Public School Domestic Science Part 21

HOT PUDDINGS.

APPLE PUDDING (BAKED).

1 pint flour.

1/4 cup b.u.t.ter or dripping.

1 cup milk.

1 tsp. cream of tartar.

3 tbsps. sugar.

1/2 tsp. salt.

1 egg.

1/2 tsp. soda sifted into the flour.

6 tart apples.

Mix the dry ingredients, beat the egg and mix it with the milk, stir this into the dry mixture. Core, pare and cut the apples into quarters (if large into 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 30 minutes. Serve with lemon sauce or thin custard.

COTTAGE PUDDING.

1/2 pint sifted flour.

1/2 cup sugar.

1/4 tsp. salt.

1 egg.

1/2 cup milk.

1 tbsp. b.u.t.ter.

2 tsps. baking powder (level).

Beat the b.u.t.ter and sugar to a cream, add the unbeaten egg, beat vigorously for 3 or 4 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, b.u.t.tered pudding dish, bake about 25 minutes in a moderate oven; serve with lemon sauce.

LEMON PUDDING.

4 level tbsps. granulated sugar.

1 ssp. of salt.

2 tbsps. milk.

The juice and grated rind of a small lemon.

6 (l.) tsps. cornstarch.

1 tbsp. b.u.t.ter.

1/2 cup water.

1 egg.

Mix the cornstarch with 3 tbsps. cold water; put the remainder of the water in the saucepan and set on to boil. Stir into this the mixed cornstarch and cook until clear. Take from the fire, add the salt and lemon, reserving 1/2 tsp. of the lemon. Beat the b.u.t.ter to a cream, gradually beat into it the sugar, the yolk of the egg, lastly the milk. Stir this mixture into the cooked ingredients, and bake in a moderate oven for 20 minutes. Beat the white of the egg to a stiff froth, beat into it 1 tbsp. of powdered sugar and the 1/2 tsp. of lemon juice. Spread this over the hot pudding and leave in the oven until slightly browned. (This pudding is better served very cold.)

BREAD PUDDING.

1 pint stale bread crumbs.

1 quart of sugar.

1 ssp. of nutmeg or cinnamon.

2 eggs.

1/2 tsp. salt.

Soak the bread crumbs for 1 hour in 1 quart of milk. Beat the eggs, add the sugar and seasoning, stir all into the bread crumbs, bake 1 hour in a b.u.t.tered pudding dish. (Raisins or currants may be added if desired.)

Another method for making bread pudding is to b.u.t.ter thin slices of stale bread, spread with a little jam or sprinkle a few currants (well washed) over each layer, lay them in a pudding dish, pour over a quart of milk, to which has been added 3 well beaten eggs, 1/2 cup sugar.

Bake until the custard thickens. This pudding may be served either hot or cold.

STEAMED APPLE PUDDING.

3 pints pared and quartered apples.

1/2 pint flour.

1/2 cup sugar.

1 tbsp. b.u.t.ter.

1/4 of a grated nutmeg.

1/2 cup milk.

1/2 pint water.

1/4 tsp. salt.

2 (l.) tsps. baking powder.

Put the apples, water, sugar, and nutmeg into a porcelain or granite saucepan and set on the fire. When the apples begin to boil, set back where they will cook gently. Mix the flour, salt and baking powder together. Rub the b.u.t.ter into this dry mixture, wet with the milk, stir quickly into a soft dough. Press or roll the dough lightly into a round piece about the size of the top of the saucepan. Lay this on the apples; put on a close cover and continue cooking gently for 30 minutes. The crust may be lifted to a plate for a moment, the apples turned into a pudding dish, then placing the crust over the top. To be served with lemon or nutmeg sauce.

BOILED RICE PUDDING.

1/2 cup rice.

1/2 tsp. salt.

1 pint milk.

1/2 cup raisins.

Wash the rice well. Put it on the fire in 1 pint of cold water and let it cook for 10 minutes. Drain off the water, add the salt and milk; then cook in the double boiler for 2 hours, add the raisins when about half cooked. Do not stir the rice while it is cooking.

BROWN BETTY.

Pare, core and slice 6 or 7 tart apples. Put a layer of stale bread crumbs in the bottom of the baking dish, then a layer of the apples, another layer of bread crumbs and apples, and so on until all are used, having the last layer crumbs. Add 1/2 cup of water to 1/2 cup mola.s.ses, stir in 2 tbsps. of brown sugar; pour it over the crumbs and bake in a moderate oven for 1 hour.

APPLE SNOW.

6 apples.

Juice of 1 lemon.

1 cup white sugar.

Whites of 6 eggs.