Page:The Boston cooking-school cook book (1910).djvu/468

 Suet Pudding

1 cup finely chopped suet 1 cup molasses 1 cup milk 3 cups flour 1 teaspoon soda 1-1/2 teaspoons salt Ginger } Clove } 1/2 teaspoon each Nutmeg } 1 teaspoon cinnamon

Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added.

Thanksgiving Pudding I

4 cups scalded milk 1-1/4 cups rolled crackers 1 cup sugar 4 eggs 1/3 cup melted butter 1/2 grated nutmeg 1 teaspoon salt 1-1/2 cups raisins

Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.

Thanksgiving Pudding II

1/3 cup suet 1/2 lb. figs, finely chopped 2-1/2 cups stale bread crumbs 3/4 cup milk 1 cup brown sugar 1 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 cup English walnut meats 1/2 cup raisins, seeded and cut in pieces 2 tablespoons flour 4 eggs 2 teaspoons baking powder

Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II (see p. 407), flavored with brandy.