The Boston cooking-school cook book

first mixture. Turn into buttered mould, cover, and steam two hours; serve with Vanilla Sauce. Harvard Pudding ⅓ cup butter ½ cup sugar 2½ cups flour 3½ teaspoons baking powder ¼ teaspoon salt 1 egg 1 cup milk Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and combine mixtures; turn into buttered mould, cover, and steam two hours; serve with warm Apple Sauce and Hard Sauce. =Apple Sauce.= Pick over and wash dried apples, soak over night in cold water to cover; cook until soft; sweeten, and flavor with lemon juice. Steamed Chocolate Pudding 3 tablespoons butter ⅔ cup sugar 1 egg 1 cup milk 2¼ cups flour 4½ teaspoons baking powder 2½ squares Baker’s chocolate ¼ teaspoon salt Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour with baking powder and salt, and add alternately with milk to first mixture, then add chocolate, melted. Turn into a buttered mould. Cover, and steam two hours. Serve with Cream Sauce ¼ cup butter 1 cup powdered sugar ½ teaspoon vanilla ¼ cup heavy cream Cream the butter, add sugar gradually, vanilla, and cream beaten until stiff. Swiss Pudding ½ cup butter ⅞ cup flour 2 cups milk Grated rind one lemon 5 eggs ⅓ cup powdered sugar Cream the butter, add flour gradually; scald milk with lemon rind, add to first mixture, and cook five minutes in double boiler. Beat yolks of eggs until thick and lemon-colored, add sugar gradually, then add to cooked mixture; cool, and cut and fold in whites of eggs beaten stiff. Turn into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point. Snowballs ½ cup butter 1 cup sugar ½ cup milk 2¼ cups flour 3½ teaspoons baking powder Whites 4 eggs Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder; then add the whites of eggs beaten stiff. Steam thirty-five minutes in buttered cups; serve