1. Mix and sift dry ingredients.
2. Add suet, finely chopped.
3. Add well-beaten egg and milk, mixed.
Note. — The mixture should be thin enough to pour readily.
If the mould is not fitted with a cover, tie down with but-
tered paper.
VARIATIONS.
1. }4 c. raisins, currants, dates or figs, floured and added
to the batter.
2. 2 tb. marmalade, added to the batter.
3. Place a thick layer of sliced apples in bottom of mould;
sprinkle with sugar and nutmeg; pour batter over and steam.
4. A layer of jam or marmalade placed in the bottom
of mould.
5. For ginger pudding, sift ^ T. ginger with the flour.
245
246
CANADIAN COOK BOOK
14 c.
VAT.
VAT.
VAT.
DARK BATTER PUDDING.
1 c. flour.
VAT. baking powder.
3^ T. salt.
3^ T. mixed spice {H T.
cloves, Ys T. nutmeg).
2 tb. sugar.
2 tb. butter or suet.
1 egg.
2 tb. molasses.
2 tb. milk✪ Dark Batter Pudding.
cinnamon, % T.
Prepare and steam as light batter.
Variations
}/i c. currants, raisins, dates or figs, floured and added to
the batter.
CARROT PUDDING.
1 tb.
1 c. grated carrot.
1 tb.
1 c. grated potato.
1 tb.
1 c. bread crumbs.
1 tb.
1 c. raisins.
1 tb.
1 c. currants.
1 tb.
1 c. brown sugar.
3/itb.
^/i c. suet, finely chopped.
1 T.
2 tb. sour milk.
}iT.
A T. baking soda.
^tb.
A c. flour.
f.g.
1 T. salt.
T. spice
1 T. cinnamon.
Ys T. nutmeg.
Y2 T. allspice✪ Carrot Pudding.
1. Mix ingredients in the order given.
2. Turn into well-greased moulds; cover and steam-
individual moulds, 13^ hours; large moulds, 3 hours.
GRAHAM PUDDING.
13^ c. Graham flour.
Y2 T. salt.
Y c. brown sugar.
1 c. raisins,
1 egg.
A c. milk
Y c. molasses.
3 tb. butter (melted).
Y2 T. soda.
A tb. boiling water✪ Graham Pudding.
DESSERTS
247
1. Mix flour, sugar and salt; add raisins.
2. Add well-beaten egg and milk mixed; then molasses
and melted butter.
3. Add soda dissolved in boiling water; turn at once into
well-greased mould. Steam as Fruit Pudding.
DATE PUDDING.
1 3^ c. flour.
li T. salt.
34 T. cinnamon.
3^ T. cloves,
3^ T. nutmeg.
3^ c. molasses.
3^ c. milk.
3 tb. butter (melted).
3/^ lb. dates, stoned and cut.
3^ T. soda.
1 tb. boiling water✪ Date Pudding.
Mix and steam as Graham Pudding
PLUM PUDDING.
3 lb. raisins.
34 lb. lemon peel.
34 lb. citr{>n peel.
1 lb. suet.
1 lb. brown sugar.
4 c. bread crumbs.
4 tb. flour.
3^ T. salt.
1 T. cinnamon.
3^ T. nutmeg.
yi T. cloves.
3^ T. allspice.
1 T. baking soda.
8 eggs.
]/2 c. grape juice✪ Plum Pudding.
1. Chop raisins; cut peel into thin slices, sprinkle with
flour.
2. Remove membrane from suet; chop finely.
3. Sift flour, baking soda, salt and spices.
4. Add sifted sugar.
5. Add bread crumbs, suet and fruit.
6. Mix well; add grape juice and well-beaten eggs.
248
CANADIAN COOK BOOK
7. Pour into three well-greased moulds; cover.
8. Steam 4 hours; if cooked in one amount, steam 6
hours.
FRUIT SHORTCAKE.
4 tb.
2 c. flour.
^T.
4 T. baking powder.
VsT.
}4 T. salt.
^tb.
4 tb. fat.
l^tb.
% c. milk.
Fruit.
2 T.
Fruit sugar✪ Fruit Shortcake.
1. Mix first five ingredients as for Tea Biscuit.
2. Toss on floured board; roll to thickness.
3. Make into two cakes or shape with cookie cutter.
4. Put two pieces together; place in a greased pan and
bake 20 mins. in a hot oven.
5. Prepare fruit, mash part of it; sweeten, let stand for
a short time.
Page 75 · 7 recipe records on this page
Presented as published in 1924. 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 modernized reading is not available for this page yet. You are seeing the original text.
1. Mix and sift dry ingredients.
2. Add suet, finely chopped.
3. Add well-beaten egg and milk, mixed.
Note. — The mixture should be thin enough to pour readily.
If the mould is not fitted with a cover, tie down with but-
tered paper.
VARIATIONS.
1. }4 c. raisins, currants, dates or figs, floured and added
to the batter.
2. 2 tb. marmalade, added to the batter.
3. Place a thick layer of sliced apples in bottom of mould;
sprinkle with sugar and nutmeg; pour batter over and steam.
4. A layer of jam or marmalade placed in the bottom
of mould.
5. For ginger pudding, sift ^ T. ginger with the flour.
245
246
CANADIAN COOK BOOK
14 c.
VAT.
VAT.
VAT.
DARK BATTER PUDDING.
1 c. flour.
VAT. baking powder.
3^ T. salt.
3^ T. mixed spice {H T.
cloves, Ys T. nutmeg).
2 tb. sugar.
2 tb. butter or suet.
1 egg.
2 tb. molasses.
2 tb. milk.
cinnamon, % T.
Prepare and steam as light batter.
Variations
}/i c. currants, raisins, dates or figs, floured and added to
the batter.
CARROT PUDDING.
1 tb.
1 c. grated carrot.
1 tb.
1 c. grated potato.
1 tb.
1 c. bread crumbs.
1 tb.
1 c. raisins.
1 tb.
1 c. currants.
1 tb.
1 c. brown sugar.
3/itb.
^/i c. suet, finely chopped.
1 T.
2 tb. sour milk.
}iT.
A T. baking soda.
^tb.
A c. flour.
f.g.
1 T. salt.
T. spice
1 T. cinnamon.
Ys T. nutmeg.
Y2 T. allspice.
1. Mix ingredients in the order given.
2. Turn into well-greased moulds; cover and steam-
individual moulds, 13^ hours; large moulds, 3 hours.
GRAHAM PUDDING.
13^ c. Graham flour.
Y2 T. salt.
Y c. brown sugar.
1 c. raisins,
1 egg.
A c. milk
Y c. molasses.
3 tb. butter (melted).
Y2 T. soda.
A tb. boiling water.
DESSERTS
247
1. Mix flour, sugar and salt; add raisins.
2. Add well-beaten egg and milk mixed; then molasses
and melted butter.
3. Add soda dissolved in boiling water; turn at once into
well-greased mould. Steam as Fruit Pudding.
DATE PUDDING.
1 3^ c. flour.
li T. salt.
34 T. cinnamon.
3^ T. cloves,
3^ T. nutmeg.
3^ c. molasses.
3^ c. milk.
3 tb. butter (melted).
3/^ lb. dates, stoned and cut.
3^ T. soda.
1 tb. boiling water.
Mix and steam as Graham Pudding
PLUM PUDDING.
3 lb. raisins.
34 lb. lemon peel.
34 lb. citr{>n peel.
1 lb. suet.
1 lb. brown sugar.
4 c. bread crumbs.
4 tb. flour.
3^ T. salt.
1 T. cinnamon.
3^ T. nutmeg.
yi T. cloves.
3^ T. allspice.
1 T. baking soda.
8 eggs.
]/2 c. grape juice.
1. Chop raisins; cut peel into thin slices, sprinkle with
flour.
2. Remove membrane from suet; chop finely.
3. Sift flour, baking soda, salt and spices.
4. Add sifted sugar.
5. Add bread crumbs, suet and fruit.
6. Mix well; add grape juice and well-beaten eggs.
248
CANADIAN COOK BOOK
7. Pour into three well-greased moulds; cover.
8. Steam 4 hours; if cooked in one amount, steam 6
hours.
FRUIT SHORTCAKE.
4 tb.
2 c. flour.
^T.
4 T. baking powder.
VsT.
}4 T. salt.
^tb.
4 tb. fat.
l^tb.
% c. milk.
Fruit.
2 T.
Fruit sugar.
1. Mix first five ingredients as for Tea Biscuit.
2. Toss on floured board; roll to thickness.
3. Make into two cakes or shape with cookie cutter.
4. Put two pieces together; place in a greased pan and
bake 20 mins. in a hot oven.
5. Prepare fruit, mash part of it; sweeten, let stand for
a short time.