   Mix in the egg, milk, molasses, melted butter, and fruit.

3. 3

   Turn into buttered baking-powder tins, filling them two-thirds full.

4. 4

   Tie down the covers and place in a fireless cooker pail with boiling water.

5. 5

   Cook for about three hours.

Nutrition per serving

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 23. The excerpt below is the record exactly as published.

steamed pudding. The fruit in it may be figs, dates or raisins, the foundation is the same. Sift together one cup of entire wheat flour, one-half cup of white flour, one-half teaspoon of salt, one teaspoon READY-TO-EAT SUPPERS 107 of soda, one teaspoon of cinnamon. Mix and add one beaten egg, one-half cup of milk, one- half cup of molasses, four tablespoons of melted butter, then a cup of fruit. Turn into buttered baking-powder tins, filling them only two-thirds full, tie down the covers firmly, and place in fireless cooker pail, in which is boiling water, on top of range. Cover, and when the water has boiled in pail one-half hour, place the pan on hot disk in the fireless and cook about three hoiu*s. Serve the pudding with hard sauce. On Saturday the brown bread is mixed after luncheon and left to cook at its own sweet will in the fireless. Truly the woman who has not yet adopted the fireless cooker will have fas- cinating fields of experiment open out before her when she does. CHAPTER TEN: CONFECTIONS AND CONCLUSION CHAPTER X CONFECTIONS AND CONCLUSION All day the domestic ship is steered by the compass of System, but as the sun goes down we let a blissful sense of irresponsibility take the helm. There being no temperament in the kitchen to be disturbed — ^and very justly — ^if we are an hour late, we motor, sail or tramp to our hearts^ content, then congregate for sup- per, each one very happy, very hungry and very helpful. After supper the dishes are washed, scalded, placed in a dish drainer, covered with a fresh towel, and left to dry untU morning, when clean, shining, spotless, they wiU be put away. The Head of the House under his own special light enjoys his evening paper; at the round table the Crown Prince and I become absorbed in our books, while on the rug, his back to the joUy crackling log fire, the Judge lies stretched 111 112 COMFORT OF THE FAMILY in serene contentment, one eye closed, the other fixed m unwavering watchf ubiess upon the door through which he knows the Youngest Member will enter, whose self-appointed duty- it is — ^between the baseball and football sea- sons — ^to keep the family provided with sweets. Sometimes it is a peanut candy with which he regales us; the kind which is so deliciously brittle that it shivers into little bits as one nibbles it. To make it: add to three table- spoons of melted butter two cups of molasses and two-thirds cup of sugar. Boil until mix- ture is brittle when tried in cold water. Stu- into this the meats from a quart of peanuts, skinned and split. Cool in buttered pans. One day, being in a reminiscent mood, I showed him how we used to pop com in the eighties by putting a small quantity of butter in a preserving kettle, and when this had melted adding shelled corn. At first the com has to be stirred to prevent burning, but when the first "white man" appears in the mass of brown ones, the cover is clapped on the kettle and the battle royal begins with the heavy can- nonading, until with a final splutter the last \ CONFECTIONS— CONCLUSION 118 brown kernel is vanquished. A mass of beau- tifully popped com, slightly buttered, is the result. This suggestion led to a veritable corn-ball fest and we were treated to that filling but diflicult-of-consiunption dainty till we cried "Hold, enough 1" The balls were made by using com popped in the regulation way, great care being taken to discard any hard kernels. Into a saucepan in which had been melted a tablespoon of butter is put one cup of molasses and one-half cup of sugar. Boil the mixture until it is brittle when dropped in cold water. Put selected com into large kettle, shake over it a very little salt, and pour into it gradually the hot mixture, stirring constantly. When thoroughly mixed, shape into balls, but do not make them too compact. Chocolate fudge coming first on the list of quick-and-easy confections, we are liberally provided with that dainty, though to do the Youngest Member justice he uses great in- genuity in varying the formula. For fudge, pure and simple, put three tablespoons of but- ter in a saucepan; when melted add two cups 114 COMFORT OF THE FAMILY of sugar, one cup of creamy milk, two squares of ^xmsweetened chocolate. Bring to boiling point and let boil thirteen riiinutes; add tea- spoon of vanilla. Remove from range and beat until creamy (in the amount of beating lies the secret of a smooth, delicate fudge), turn into pan and cool. Marshmallows cut in quarters may be added before the mixture is turned into the pan, or one cup of chopped nut meats, or nut meats and figs, or raisins. Peanut butter fudge is a very smooth con- coction for an after-supper nibble. Put two cups of sugar and two-thirds cup of milk in saucepan. Bring to boiling point and let boil until a soft baU may be formed when mixture is tested in cold water. Remove from range, add four tablespoons of peanut butter and one teaspoon of van

Cook this with the app: pantry check, scaling, and the assistant.