FoodNetArchive

The bride's cook book

1915

Page 37 · 7 recipe records on this page

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
ing dish, spread with stoned dates, add another layer of hominy, then dates and cover with a very thin layer of the hom- iny; spread a tablespoonful of cooking oil over the top; add one cupful of rich milk and bake in a moderate oven. BARLEY PUDDING Contributed by Albers Bros. Milling Company. l/z Cup Pearl Barley 1 Teaspoon Salt 3 Cups Water >/2 Cup Raisins 1/4 Cup Well Washed Currants Yz Cup Sugar Ya. Teaspoon Nutmeg Soak barley in the water over night. Add salt and cook in double boiler 4 hours, then stir in sugar, spice and fruits; cook half hour longer; mold and serve cold with top milk. This makes a delicious dessert. BUCKWHEAT PUDDING Contributed by Albers Bros. Milling Company. Yz Cup Buckwheat Flour 2 Cups Hot Milk 4 Tablespoons Honey Yz Teaspoon Salt Yz Teaspoon Vani 2 Tart Apples 3 Tablespoons Corn Syrup 1 Tablespoon Butter Nutmeg Sift the buckwheat into the hot milk and cook it for 10 minutes. Add the honey, the salt and the vanilla. Grease a baking dish, and place the sliced apples in" the bottom of it. Add the syrup, the butter and the nutmeg. Pour over this the buckwheat mixture, cover the dish and bake the pudding for 2 hours in a slow oven. OATMEAL BETTY Contributed by Albers Bros. Milling Company. 2 Cups Cooked Oatmeal 4 Apples Cut Small Yz Cup Raisins✪ Barley Pudding Yz Cup Sugar •^ Teaspoon Cinnamon Mix and bake for one-half hour. Serve hot or cold. Any dried or fresh fruits, dates, or ground peanuts may be used instead of apples. Will serve five people. 56 BRIDE'S COOK BOOK BROWN PUDDING TAPIOCA PUDDING Contributed by Albers Bros. Milling Company. 2 Cups Cooked Oatmeal 1/2 Cup Molasses Vz Cup Raisins Mix and bake for one-half hour. Serve hot or cold. Any dried or fresh fruits, dates, or ground peanuts may be used instead of apples. Will serve five people. COTTAGE PUDDING '/g Cup Butter Substitute 3 Tablespoons Corn Syrup 3 Tablespoons Sugar Yz Teaspoon Vanilla 1/2 Cup IVIilk % Cup Barley and Rice Flour 2 Teaspoons Baking Powder Vz Teaspoon Salt✪ Cottage Pudding Cream fats, add sugar, egg, well beaten, and syrup. Mix and sift dry in- gredients. Add alternately w^ith milk to the first mixture. Bake in a moderate oven for about 25 minutes. OAT PUDDING Contributed by Albers Bros. Milling Company. 3 Cups Boiling Water 1 Cup Oats 1 Cup Warm Milk 1 Cup Figs (Cut Fine) «/2 Cup Strained Honey✪ Oat Pudding To the boiling water (well salted) add the oats. Boil briskly about 10 minutes, then add the warm milk, figs and strained honey; mix well; place in a double boiler, cook slowly about 2 hours. Serve cither warm or cold, with sugar and cream. OLD FASHIONED PUDDING Contributed by Albers Bros. Milling Company. 1 Quart Milk 2 Cups Warm Cooked Cereals 2 Tablespoons Molasses 1 Teaspoon Cinnamon Vz Cup Sugar 1 Teaspoon Ginger 1 Cup Raisins✪ Old Fashioned Pudding To the milk add the warm cooked cereal, molasses, cinnamon, sugar, gin- ger and raisins. Bake in a slow oven for one hour. 3 Tablespoons Tapioca 1 Cup Milk 1 Egg Yolk 2 Tablespoons Honey or Corn Syrup f. g. Salt Lemon or Vanilla Flavoring to Taste Soak tapioca in water at least two hours. Cook in milk and honey in double boiler till transparent. Remove from fire and add beaten egg yolk, salt and flavoring. DAFFODIL MERINGUE 2 Rounding Tablespoons Granulated Tapioca 1 Pint Boiling Water 3 Eggs 5/2 Cup Honey 2 Tablespoons Lemon Juice 1 Tablespoon Butter Pinch Salt