DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

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Page 46

Wholesome Pastry for Puddings.
1 pt flour 1 heaping teaspoon baking-powder 1 generous table spoon of butter rubbed in the flour salt - milk enough to make a soft dough. Make quickly. Too much liquid will often injure or otherwise perfect dough. as the juice rises to the surface & prevents the paste from rising. In using canned fruit a good way is to heat most of the juice in a separrate saucepan, & pour it over the pudding just as it goes to the table. For a canned peach pudding, put 2/3 of a can of peaches & a little juice in a round tin mould, drop the dough over in spoonsful, & set in a steamer over a kettle of fast boiling water. Cover closely & cook 1 hour. This should turn over withoutt breaking, when the peaches will be on top. Serve with a sauce made of a scant cup of butter rubbed to a cream, 1 cup powdered sugar, the yolk of an egg beaten very light, & 1/4 cup wine beaten in at the last. This sauce should be soft but not liquid. If wine is not liked, use the whole egg & any flavorring preferred.

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Wholesome Pastry for Puddings. 1 pt flour 1 heaping teaspoon baking-powder 1 generous table spoon of butter rubbed in the flour salt - milk enough to make a soft dough. Make quickly. Too much liquid will often injure or otherwise perfect dough. as the juice rises to the surface & prevents the paste from rising. In using canned fruit a good way is to heat most of the juice in a separrate saucepan, & pour it over the pudding just as it goes to the table. For a canned peach pudding, put 2/3 of a can of peaches & a little juice in a round tin mould, drop the dough over in spoonsful, & set in a steamer over a kettle of fast boiling water. Cover closely & cook 1 hour. This should turn over withoutt breaking, when the peaches will be on top. Serve with a sauce made of a scant cup of butter rubbed to a cream, 1 cup powdered sugar, the yolk of an egg beaten very light, & 1/4 cup wine beaten in at the last. This sauce should be soft but not liquid. If wine is not liked, use the whole egg & any flavorring preferred.