New-York tribune., 1907-10-14
BATTER PUDDINGS.

An oldtime English oatte. p.G..Ds calls for one
quart Of milk twelve good sized tabIespoonfuls OF
-four, nine eggs and teaspoonful OF salt Beat the
yolks of the eggs with the flour. adding little Of
The milk 10 make a smooth batter Then add the
remainder Of the milk slowly avoid Jumps. When
II Is smooth paste fold through II the whites Of
the eggs beaten as stifny as possible, Grease d
jean pudding ClOth thoroughly. dredEe with flour.
put in the pudding, tie up loosely 10 leave for
II boil steadily for hours. 1t may be boiled in
TN pa"dInS mould. If more convenient
Serve Immediately on taking from the stove. Take
great care that the water does not stop boiling, for
II II does the result Will be a tough pudding. Also,
care must 6e taken that il is thoroughly done when
Afted from the not water. or it may fall 1t is.
however, not supposed 10 stand up sti6 upon the
dessert platter, It would were more -four used.
but if -four were used it would not be 50
feather a sauce made with preserved strawberries
Is an ideal accompaniment OF this pudding To
max" the sauce beat cup OF sugar and half a
cup of butter together then stir In enough of the
berries. mashed, with their juice give suf-
hcient flavor and the whole a bright color.
batter pudding that is much simpler and is
easier 20 prepare, though IL is not light and deli
cate. calls Tor TWO rounded Spoonfuls of butter.
liberal cup of pastry flour three eggs half cup Of
milk, three tabespooufuls % powdered sugar. Boil
the butter with the milk then stir it into the flour
add the yolks Of the eggs; stir Il again, add the
milk and the sugar, tis the whites OF the eggs.
whipped stun. Butter and sugar good sized pud-
ding mould; put the pudding in and steam IL for
about two hours Serve not with q strawberry
sauce made as directed above. or with any good
Another batter pudding, one coming from a
housewife in Ohio. calls Tor four eggs, cup of
milk. a large cup Of hour. a teaspoonfu OF baking
powder. Whip the yolks and whites separately,
adding the whites last. as In cake. Three eggs will
do instead of four but it will not be rich, ana
four eggs make lighter pudding.
For cheap pun pudding use pint OF flour, two
good sized teaspO0ufuls of baking powder, a large
tablespoonful OF butter and milk enough 10 make
soft dough. Put into steamer dozen Wei ased
cups. Half till them with the mixture alternating
spoonfuls of it with preserved cherries a pre-
served peach cut in squares. In f&ct. any good
canned or preserved fruit may be used. II makes 4
delicious pudding simply with stoned raisns Let
the little dumpngs steam over fast boiling water,
with the steamer shut tight, for at least twenty
minutes. by which time they should be puffed up
over the rim of the cups and ready to serve. Half
an hour is perhaps a safer time let them cook if
the water beneath them is boiling hard as it
should or If the steamer is not alright
An apple dowdy which some housewives may Ike
calls for twelve apples (cored and quartered). two
cups OF hot water, cup of piece of but
the size OF egg two cups of flour. one cup
of milk teaspOonful OF cream tartar. half a tea
spoonful of soda. half teaspoonful OF salt, a
teaspoonfu OF sugar. Boil the apples with the hot
Mater sugar and butter. Make paste of the other
ingredients Roll this paste out To the size of the
kettle and when the apple boils II with
the paste and put the tin cover of the stewing
pan. Cook the dowdy gently for twenty minutes.
When done serve with caramel sauce. Any recipe
for a light and naky biscuit dough will do for this
DudN