Chapter XIX. Desserts
Description
This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Chapter XIX. Desserts
Steamed Puddings
General Rules.
Mix as cake. Do not sift graham or entire wheat flour. Molds and covers should be well greased. The length of time for steaming depends on the size of pudding; 1-6 hours. After steaming, remove cover and place in hot oven a minute to dry. Remove from tin and serve with a hard or liquid sauce.
Steamed Indian Pudding
Ingredients:
1/2 c. meal 1/2 c. flour 1 tsp. salt 1 tsp. soda
1/2 c. suet 1/2 c. molasses 1/2 c. sour milk 1 c. raisins
Method:
Sift dry ingredients and add to the suet mixed with molasses and milk. Add the fruit, beat well, and steam.
Date Pudding
Ingredients:
6 tbsp. butter 1 c. molasses 1 c. milk 3 1/3 c. flour 1 tsp. soda
1/4 tsp. salt
1/4 tsp. clove
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 lb. dates - chopped
Fig Pudding
Ingredients:
1/3 lb. suet
1/2 lb. figs - chopped
2 1/3 c. bread crumbs
Hunters' Pudding
Ingredients:
1 c. suet 1 c. molasses 1 c. milk 3 c. flour
I tsp. soda
1 1/2 tsp. salt
1/2 tsp. cloves 1/2 tsp. mace 1/2 tsp. allspice
1 tsp. cinnamon 1 1/2 c. raisins
2 tbsp. flour
Fruit Pudding (Plum)
Ingredients:
1 lb. currants
1 lb. raisins
\ lb. citron
\ lb. orange peel
1/4 lb. lemon peel
1 lb. brown sugar
1 lb. suet
1 lb. bread crumbs
1 tsp. salt
1 c. flour
4 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
8 eggs
1 c. brandy
1 c. sherry juice and rind 1 lemon
Snow Balls
Ingredients:
1/2 c. butter 1 c. sugar 1/2 c. milk
2 1/4 c. flour
3 1/2 tsp. baking powder whites 4 eggs
Individual molds. Serve with jam.
Pudding Sauces Classification :
Cold. A butter foundation using granulated, brown, or confectioners' sugar.
Hot. A foundation of water or fruit juice thickened with eggs, sago, arrowroot, cornstarch, or flour.
Flavors: The following may be used as flavoring: fresh fruit vanilla fruit flavors cooking brandyspices
Sauces For Puddings
Ingredients:
1/3 c. butter
1 c. powdered sugar
1 1/2 tsp. vanilla or 1/4 tsp. nutmeg
Method:
Cream butter, add sugar gradually, beating until light and creamy. Add flavoring. Chill thoroughly before serving.
Sterling Sauce
Ingredients: 1/2 c. butter 1 c. brown sugar or soft maple sugar
1 tsp. vanilla or lemon 4 tbsp. cream
Lemon Sauce
Ingredients:
1 c. sugar 2 c. boiling water
2 tbsp. flour 1 lemon, juice and rind
2 tbsp. butter Method:
Mix sugar and flour, add water slowly and boil 15 minutes, stirring occasionally. When ready to serve, add butter and lemon.
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