The Rural Voice, 1983-02, Page 48Don't go through Blyth
without stopping at
Yvonne's for
Homemade
Hamburgers
Milkshakes
Ice Cream Cones
Take -Out Dinners
(Also tables inside)
Hours: 7:30 a.m. - 9:00 p.m.
Mon. to Fri.
8:00 a.m. - 9:00 p.m. Sat.
11:00 a.m.-8:00p.m. Sun.
Yvonne's Take -Ont
At the Sunoco station,
in the centre of Blyth,
east side of Highway 4
Winthrop
General Store
Open: Monday - Friday till 9:00 p.m.
Saturday till 7:00 p.m.
Grocery and Hardware
Propane for vehicles
and cylinders
CEDAR POSTS
FENCE SUPPLIES
45 Gal. Steel Barrels
-Gas-
DOUG & GAIL SCHROEDER
527-1247
PG. 48 THE RURAL VOICE,
RURAL LIVING
ALL STEAMED UP
Steaming puddings puts moisture
back into the house in the winter. They
are good and hearty for cold days. The
suet puddings use up any suet left over
from Christmas puddings.
To steam puddings. use a steamer. If
you don't have a steamer put a rack in a
deep kettle. Set the filled mold on the
rack. Add boiling water until it comes
halfway up around the molds. Cover.
Adjust the heat to keep water boiling
gently. Add mote as it boils away.
Use pyrex bowls or white heat proof
pudding bowls.
SUET PUDDING (Spitted Dog)
Butter mold (pyrex bowl, heat proof
bowl 5-6 c. size).
2 c flour (pastry)
1/2 c chopped suet
1/2 tsp. baking powder
2-3 tbsp. currants or raisins
pinch salt
1j2 c water.
Method:
Mix 1st 5 ingredients together. Add
water a little at a time until mixture
holds together in a ball. Knead and roll
ball on floured bake board 3 or 4 times.
Put ball in buttered mold. Cover bowl
tightly with buttered tin foil. Steam 2
hours.
To serve slice hot pudding in 1/2"
slices. Everyone butters their own slice
and tops with a layer of brown sugar.
PORK PUDDING
Butter a 6 c mold Serves 4
Use the same ingredients and method
for suet pudding but omit the currants
or raisins. Roll 3/4's of dough ball on
floured board to a size large enough to
line the bowl.
Cut 1 Ib. pork (shoulder pork or
similar cut) into cubes. Put a layer of
pork into suet lined bowl. Sprinkle with
salt, pepper and sage. Continue layer-
ing pork this way. Put an oxo cube into
the middle of the pork. Add 3 tbsp. of
water. Roll the rest of the dough to the
top of pudding and seal the edges.
Cover tightly with buttered tin foil.
Steam 4 hours.
When cooked remove cover, cut a
hole in the top of the pudding. Add
boiling water to cover meat and stir
meat gently. This makes gravy. Steam
15 min. more.
CHERRY PUFF
Ingredients:
1 can of cherries
1/4 c shortening
2/3 c white sugar
FEBRUARY 1983
Serves 6
1 egg (well beaten)
1/2 tsp. vanilla
2 c pastry flour
1/2 tsp. salt
3 tsp. baking powder
34 c milk.
Method:
Drain the cherries; there should be 2
c cherries and 1 c juice. Reserve the
juice for sauce. Cream shortening,
sugar and vanilla. Add egg, charries,
flour and milk.
Put into buttered mold. Steam 21/2 hr.
CHERRY SAUCE
Ingredients:
1 tbsp. cornstarch
4 tbsp. sugar and dash of salt
1 c cherry juice
2 tsp. lemon juice
Method:
Combine all the ingredients in a
saucepan. Bring to a boil. Stir con-
stantly. It is done when the sauce has
thickened and it is clear. Pour hot
sauce over hot cherry puff.
ORANGE MARMALADE PUDDING
Ingredients: Serves 6
1/4 Ib. shortening
1/2 c white sugar
2 eggs separated
1 tbsp. vanilla
1 c orange marmalade
3/4 c soft bread crumbs
1/2 c milk
1 tsp. baking powder
1/8 tsp. salt
Method:
Blend crisco and sugar. Cream well.
Beat egg yolks 'til light. Blend with first
mixture. Add vanilla and marmalade.
Combine bread crumbs and milk; beat
'til smooth. Add baking powder and
salt. Combine with suet mixture. Fold
in stiffly beaten egg whites. Put in
mold. Cover tightly with buttered tin
foil. Steam 21/2 hr.
Serve with sauce.
VANILLA LEMON OR NUTMEG SAUCE
1 c sugar
2 tbsp. cornstarch
2 c boiling water
1/4 c butter
2 tsp. vanilla or
2 tbsp. lemon juice and
2 tbsp. grated lemon or
2 tsp. nutm ig
Mix sugar and cornstarch in sauce-
pan. Gradually stir in water. Boil 1
min., stirring constantly. Stir in butter
and flavouring. Serve hot on hot pud-
ding.