Fig Pudding - For Home Work

Flour, three cups; suet, one cup; figs, one cup (chopped); sour milk, one cup; soda, one-half teaspoonful; salt, one teaspoonful; sorghum molasses, one cup; eggs, two, well beaten; cloves, one-fourth teaspoonful (ground); nutmeg, one-fourth teaspoonful (grated); cinnamon, two teaspoonfuls; ginger, two teaspoonfuls. Mix the suet, flour, spices, figs, and salt well, then put in the eggs, molasses, sour milk, and soda, and mix well. Cook in a double boiler, or better steam in a brown-bread mold for three hours. Serve with hard sauce flavored with nutmeg, ginger, and lemon peel, or with liquid sauce flavored with vanilla and ginger. Use one-half teaspoonful of lemon peel and one-fourth teaspoonful each of nutmeg and ginger. Or use one-fourth teaspoonful of ginger and one teaspoonful of vanilla in flavoring the sauce.

Fig Pudding - For Class Work

One cup flour, one-third cup of suet, one-third cup figs, one-third cup milk, one teaspoonful baking powder, one-third teaspoonful salt, cloves, nutmeg and ginger mixed, one-third cup molasses, one small egg. Steam one-half hour.

Nunn's Puffs

Seven-eighths cup of bread flour, one cup of water, one-fourth cup of butter, one-fourth teaspoonful of salt, four eggs. Boil the water, salt, and butter. Put into this the whole quantity of flour, and stir, cook well. Cool a little, and stir in the eggs one at a time, as in cream puffs. Stir five minutes after adding each egg. Fry by tea-spoonfuls fifteen minutes in moderately hot fat. Dust with powdered sugar, and serve as any fritter.

Cream Puffs No. 1

One cup of boiling water, one cup of flour (heaping), one-half teaspoonful of salt, two whole eggs, and whites of three more, one-fourth cup butter. Boil the water, salt, and butter. When boiling, add the dry flour, and stir well for five minutes. When cool, add the eggs, one at a time, thoroughly incorporating each before adding another. When all are in, drop the batter by the spoonful on a buttered tin. Bake from twenty to thirty minutes.

They should be a delicate brown all over. Do not open the oven door for twenty minutes after putting them in.

Cream Puffs No. 2

Three-fourths of a cup of flour (Pillsbury's Best), or equally strong bread flour, one-half of a cup of water, one whole egg, whites of two eggs, two tablespoonfuls of melted butter. Make same as No. 1.

Filling for Cream Puffs - Class Rule

One-half cup of milk, one level tablespoonful of cornstarch, two tablespoonfuls of cream, one-half teaspoon-ful of flavoring, three level tablespoonfuls of sugar, one-half of an egg white. Heat the milk to boiling point, and stir in the sugar and cornstarch mixed together. When cooked, add the cream, the egg white, and the flavoring. Two tablespoonfuls of flour may be used in place of the cornstarch.

Filling for Cream Puffs - Home Rule

One cup of milk, two level tablespoonfuls of cornstarch, four level tablespoonfuls of cream, six level tablespoonfuls of sugar, one teaspoonful of flavoring, one egg white. Make same as directed above.