Bohemian-American Cook Book/Boiled Puddings
Boiled Puddings.—Vařené puddingy.
Puddings are boiled in a pudding cloth or steamed. When steaming them, be sure that all parts of the steamer fit well, and that you have enough water, adding boiling water if necessary. Before serving, place in the oven for a few moments, to set it. If boiling in a cloth, butter and flour the cloth well, place the batter in it, tie with a strong string, but not too tight. You must allow room for the pudding to swell. Put the bag in a large kettle containing enough boiling water so that the pudding has plenty of room, adding more water if necessary.
729. PLUM PUDDING.
Hrozinkový pudding.
Chop fine a cup of suet, add a cup of sugar, a cup of seedless raisins, a cup of cleaned currants, a cup of chopped citron, a cup of flour, half a pound of bread crumbs, four eggs, four tablespoons of brandy, half a teaspoon of ground allspice and the same of cloves, a cup of milk to which has been added a pinch of salt. Place in a floured pudding bag, tie loosely and boil one and a half to two hours.
730. ECONOMICAL PUDDING.
Dobrý a laciný pudding.
Half a cup of syrup, half a cup of hot water to which has been added a teaspoon of baking soda, half a cup of large seedless raisins minced fine, one beaten egg and a cup and a half of flour. Mix together well, place in a floured pudding bag, tie loosely and boil one hour. Make a sauce of a cup of sugar, half a cup of water, half a cup of butter and a tablespoon of currant jelly, boiled together five minutes.
731. COTTAGE CHEESE PUDDING.
Tvarohový pudding.
Cream smooth a pound of cottage cheese, add four eggs, two tablespoons of butter, a cup of farina, a dash of salt, and cream together thirty minutes. Then butter a pudding cloth, sprinkle with crumbs, put in the mixture, tie loosely, and boil one hour. Serve sprinkled with bread crumbs and melted butter.