The Home

New Zealand Tablet, Volume XXXIII, Issue 26, 29 June 1905, Page 30

The Home

By Maureen

At this time of the year, when eggs are scarce and dear, a difficulty hi the way of making puddings presents itjaelf in most households, consequently a few recipes for making light and wholesome puddings without eggs should prove acceptable.. In winter the most nutritious kinds of puddings that can be made are suet ones, provided a little trouble is taken to prevent them from being sodden and heavy. If the following recipes are carried out and tjie puddings steamed, t(hey will turn out light and nourishing. Where the housewife has not a steamer, an ordinary saucepan makes a good substitute. The boiling water must reach only half way up the basin, and must never boil up over the top, or the pudding will be sodden. .If, on the contrary, the water is allowed to evaporate, the pudding will be burned. To avoid this have a kettle of boiling water at hand with which to replenish the water in the sauce Dan as it boils away. Another thing to note when steaming is to have the pudding covered on ton with a round of buttered paper, which is preferable to a close-fitting lid, as it allows moisture to escape instead of settling down into the pudiding and making it heavy. Attention to these details in steaming will prevent the annoyance and worry consequent on your pudding being a failure. German Pudding. Take ilb of suet, of jam, £tt> of flour, salt-spoon of salt, 1 teaepoonful of soda in |-cup of milk. Chop up suet finely, mix with jam, add flour and salt, and lastly milk with soda added. Mix well and lightly, pour into bettered mould or basin, and p>ut buttered paper on top and steam for three hours. Sene with sauce. This is an exceedingly simple, light, and wholesome pudding. Oarrot Pudding. Take a cupful each of sugar, breadcrumbs, flour, mutton suet, sultanas, milk, 1 grated carrot, and half a teastpoonful of soda. Mix all the dry ingredient'^ add milk with soda in, pour into well greased moufd* or basin, and steam for three hours. Serve with sauce. Californian Pudding. Take 2 cuds of flour, 1 cup of simar, 1 cup of currants, 1 cup of rai ins, 1 teaspoonful of mixed spice, and a small piece of lemon peel. Put all the dry ingredients together in mixing dish, then dissolve 1 teaspoonfi'l of soda in a cup of cold water, and two tablesnoonfuls of dripping in a cup of boiling water, pour the liqoii'd into the dry ingredients, mix all well together, and let stand all nieht. Pour into pudding basin, put buttered paper on top, and steam for three

hours. Serve with sweet sauce, flavored fb taste. This pudding is quite equal to one made with eggs, but must always be prepared the night "before. Sago Plum Pudding. Take 4 tablesjpoonfuls of sago, $ cup of sugar, 1 cup breadcrumbs; 1 cup of raisins, 1 cup of milk, or milk and water, 2 tablespoonfuls butter, 1 small teaspoonful of soda. Soak the sago in milk the night before. Add sago and butter to dry ingredients mix soda in a little milk and add. Mix all well together, pour inco a well greased basin, put buttered paper on top, and steam for thiee hours. Serve with sweet sauoe. This is a very good pudding and well woith trying. When eggs are plentiful the following pudding makes a n-ce change . Half » cup of sugar, 2 tablespoonfuls of butter, 2 eggs, 4 cup milk, small teaspoonful soda, cup of flour, 2 tablespoonfuls raspberry jam. Beat butter and sugar to a cream, beat in eggs, add milk with soda dissd ed in it, and then flour. When all are well and lightly mixed add jam. Pour into greased basin cover with buttored paper, steam for 2£ hours ; serve with sweet or jam sauce. Danish Cream. Pour a quart of boiling water on four tablespoonfuls of raspberry or straw^berry jam, and stir well Mix four tablespoonfuls of cornflour to a smooth paste with a little water. Ada together and bring to a boil Turn into a wet mould and serve with cream.