ABOUT PLAIN PUDDINGS.

Dominion, Volume 1, Issue 116, 8 February 1908, Page 11

ABOUT PLAIN PUDDINGS.

; If .'•thoro; is ono thing in which t-lio avorago plain-cook fails it is in tho making of plain puddings. •• ■■■■••

.: Think ;- of ? tho. undercooked rico - puddings)' : the wadgy. suet pu(l(lings,the. greasy inarm alado puildmgs, . trom, which we 'havo all suffered. - The mcro-remembrance-of H-hera is sufhcicnt to-oauso.:indigestion: ; ' : Nevertheless,-, theso puddings Mro -not ' difficult .to make,\and,any,, cook' can imanago them if. sbo*.has,;a- 'good- recipe.; to; work "froiii- and; will . condescend • to follow her- instructions taitl'full.v. will . deal , first with milk puddings.- -Jr-U-/; , ~in i..0 - firstVplace, .lei.,ui' master -tho pro T . portions.: Eor ( . /twg':; ; tablespoonsful ' of' rice, ..tapioca-, sago,! ;sehi6liiia,V'allow i .If; pints .' of, inilk—rather'less if; you prefer., a drv pudding,; imore ;if you wish it' to . be 1 very' milkr— androno tablespoonl'ul -of sugar- - Put tho rico|into fa;.do^ble t '.milk "saucepan;', add tlie : mi|k, and let\ It cook quite at.tho side-of'tho stovo for, tw.o .to three hours. Then place m a., pudding dish, add: more milk .if- necessary,. stir. ,in -,half.-..ari ounco of- butter, and if you hayo. a tablespoonful or.'so of cream the /pudding.'^jfill. 'bo\ all' the;better .for. it; Place.in tho. oven and bake quietly for onehour';;',". Tho; dish' 'should not bb quite full when,-put into the oven. Compare a jhklding'inade thus withrono-cooked 111 tho usual tasmon, tliat is, put into tho clish, and baked 111 too hotran oven-'for -1| to 2 hours .The roason for cooking cereals 111 this way is to allow them: to swell to their utmost, and in domg.so. to vbecome creamy and. digestible: it is not, necessary , to' add' eggs -tb ; ':'milk" puddings,s;butif for any reason ; arfi lequired,:beat.up and add before tile-pudding is putvnito. tho oven. ' ! - ' ■ N . - .

,As a chapgc from'the ordinary'milk pud-1 •.dingj ■ cook- as- before for throe-hours 111 il 1 tnilk saucepan; .and when cool; f t>ljice in ' a 1 tilass dish: - Just before serving -pour over just enough cream:; to cover, and decorato -with' chopped;pistachio,.'ihundrcdsi'and thousands, 1 or diorries and •angelica:" <"< It will be-seen,- then, ;that' when milk puddings • aro Tequircd 1 for . 1 o'clock luncli tlie cook should be aware of'tho fact by- 9' to . If : the .mistress does not go down to the.kitchen until- 10 or. 10.30, tjie pudding, should, he-ordered on the previous day. '■ ... - For -.the; ginger jam,' : or. jelly •sa:uce' , which'I : have mentioned For; ginger,: sauce,; take a teacupful. of. .'the syrup- from a - pot of pre- J served . ginger,- add -- one-third •' tho quantity-1 : .oF watei, v and mako: vWy hot.- .Jam .saucer: Heat ilb- of jam -.with half a: teacii])ful of water, .sieve, serve. - . For ''jelly sauce, proceed as foi jam satire. More or less water must be'-allowed'accofdiiig.'to'sthe stiffness or-othorwiso-of. tho jam; : . : Wo. now- come to suet puddings;. These al so,' as: a - rule," suffer • from ■ beiiig .cooked too; littlo or • too-.fast,•■and -from being mixed I too wet, Tho - following •is -an excellent re- 1 ,cipp.—Chop 4°z. of suet very finely, and.be :-suro 'It-is free from'skin. etc. ■ • Mix with :it . uoz. of >fine dry. : sifted '.flour,; 2oz. of fine tlry 'sifted breatlc'runibs,;. a''-pinch'.'of •' salt-'' and? a-' small teaspoonful of baking,': 'powder! Mix; this., to .a stiff -.paste -with cold-, water,' 'usiiiV a few drops; at a time. Steam in a'greasedmould °r two-thirds full to allovv room' to . swell, covered- with buttered paper; ■ -for 3J hours.-. JJe suro;.that the boiling water"; ; comes'-; quito. halfway up the ,:;sides. of tho' basin,.;and .boiling'-water :'as required;- Or; the, pudding', will burii.- 'Serve with 1 golden' syrup,--; or, tho sauces already described; If liked, sultanas (20z.). or, Valencia raisins (20z.). inay bo added.. ' ' ' - a roiy-poly pudding,, mako tho same mixture as -. beforo (the-' breadcrumb's may be . omitted and -their-place taken, by 'flour), roll out,. spread, with jam, .-treacle',(flavoured with lemon, -juice and stiffened with•; fiiio bread- ■ crumbs),., sultanas,-;-.-or lemon: ciiri; leaving an'.-inch.''.margin.'.nil ~round.-Damp- thomargin, roll up.thb pudding, press.tho ends well- together,' and* tio .up in - a olean cloth i Vhicli' has ; boen wrung 1 oiit'.'in boiling."'water . and*. Hoiired.,' 'Allow- ' room"; -:for""swelling Steaui in a steamer for 2}--hours. - When ready to . servo,; cut off , tho ends, placo oil a laco' paper -oil;; a dish', 'and dust .with castor •' sugar. -' Some people prefer the pudding cut- in .slices,, but in,' ."the , case of jam ,:pr' treade roll 'that, is 'a mistake.'--"Hea!th' iind :: ' Home.!' 1