Facts to remember when preparing hot desserts... from 1915
- Almost any cake served hot with a sauce makes an acceptable dessert.
- Steamed pudding may be cooked in molds set in a steamer or placed on a trivet in a kettle of boiling water.
- Molds for steamed puddings should be filled not more than two-thirds full. If the batter does not have room to rise completely it will be heavy.
- In order to have a light pudding the steaming must continue without interruption; if water must be added to the kettle it should be boiling. The cover of the steamer should fit closely.
- A steamed pudding while hot is cut more easily with a string that with a knife.
- Steaming in individual molds cuts down the time of cooking and makes serving easier. Ordinary custard cups covered with waxed or greased paper will answer for the purpose.
- Biscuit dough forms the basis for an endless variety of fruit shortcakes, rolls and dumplings.
- Pudding with an egg and milk foundation, such as bread pudding, should be baked at a low temperature like custard.
8 apples (sliced) or about one quart, 1/2 c water, 1 tsp cinnamon, 1 c sugar, 3/4 c flour, 7 Tbs shortening
Butter a baking dish and fill with apples, water, and cinnamon mixed. Work together remaining ingredients with finger tips until crumbly, spread over the apple mixture and bake uncovered in a hot oven. Serve with whipped cream, plain top milk, maple syrup or Lemon Sauce. Time in oven, 30 minutes. Temperature 400 degrees. Servings 6.
Apple Pudding No. 1
2 c flour, 2 tsp baking powder, 1 tsp salt, 2 eggs, 1 c milk, 2 c apples (chopped)
Sift flour, baking powder and salt and add to well beaten eggs and milk. Chop apples and add. Bake in individual muffin tins in a hot oven. Time in oven, 30 minutes. Temperature 400 degrees. Servings 12.
1/2 c pearl tapioca, 2 c boiling water, 1/4 tsp salt, 4 medium sized apples, 1/2 c sugar
Soak tapioca in cold water several hours or over-night. Drain, add boiling water and salt, and cook until clear in double boiler. Peel and core apples, arrange in a buttered baking dish, and sprinkle with sugar. Pour the cooked tapioca over apples and bake until tender. Serve with cream. Time in oven, 45 minutes. Temperature 350. Servings 4.
2 c dry bread cubes, 4 c scalded milk, 3/4 c sugar, 1 Tbs butter, 1/4 tsp salt, 4 slightly beaten eggs, 1 tsp vanilla
Soak bread in milk 5 minutes. Add sugar, butter and salt. Pour slowly over eggs and add vanilla, mix well. Pour into greased 1 1/2 quart baking dish. Bake in pan of hot water in moderate oven until firm, about 1 hour. Serve warm with lemon sauce. Add 1/2 c raisins if desired. Temperature 350 degrees. Servings 8.