"Gladys Tabers Stillmeadow Cook Book"
There is a recipe called "Maple Floating Island" {it calls for you to place in buttered mold and cover then steam for 20 min. then remove mold but not cover let cool when cold remove cover and turn onto custard} please help I don't have a clue what to do with this section of the recipe what kind of mold and what kind of cover and how do you steam it??????
Pudding molds were tin or aluminum circular pans with a lid that clamped on. But these were not required and sometimes people just wrapped up a bowl with a dish on top in cheesecloth (or just leave plain) and set the bowl in several inches of water in a large pan with a tightly fitting lid.
A pressure cooker (without the weight or with the petcock opened) can also be used. Mirro had some steam-pan inserts for pressure cookers that were good for steamed puddings and Rival came out with Bread 'N Cake pans (gold aluminum pans with vents in the clamped-on covers) that work well for steamed puddings, and kitchen stores also have French molds with covers for puddings. You can also cover a large metal coffee can with aluminum foil. Don't forget to set your mold on a rack in the pan.
Steamed puddings are an easy dessert made with simple ingredients which was popular from Colonial times up til the early 70s.
On 5/23/2006 9:51:00 PM, dolittle wrote:
>"Gladys Tabers Stillmeadow
>Cook Book"
>There is a recipe called
>"Maple Floating Island" {it
>calls for you to place in
>buttered mold and cover then
>steam for 20 min. then remove
>mold but not cover let cool
>when cold remove cover and
>turn onto custard} please help
>I don't have a clue what to do
>with this section of the
>recipe what kind of mold and
>what kind of cover and how do
>you steam it??????
======
CM
http://www.cooks.com
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