Mrs. Gibson, Pontiac, Michigan.
2 lbs. raisins.
1 lb. currants.
1 lemon peel.
V2 lb. suet.
6 eggs.
V2 to % lb. flour.
Not forgetting salt.
1 lb. bread crumbs.
1 lb. sugar.
Nutmeg and ginger to taste.
2 teaspoons lemon essence.
1/4 pint spirits, as preferred✪ Old English Plum Pudding
SAUCE EOR PLUM PUDDING.
Mrs. Gibson.
1 cup sugar. Pinch of salt.
V2 cup butter. 1 large cup hot cream or rich
4 yolks of eggs. milk.
1 wine glass wine or brandy.
Cream sugar and butter until light and creamy ; add yolks
well beaten, stir in the wine, salt and cream. Beat well, place
in sauce pan over fire until it cooks enough to thicken like
cream. Be sure not let it boil. Delicious.
CHRISTMAS PUDDING.
Mrs. L. M. Arm St rone.
1 lb. suet.
1 lb. citron.
1/4 lb. bread crumbs.
1 pint sweet milk.
4 eggs.
Chop the suet, not too fine ;
pudding bag 5 hours.
1 lb. raisins.
1 lemon peel, (grated).
1/4 lb. flour.
1/4 lb. sugar.
Little salt and soda.
chop the raisins fine. Boil in
92
THE EDWARDSVILLE COOK BOOK.
SWEET POTATO PUDDING.
Mrs. E. J. Jeffress.
1 large or 2 small sweet pota- 1 cup sugar.
toes, grated. 3 eggs.
3 cups sweet milk. Butter size of an egg.
Bake and eat with cream.
SUET PUDDING.
Mrs. Clare Prickett Jones.
1 cup sour milk.
1 cup suet.
1 cup seeded raisins.
cup granulated sugar, if
molasses is light.
1 cup molasses.
2 cups flour.
1 teaspoon soda.
1 teaspoon mixed spices.
A litte salt.
Steam three hours.
Hard Sauce for Suet Pudding : —
1 cup sugar. % cup butter✪ Sauce for Plum Pudding.
Beat to a cream, add 2 eggs, well beaten. Flavor to taste
SUET PUDDING.
Mrs. Louise Cullens.
1 cup sweet milk.
1 cup raisins.
1 cup Orleans molasses.
A little salt.
Steam 3 hours.
Sauce for Pudding : —
1 cup sugar.
1 spoonful flour.
3 cups flour.
1 cup suet, chopped.
1 teaspoon soda.
Spice to taste.
1 cup butter✪ Suet Pudding (Mrs. Louise Cullens).
Beat all together, then pour on boiling water until the right
consistency; flavor with a little lemon extract.
PUDDINGS AND DESSERTS.
^3
DELICATE PUDDING.
Mrs. E. Salford.
1 cup raisins or currants.
Butter size of an egg; flour to
make a stiff batter. Flavor.
Steam one hour.
1 cup sugar.
1 egg.
2 teaspoons B powder.
1 cup milk✪ Delicate Pudding.
RICE PUDDING.
Mrs. J. F. Stilwell.
3 tablespoons raw rice. 3 tablespoons sugar.
1V2 quarts milk. Nutmeg and vanilla to taste✪ Rice Pudding.
Bake from 2^ to 3 hours in slow oven, stirring frequently
during the first half hour and later occasionally. Serve with
cream either plain or whipped.
CHINESE RICE PUDDING.
Mrs. W. S. Wright, Omaha, Neb.
2 cups boiled rice. 1 cup sugar.
V2 box gelatine soaked in Y2 14 teaspoon salt,
cup water✪ Chinese Rice Pudding.
Dissolve the gelatine in i cup hot water ; add rice, sugar and
salt ; allow to cool.
BLACKBERRY EMPRESS.
Mrs. Arthur Dyer.
2 cups milk. 1 teaspoon baking powder.
1 egg. Flour to make a thin batter.
% cup butter.
Put a layer in pudding dish, add a quart of raw blackberries
well covered with sugar✪ Blackberry Empress and a little butter. Cover with remain-
ing batter and bake one hour. Serve either hot or cold with
sweet cream.
94
THE EDWARDS VIELE COOK BOOK.
BAKED CUP CUSTARDS.
Mrs. R. J. Dinning, Omaha, Nelx
1 quart milk. 4 tablespoons sugar.
4 eggs. A little vanilla✪ Baked Cup Custards.
Rinse cups in water. Pour in custard and place in pan of hot
water. Bake 25 minutes.
COTTAGE PUDDING.
Mrs. W. S. Potts- Pawnee, Neb.
1 cup sugar
1 tablespoon butter.
1V2 cups flour.
A pinch of salt.
1 egg.
1 cup milk. ✪ Cottage Pudding
Page 28 · 17 recipe records on this page
Presented as published in 1906. 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
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Mrs. Gibson, Pontiac, Michigan.
2 lbs. raisins.
1 lb. currants.
1 lemon peel.
V2 lb. suet.
6 eggs.
V2 to % lb. flour.
Not forgetting salt.
1 lb. bread crumbs.
1 lb. sugar.
Nutmeg and ginger to taste.
2 teaspoons lemon essence.
1/4 pint spirits, as preferred
SAUCE EOR PLUM PUDDING.
Mrs. Gibson.
1 cup sugar. Pinch of salt.
V2 cup butter. 1 large cup hot cream or rich
4 yolks of eggs. milk.
1 wine glass wine or brandy.
Cream sugar and butter until light and creamy ; add yolks
well beaten, stir in the wine, salt and cream. Beat well, place
in sauce pan over fire until it cooks enough to thicken like
cream. Be sure not let it boil. Delicious.
CHRISTMAS PUDDING.
Mrs. L. M. Arm St rone.
1 lb. suet.
1 lb. citron.
1/4 lb. bread crumbs.
1 pint sweet milk.
4 eggs.
Chop the suet, not too fine ;
pudding bag 5 hours.
1 lb. raisins.
1 lemon peel, (grated).
1/4 lb. flour.
1/4 lb. sugar.
Little salt and soda.
chop the raisins fine. Boil in
92
THE EDWARDSVILLE COOK BOOK.
SWEET POTATO PUDDING.
Mrs. E. J. Jeffress.
1 large or 2 small sweet pota- 1 cup sugar.
toes, grated. 3 eggs.
3 cups sweet milk. Butter size of an egg.
Bake and eat with cream.
SUET PUDDING.
Mrs. Clare Prickett Jones.
1 cup sour milk.
1 cup suet.
1 cup seeded raisins.
cup granulated sugar, if
molasses is light.
1 cup molasses.
2 cups flour.
1 teaspoon soda.
1 teaspoon mixed spices.
A litte salt.
Steam three hours.
Hard Sauce for Suet Pudding : —
1 cup sugar. % cup butter.
Beat to a cream, add 2 eggs, well beaten. Flavor to taste
SUET PUDDING.
Mrs. Louise Cullens.
1 cup sweet milk.
1 cup raisins.
1 cup Orleans molasses.
A little salt.
Steam 3 hours.
Sauce for Pudding : —
1 cup sugar.
1 spoonful flour.
3 cups flour.
1 cup suet, chopped.
1 teaspoon soda.
Spice to taste.
1 cup butter.
Beat all together, then pour on boiling water until the right
consistency; flavor with a little lemon extract.
PUDDINGS AND DESSERTS.
^3
DELICATE PUDDING.
Mrs. E. Salford.
1 cup raisins or currants.
Butter size of an egg; flour to
make a stiff batter. Flavor.
Steam one hour.
1 cup sugar.
1 egg.
2 teaspoons B powder.
1 cup milk.
RICE PUDDING.
Mrs. J. F. Stilwell.
3 tablespoons raw rice. 3 tablespoons sugar.
1V2 quarts milk. Nutmeg and vanilla to taste.
Bake from 2^ to 3 hours in slow oven, stirring frequently
during the first half hour and later occasionally. Serve with
cream either plain or whipped.
CHINESE RICE PUDDING.
Mrs. W. S. Wright, Omaha, Neb.
2 cups boiled rice. 1 cup sugar.
V2 box gelatine soaked in Y2 14 teaspoon salt,
cup water.
Dissolve the gelatine in i cup hot water ; add rice, sugar and
salt ; allow to cool.
BLACKBERRY EMPRESS.
Mrs. Arthur Dyer.
2 cups milk. 1 teaspoon baking powder.
1 egg. Flour to make a thin batter.
% cup butter.
Put a layer in pudding dish, add a quart of raw blackberries
well covered with sugar and a little butter. Cover with remain-
ing batter and bake one hour. Serve either hot or cold with
sweet cream.
94
THE EDWARDS VIELE COOK BOOK.
BAKED CUP CUSTARDS.
Mrs. R. J. Dinning, Omaha, Nelx
1 quart milk. 4 tablespoons sugar.
4 eggs. A little vanilla.
Rinse cups in water. Pour in custard and place in pan of hot
water. Bake 25 minutes.
COTTAGE PUDDING.
Mrs. W. S. Potts- Pawnee, Neb.
1 cup sugar
1 tablespoon butter.
1V2 cups flour.
A pinch of salt.
1 egg.
1 cup milk.