Post by cuteascountry_Shortcake on Jun 6, 2005 10:47:44 GMT -6
The following is from The Metropolitan Cook Book, published by The Metropolitan Life Insurance Company. No copyright date but from the picture on the front approximately the 1930s.
Steamed Apple Pudding
Put a thick layer of sliced apples in a kettle, sprinkle with sugar and cinnamon and cook over a low fire until they are soft.
Make a biscuit dough and place over the apples, cover the kettle tightly and steam dough fifteen or twenty minutes. Serve with cream or hard sauce.
Creamy Hard Sauce
1/2 cup butter
1 cup powdered sugar
1/2 cup thick cream, whipped
1 teaspoon vanilla
Cream butter well. Add sugar gradually and enough cream to pour. Add vanilla.
Hard Sauce
1/2 butter
1 teaspoon vanilla
1 cup sugar
Cream butter, add sugar gradually while beating, add flavoring.
Submitted by HM
Printed in Nancy's Kitchen Newsletter 4/10/05
Steamed Apple Pudding
Put a thick layer of sliced apples in a kettle, sprinkle with sugar and cinnamon and cook over a low fire until they are soft.
Make a biscuit dough and place over the apples, cover the kettle tightly and steam dough fifteen or twenty minutes. Serve with cream or hard sauce.
Creamy Hard Sauce
1/2 cup butter
1 cup powdered sugar
1/2 cup thick cream, whipped
1 teaspoon vanilla
Cream butter well. Add sugar gradually and enough cream to pour. Add vanilla.
Hard Sauce
1/2 butter
1 teaspoon vanilla
1 cup sugar
Cream butter, add sugar gradually while beating, add flavoring.
Submitted by HM
Printed in Nancy's Kitchen Newsletter 4/10/05