The progress meatless cook book

APPLE DUMPLINGS

Cut into about eight pieces each, ten or twelve pared and cored, rather tart, medium sized apples. Put into a kettle with water enough to about half cover them. Add one cupful sugar. Have this apple sauce started boiling when the dumplings are added. For the dumplings—

Stir the soda dissolved in little water, into the milk, add salt, sugar, a little flour, part of the softened butter, more flour and butter, and flour till no more can be stirred in.

Drop from a dessert spoon dipped each time in cold water, on top of the boiling apple sauce. This makes eight dumplings, not too thick, the size of a biscuit.

THE SAUCE

Use Pudding Sauce No. 1 and substitute a little ground cinnamon for lemon flavoring.

Place a clean piece of white cotton cloth over the kettle after putting dumplings in, fit the cover on closely and your dumplings will not “fall.”

BAKING POWDER DUMPLINGS

Mix part of the milk with a little flour, salt, sugar, add softened butter, then more flour with the baking powder sifted in. Mix to right consistency to make a soft dough, roll lightly, cut with a small biscuit cutter and drop over apple sauce as in directions for Apple Dumplings.

Peach sauce may be substituted for apple sauce in Apple Dumplings, and Pudding Sauce No. 2 used.

SOUP DUMPLINGS

Put flour, baking powder and salt in the sifter, sift into a mixing bowl. Stir rapidly while adding the water. Turn on to moulding board, roll, and cut like biscuits. Drop into hot soups and boil till done.

BREAD PUDDING

Soak crumbs about thirty minutes in milk, add molasses, soda dissolved in little hot water, beaten eggs, flavoring, sugar, salt, spice, and the flour with the raisins well stirred in. Steam two and one-half hours.

One-fourth cupful chopped candied orange peel may be substituted for lemon flavoring.

One-half cupful chopped nut meats may be added if desired.

Smooth the corn starch on part of the milk, adding to remainder of the milk that has been heated to boiling point. Add the beaten egg, sugar, salt, butter and flavoring.

Stir constantly till it thickens.

Cooks easily in a double boiler.

If boiled custard “separates,” it is cooked too much. To overcome this, beat with an egg beater till smooth.

When no corn starch is used in custard, use one egg instead of the tablespoonful of corn starch.

ORANGE CUSTARD

Smooth the corn starch in a little cold milk, adding it to the two cupfuls of milk and the sugar when milk has reached boiling point. Stir constantly, add the well beaten yolks and let thicken. Remove at once from the fire and when cold, pour over the dish of oranges. Beat very stiffly the whites with the powdered sugar, and drop from a tablespoon into a shallow pan of boiling water. Cook about one minute, turn carefully over and cook the other side. Place over custard and serve very cold.

Peaches may be substituted for the oranges.

Dissolve soda in a little hot water and stir in the potatoes. Then mix in all the other ingredients, pour into a pudding mould and steam three hours. Serve with sauce.

By doubling the quantity of fruit, and steaming six hours, a fine rich pudding results. It may be steamed three hours at a time on different days.

COTTAGE PUDDING

Cream butter and sugar, add eggs, milk, flavoring, and lastly, flour and baking powder sifted together. Bake and serve with Pudding Sauce No. 1.

FIG PUDDING

Pour the milk over the bread crumbs in a mixing bowl, add the beaten egg, then the sugar with baking powder stirred in, figs, nuts, oil, salt and cinnamon, stirring well together. Steam three hours. This fills one ordinary steamed pudding dish.

Use dates instead of figs, if preferred, and serve with Pudding Sauce No. 1 or No. 2.

In steaming puddings, breads, etc., when necessary to add water, be sure you add boiling water.

FLOATING ISLAND

Place milk in double boiler and when at boiling point, add well beaten yolks, three tablespoonsfuls of the sugar, the corn starch smoothed into a little cold milk. Continue stirring till mixture thickens, remove from fire and pour into a dish. Beat the whites very stiff, add the fourth tablespoonful of sugar, and drop like little islands over the top of the custard, putting in the oven a few moments to brown.

One-half cupful chopped nuts may be sprinkled over the islands for a change.

STEAMED FRUIT ROLL

Roll biscuit dough as in making biscuits, spread with jam or marmalade, roll tightly like jelly roll and steam on a pie plate for about thirty minutes. Place in the oven about ten minutes. Serve with sauce.

Break the snaps in small pieces and soak in enough milk to just cover them. Mix baking powder and sugar, and stir into beaten eggs, add butter, raisins, mix all together and bake. Serve with sauce.

BAKED INDIAN PUDDING

Stir the meal, then salt, into the boiling milk, and when nearly cold, add molasses and cold milk; bake slowly for three hours. Serve hot or cold with sweetened cream.

POTATO PUDDING

To the stiffly beaten whites add sugar, lemon and beaten yolks, and the other ingredients. Mix thoroughly. Steam two hours. Serve with hard sauce.

TAPIOCA PUDDING

Soak tapioca two or three hours in water to cover it. Pour the scalded milk over corn meal, add molasses, softened butter and salt. Cook this mixture about twenty minutes in double boiler, drain water from tapioca, stir tapioca into the cooked mixture and pour into a buttered baking dish. Then pour the cold milk over this, being careful not to stir. Bake about one and one-half hours in a slow oven. Serve with sugar and cream.