Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-12-08

mixture in il. Cover closely and steam
for one hour. Serve with any sauce.
BAPTIST PUDDING.-For this may be
used quart eau of blueberries, or In
summer time = quart Of blueberries may
be cooked with one pint OF water, and
one cupful Of sugar. The fruit should
be hot when the pudding is prepared.
Cut five cent loaf OF bakers bread into
thin slices. and butter them well: then
soak them in the hot fruit. Put this
mixture into buttered mold and steam
IL for one hour. Serve with cream, or
no, sauce II preferred.
CoCoANUT PUDpING.-One quart of
stale bread should be broken up fine,
and soaked for two hours In two quarts
OF cold milk. At the end OF that time,
beat four eggs with one-hslf cupful oil
sugar, and two teaspooniuls OF salt, and
stir into the bread and milk. Then add
one cupful OF PR pared cocosnut, and
one-half cupful OF finely cut citron.
Thi. may be baked In pudding dish
for three-Quarters OF an hour, or may be
cooked In the steamer one hour. Serve
v i'm creamy or hard sauce.
BAKED ArrLE PUDpING,-Beat two
eggs, add one cupful of sugar, and beat
il well. Add one cupiul OF milk, alter
Mating with two cupfuls Of tlour In which
has been mixed two scant teaspooniui'
Of baking powder. Then add two table
spoonfuls OF melted butter. Pour this
mixture into buttered dish and cover
well with sliced apples. Sprinkle sugar
over, and a slight grating OF nutmeg
Bake one-hslf hour in q quick oven.
Serve with egg sauce or lemon sauce.
COTTAGE PUDDING. Beat together
well two eggs aud one-half cupful OF
sugar. Add three tablespooniuls OF
sof, butter, and beat again. Add one
cupful of milk, alternating with two
cupfuls OF -four, into which has been
mixed two teaspoonfuls OF baking
powder. Bake In round or square tin
pan. Serve with egg sauce or straw
berry sauce.
STEAMED INDIAN PUpDNG.-One
scant cupful OF corn meal, one large
cupiul OF sour milk, one cupful Of chop
ped beef suet, one-half cupful OF mo-
lasses, and one teaspoontul OF salt. Mix
the milk and molasses, add the meal,
salt and suet, and lastly add one tea
spoonful Of soda, dissolved in one table
spoonful OF hot water. Pour this into y
buttered mold. cover closely and steam
il three hours. Serve with molasses
sauce. A cupful Of berries, or of apple,
is an improvement.to this old-time pud-
ding.
STEAMED APPLE DUMPLING.-Make
ready one large quart OF pared, cored
and quartered apples, one pint of boiling
water. and one cupful OF sugar. 10
one pint OF flour add two teaspoonfuls
OF baking powder, one teaspoonful oil
salt. and one tesspoonful OF sugar, and
sift these together. Rub into this one
tablespoonful Of butter. Mix II with
one cupful Of milk. Butter Washing
ton pie plate, spread this mixture on II,
and steam IL for half an hour. When
you put this into the steamer, put the
pint Of boiling water and cupful oil
sugar in stewpan, and over the fire,
and when it boils, add the apples. When
thoroughly cooked add any seasoning
YOU like: little nutmeg, or lemon ex-
tract. Place the hot apple sauce In a
pretty pudding dish, and slide the hot
dumping from the plate on to the APP
pie. Serve with creamy sauce.
CHERRY CUPs.-Open can OF cher
ries, and drain the juice from the fruit.
Make the dough mixture like the pre-
ceding rule, using one pint OF flour, two
teaspoonfuls of baking powder, one tea.
spoonful of salt, one teaspooniul
OF sugar, one tablespoonful
Of butter, and one cupful OF
milk. Butter well six or eight cups.
Place spoonful Of the dough in each
cup, then few cherries, and cover
these with more Of the dough, having
the cups about two-thirds full. Then
place them In baking pan, and pour
| into the pan some boiling water, TO with
in one-third of the tops Of the cups.
Butter a paper and lay it over the cups
Place the pan in quick oven for half an
hour. Serve with creamy sauce.
CREAMY SAUCE.-Beat to cream one
half cupful of butter, and gradually
beat into it one cupful Of fine sugar, and
four tablespoonfuls Of wine or one tea
spoonful of vanilla or lemon extract.
When this is light and smooth, place the
bowl in basin of hot water, add one
fourth of cupful of boiling water, and
beat until the sauce is smooth and
creamy. Then remove ii at once from
the hot water. For cherry cups, heat
some of the cherry juice, and add to the
butter and sugar, IN place OF havoring
and hot water.
HARD SAUCE.-Beat to cream one
cupful Of butter, and gradually beat into
il two cupfuls of sugar. Add one-fourth
of a cupful Of wine, or any flavoring
preferred. When il Is smooth and
creamy, pile it roughly on pretty dish,
place il where it will get very cold, and
before serving crate some nutmeg over It.
LEMON SAUCE.-Boil together for fiji
teen minutes, one cupful of sugar, one
half cupful Of water, and the grated
rind and juice of two lemons. Then
place the basin containing this boiling
mixture in another Of boiling water, and
stir into it the well-beaten yOlks OF three
eggs. Beat 1t rapidly for three minutes
remove from the hot water and beat
three minutes more. 1t Is then ready to
serve.
EGG SAUCE.-Separate the whites and
yolks of two eggs, very fresh ones. J
Beat the yolks until very light, add
two-thirds of cupful Of sugar, and
beat well. Beat the whites Of the eggs
to stiff, dry froth, and then beat 1t with
the yolks and sugar. Add any favoring
desired. This should not stand long
before being used.
MoLAssEs SAUCE.-Boil together one
cupful Of molasses and one-f0urth OF q
cupful of butter, for five minutes, and
serve 1t hot.