CHAPTER CX
A STEAMED PUDDING
"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."