Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-11-05

pics, tio up Iu0 pudding IN ClOtn WuiCu
has been wrung out in cold water, and
then lightly sprinkled with -four, set it
in kettle of boiling water and let boil
an hour and quarter. Serve with cream
and sugar.
sUET PUDDING.
8 cups of sifted flour, cup of chopped
suet, cup of stoned raisins, or figs
cut small, cup of molasses, cup of
warm water, 2 small teaspoons of soda
dissolved in the water, all kinds of spice.
Turn the mixture into buttered pud-
ding dish and steam for three hours.
GRAHAM PUDDING.
3 tablespoons of chopped suet, 8 cups
of graham flour, cupo milk, cup of
molasses, cup of stoned raisins, grated
rind of half lemon, egg, pinch of
salt, cloves and allspice to taste, level
teaspoon of soda dissolved in IA cup of
warm water, pour the mixture into
buttered melon mold, bind the cover
down securely with Irvine, set it in boil
ing water, and let it boil for two hours
and half.
STEAMED CHOCOLATE PUDDING.
Beat l egg, add gradually cup of
milk, sift into this cups of -four mixed
with three level teaspoons of baking
powder and IA teaspoon of salt. add l
tablespoon of melted butter, 2 squares
"f'melted chocolate and IL cup of sugar,
turn into a well-buttered melon mold
and steam for two hours and half, and
serve with vanilla sauce.
BAKED sAGo OR FARINA PUDDING
l pint of milk, 1-3 cup of sage or
farina, teaspoon of vanilla or the graf
ed rind of one lemon, 2 tablespoons of
sugar, piece of butter size of walnut,
put the milk and butter in double
boiler. As soon as the milk boils,
sprinkle in the sage or farina, stirring
quickly to prevent Jumping, boil until
the cereal becomes clear, stirring fire.
quently, pour it into bowl, add the
sugar and flavoring, when cooked add
the beaten yolks of eggs, and then the
whites beaten to a frOth, bake light
brown in quick oven from 20 minutes
10 l-2 hour, serve with raspberry syrup
OF any other fruit sauce preferred.
PARADISE PUDDING.
The pulp of 8 baked apples or 1-2 cup
of apple sance, 1.teacup of freshly grated
bread crumbs, 2 eggs, the yolks and
whites beaten separately, 8 tablespoons
of milk, mix well and steam in buttered
pudding mold which has been we'll
studded with stoned raisins, steam l.2
hours. Serve with hard sauce.
ONE LARGE APPLE FRIrrER.
Make batter of eggs we'll beaten, 2
tablespoons of milk, tablespoon of
sugar, l IL teacups of flour. Add to
this apples peeled and cut into thin
slices. Stir until each piece of apple is
covered. Fry in buttered spider, turn
ing it over when one side is brown;
when brown on both sides, serve on a
platter and sprinkle with powdered
sugar and cinnamon.
RAIsIN PUFFs.
1-2 cup of butter, tablespoons of
sugar, 2 eggs, cup of milk, l cup Of
stoned raisins cut small, 2 cups of sifted
-four mixed with 1-2 teaspoons of bak-
ing powder. Mix well and pour into
buttered cups, filling them half full;
steam 1-2 hours; serve with hard sauce.
FIG PUDDING.
1-2 cup of beef suet chopped fine, l
cup of sugar, 1.2 pound of figs cut up
small, 1-S cups of milk, 2 eggs well
beaten, pint of sifted flour mixed with
two teaspoons of baking powder, 1-2 tea
spoon of salt, and l tablespoon of CHINA
mon. Mix, turn into buttered baking
dish and steam for two hours.
ALsATIAN BREAD PUDDING.
pound of stale white bread without
the crust, 2 ounces Of butter, IL cup of
sugar, 1-2 cup OF stoned raisins, 1-2 tea
spoon of cinnamon, eggs, milk enough
to moisten. Rub the butter to cream,
add the sugar, cinnamon, the bread
crumbs moistened with little warm
milk, then the raisins and finally the
eggs, yolks and whites beaten separate ely.
Pour this into buttered melon mold,
which has been previously studded with
the halves of blanched almonds. Bind
the cover of the mold on securely with
Irvine, and boil for two hours.
MINCE-MEAT PUDDING.
When dessert was needed, on short
notice, remnant of mince-meat and
part-loaf of bread suggested the idea of
combining them in a pudding. A
layer of crumbs was put in basin; over
these was spread layer of the mince-
meat; a second layer, each, of crumbs
and mince- meat, and thin layer of
crumbs on top filled the basin. Over
all, bits of butter were scattered, aud
enough water poured on to moisten the
amount of bread used-the mince-meat
was rather dry.
This was placed in the oven as we sat
down to the table, and the pudding was
ready to serve when needed, and with q
simple hard sauce, proved the equal of
more elaborate buildings.
Those who have mince-meat on hand
have material for delicious pudding
which may he put together in five
minutes.
VANILLA PUDDING SAUCE.
cup of milk, cup of water, l small
stick of cinnamon, 2 tablespoons Of
sugar, heaping teaspoon of flour rubbed
smooth with little of the milk; boil
the milk, water and sugar in double
boiler; when it boils add the flour mixed
WIFI u littlo VI LILO inih. bCb IL OOii
five minutes and then pour it over q
wsll-beaten egg. Add two teaspoons of
vanilla.
LEMON SAUCE.
Slice lemon and remove the seeds,
boil the slices 10 minutes In 2 cups of
hot water with l cup of granulated
sugar, / tablespoon of flour rubbed
smooth in little cold water and 2 table,
spoons of butter; boil three minutes
longer and serve.
CREAMY SAUCE.
cup of powdered sugar, 12 cup of
butter; cream the butter, add gradually
the sugar, beating instantly; when
light add gradually Ia cup of cream or
rich milk, teaspoon of vanilla extract;
when beaten smooth, place the bowl In
basin of hot water and continue beat
ing until it is white and frothy. Do not
leave it in the hot water long enough to
melt the sugar.
Hints.
Ar an aftarnoon card Marty WHARF