Steamed White Puddings
|Shortening||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Canned milk/1/4 cup evaporated milk and 1/4 cup water mixture||1⁄2 Cup (8 tbs) (Bottled Milk)|
Work shortening with back of spoon until fluffy and creamy.
Add 2/3 c sugar and almond gradually, while continuing to work with spoon till light.
Sift together next 3 ingredients.
Add in thirds, alternately with milk, to shortening mixture, beating with spoon until smooth after each addition.
Beat egg whites until stiff, but not dry; then gradually add remaining 1/3 c sugar, beating all the while.
Fold egg mixture carefully into cake batter by cutting down through mixture and folding it up over egg whites.
Fill greased or oiled custard cups 3/4 full.
Place in Steamer or on wire rack in covered kettle containing boiling water up to 1" of tops of custard cups.
Cover with sheet of waxed paper, and steam, covered, on top of the range, 30 min., or until done.
Unmold, and serve with Strawberry Sauce