Evening Republican, Volume 17, Number 2, Rensselaer, Jasper County, 2 January 1913 — PUDDINGS ALL ENJOY [ARTICLE]

PUDDINGS ALL ENJOY

OLD AND NEW fLECIPEBTHAT ARE ALWAYS IN SEASON. Substantial Dish Composed of Lean Meat and Kidnpys—Steamed Fruit a Deaaert Delicacy—Orange Cream Also Favored. Meat and Kidney Pudding.—Sift a quarter of a pound of flour into a basin, add a pinch of salt and one level teaspoonful of baking powder; then put. through the meat chopper a quarter of a pound of suet and. mix it in, rubbing it into the flour with the fingers. Add as much cold water as will wet it, and make it* up into a stiff paste, then flour the baking board and roll it but into a round piece . scarcely half an inch thick. Then line a buttered basin with the paste, then cut even round the edges. Mix together on a plate one tablespoonful of flour, one teaspoonful, of salt and half a teaspobnful of pepper for seasoning. Cut one pound of lean meat in thin slices, dip them in the seasoned flour and place them lightly in the basin; split one sheep’s kidney, skin and cut it in thin slices; dip them also in the flour and put them in tfie bowl and pour in one cupful of water for gravy Wet the edges of the paste on the bowl; roll out the scraps of paste large enough to cover the dish; place it on, press down at the edges, and sprinkle a little flour over the top. Now dip a pudding cloth in boiling water, tie it tightly over the top and plunge the pudding in plenty of boiling water; then boil it for three hours. Remove the cloth and turn the pudding onto a dish. Serve hot.

Steamed Fruit Pudding.—Three cupfuls of flour, three teaspoonfuls of baking powder, one-half teaspoonful of salt, one cupful of suet, chopped finely, one cupful of milk, one cupful of molasses, one, teaspoonful of soda,.,onehalf cupful of currants, one-half cupful of raisins and one teaspoonful of mixed spices. Mix the dry Ingredients together and add suet, mixing thoroughly. Lastly add the liquid. Put in mold and steam for three hours. Serve with vanilla sauce.

Orange Cream Pudding.—Two heaping tablespoonfuls of powdered gelatine, one cupful of boiling water, two cupfuls of orange juice, two cupfuls of whipped cream, two* cupfuls of sugar and the yolks of three eggs. Dissolve the gelatine In the boiling water, then add the sugar, orange juice and yolks of eggs, beat all well together, then add the whipped cream. Pour into a wet mold and turn out when firm.