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Show t I l I Mary's Kitchen SCKT FINE SHORTENING Suet la an excellent shortening for winter puddings. These puddings mu.t bo very well cooked, steamed from two to three hours. The pudding Is then more easily digested than another an-other type of pudding made as rich by the uso of lard And another good point for suet is i its cheapness. I i.i.i i ss STEAMED PUDDING One-half cup molasses, 1-2 CUP brown sugar, l cup finely chopped suet, 1 cup seeded raisins, 1 cup sweet milk, 1 teaspoon soda. 1 teaspoon tea-spoon baking powder, 2 teaspoons' cinnamon, 1-2 teaspoon cloves, 1-2. teaspoon salt, S cups flour. WorK suet with hand till creamy. Stir in molasses and brown cugar.J Mix and sift flour, salt. soda, baklnu- powder and spices. Add alternately with milk to mixture- Mire thoroughly thorough-ly and add raising. Turn Into well buttered mold and 6team three hours Serve with lemon Juice. Since suet Is unsalted more salt Is required in a suet pudding than In a pudding shortened with butter. But remember that both brown sugar and molasses have a salty tang. HOCOIjATE M T Pl'DDlNfi ("no-half sup chopped suet, 1-2 cup sugar. 1 cup flour, 1 1-2 teaspoons squares bitter chocolate. 1 cup nut meat., 1-2 teaspoon salt. Work suet till creamy with hand Mix and salt flour, sugar and baking powder Work into suot. Add milk and stir to a smooth dough. Add salt, nuts and chocolate melted over hot water Mix thoroughly and turn into a well buttered mold. Steam two hours Serve hot wlrh cream sauce. BEAM SAUCE One-third cup butter, l cup sugar 3-4 up cream. 1 teaspoon vanllsu "'ream butt,- Slowly beat In sugar. Beat in cream a teaspoonful at a time DELICATE PEG PUDDING One-half cup chopped figs, 1-2 cup hopped suet. 2 cups stale bread crumbs from soft part of loaf, 1-2 cup .sugar. 1 cup milk, 1-3 cdp flour. 1-2 cup chopped almonds. 4 eggs, 1 teaspoon baking powder. 3 teaspoons vanllln. 1-4 teaspoon salt, vanlla, 1-4 teaspoon salt. Use the flour to Hour figs and suet j as much as they will absorb. Mix I remaining flour with baking powder Sbak crumbs In milk for half an hour Add sugar and yolks of eggs and beat till mixture looks white. Stir' in slowly figs, suet, almonds, salt. 'lOUl and baking powder and vanilla f.?6 .'Vhe wh"l f the eggs beaten till stiff and dry Turn into a but-, ten d mo'd, filling mold not more than three-quarters full. Cover and steam three hours. Serve with tho preceding preced-ing sauce or plain hard sauce or whipped whip-ped cream. r Copyright. 102 2 NBA Service) |