Ebook - Recipes Tried And True (1894 Cookbook).txt

soda, a little salt; mix, and steam three and one-half to four hours.

Serve with drawn butter sauce.

STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER.

One cup of suet (chopped fine), one cup of sugar, one cup milk, one

cup chopped raisins, three cups flour, with two teaspoonfuls baking

powder, a little salt; spice to taste; mix, and steam three hours.

SAUCE.--One cup of sugar, one-half cup of butter (beaten to a cream),

one tablespoonful of water, the yolk of one egg; heat to a scald; add

the white of egg, well beaten, with a pinch of salt. Flavor with

lemon.

SUET PUDDING. MRS. C. C. CAMPBELL.

Two cups or suet (chopped fine), two cups of stoned raisins, four cups

flour, two eggs, a pinch of salt, milk enough to make a stiff batter;

put in a pudding bag, and boil three hours.

SAUCE FOR PUDDING.--One cup of sugar, one half cup water, yolk of one

egg, one teaspoonful butter, one teaspoonful flour. Flavor with

lemon.

SUET PUDDING. MRS. P. O. SHARPLESS.

One and a half cups suet, chopped very fine and mixed thoroughly with

three cups of flour; one tablespoonful of cinnamon, one cup molasses

or sugar, and one cup sour milk. If sugar is used, mix with the flour

and suet; if molasses, mix with the sour milk, to which add one

rounded teaspoonful of soda. Add, at the last, one large cupful of

seeded raisins and one-half cup currants. Steam at least two hours.

TROY PUDDING. MRS. GEO. TURNER.

One cup of raisins, one cup of New Orleans molasses, one cup of beef

suet; one cup of sweet milk, three cups of flour, one teaspoonful of

soda, one teaspoonful each of ground cloves, ginger, and cinnamon,

saltspoon of salt; mix; pour in pudding pan, and steam from four to

six hours. Serve very hot, with sauce to suit taste. When taken from

steamer, set in oven a moment to dry the top. This rule makes three

small loaves. It will keep to warm over when needed.

PIES.

Who dare deny the truth, there's poetry in pie?"

-Longfellow.

There are plenty of women capable of choosing good husbands (or, if

not good when chosen, of making them good); yet these same women may

be ignorant on the subject of making good pie. Ingenuity, good

judgement, and great care should be used in making all kinds of

pastry. Use very cold water, and just as little as possible; roll

thin, and always from you; prick the bottom crust with a fork to

prevent blistering; then brush it well with the white of egg, and

sprinkle thick with granulated sugar. This will give you a firm, rich

crust.

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