Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-02-12
HOMEMAKEkS COLUMN.

HOMEMAKEkS COLUMN.
Correspondence on tcp.cs OF interest 10 the aiies
| Is solicited. Address: EDITOR HoslEaskkks
| CoIuNX. Oxford Democrat. Paris. Maine
HOT PuDDiNGS FOR COLD DAYS.
ENGLISH PLuN PUpprSG.-One
/ pound Of beef suet, three-fourths OF q
pound of sugar. one pound OF -four, SIX
eggs, one pint Of milk, one pound OF
raisins, one pound of currants, three
I fourths Of pound Of citron, two grated
nutmegs, one teaspoonful Of ground
Glove, one teaspoonful Of ground mace,
one tablespoonful OF salt, and one-hali
cupful Of brandy. Chop the suet and
rub IL 10 a cream. IL Is needful to have
a warm pan or bowl for IL. Add the
/ sugar. and mix until creamy, then add
the brandy. then the milk alternately
with the fl)ur. The spices snd sslt
should be mixed with the flour. Beat
the eggs very light, and add to the mkt
ure; lsstly, add the fruit. Butter one
large or two smaller molds, nearly fill
| them. cover closely, and steam for eight
/ hours. Serve with hard sauce. The
/ raisins should be s.orei and chopped
| By doubling this rule, one can prepare
several puddings, that will keep well
| for some months. When needed for
use. they should be heated for one hour,
| in a steSmer. For small family, sn
excellent way il, TO cook the puddinfs
/ In baking powder boxes, or In any small
tin that can be covered, as they require
a close cover while cooking.
| DARN FRUIT PupprNG.-For this is
required one quart OF -four, cup hall
| filed " ith molasses, and filled up With
sugar, one teaspoonful Of salt, Que pint
of sour cream, and one large cupful OF
mixed fruit; raislns. currants and citron.
Nix the molasses, sugar and cream 10
bowl, add the -four and salt, aud beat IL
well: then the fruit. and lastly add one
teaspoonful Of soda. dissolved In one
Tablespoonful OF boiling water. Pot the
mixture ia a covered mold, aud steam
three hours. Serve with creamy sauce.
| This IL very good for Sunday dinner,
a. II can be cooked on Saturday, IN the
steamer with brown bread, aud heated
for an hour on Sunday.
STEAMED DUTCH PUDDING One pint
OF -four, two scant teaspoonfuls OF tak-
ing powder, one-half teaspocnful OF salt,
Que egg. two tablespoopfuls Of butter,
aud ihfee-fourtbs OF cupft OF milk.
| Nix the -four, salt aud baking powder,
/ aud sift: then rub into IL the butter.
Beat the eggs light, add the milk. and
mix with the four. Pare four or five
apples, remove the cores, aud cut into
eighths. Mix with the dough. Butter
well pudding mold, and place the MKT
ure Ia il. Cover closely aud steam for
one hour. Serve With any sauce.
BAPTIST PUppING.-For this may be
used quart eau OF blueberries, or In
summer lime a quart OF blGeberries may
he cooked with one pint of water, aud
one cupful OF sugar. The fruit should
I be no, when the pudding /, prepared.
| Cut i've cent loaf OF bakers bread into
thin slices, and butter them well. then
soak them in the hot fruit. Put this
mixture into a burtered mold, and steam
il for on. hour. Serve with cream, or
hot sauce IL preferred.
CoCoANUT PUDDING. One quart OF
stale bread should be broken up fine,
ard soaked for two hours 10 two qurris
OF cold milk. At the end of th,t tune,
beat four eggs with oue-half cupiul oi
sugar. aud two teaspoonfuls OF salt, aud
stir into the bread aud milk. Then add
one cupful OF prepared cocoanut, and
one-hali cupful of tinely cut cltron.
This may Re bsked in pudding di-h for
three quarters Of an hour, or may be
cooked In the steamer one hour. Serve
With creamy or hard sauce.
BAKED APPLE PUppING.-Beat two
egg, add o0e cupful OF sugar, and beat
Ii well. Add one eupful of milk, alter
uaiing with Two cupiuls OF hour IN
which has been mixed two scant tea
spooufuls OF baking powder. Then add
two tablespoontuls of melted butter
Pour this mixture into buitered di-h.
aud cover well with sliced apples.
sprinkle sugar over, and slight graf
log OF nutmeg. Bake one-halt hour in
quick oven. Serve with egg sauce or
lemon sauce.
COTTAGE PUppISG.-Bear together
well, two eggs and Oue-halt cnpful OF
sugar. Add three tSblespoonfuls Of soft
butter. and beat again. Add one cupfui
Of milk, alternating with two cupfuls of
flour. into which has been mixed two
tea spooufuls OF baking powder. Bake
In round or square tin pan. Serve
With egg sauce or strawberry sauce.
STEAMED INDIAN PUDpISG.--One
scaut cupfui OF corn meal, one large
cupful OF sour milk, one cupful OF
chopped beef suet, one-hslf cupful OF
molasses, aud one teaspooniul OF salt.
Nix the milk aud molasses. add the
meal, salt aud suet, aud lastly add one
teaspOonful of soda, dissolved In one
tablespoonful Of hot water. Pour this
into a buttered mold, cover closely and
steam il three hours. Serve with mo
lasses sauce. \ cup.ul of berries, or OF
apple. Is an improvement 10 this old
time pudding.
STEAMED APPLE DUMPLING.-Make
ready one large quart OF pared, coren
aud quartered apples, one pint OF boiling
water. and one cupful OF sugar. To one
pint Of -four add two teaspoonfuls oil
baking powder, one tea>pOonful OF salt,
and one teaspoouful Of sugar, and slit
these together. Rub into this one
tablespoonful of butter. Mix it with
one cupiul of milk. Butter n Washing
ton pie plate, spread this mixture on IL,
and steam il for half an hour. When
YOU put this into the steamer, put the
pint of boiling water and eupiui oil
sugar In q siewpap. and over the fire and
when 1t bolls, add the apples. When
thoroughly cooked add any seasoning
YOU like; a little nutmeg or lemon eA-
trsct. Place the hot apple sauce 10
pretty pudding dish, and slide the hot
dumping from the plate on to the APP
pie. Serve with creamy sauce.
CHERRY CUPs.-Open a can OF cher
ries and drain the juice from the fruit.
Make the dough mixture like the pre-
ceding rule, using one pint OF -four, two
teaspoonfuls of baking powder, one tea
spoonful Of salt, one teaspoonfui OF
sugar, one tablespoonful Of butter, and
one cupful of milk. Butter we'll six or
eiyht cuDs Place spoonful OF the