  A STEAMED PUDDING Woman pushing tea trolley to couple seated "THIS was a splendid dinner, Bettina," said Ruth, as the two of them were carrying the dishes into the kitchen and Fred and Bob were deep in conversation in the living-room. "Such a delicious dessert! Suet pudding, wasn't it? I couldn't guess all that was in it." "Just a steamed fig pudding, Ruth. The simplest thing in the world!" "Simple? But don't you have to use a steamer to make it in, and isn't that awfully complicated? I've always imagined so." "You don't need to use a steamer at all. I steamed this in my fireless cooker, in a large baking powder can. I filled the buttered can about two-thirds full, and set it in boiling water that came less than half way up the side of the can. Of course, the cover of the can or the mould must be screwed on tight. And the utensil in which it is steamed must be covered. I used one of the utensils that fit in the fireless, of course, and I brought the water to a boil on the stove so that I was sure it was boiling vigorously when I set it in the cooker on the sizzling hot stone. You see it is very simple. In fact, I think steaming anything is very easy, for you don't have to keep watching it as you would if it were baking in the oven, and basting it, or changing the heat." "We haven't a cooker, you know. Could I make a steamed pudding that same way on the stove?" "Yes, indeed the very same way. Just set the buttered can filled two-thirds full in a larger covered utensil holding boiling water. Keep the water boiling all the time." "I shall certainly try it tomorrow, Bettina!" For dinner that night Bettina served: BETTINA'S RECIPES (All measurements are level) Breaded Veal (Four portions) 1 lb. veal round steak, cut one-half an inch thick 1 T-egg (either the white or the yolk) 1 T-water 2/3 C-cracker crumbs, or dry bread crumbs 2 T-lard ¼ t-salt 1 T-butter 1/8 t-paprika Wipe the meat with a damp cloth, and cut into four pieces. Mix the egg, water, salt and paprika, and dip each piece of meat into the egg mixture. Roll in the crumbs and pat the crumbs into the meat. Place the lard in the frying-pan, and when hot, add the meat. Brown well on one side, and then turn, allowing the other side to become the same even color. Lower the flame under the meat, and cook thirty minutes, keeping the pan covered. When the meat has cooked twenty-five minutes, add the butter to lend flavor to the lard. Browned Gravy (Four portions) 1 T-butter 2 T-flour ½ t-salt ½ C-water ¼ C-milk Remove the breaded veal from the pan, and place on a hot platter. (Keep in a warm place.) Loosen all the small pieces of crackers and meat (if there are any) from the bottom of the pan. If there is no fat left, add butter. Allow the fat to get hot, and add flour and salt. Mix well with the heated fat, and allow to brown. Stir constantly, and add the water. Mix well, and add one-fourth cup of milk. Allow to cook one minute, stirring constantly. If a thinner sauce is desired, add another one-fourth of a cup of milk. If a thicker sauce is desired, allow to cook for two minutes. Bettina's Steamed Fig Pudding (Four portions) 1 C-flour ½ t-soda ½ t-ginger 2/3 t-cinnamon ¼ t-nutmeg ½ C-molasses ½ C-milk ½ C-suet, chopped fine 1/3 C-chopped figs 1/3 C-stoned raisins 1/3 t-lemon extract Mix the flour, soda, ginger, cinnamon, nutmeg, and suet. Add the figs, raisins, molasses and milk. Stir well. Add the lemon extract. Fill a well-buttered pudding mould two-thirds full. Steam an hour and a half, with the water boiling. Serve hot with foamy sauce. Foamy Sauce (Four portions) 1 egg ½ C-sugar ½ C-hot water 1 T-lemon juice or 1 t-lemon extract Beat the egg vigorously. Add the sugar and mix well. Add the hot water and stir vigorously. Add the lemon juice. Serve, (This sauce may be reheated if desired.) |
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