The labor world. [volume] (Duluth, Minn.) 1896-current, 1911-04-08
instead of cloth is used, this precau-

instead of cloth is used, this precau-
ton is not necessary. z#
Grease the inside Of the pudding
bag we'll with butter and sprinkle
with sugar and flour to prevent the
! pudding from sticking. When the
; pudding is done dip into cold water
for moment and the pudding will
! losen easily. The molds, cups and
basins used for baked buildings should
be we'll buttered before a mixture
Is put into them and they should be
baked directly they are made.
When steaming buildings. butter
and sugar the mold. put in the pud-
ding and tie 4 cloth over the top,
place in the steamer and cover close
ly, steam for an hour longer than If
baked or boiled.
Mix the apples and raisins with the
crumbs and sugar, add beaten eggs
| and enough milk to make medium
batter, season and place in q buttered
basin, cover securely with cloth
and boil two hours; or bake one or
put In a pudding cloth and steam
three.
For Roly-Poly or steamed fruit
buildings or dumplings use the for
mula given in this column for tea
biscuits. Roll out a quarter of an
inch thick, put the fruit in the cen
ter, sprinkle with sugar and spice.
Moisten edges with butter and fold
over and press together. Tie each
dumping in separate cloth. leav-
ing room for them to swell, and
steam or boil about forty minutes.
no ic In No
used, or canned fruit, If it is we'll
| drained
Pudding sauces should be rich and
! distinctly favored. The fruit juice
| drained from the canned fruit Is an
excellent addition to almost all pud-
ding sauces; it is used as other fla
voring or as the base of the sauce
| Fruit Sauce-Stir together until it
creams cup of powdered sugar; add
this to two cups of boiling water;
thicken with a. little corn starch and
cook until clear. Thin and flavor
with four or more tablespoons of fruit
| juice.
| Foaming sauce is one of the easiest
ones to make and may be used on any
pudding and is especially nice on
sponge cake. Beat half cup of but
ter to a cream; add a cup of granu-
lated sugar; continue beating until it
! is white and foamy. Just before serv-
ing pour on cup of boiling water
stir moment, season with nutmeg
and cinnamon.
Hard Sauce-Cream together a cup
of butter and acup and a half Of
powdered sugar, add two tablespoons
of fruit Juice stiff. Set on ice to
harden.
While meat appears on our tables
in a variety of forms there are pri-
marily but three ways to prepare it..
First, is the application of interlge
heat which sears the outside and
keeps in the juices. This is the me-
thod Of cooking tender steaks and
prime rib roasts.
Second, the cooking of meats at a
low temperature, such as boiling
meat, bones and gristle. This pro-
cess not only extracts the flavor of
the meat, making a nutritive broth,
but will change the toughest cut into
tender morsel. Meat prepared for
the table in this way should be put
on IN cold water. and subjected to a
slow, gentle boiling to obtain. the
best results.
Third process of cooking meat. Is
applied to half way cuts, those that
are neither tough or tender. The
rump roast is an example. Meat of
} that grade should be first scared
; over in a hot vessel so that the ma
tural juices may not escape and then
} allowed to boil or steam rather in
just enough water to keep it from
burning until tender. The term pot
roast is generally applied to this
manner of cooking meat.
Pot Roast.
From four to six pounds of the
rump, round or shoulder of beef
makes a good roast. Dust lightly
with flour and brown the sides in a
hot iron kettle in which has been
heating spoonful of drippings, when
we'll scared, add one cup of hot water,
season with salt. pepper and a bay
, leaf and place where it will keep just
below the boiling point. Do not let
the water cook entirely away, but
add only enough to keep the meat
from burning. Cover closely and
cook till very tender but do not let II
break. At the proper time carrots
and an onion and potatoes be added
, to the kettle, not only improving the
flavor Of the meat, but making a well
rounded out meal.