A. L.
92
CASTLE PUDDINGS.
3 eggs. I A small pinch of baking powder.
Their weight in flour, sugar and butter. | Vanilla essence.
Beat butter and sugar to a cream. Add flour and eggs:
alternately, powder and essence. Divide the mixture into six
small buttered tins or cups and bake in the oven for 20 minutes.
Mrs. A. Sinclair, Junr.,
9 Eildon Villas, Mount Florida.
CANARY PUDDING.
\ lb. butter. I £ lb. flour.
I lb. sugar. | 2 eggs.
i teaspoonful of baking powder.
Beat to a cream the butter and sugar. Add flour, eggs, and
powder. Put the mixture in a buttered pudding basin or
mould and steam. Garnish with apricot jam, or pour round the
pudding some thin cornflour blancmange.
S. R.
COCOANUT PUDDING.
i lb. suet, chopped fine. I £ lb. sugar, granulated.
^ lb. candied peel, chopped fine. | | lb. desiccated cocoanut.
6 ozs. breadcrumbs.
Mix dry ingredients. Add 4 well-beaten eggs. Place in a well-
greased mould and boil 2 hours. Turn out and place a quarter
of an hour in a hot oven to glaze a little.
Mrs. Phillips, 17 N. Claremont Street.
7 CUP PUDDING.
1 teacupful flour.
1 teacupful sugar.
1 teacupful breadcrumbs.
1 teacupful raisins.
1 teacupful currants.
1 teacupful suet.
1 teacupful sweet milk.
2 teaspoonfuls ground cinnamon.
£ teaspoonful baking soda.
1 apple.
Mix flour, breadcrumbs, sugar, cinnamon, and soda well
together in basin. Add all the other dry ingredients, and apple
chopped into small pieces. Stir well until well mixed, then add
milk, put in buttered bowl or shape, cover with buttered paper,
then tie on cloth and steam for 2\ hours. Serve with sweet
sauce.
Miss Stewart, 33 Bute Terrace, Strathbungo.
93
DUMPLING OR DATE PUDDING.
| lb. flour.
| lb. breadcrumbs✪ Baroness Pudding,
i oz. mixed spice.
J lb. currants.
2 lb. sultana raisins.
or
% lb. suet.
i teaspoonful baking-soda,
i teaspoonful baking powder.
And
f lb. dates.
Mix well together and add breakfastcupful buttermilk. Put in
a buttered mould and boil 4 hours.
Mrs. A. Sinclair, Junr.,
9 Eildon Villas, Mount Florida.
FAVOURITE PUDDING.
| lb. flour.
2 ozs. sugar.
2 ozs. butter.
1 teaspoonful soda.
1 teaspoonful cream of tartar.
2 eggs.
Syrup.
Milk✪ Favourite Pudding.
Butter a pudding dish and heat it a little, then spread it thickly
with syrup. Beat the eggs, add a little milk to them, and mix
with the other ingredients. Bake and turn out on to a flat dish.
Miss Kershaw.
FIG PUDDING.
£ lb. figs (finely chopped). I 3 tablespoonfuls of sugar.
5 lb. breadcrumbs. A little nutmeg
6 ozs. suet. I a eggs.
Some milk if necessary✪ Fig Pudding.
Cut two figs in small pieces, and line the bottom of a greased
mould. Pour in the mixture and steam for 3 hours. Serve
with sweet sauce.
Miss Barnett, Crosshill.
FIG PUDDING.
\ lb. figs.
^ lb. suet.
1 lb. apples.
2 ozs. flour.
6 ozs. sugar.
6 ozs. breadcrumbs.
2 eggs.
1 teaspoonful treacle.
$ teaspoonful nutmeg.
A little milk.
Chop the figs, suet, and apples. Mix them with the other in-
gredients. Pour into a mould and steam for 3 hours. Serve
with sweet sauce, with two of the figs added to it.
Walter Hubbard
BAKER, CONFECTIONER, &c.,
HILLHEAD, PARTICK, HYNDLAND
® STRATHBUNGO,
GLASGOW, jfc>
r
HUBBARD’S WEDDING CAKES
In all Sizes# made to Order on the
Shortest Notice.
HUBBARD’S RUSKS .
Have now a very Large Sale, and are in
dally use all over the Globe. Made in
Three Varieties Slightly Sweetened
(the Original Recipe of i848). Unsweet-
ened and Entire Wheaten.
PURVEYING
Page 34 · 10 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A. L.
CASTLE PUDDINGS.
3 eggs. I A small pinch of baking powder.
Their weight in flour, sugar and butter. | Vanilla essence.
Beat butter and sugar to a cream. Add flour and eggs: alternately, powder and essence. Divide the mixture into six small buttered tins or cups and bake in the oven for 20 minutes.
Mrs. A. Sinclair, Junr.,
9 Eildon Villas, Mount Florida.
CANARY PUDDING.
\ lb. butter. I £ lb. flour.
I lb. sugar. | 2 eggs.
i teaspoonful of baking powder.
Beat to a cream the butter and sugar. Add flour, eggs, and powder. Put the mixture in a buttered pudding basin or mould and steam. Garnish with apricot jam, or pour round the pudding some thin cornflour blancmange.
S. R.
COCONUT PUDDING.
i lb. suet, chopped fine. I £ lb. sugar, granulated.
^ lb. candied peel, chopped fine. | | lb. desiccated coconut.
6 ozs. breadcrumbs.
Mix dry ingredients. Add 4 well-beaten eggs. Place in a wellgreased mould and boil 2 hours. Turn out and place a quarter of an hour in a hot oven to glaze a little.
Mrs. Phillips, 17 N. Claremont Street.
7 CUP PUDDING.
1 teacupful flour.
1 teacupful sugar.
1 teacupful breadcrumbs. 1 teacupful raisins.
1 teacupful currants.
1 teacupful suet.
1 teacupful sweet milk.
2 teaspoonfuls ground cinnamon. £ teaspoonful baking soda.
1 apple.
Mix flour, breadcrumbs, sugar, cinnamon, and soda well together in basin. Add all the other dry ingredients, and apple chopped into small pieces. Stir well until well mixed, then add milk, put in buttered bowl or shape, cover with buttered paper, then tie on cloth and steam for 2\ hours. Serve with sweet
sauce.
Miss Stewart, 33 Bute Terrace, Strathbungo.
DUMPLING OR DATE PUDDING.
| lb. flour.
| lb. breadcrumbs, i oz. mixed spice.
J lb. currants.
2 lb. sultana raisins.
or
% lb. suet.
i teaspoonful baking-soda, i teaspoonful baking powder.
And
f lb. dates.
Mix well together and add breakfastcupful buttermilk. Put in a buttered mould and boil 4 hours.
Mrs. A. Sinclair, Junr.,
9 Eildon Villas, Mount Florida.
FAVOURITE PUDDING.
| lb. flour.
2 ozs. sugar.
2 ozs. butter.
1 teaspoonful soda.
1 teaspoonful cream of tartar.
2 eggs.
Syrup.
Milk.
Butter a pudding dish and heat it a little, then spread it thickly with syrup. Beat the eggs, add a little milk to them, and mix with the other ingredients. Bake and turn out on to a flat dish.
Miss Kershaw.
FIG PUDDING.
£ lb. figs (finely chopped). I 3 tablespoonfuls of sugar.
5 lb. breadcrumbs. A little nutmeg
6 ozs. suet. I a eggs.
Some milk if necessary.
Cut two figs in small pieces, and line the bottom of a greased mould. Pour in the mixture and steam for 3 hours. Serve with sweet sauce.
Miss Barnett, Crosshill.
FIG PUDDING.
\ lb. figs.
^ lb. suet.
1 lb. apples.
2 ozs. flour.
6 ozs. sugar.
6 ozs. breadcrumbs.
2 eggs.
1 teaspoonful treacle. $ teaspoonful nutmeg. A little milk.
Chop the figs, suet, and apples. Mix them with the other ingredients. Pour into a mould and steam for 3 hours. Serve with sweet sauce, with two of the figs added to it.
Walter Hubbard
BAKER, CONFECTIONER, &c.,
HILLHEAD, PARTICK, HYNDLAND ® STRATHBUNGO,
GLASGOW, jfc>
r
HUBBARD’S WEDDING CAKES
In all Sizes# made to Order on the Shortest Notice.
HUBBARD’S RUSKS .
Have now a very Large Sale, and are in dally use all over the Globe. Made in Three Varieties Slightly Sweetened (the Original Recipe of i848). Unsweetened and Entire Wheaten.
PURVEYING
Records on this page
Baroness PuddingJam PuddingCastle PuddingsCanary PuddingCocoanut Pudding7 Cup PuddingDumpling or Date PuddingFavourite PuddingFig PuddingFig Pudding