The 1918 Fanny Farmer Cookbook

brown in a moderate oven.

Steamed Apple Pudding

cups flour

tablespoons butter

teaspoons baking

powder

/4 cup milk

/2 teaspoon salt

apples cut in

eighths

Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing

knife; toss on floured board, pat and roll out, place apples on middle of dough, and sprinkle

with a

with

one tablespoon sugar mixed with one−fourth teaspoon each of salt and nutmeg; bring dough

around apples and carefully lift into buttered mould or five−pound lard pail; or apples may be

sprinkled over dough, and dough rolled like a jelly roll; cover closely, and steam one hour and

twenty minutes; serve with Vanilla or Cold Sauce. Twice the number of apples may be

sprinkled

with sugar and cooked until soft in granite kettle placed on top of range, covered with dough,

rolled size to fit in kettle, then kettle covered tightly, and dough steamed fifteen minutes.

When

turned on dish for serving, apples will be on top.

Steamed Blueberry Pudding

Mix and sift dry ingredients and work in butter same as for Steamed Apple Pudding. Add one

cup each of milk, and blueberries rolled in flour; turn into buttered mould and steam one and

one−half hours. Serve with Creamy Sauce.

Steamed Cranberry Pudding

/2 cup

butter

1/2 cups flour

cup sugar

1/4 tablespoons baking

powder

eggs

1/2 cups cranberries

/2 cup milk

Chapter XXIII − HOT PUDDINGS

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