A STEAMED PUDDING
[Illustration]
"THIS was a splendid dinner, Bettina," said Ruth, as the two of them
were carrying the dishes into the kitchen and Fred and Bob were deep in
conversation in the living-room. "Such a delicious dessert! Suet
pudding, wasn't it? I couldn't guess all that was in it."
"Just a steamed fig pudding, Ruth. The simplest thing in the world!"
"Simple? But don't you have to use a steamer to make it in, and isn't
that awfully complicated? I've always imagined so."
"You don't need to use a steamer at all. I steamed this in my fireless
cooker, in a large baking powder can. I filled the buttered can about
two-thirds full, and set it in boiling water that came less than half
way up the side of the can. Of course, the cover of the can or the mould
must be screwed on tight. And the utensil in which it is steamed must be
covered. I used one of the utensils that fit in the fireless, of course,
and I brought the water to a boil on the stove so that I was sure it was
boiling vigorously when I set it in the cooker on the sizzling hot
stone. You see it is very simple. In fact, I think steaming anything is
very easy, for you don't have to keep watching it as you would if it
were baking in the oven, and basting it, or changing the heat."
"We haven't a cooker, you know. Could I make a steamed pudding that same
way on the stove?"
"Yes, indeed the very same way. Just set the buttered can filled
two-thirds full in a larger covered utensil holding boiling water. Keep
the water boiling all the time."
"I shall certainly try it tomorrow, Bettina!"
For dinner that night Bettina served:
Breaded Veal Creamed Potatoes
Browned Sauce
Spinach with Hard Cooked Eggs
Bread Butter
Spiced Peaches
Fig Pudding Foamy Sauce
Coffee
BETTINA'S RECIPES
(All measurements are level)
=Breaded Veal= (Four portions)
1 lb. veal round steak, cut one-half an inch thick
1 T-egg (either the white or the yolk)
1 T-water
2/3 C-cracker crumbs, or dry bread crumbs
2 T-lard
1/4 t-salt
1 T-butter
1/8 t-paprika
Wipe the meat with a damp cloth, and cut into four pieces. Mix the egg,
water, salt and paprika, and dip each piece of meat into the egg
mixture. Roll in the crumbs and pat the crumbs into the meat. Place the
lard in the frying-pan, and when hot, add the meat. Brown well on one
side, and then turn, allowing the other side to become the same even
color. Lower the flame under the meat, and cook thirty minutes, keeping
the pan covered. When the meat has cooked twenty-five minutes, add the
butter to lend flavor to the lard.
=Browned Gravy= (Four portions)
1 T-butter
2 T-flour
1/2 t-salt
1/2 C-water
1/4 C-milk
Remove the breaded veal from the pan, and place on a hot platter. (Keep
in a warm place.) Loosen all the small pieces of crackers and meat (if
there are any) from the bottom of the pan. If there is no fat left, add
butter. Allow the fat to get hot, and add flour and salt. Mix well with
the heated fat, and allow to brown. Stir constantly, and add the water.
Mix well, and add one-fourth cup of milk. Allow to cook one minute,
stirring constantly. If a thinner sauce is desired, add another
one-fourth of a cup of milk. If a thicker sauce is desired, allow to
cook for two minutes.
=Bettina's Steamed Fig Pudding= (Four portions)
1 C-flour
1/2 t-soda
1/2 t-ginger
2/3 t-cinnamon
1/4 t-nutmeg
1/2 C-molasses
1/2 C-milk
1/2 C-suet, chopped fine
1/3 C-chopped figs
1/3 C-stoned raisins
1/3 t-lemon extract
Mix the flour, soda, ginger, cinnamon, nutmeg, and suet. Add the figs,
raisins, molasses and milk. Stir well. Add the lemon extract. Fill a
well-buttered pudding mould two-thirds full. Steam an hour and a half,
with the water boiling. Serve hot with foamy sauce.
=Foamy Sauce= (Four portions)
1 egg
1/2 C-sugar
1/2 C-hot water
1 T-lemon juice or 1 t-lemon extract
Beat the egg vigorously. Add the sugar and mix well. Add the hot water
and stir vigorously. Add the lemon juice. Serve, (This sauce may be
reheated if desired.)