No. 2. — Mix 1 cup sugar (| cup will do very well), 2 tablespoons
butter, add 2 cups flour with 2 teaspoons baking powder sifted into
it, a pinch of salt, 1 cup milk and 1 egg; cover a buttered pudding
dish thick with berries, pour this batter over them, and bake about
40 minutes. This is delicious with fresh blackberries, but is nearly
as good with apples peeled and sliced, or with canned huckleberries
or blackberries. For' sauce, use 3 tablespoons sugar, 2 tablespoons
butter, 1 egg, and flavoring.
BIRD'S NEST PUDDING.
Flour enough to make a stiff 1 egg,
batter, 1 teaspoon of soda.
1 pint sour milk. A little salt.
Pare 4 or 5 apples✪ BIRD'S NEST PUDDING, take out the cores, place in a buttered dish
and pour over the batter. Bake about ^ hour. Use hard sauce or
cream.
BLACK PUDDING.— Sift 2 teaspoons baking powder into 1 cup
flour, add 1 teaspoon cinnamon, ^ teaspoon ground cloves, a pinch of
salt; wet with milk till smooth, and add 1 cup molasses, 1 tablespoon
butter, 1 egg✪ BLACK PUDDING; bake in a greased pudding dish | hour. Use foam
sauce or hard sauce,
BREAD CRUMB PUDDING.— Take 1 teacup of dried crumbs,
soak with boiling water, add 2 cups milk, 2 eggs, a full ^ cup of
sugar, a pinch of salt, a teaspoon of flavoring✪ BREAD CRUMB PUDDING, and bake. It will
be an improvement to cover it with a meringue and brown in the
oven when cool; or spread a little jam on top.
PUDDINGS 323
BREAD PUDDING.
2 cups bread crumbs soaked in 2 eggs (well beaten).
4 cups milk. 1 teaspoon salt.
1 teaspoon butter (heaping). 1 saltspoon nutmeg.
^ cup white sugar.
Stir well together and bake in a buttered pudding dish f to 1
hour.
A nice dessert is made by stirring into a common bread pudding
almost any kind of fruit, such as apples, raisins, peaches, prunes,
dates, figs, cranberry sauce, jelly etc.; then bake. Many varieties are
thus easily produced.
BEEAD PUDDING No. 2.
1 quart of milk. 1 small cup sugar.
1 pint bread crumbs. 1^ teaspoons vanilla extract.
8 eggs. A small piece of butter.
Beat the yolks of eggs and stir them with the rest of the ingre-
dients, reserving the whites for the top. Bake the pudding 25 min-
utes, then take it from the oven, spread a layer of currant jelly over
the top; beat the whites of the eggs to a stiff froth, with 1 tablespoon
of sugar, spread this on top of the jelly, return to the oven to brown
on top. Raspberry jam is equally as good as jelly for this pudding.
Serve with cream or a hot sauce.
BERRY BREAD PUDDING.— Cut stale bread in even slices,
pare off the crust, and butter each slice; put the largest slice on a
platter, cover it with canned huckleberries or blackberries which are
heated scalding hot; put on another slice, cover it with the berries,
and so on till all is used, and you have a neat mound of pudding.
This may be covered and kept hot in the warming closet until serv-
ing time, and eaten with hard sauce, or made early in the day and
served cold with sugar and cream — it is delicious either way. If
the berries are very sweet, adding 2 or 3 tablespoons of vinegar is
an improvement.
STEAMED BREAD PUDDING.
1 pint bread crumbs.
1 cup raisins.
1 cup molasses.
1 teaspoon soda.
1 cup hot water poured on the
1 tablespoon melted butter.
bread.
1 egg.
1 cup flour.
Spices to taste.
Steam 2 hours. Good and inexpensive. ✪ CAKE PUDDING
Page 248 · 8 recipe records on this page
Presented as published in 1902. 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
No. 2. — Mix 1 cup sugar (| cup will do very well), 2 tablespoons butter, add 2 cups flour with 2 teaspoons baking powder sifted into it, a pinch of salt, 1 cup milk and 1 egg; cover a buttered pudding dish thick with berries, pour this batter over them, and bake about 40 minutes. This is delicious with fresh blackberries, but is nearly as good with apples peeled and sliced, or with canned huckleberries or blackberries. For sauce, use 3 tablespoons sugar, 2 tablespoons butter, 1 egg, and flavoring.
BIRD'S NEST PUDDING. Flour enough to make a stiff 1 egg,
batter, 1 teaspoon of soda.
1 pint sour milk. A little salt.
Pare 4 or 5 apples, take out the cores, place in a buttered dish and pour over the batter. Bake about ^ hour. Use hard sauce or cream.
BLACK PUDDING.— Sift 2 teaspoons baking powder into 1 cup flour, add 1 teaspoon cinnamon, ^ teaspoon ground cloves, a pinch of salt; wet with milk till smooth, and add 1 cup molasses, 1 tablespoon butter, 1 egg; bake in a greased pudding dish | hour. Use foam sauce or hard sauce,
BREAD CRUMB PUDDING.— Take 1 teacup of dried crumbs, soak with boiling water, add 2 cups milk, 2 eggs, a full ^ cup of sugar, a pinch of salt, a teaspoon of flavoring, and bake. It will be an improvement to cover it with a meringue and brown in the oven when cool; or spread a little jam on top.
BREAD PUDDING.
2 cups bread crumbs soaked in 2 eggs (well beaten).
4 cups milk. 1 teaspoon salt.
1 teaspoon butter (heaping). 1 saltspoon nutmeg.
^ cup white sugar.
Stir well together and bake in a buttered pudding dish f to 1 hour.
A nice dessert is made by stirring into a common bread pudding almost any kind of fruit, such as apples, raisins, peaches, prunes, dates, figs, cranberry sauce, jelly etc.; then bake. Many varieties are thus easily produced.
BREAD PUDDING No. 2.
1 quart of milk. 1 small cup sugar.
1 pint bread crumbs. 1^ teaspoons vanilla extract.
8 eggs. A small piece of butter.
Beat the yolks of eggs and stir them with the rest of the ingredients, reserving the whites for the top. Bake the pudding 25 minutes, then take it from the oven, spread a layer of currant jelly over the top; beat the whites of the eggs to a stiff froth, with 1 tablespoon of sugar, spread this on top of the jelly, return to the oven to brown on top. Raspberry jam is equally as good as jelly for this pudding. Serve with cream or a hot sauce.
BERRY BREAD PUDDING.— Cut stale bread in even slices, pare off the crust, and butter each slice; put the largest slice on a platter, cover it with canned huckleberries or blackberries which are heated scalding hot; put on another slice, cover it with the berries, and so on till all is used, and you have a neat mound of pudding. This may be covered and kept hot in the warming closet until serving time, and eaten with hard sauce, or made early in the day and served cold with sugar and cream — it is delicious either way. If the berries are very sweet, adding 2 or 3 tablespoons of vinegar is an improvement.
STEAMED BREAD PUDDING.
1 pint bread crumbs.
1 cup raisins.
1 cup molasses.
1 teaspoon soda.
1 cup hot water poured on the
1 tablespoon melted butter.
bread.
1 egg.
1 cup flour.
Spices to taste.
Steam 2 hours. Good and inexpensive.
Records on this page
BIRD'S NEST PUDDINGBLACK PUDDINGBREAD CRUMB PUDDINGCAKE PUDDINGBREAD PUDDINGBREAD PUDDING No. 2BERRY BREAD PUDDINGSTEAMED BREAD PUDDING