The century cook book

Graham Pudding. One cupful of molasses, one cupful of sweet milk, one cupful of stoned raisins, one beaten egg, one tablespoonful of melted butter, one teaspoonful of soda, two cupfuls of Graham flour; put in a pudding dish, steam for two hours, and serve with sauce. Charlotte Pudding. Grease a pudding dish with butter, put in a layer of bread crumbs, then a layer of sliced apples, pour over them a cupful of milk in which has been dissolved a piece of butter the size of an egg. Bake one hour. Chocolate Pudding. One quart of milk and three ounces of grated chocolate, scalded together; when cold, add the beaten yolks of five eggs and one cupful of sugar. Bake twenty-five minutes. Beat the whites of five eggs to a stiff froth with one-half cupful of powdered sugar; spread upon the pudding, place in the oven and brown. Sponge Pudding. Three cupfuls of flour, one and one-half cupful of butter, one cupful of milk, four eggs, one teaspoonful of soda, two teaspoonfuls of cream tartar. Beat the butter, sugar and yolks of the eggs together, put the cream tartar into the flour and soda into the milk, mix all together and last add the beaten whites of the eggs and steam two hours. Corn Starch Pudding. Put into a double boiler one quart of milk and let come to a boil. Beat together five tablespoonfuls of corn starch, two eggs, and one cupful of sugar; stir into the boiling milk and cook for five minutes; 148 Puddings pour into a mould or cups and serve cold with whipped cream. Queen of Puddings. One pint of bread crumbs, one cupful of sugar, four eggs, a piece of butter the size of an egg, one quart of milk; put the bread crumbs into the milk, stir in the yolks of the eggs and the sugar beaten together, add the butter and bajce for one hour. Cover the top of the pudding with a layer of jelly or fruit; make a frosting with the whites of four eggs and two-thirds of a cupful of powdered sugar; spread this over the jelly and place in the oven and brown. Puff Pudding. One quart of milk, four beaten eggs, four tablespoonfuls of flour and a little salt; stir all together and bake half an hour. Serve with sauce. Baked Rice Pudding. Put two cupfuls of rice into two quarts of milk and bake an hour. Beat together four eggs, two-thirds of a cupful of butter, two cupfuls of sugar; stir into the partially cooked rice, add more milk, if necessary, and bake another hour. Rice Pudding without Eggs. Put into a pudding dish one cupful of rice and three pints of milk, add one teacupful of sugar and bake for three hours; stir thoroughly every ten or fifteen minutes. This is sometimes called creamed rice. Snow Pudding. Pour one pint of boiling water over one-half box of gelatine, add the juice of one lemon, and one and one-half cupfuls of sugar. Strain, and when nearly cold stir in the whites of three eggs, beaten to a stiff froth. Serve with a boiled custard. Black Pudding. One cupful of molasses, one of butter, one of sugar, one of sour milk, three of flour, four eggs, one grated nutmeg, and one teaspoonful of soda. Beat the butter and sugar together, add the eggs and molasses, then the Puddings 149 sour milk and the soda dissolved in a little hot water, stir in the flour, put it in a buttered pudding dish, and steam two hours. Serve with wine sauce.