The F'ireless Cooker and Its Uses 1749 



the apples on it, and roll it as you would a jelly roll. Carefully place it in a 

 well-buttered one-quart bread mold or a water-tight can. Cover it tightly, 

 and place it in a cooker pail with enough wann water surrounding it to 

 come two-thirds of the way to the top. Bring the water quickly to the 

 boiling point, and allow it to boil for thirty minutes. Transfer the pail 

 to the cooker, and allow it to remain there for three hours. Serve the 

 pudding immediately, with wann apple sauce and hard sauce. If pre- 

 ferred, instead of the apples add one cupful of berries to the dough, and 

 serve the pudding with berry sauce instead of apple sauce. 



MARGARET J. MITCHELL 



SUET PUDDING 



^ cupful chopped suet f teaspoonful salt 



^ cupful molasses . 5 teaspoonful ginger 



^ cupful sour milk | teaspoonful grated nutmeg 



1 1 cupfuls flour f teaspoonful ground cloves 



f teaspoonful soda I teaspoonful ground cinnamon 



Mix and sift the dry ingredients, and add the suet. Mix the milk 

 and the molasses, and add them to the dry mixture. Turn the dough into 

 a buttered one-quart bread mold or water-tight covered can, place the 

 can in a cooker kettle, and surround it with warm water to within three 

 inches of the top of the can. Boil the pudding for thirty minutes on the 

 stove, transfer it to the cooker, and cook it for five hours. 



MARGARET J. MITCHELL 



STEAMED CRANBERRY PUDDING 



I cupful butter i tablespoonful baking powder 



cupful sugar ^ cupful milk 



2 eggs ' I cupful cranberries 



2 1 cupfuls flour 



Cream the butter, and add the sugar gradually. Separate the eggs, 

 and add the beaten yolks to the butter and sugar. Sift the baking 

 powder and the flour together, and add this alternately wdth the milk 

 to the mixture. Add the stiffly beaten whites of the eggs and the berries. 

 Turn the mixture into a buttered one-quart mold, set the mold in hot 

 water, and bring the water gradually to the boiling point, allowing it 

 to boil for thirty minutes. Place the kettle in the cooker for five hours. 

 Serve the pudding with sweetened cream or with hard sauce. 



MARGARET J. MITCHELL 



