General Directions For Steamed Mixtures

A mold, a tin pail or a can with a tightly-fitting cover may be used.

Grease the inside of the mold thoroughly.

The molds may be covered with buttered paper, tied down securely, or the inside of the cover may be buttered.

The can should be filled 2/3 full.

Place the mold on a trivet or several layers of soft paper in a large kettle, containing enough boiling water to reach half way to the top of the mold.

Keep the water boiling all the time during steaming. Add more boiling water, if it is necessary.

Cover the kettle during the steaming, and be careful not to jar it while cooking.

If the school is provided with individual steamers, they should be used - otherwise small baking powder cans may be used. They should be placed in the saucepan, covered with several thicknesses of paper or cloth.

Working Directions To Be Followed By All Odd Numbered Girls

In today's lessons you arc to prepare the Steamed Bread, while your partner prepares the Steamed Pudding.

See Recipe on Front Page.

Measure the graham flour, salt, cornmeal and soda into your strainer placed over a bowl. Sift contents into the bowl. (See FIGURE 1.)

Measure the molasses (be sure it is a level tablespoon) and the milk (see FIGURE 2) into your saucer.

Butter the inside of your steamer and cover.

Take out the steamer ring.

Place the steamer in the ring. See FIGURE 3.

Add the liquid ingredients to the dry ingredients.

Beat until smooth.

Pour mixture into steamer.

Put on steamer cover.

Place steamer in a saucepan containing boiling water, to reach half way to top of steamer. See FIGURE 4.

Cover saucepan closely.

Cook 25 minutes. See FIGURE 5.

Remove steamers and turn out the bread.

You are to WASH the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.

FIGURE 5.

Note Book Work

Steamed Bread

1 1/2 Cups Graham Flour. 1 Teaspoon Salt. 1 Cup Indian Meal. 1/2 Tablespoon Soda. 1/2 Cup Molasses. 1 2/3 Cups Milk.

Working Directions:

Mix and sift the dry ingredients. Add molasses and milk. Fill cans 2/3 full, and steam 3 hours in a large mold. Less time is required if cooked in a small baking powder or cocoa can.

Cost of preparing Home Recipe of Steamed Bread:

How to Cut Hot Brown Bread with a String.

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson you are to prepare the Steamed Pudding'. See Recipe on Front Page.

Measure the whole wheat flour, soda and salt into the sifter placed over your bowl.

Sift contents into the bowl. (See FIGURE 1.)

Measure and cut the raisins. (See FIGURE 2.)

Measure the molasses, egg and milk into your saucer.

Butter the inside of your steamer mold and cover.

Take out the steamer ring. Place mold in ring.

Add the liquid ingredients and raisins to the dry (see FIGURE 3) and beat all until thoroughly mixed and smooth. Pour mixture into steamer.

Place steamer in a saucepan, containing enough boiling water to reach half way to top of mold.

Cook 25 minutes. (See FIGURE 4.)

Remove steamer and turn out pudding.

Serve your partner and self.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

FIGURE 4.

Home Recipes

Entire Wheat Pudding

1 1/2 Cups Entire Wheat Flour. 1/2 Teaspoon Soda. 1/2 Teaspoon Salt. 1/2 cup Molasses.

1/2 Cup Milk or Water.

1 Egg Beaten.

2 Tablespoons Butter Melted. 1 Cup Chopped Raisins.

Mix and sift dry ingredients. Add molasses and milk. Add beaten egg and melted butter, then the raisins. Chopped figs or dates may be used. Steam 2 1/2 hours in a large mold.

Hard Sauce

1/2 Cup Butter. 1 Cup Powdered Sugar.

1/2 Teaspoon Lemon Extract. 2/3 Teaspoon Vanilla Extract.

Cream the butter, add sugar gradually, and flavoring.

HUNTER'S PUDDING.

2/3 Cup Chopped suet, 2/3 Cup Molasses. 2/3 Cup Milk.

2 Cups Flour. 2/3 Teaspoon Soda.

1 Teaspoon Salt. 1/3 Teaspoon Clove.

1/3 Teaspoon Mace. 1/3 Teaspoon Allspice. 1/3 Teaspoon Cinnamon.

1 Cup Chopped Raisins in 2 Tablespoons Flour.

1/4 Cup Chopped Nut Meats.

Mix in the order given. Serve with yellow sauce.

Yellow Sauce

2 Eggs.

1 Cup Powdered sugar.

1 Teaspoon Vanilla.

Beat yolks of eggs; add sugar gradually Fold in stiffly beaten whites; flavor.

PLUM PUDDING WITHOUT EGGS

1 Quart Cooked Mashed Carrots. 1 Pound Finely Chopped Suet.

1/2 Cup Sugar. 2 Cups Flour. 1 1/2 Teaspoons Salt. 1 Teaspoon Cinnamon. 1/2 Teaspoon Clove. 1/2 Grated Nutmeg.

Sift together.

3/4 Pound Currants. 1/2 Pound Citron. 3/4 Pound Raisins.

Dredge with Flour.

Mix ingredients in order given. Steam 3 1/2 hours in a buttered mold.

Questions

1. What is meant by steaming?

2. How may it be done?

3. What is the difference between direct and dry steaming?

4. What is a double boiler?

5. For what is the double boiler most useful?

6. Give general directions for steamed mixtures.

7. Name 4 grains used for food.

8. Name 4 kinds of flour used in batters and doughs.

9. When are coarse breads desirable?

10. Why is cornmeal usually mixed with white flour in batters?

11. Where is starch digested?

12. Into what are starchy foods changed during digestion?

13. How should all foods containing starch be cooked? Why?

14. How would you prepare Plum Pudding without Eggs?

SUGGESTIONS FOR HOME APPLICATION. DATE PUDDING.

1/3 Cup Butter. 1/4 Cup Sugar. 1 Egg. 3/4 Cup Milk.

2 Cups Sifted Flour.

4 Teaspoons Baking Powder.

1 Cup Dates, cut into small pieces.

Cream the butter, add sugar, well beaten egg, and milk, then the flour sifted with the baking powder. Add dates; drop mixture into greased molds, and steam 30 minutes.