The Boston cooking-school cook book

Cover with a meringue made of the whites of three eggs, six tablespoons powdered sugar, and one-half teaspoon vanilla; then brown in a moderate oven. Steamed Apple Pudding 2 cups flour 4 teaspoons baking powder ½ teaspoon salt 2 tablespoons butter ¾ cup milk 4 apples cut in eighths Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing with a knife; toss on floured board, pat and roll out, place apples on middle of dough, and sprinkle with one tablespoon sugar mixed with one-fourth teaspoon each of salt and nutmeg; bring dough around apples and carefully lift into buttered mould or five-pound lard pail; or apples may be sprinkled over dough, and dough rolled like a jelly roll; cover closely, and steam one hour and twenty minutes; serve with Vanilla or Cold Sauce. Twice the number of apples may be sprinkled with sugar and cooked until soft in granite kettle placed on top of range, covered with dough, rolled size to fit in kettle, then kettle covered tightly, and dough steamed fifteen minutes. When turned on dish for serving, apples will be on top. Steamed Blueberry Pudding Mix and sift dry ingredients and work in butter same as for Steamed Apple Pudding. Add one cup each of milk, and blueberries rolled in flour; turn into buttered mould and steam one and one-half hours. Serve with Creamy Sauce. Steamed Cranberry Pudding ½ cup butter 1 cup sugar 3 eggs 3½ cups flour 1¼ tablespoons baking powder ½ cup milk 1½ cups cranberries Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould, cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg. Ginger Pudding ⅓ cup butter ½ cup sugar 1 egg 2¼ cups flour 3½ teaspoons baking powder ¼ teaspoon salt 2 teaspoons ginger 1 cup milk Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add alternately with milk to