The Aunts' Cook Book

4 tablespoonsful of Indian meal, dissolve in a little milk, stir with one quart of boiling milk, put in also 1 teaspoonful of salt and 1 cup of molasses. When this has come to a boil again turn it into a buttered dish. Bake 8 hours. When it has baked 3 hours loosen the edges with a knife and pour in 1 pint of milk and return to the oven. 84 Puddings and Pies Aunt Virginia's Blueberry Pudding 1 cup of butter 5 eggs 1 pint of sugar 3 even teaspoons of baking 4 cups of flour powder pinch of salt 1 quart of blueberries floured. Put in berries before you mix in the flour. Make a large cake, or it can be made into small cakes. Use wine sauce. Grandmother Davis's Fig Pudding (from Aunt Mattie) J^ lb. figs chopped fine ^ cup flour 4 oz. suet 1 teaspoon cinnamon and a 6 oz. bread crumbs little nutmeg 1 ^ cups milk pinch of cloves 1 cup sugar 2}/^ heaping teaspoons baking 3 eggs beaten together powder Steam 4 hours. Aunt Emery's Fig Pudding Cook 3^ lb. of figs 2 hours in 3 cups of water. Sweeten and remove figs. Chop them fine. J/^ cup butter 2 eggs % cup sugar 2 cups flour ^ cup milk 2 teaspoons baking powder Make batter of the above and add chopped figs. Steam 2 hours. Sauce 1 cup powdered sugar 34 cup butter Cream together and add hot fig liquor. Fold in beaten whites of 2 eggs. Puddings and Pies 85 Aunt Virginia's Plum Pudding 1 large coffee cup of raisins (seeded) 1 large coffee cup of currants 1 large coffee cup of citron 5 fresh eggs 2 coffee cups of brown sugar 1 piece of butter size of an egg coffee cup of milk 1 pint of bread crumbs very fine Put the sugar in a bowl and break the eggs in the sugar, then put in the butter and beat it all until very light. Then sprinkle a handful of fruit and currants, stirring all the while until all is in, then with your milk according to judgment. Aunt Gertrude's English Plum Pudding 2J/^ lbs. of seeded raisins 6 ounces mixed citron, candied 1^ pounds currants orange and lemon peel 2 lbs. sugar 1 ounce nutmeg 2 lbs. bread crumbs 1 ounce cinnamon 16 eggs 1 lb. of chopped almonds 2 lbs. finely-chopped suet Mix all dry ingredients and wet them with the eggs. Tie up in a scalded, well-floured napkin and steam 8 hours (S hours for halO* Serve. Aunt DelPs Spice Pudding 1 cup molasses J^ cup wine 3^ cup melted butter 1 teaspoonful cinnamon 3 cups flour J^ teaspoonful cloves 3^ teaspoonful baking soda 1 nutmeg grated 1 cup milk Pinch of salt 86 Puddings and Pies Dissolve soda in teaspoon boiling water, stir in molasses, add butter melted, then eggs, milk and flour. Beat all until smooth and add spice, salt and wine. Pour mixture into 2-quart mold (well greased) allowing it room to swell. Put into pot of boiling water to boil 3 hours. Serve hot with foamy sauce. Aunt Gertrude's Whole Wheat Pudding 1 egg, not beaten }/^ cup of molasses 1 tablespoonful butter Beat these together and add 1 cup of milk 1 cup of whole wheat flour 1 teaspoonful soda dissolved in hot water Seeded raisins and currants to taste Roll raisins and currants lightly in flour. Add to mixture. Put in greased mould and steam for 2]/% hours. Aunt Robbie's Gingerbread Dessert Make gingerbread by following recipe. ]/2 cup sugar 2 teaspoonsful soda dissolved J4 cup butter in 1 cup boiling water 1 cup molasses 2 J^ cupsful pastry flour 1 teaspoonful cinnamon (no more) 1 teaspoonful ginger 2 well-beaten eggs 1 teaspoonful cloves Puddings and Pies 87 Creamy butter and sugar, add molasses, spices, soda In water and flour, lastly eggs just before baking. Mix quickly and put into oven at once. Bake 35 minutes in a moderate oven. Take out and while still hot cover it with whole marsh-mallows. Then slip under the gas and toast the marsh-mallows a golden brown. Serve with whipped cream. Aunt DelPs Rose Leaf Pudding