General Directions

A DEEP mould is best for cooking steamed breads and raised puddings, since there will be less risk of the water's boiling over into the food, and a larger amount may be used. It is important to have one that is the right size for the recipe, for if it is filled too full, the mixture might rise and push off the cover or be heavy from its pressure, and if not sufficiently full, it would be unsteady in the water. The water in the pail should come to two-thirds of the height of the mould. The mould should be not less than half-full of dough, and, generally not more than two-thirds full. If a small mould or a number of small moulds are to be used in a large cooker-pail, stand them upon a rack or similar device to raise them until there may be no difficulty in filling the cooker-pail at least two-thirds full of water. The cover as well as the mould should be greased on the inside with the same fat as that used in the dough or with butter. If a bread mould is not available, an empty baking-powder can, coffee can, or any tin can or box with straight sides which has a tight-fitting cover may be used, providing it is found by trial to be water-tight. If it leaks, it may be soldered at small expense, and may then be kept for cooking purposes only. Where a tightly covered can or box cannot be procured, an uncovered utensil could be used by tying on securely a cover of heavy, well-greased paper.

Boston Brown Bread

1 cup rye meal 1 cup graham flour 1 cup corn-meal 1 teaspoon salt

3/4 tablespoon soda 3/4 cup molasses 2 cups sour milk or 1 3/4 cups sweet milk or buttermilk

Mix and sift the dry ingredients together. Mix the liquid ingredients and add them, gradually, to the dry mixture. Put the dough into a well-buttered, one-quart brown bread mould or watertight can of the same capacity. Stand the mould in a six-quart cooker-pail in enough warm water to come two-thirds of the way up the mould. Bring it quickly to a boil and boil it half an hour. Put it into a hay-box for five hours. It will not be spoiled by six hours in the cooker, but will not have quite such a dry crust. If sweet milk is used add one tablespoonful of cream of tartar; or omit the soda and use, instead, two table-spoonfuls of baking powder. Serves six or eight persons.

Graham Pudding

1/4 cup butter 1/2 cup molasses 1/2 cup sweet milk 1 egg

1 1/2 cups graham flour 1/2 teaspoon baking-powder 1/2 teaspoon soda I teaspoon salt

1 cup raisins, seeded and cut in pieces

Melt the butter, add the egg, well beaten, molasses and milk. Mix the dry ingredients and add to them the liquid mixture. Pour it into a well-buttered, one-quart mould or into several smaller moulds. Do not fill them more than two-thirds full. Place the moulds on a rack in a six-quart cooker-pail of warm water, bring quickly to a boil and boil thirty minutes if the larger cans are used; fifteen minutes, if the small cans are used. Put it into the cooker for five hours. If sour milk is available, omit the baking powder and add an extra one-fourth teaspoonful of soda.

Serves six persons.

Steamed Apple Or Berry Pudding

1 cup flour

2 teaspoons baking powder 1/4 teaspoon salt

1 tablespoon butter 3/8 cup milk (sweet) 4 apples cut in eighths

2 tablespoons sugar

Mix and sift the dry ingredients, cut the butter into them, or rub it in with the fingers, add the milk, cutting it in, lightly, with a knife. When the dough is barely mixed, so that no loose flour is left, toss it on a floured board and pat or roll it lightly till one-half inch thick. Spread the apples on it and roll it like a jelly roll. Carefully place it in a well-buttered, one-quart bread mould or water-tight can. Cover it tightly and stand it in at least a six-quart cooker-pail with enough warm water to come two-thirds of the way up its sides. Bring it quickly to a boil, boil thirty minutes and place it in a cooker for three hours. Serve immediately with warm apple sauce and Hard Sauce. If berries are used add one cupful to the dough, use one cupful of milk and omit the apple-sauce.

Serves five or six persons.

Suet Pudding

1/2 cup chopped suet 1/2 cup molasses 1/2 cup sour milk 1 1/2 cups flour 3/4 teaspoon soda

3/4 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon ground cinnamon

Mix and sift the dry ingredients and add the suet. Mix the milk and molasses and add them to the dry mixture. Put the dough into a buttered, one-quart bread mould or water-tight covered can, and stand it in a six-quart cooker-pail of warm water which reaches two-thirds of the way up the can. Boil it one-half hour and put into the cooker for five hours. Serves six or eight persons.