Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-03
This Dish Can Be Made to
Replace Meat at Informal
Meal or to Take Place Of
Dessert
Cloth for Cooking Can Be
Prepared by Wringing
+ From Hot W'dter, Rub.
bling With Shortening
By MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
tCopvrioht, 1920, bv Mrs. NJ A. wilson. AN
rights rescrved.j
TNHE pudding was the result of mans
4 first efforts at cooking, and it is q
long step from the greasy, doughy
masses of those early cooking days to
the tasty puddings OF the eighteenth
century Of Olde Englande.
Almost every nation in the civilized
world cooked a savory mess in the
caldron or pot. Porridge. it was
called. A longed- for nicely in the Eliz-
abethan age gave us the bag puddings
that many of our ancestors were so
justly proud Of.
There are two methods of cooking
these puddings on record; one is in
a basin, bowl and mold, and the second
In q bag. Hence we have the old time
suet puddings, buttermilk bag pud-
dings and many other varieties.
When the pudding is ready to boil it
Is most important to have the saucepan
or boiler sufficiently large to permit the
pudding to float. The water should be
boiling rapidly and then the pudding
plunged in. The heat should be in
creased until the water boils quickly
after the pudding is placed in the sauce
pan. Boil rapidly for the allotted time
Snd then lift to a large warm plate, un-
mold and serve with the various sauces.
Many of the old English puddings
were made to replace meat, while the
fruit and sweet suet puddings are part
of the desserts.
When the pudding is ready to lift
remove 1t from the boiler and quickly
dip il cold water. Remove the cloth and
turn on a hot platter. CT nish as de
sired. Serve with the sauce suited to
the part it plays in the menu.
Ye Olde. Tyne Suet Puddinge
One cup of chopped suet,
One cup Of finely chopped cold cooked
liper,
One-hclt cup of finely chopped onions,
One teaspoon of thyme,
One-hG teaspoon OF s,oeet ntGrjordm,
one-hdF cup Of finely chopped pars-
FEY,
Three cups Of -four,
Too tablespoons of baking po,oder,
One aud three quarters cups Of milk,
One and one-hdlt teaspoons of salt,
Three quarters teaspoons of Iohite
pepper.
Beat to mix thoroughly and then turn
into prepared cloth or mold. Plunge
into boiling water and cook rapidly for
parsley sauce. Any cold cooked left
over meat may be used.
Dublin Pudding
Mince fine four ounces of salt pork
Place in frying pan and add
One and one-hut cups Of finely
chopped onions.
4sEoft, taking care not to brown.
Turn into bowl and add
One cup Of suet,
Tico cups Of bread crumbs,
Tl0o cups of -four,
Three leveE tablespoons Of baking
potoder,
One and half teaspoons of salt,
One teaspoon of pepper,
One quarter teaspoon Of poultry sea =
soning,
One-hat cup of finely chopped pars-
ley,
Ttco cups of milk or stock.
Mix thoroughly and then place in q
prepared pudding cloth Boil for one
and half hours. Serve with to
mato or Creole sauce.
Ye Olde. Tyne Buttermilk Bag
Puddinge
Place in mixing bowl
One cup of finely chopped Suet.
NHG tuR " ytWttV ttDpptu OVLUVot
One cup of finely chopped carrots,
One.hdt cup of finely chopped parS-
One-haV teaspoon of poultry season.
ing,
One cup OF bread crumbs,
Taco and halt cups Of -four,
Three level tablespoons of baking
potoder,
T,co cups Of milk,
One aud half teaspoons Of salt,
One teaspoon of pepper.
Mix thoroughly, then place in a pud
ding bag and plunge into a saucepan
of boiling water. Cook for one and one =
half hours and serve with Welsh rabbit
sauce.
Welsh Rabbit Sauce
Place in saucepan
One and one.hat cups of milk,
One half cup OF cGtsup,
One-halt cup of finely chopped onions,
SiD tablespoons Of -four.
Stir to dissolve thoroughly the -four
and then bring TO a boil. Now add;
Three quarters cup Of sharp cheese,
grated,
Ttoo tablespoons Of pinegar,
One tablespoon Of Worcestershire
sauce,
One and one-haB teaspoons Of sale,
One teaspoon of pepper.
Beat TO mix thoroughly and then
cook until the cheese is melted.
Madame Kennedy's Boiled Pudding
Place in a mixing bowl
One cup Of fneky chopped SHet,
One cup Of finely chopped nuts,
One cup of seeded raisins,
Grated rind Of one lemon,
Juice of one lemon,
One and half cups Of ntoldSses,
One and one-haU cups of milk,
Three cups Of sifted -four,
One aud half cups Of bread
crumbs,
Three lerel tablespoons Of baking
poioder,
Ttoo teaspoons Of cinnamon,
One teaspoon OF nutmeg,
One-hGH teaspoon Of dlisptce,
One quarter teaspoon of cloves.
Beat to mix and then pour into
nolds. Boil for one and one half hours.
One pound coffee cans filled two thirds
full make very good mods. Serve with
vanilla or lemon sauce. This pudding
can be reheated.
DevonShire Pudding
Place in mixing bowl
One and one-hGt cups of sirup,
One cup of cold coffee,
One cup of finely chopped apples,
One cup of Jam or jelly,