The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1893-08-02
Steamed Puddings.

There is more than one good way to
steam puddings. The young house,
keeper who has been lucky enough to
number among her wedding gifts
new steamer of any one of q half-dozen
excellent patents probably thinks she
possesses the exclusive knowledge of
the correct way to steam a pudding.
Another young housekeeper, whose
friends have been less practical in their
choice of gifts, cheerfully improvises a
steamer, cooking her pudding in
outer vessel of boiling water A very
acknowledgement woman has even
been known to use lard-pail be-
cause she did not have a mold, and
the pudding was not failure
either. There is still a third method
for steaming a pudding of firm consist
ency. 1t may be laid in colander,
and this may be placed over boiling
water and steamed as thoroughly as in
the most elaborate cooker ever in
vented. With no desire to lessen the
income of the patentees of these doubt
less) valuable utensils, it may be said
that the second housekeeper, who
steams her pudding in a mold or pail,
is more likely to have a drier, more di-
gestible product of her labors than
would have been hers had she cooked
her dessert in any contrivance that al
lowed the steam TO come into direct
contact with the pudding. If steamed
pudding does not turn out readily, dip
the mold for an instant into cold water.
This will loosen the pudding from the
sides.
BLACKBERRY PUDDING RAIsED).-
Two cups flour; two cups blackberries;
two eggs; one cup milk; one table,
spoonful butter; half yeast-cake dis
solved in warm water one small tea
spoonful soda; Tablespoonful salt.
Melt the butter, beat the eggs, and mix
these, the flour, the yeast, the salt, and
the soda, to a batter. Let it rise in
warm place until light. Four or five
hours will probably be needed for this.
When the pudding has risen sufficiently
stir in the blackberries, we'll dredged
with -four, turn the pudding into a
buttered mold, and steam it for three
hours. Serve hard sauce with it. This
pudding is even better when buckle
berries take the place of blackberries.
PEACH OR APPLE PUDDING.-Two
cups flour; one small cup beef kidney
suet; half-cup cold butter and lard
mixed; two small teaspoonfuls baking
powder; saltspoonful salt; well. favored
oranges, peeled, seeded and sliced.
Chop the shortening into the flour
after you have twice sifted this with
the salt and baking powder. Mix with
the milk into soft dough, and roll this
into a sheet about halt an inch thick.
Cover it with the fruit and sprinkle
this literally with sugar. Roll up the
dough as you would sheet of paper,
with the fruit inside, and steam it for
two hours. Serve with hard sauce
favored with lemon.
STEAMED "BRowN BETTY. "-One
cup and half fine bread-cru mbs; two
cups tart apples, peeled, cored and
namon and mace; three eggs; salt
spoonful salt. Mix the chopped apple
and crumbs together, add the eggs
beaten light, the salt and spice, turn
into buttered mold, and steam three
hours. Serve with liquid sauce.
STEAMED INDIAN PUDDING.-O
pint milk; two eggs; one and half
cups Indian meal; two small table
spoonfuls beef suet; two tablespoonfus
molasses; half teaspoonful each of Gin
namon and ground ginger; saltspoonful
salt; pinch of soda. Heat the milk
boiling hot; add the soda and pour upon
the meal. Stir well; add the suet,
powdered, and the salt. When this
mixture is cold, put with it the eggs,
beaten light, the molasses and spices,
and beat all hard. Turn into a we'll
creased mold and steam four hours.
Eat with hard sauce.
STEAMED CABINET PUDDING.-Two
cups stale cake; two eggs; two cups
milk; two tablespoonfuls white sugar;
saltspoonful salt; one teaspoonful va
nilla; two tablespoonfuse each of cleansed
currants, sultana raisins. washed and
stemmed, and citron cut in shreds.
Stir the milk into the beaten eggs; add
the sugar, vanilla and salt. Grease
your pudding mold, and fill it with al
ternate layers of the fruit and the
broken cake, beginning with the fruit,
and moistening each layer of the cake
with little of the mixed milk and egg.
Should the cake still seem dry when
the mold is filed, add trihe more
milk. Cover the mold and steam the
pudding for two hours.-MrS. Herrick,
IN Christian Union.