- 1/2 c. shortening
- 1/2 c. sugar
- 2 eggs
- 2-1/2 c. flour
- 4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ginger
- 1 c. milk
Cream the shortening and add the sugar and the beaten eggs. Sift the dry ingredients with the flour and add alternately with the milk. Turn into a buttered mold and steam for about 2 hours. Remove from the mold and serve with sweetened whipped cream or any desired sauce.
48. RAISIN PUFF.--Raisins always increase the food value of a meal, and they are especially good when combined with the ingredients required for the dessert known as raisin puff. This steamed pudding is rather rich and should not, of course, be served with a meal in which the other foods are rich.
RAISIN PUFF
(
Sufficient to Serve Eight
)
- 1/2 c. shortening
- 1/2 c. sugar
- 1 egg
- 2-1/4 c. flour
- 4 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 c. milk
- 1 c. raisins
Cream the shortening and add the sugar gradually and the beaten egg. Sift the dry ingredients with the flour and add alternately with the milk. Chop the raisins and fold them into the mixture. Turn into a buttered mold, cover, and steam for 1-1/2 or 2 hours. Remove from the mold and serve hot with whipped cream or any desired sauce.
49. SUET-FRUIT PUDDING.--Steamed puddings in which suet and fruit form two of the ingredients are excellent cold-weather desserts. Such puddings are usually made around the holidays, and under proper conditions will keep for a long time. The accompanying recipe gives directions for making an excellent pudding of this kind.