Page:The Boston cooking-school cook book (1910).djvu/467

 into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point.

Snowballs

1/2 cup butter 1 cup sugar 1/2 cup milk 2-1/4 cups flour 3-1/2 teaspoons baking powder Whites 4 eggs

Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder; then add the whites of eggs beaten stiff. Steam thirty-five minutes in buttered cups; serve with preserved fruit, quince marmalade, or strawberry sauce.

Graham Pudding

1/4 cup butter 1/2 cup molasses 1/2 cup milk 1 egg 1-1/2 cups Graham flour 1/2 teaspoon soda 1 teaspoon salt 1 cup raisins, seeded and cut in pieces

Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.

St. James Pudding

3 tablespoons butter 1/2 cup molasses 1/2 cup milk 1-2/3 cups flour 1/2 teaspoon soda Salt    } Clove   } 1/4 teaspoon each Allspice } Nutmeg  } 1/2 lb. dates, stoned and cut in pieces

Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious pudding without egg. Puddings may be steamed in buttered one-pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve.