Miss Parloa's young housekeeper : designed especially to aid beginners. . r, and roll up, pinch-ing the edges together. Have on the fire a kettle containinghot fat about five or six inches deep. When the fat beginsto smoke, put in a few turnovers and cook for eight on brown paper. They are good hot or cold. The apple used in turnovers may be flavored with eithercinnamon or nutmeg. CHAPTER XVIII. PUDDINGS. Steamed Apple Pudding. I pint of ^ pint of milk, heaping teaspoonful of bakingpowder. I ^ teaspoonful of , cupful of tablespoonful of pin
Miss Parloa's young housekeeper : designed especially to aid beginners. . r, and roll up, pinch-ing the edges together. Have on the fire a kettle containinghot fat about five or six inches deep. When the fat beginsto smoke, put in a few turnovers and cook for eight on brown paper. They are good hot or cold. The apple used in turnovers may be flavored with eithercinnamon or nutmeg. CHAPTER XVIII. PUDDINGS. Steamed Apple Pudding. I pint of ^ pint of milk, heaping teaspoonful of bakingpowder. I ^ teaspoonful of , cupful of tablespoonful of pints of apples. Pare and core the apples and cut them into eighths. Mixthe flour, salt, baking powder, and half a tablespoonful ofsugar together, and rub through a sieve. Warm a little ofthe milk, and dissolve the butter in it. Add the remainderof the milk to this, and pour upon the flour. Stir into asmooth ball, and, putting it on a board that has been wellsprinkled with flour, roll very thin. Line a buttered melonmould with it, having the sheet of dough large enough to.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
