The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-12-20
Cold Weather Puddings.

Holiday Fruit Pudding (eggless)-
Cook in four coffee cans, CREASED well
and sprinkled with flour; cover tight.
These buildings will keep at least six
weeks and improve all the time. Can
be warmed up as wanted by putting
can in boiling water and boiling TWEEN
ty minutes
Six cups flour (sifted). one pound
beef suet Chopped fine), one tea
spoon salt, one-half pound figs, one
quarter pound citron Chopped a lit
tle), one-half pound currants. one
pound rafsins, one quart bread
crumbs. L .,-.
Mix well the flour. fruit. suet,
bread-crumbs and to these add one
cup molasses. Dissolve one teaspoon.
soda in one cup hot coffee and add
two more cups hot coffee or enough
to make a very stiff batter. Turn into
coffee cans, cover tightly, put into
boiling water. Keep boiling for three
hours Add more boiling water as it
boilS down.
Set away until ready to serve, then
reheat.
Make sauce of half cup butter. two
cups pulverized sugar, cream and ia
vor to suit taste. Vanilla flavor can
be used.
Each can of pudding will serve five
or six people.
Holiday Carrot Pudding half
cup chopped suet, one and one-half
cups bread-crumbs. two-thirds brown
sugar or granulated, one-half cup
grated carrots, one-half cup raisins,
one-third cup currants, three table
spoons flour. one very scant teaspoon
soda sifted in flour, one-half teaspoon
cloves, one-quarter teaspoon nutmeg.
ole-half teaspoon salt, two eggs,
grated rind of one lemon and juice
of one-half lemon.
Remove every article of membrane
from the suet and chop very fine.
Mix bread-crumbs well with IT Beat
eggs until very light and beat again
with the sugar; combine with the suet
mixture. Add remaining ingredients,
mixing the spices with the flour, then
mix all well together. Can add some
chopped citron also.
Butter a mold (can decorate mold
with citron and candied cherries).
Turn in the mixture and steam two
and one-half to three hours. Serve
with any sauce.
This will serve six people. Very
nice for Christmas dinner
Steamed Pudding-One cup sugar
one cup sweet milk, one cup raisins.
one tablespoon butter, one egg. two
teaspoons baking powder, flour to
make rather stiff batter. Steam three
hours.
Dressing for same: One tablespoon
cornstarch. lump butter size of wal
a paste. Add boiling water to make
thin paste, stirring all the time until
it boils.
Cornmeal Suet Pudding-One cun
ground suet. one cup molasses one
cup sweet milk. one and one-haIf Guns
cornmeal. one and one-half Guns
flour, three level teaspoons baking
powder. one scant level teaspoon salt
one-half teaspoon ginger one-haIf
teaspoon cinnamon, one half teasDoon
nutmeg. one large cup chopped ana
seeded raisins.
Cream suet, molasses and milk SIZE
baking powder with flour Place All
together in pudding pan and steam.
cook three hours
Sauce-One cup water, two table
snoons cornstarch, two tablespoon.
lard, one teaspoon of vanilla. one-haIS
cup sugar Mix sugar. water and
cornstarch. Boil five minutes. Re-
move from fire and add vanilla ana
lard. anu
Plain Suet Pudding@Take one orr
suet Chopped fine). one Gun svyest
milk. two cups Of fine breadcrurnb.
one cup baking fnolasses, one tes~
spoon each salt. soda cinnarnon 80
cloves and flour to make a stiff bat-
ter.
Steam in one pound baking novda-
cans until done. To be served viii
any sauce VI"
A New York man rerens;v n.id e.
for p. faneef for his Kitchen SILK and 60
for the labor required to attach If ."