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Classic
Cook Books
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page 105
be freed from the lumps by mixing the flour with a small part of the milk to be
used, the balance of the milk being added later. If the dough or batter is still
uneven, run it through a cullender. Cooked puddings should be put on the stove
while the water is boiling and kept there until ready. It should also be kept
under water. When ready take up and dip in cold water, which will loosen the
towel from the pudding. The pudding towel should of course always be very clean,
but it should not be washed with soap as there will be danger of getting a soapy
taste to the pudding. Puddings should be served immediately when ready,
otherwise they will become hard and unappetizing.
Apple pudding.
One quart milk, 3 eggs, 3 teaspoons baking-powder. 2 spoonsful melted butter,
flour to make a batter like griddle cakes; fill half a pan full of sliced apples
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Classic
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