New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1911-12-16
lust Put the Moulds
and Water Into Bags
Instead of Pots.
Nv Martha MeCulIooh Williams.

..nnl6S filed ONLY fNO-lllLQS-tNSH a iNNA'
les for some sorts. After thu tops are on
.sht the mouds must be set In a lightly
,rsss.d bag. which has been gently fiat
.rAd AZ the bottom so as not 20 break II.
.,d reinforced along the seam with thick
ussts which has been allowed 10 dry be
| ,ora using After the pudding is in the
h.r the mould standing upright. pour in
,noush cold water 10 come three parts up
,bs sides fold and clip the bag, set II on
trivet with feet an inch high and put
The trivet uron the bottom Of the oven.
Have the oven hot. keep il so for ten
minutes. then slack heat half and cook
Is long as necessary Gauge that by tho
time boiling would require, shortening each
hour about ten minutes.
Empty baking powder cans make fine
rudding moglds. Several can he set upon
Tie same big trivet Moulds Of moderate
size are preferable 10 big ones; the cook
ing Is easier and also a bit more thorough.
II you like, after taking the moulds from
the bags YOU can take off the tops, and
set them for few minutes in a hot oven.
IJne the moulds. after greasing. neatly
with creased paper-bag paper cutting an
aperture 10 NJ the bottom and putting
frb4Eli Al''f alONiu lAlt ciutS- AhNo t''D
buildings can be turned out readily, the
.raper removed. and brandy OF sauce poured
over.
Here follow sundry recipes Tor puddinEs
slapped to this paper bag boiling. along
with q caution pastry for boiling IA better
Shortened with finely minced suet than
snith either butter or lard.
'~r TIE place of honor for the Wilson plum pud
L.
(see articlcl-cannot be too much deferred
70 She says. Mix one cupful Of sugar.
ono cupful Of butter. six eggs beaten sepa-
rstely. four cupfuls Of -four drowned. one
cupful Of sweet milk, half cupful Of jelly.
half a cupful Of molasses. one-half pound
suet chopped fine. two pounds of raisns.
cut and Toured. one Cupful Of cherry pre-
serves, three ounces Of citron cut fine. one
teasUoonful each of cinnamon and cloves
and one nutmeg grated. Put I'm well
creased small moulds or square coffee cans,
leaving room to rise; use lard for greasiDg
bon ffe 10 six hours. When done, remove
from moulds or cans. wrap in oiled paper
and place i'm cake box till needed. then
steam until hot through and serve with
sauce"
For peach pudding make a square mould
Of paper-bag paper clipping the folded
corners very WE'LL grease it thickly. and
put level over the bottom II pint can of
peaches tho very best, drained Of all syrup. .
Pour upon them "A rich custard made with |
Two cups Of crumbled cake. half a cup Of
sugar, d scant cup Of rich new milk, four /
eggs beaten very light, and either a large
vireglass Of sherry or the juice Of a lemon /
s-streR few sultauas or macaroon crumbs |
on top. slip in another bag well creased, !,
seal and bake at slow heat about an hour. !
Use the juice from the peaches as a basis
for the sauce, melting i'm it half a cup Of
butter and two cups of sugar. and cook
lor ten minutes over boiling water Flavor
with sherry or brandy, adding it just be-
fore serving.
For chocolate pudding put a quart of
milk I'm double boiler with a very little
salt and when it is hot stir into it four
ounces Of grated chocolate and large cup
Of sugar. Mix two tablespoonfuls Of corn
starch smooth in little cold milk, add it
e the chocolate mixture stir very well. !
then put u the beaten yolks of three eggs, |
stir hard and flavor with vanilla; pour into |
z Thin mould and cook inside o creased bag |.
FOR seven 10 ten minutes. Cut open the F.
bag top, remove fl, and cover the pudding !
with the ogg-whites beaten stiff with half 7
cup Of powdered sugar. Pile them up i'm |
the middle. strcw lightly with grated choc- !
olate or minced nuts. and set back in the /
oven uu Of a light brown. Cook at quick
hss;, but after putting on the morinsue re-
duce heat more than half
Apple taploca pudding bakes beautifully
~ a Paper bag. You can use Il mould, !
either tin or paper, or put the oored apples
ohectly So the bottom Of the bag hllns
ihf core spaces with sugar and butter. then
pour.us the soaked tapioca over them. Seal
aud cook slowly after the first three min
bJes Tor twenty-five minutes. Serve with
whipped cream or wine or cider sauce. In
oINdual paper moulds, each holding an
apple and its complement Of tspioca, can
oe cooked inside big bag and served i'm
The moulds az formal lunchcous Lay tine
"s Rag fat on trivet before PUTTING the
moulds into IL. Set them level and fairly
close, but do not crowd them.
~ our house ginger pudding divided hon
of' fairly With even the exalted plum cake.
ana its congener. tho boiled pudding. I
oouol if ~ be- possible to-day TO make a
ehger pudding eood as those ] recall
Molssses hos changed oven more than man
nelS. there Us no more sugar house" 10 h.
Naa'-siHce tho ways Of sugar making are
- IeFoluuonized. But with the best West
"''sn molasees one may achieve results
worm while Dog using it in this fashion
warm after rres surfing and just before II
eoeS ~ Ne pudding stir We'll through II half
'ea'poonfu Of baking soda for eacl cup
'". u viii foam furouslv Is the soda
axe effect stir it into tho pudding as the
'Hihe begins. 50 81 may help the eggs
''o peatns to make N light. For each cup
vi h'asses allow half cup Of butter half
CUP ri sugar half q cup Of slightly sour
cream and half tablespoonful Of freshly
po"cTed ginger Also tvo eggs. beaten
.'N iieht and two and half cups Of
''i Sift little more soda through the
'o1r e9d pinch NJ salt after eftng and
''e sradusily 20 the egee sugar butter ana
''e' Mix smooth then pour in the mo-
''sSes beat hard for three minutes and put
'''' Idn o. mould. II a pan, have il lined
WIN creased paper Put inside = bag also
.,''ssl' and cook half an hour 10 fifty min
80 according 10 size. Make II tiny hole
,'' bag top and enlarge 81 bit before
'n'nf ~ tae pudding. go as 10 make sure
- well done. n wanted yery brown on
~ 'ui away the bag INCREASE heat and
~ oven three or four minutes. Serve
"n 'ery rich brandy sauce or q lemon
strongly Favored with ginger
crust especially suited TO the stomachs
NIUE folk IS made thus Sift teaspoon
'l paidag powder through two cups OF
H' afd q small pinch Of salt and run
81 'f5engn the dry -four half cup of but
~ sWset lard or finely minced suet Use
' NE pastry IL for boiling Mix rather