Medford mail tribune., November 25, 1962, Image 39

Family Weekly Cookbook
MELANIE DE PROFT, Kood Editor
Steamed Suet Pudding, a perennial holiday
favorite, is given a party touch
with hard sauce rosettes and bright candies.
How to Steam Puddings
1. Use a mold or tin can large enough that batter will
fill mold one-half to two-thirds full.
2. Lightly grease the mold and cover. If mold has no
cover, use foil, parchment paper, or a double thickness
of waxed paper tied on tightly.
3. Place mold on a trivet in a steamer or deep kettle with
a tight-fitting cover.
4. Pour boiling water into the steamer to no more than
one-half the height of the mold. Add more boiling water
during the steaming period, if necessary.
5. Tightly cover steamer.
6. Keep water boiling at all times.
7. If pudding is to be stored several days before serving,
unmold onto cooling rack. Let stand until cold. Wrap in
aluminum foil and store in a cool place.
8. To resteam, heat pudding in a double boiler over sim
mering water or set foil-wrapped pudding on a trivet in'
steamer over a small amount of boiling water. Steam
thoroughly.
Spicy Steamed Cranberry Pudding
Suet Pudding
to prepare: 30 min.
TO STEAM: 3 HRS.
TO prepare: 25 MIN.
TO STEAM: 2 HRS.
Vi cup sugar
Vi cup dark molasses
2 eggs, well beaten
1 I -lb. tin whole
cranberry sauce,
drained (rewire 'j
cup sirup)
1 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
i teaspoon salt
teaspoon ground
cinnamon
Vi teaspoon ground cloves
Vi cup shortening
1. Blend first six ingredients together and set aside.
2. Cream shortening; add sugar gradually, beating until
fluffy after each addition. Add molasses gradually, mix
ing until blended.
3. Add eggs in halves, beating well after each addition.
4. Alternately add dry ingredients in thirds and reserved
cranberry sirup in halves, mixing until smooth after each
addition. Stir in the cranberries.
5. Turn batter into a lightly greased 2-qt. mold, cover,
and steam 2 hrs. Unmold and serve warm with your
choice of sauce. 6 to 8 servings
4 to 5 01. suet, finely
chopped (1 to l'i cups)
1 cup light molasses
1 cup milk
'i cup dark seedless raisins
1 cup nuts, chopped
3 cups flour
1 teaspoon baking soda
t teaspoon ground
cinnamon
1 teaspoon ground ginger
1 yt teaspoon ground nutmeg
Vi teaspoon ground cloves
1. Blend the first six ingredients together; set aside.
2. Mix suet thoroughly with the molasses and milk. Mix
in the raisins and nuts. Blend in dry ingredients.
3. Turn into two greased 1-qt. molds or one 2-qt. mold.
Cover and steam about 3 hrs.
4. Remove pudding from steamer and unmold onto a serv
ing dish. Top with rosettes of Vanilla Hard Sauce and
garnish with red cinnamon candies, if desired.
About 12 servings
Vanilla Hard Sauce
TO PREPARE : AHOUT 5 MIN.
(allow time for chilling)
cup butter 2 cups sifted
2 teaspoons vanilla confectioners' sugar
extract Few grains salt
2 teaspoons cream
Cream butter and extract together. Add sugar and salt
gradually, beating until fluffy after each addition. Beat
in the cream. Chill until mixture is stiff enough to force
through a pastry bag and tube. About I Vi cups sauce
Lemon Sauce .
TO PREPARE AND COOK: ABOUT 15 MIN.
', cup sugar 3 tablespoons butter
1 Vi tablespoons cornstarch 1 teaspoon grated lemon
','t teaspoon salt peel
1 "i cups boiling water 2 tablespoons lemon Juice
1. Mix sugar, cornstarch, and salt together in a sauce
pan. Add the boiling water gradually, stirring constantly.
Continue to stir, bring mixture to boiling, and simmer
about 5 min.
2. Remove from heat and blend in the remaining in
gredients. Serve hot. About 1 cups sauce
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