$ c. flour. 4 c. raisins seeded and cut in pieces.
3 tsp. baking powder. % c. currants.
4 tsp. salt. zc. milk.
3 tsp. nutmeg. 3 tbsp. molasses.
3 ¢c. finely chopped suet✪ Fruit Pudding.
Mix and sift dry ingredients, add suet and fruit; mix well and add milk
and molasses mixed. Turn into a greased mould, cover tightly, and steam .
3 hours. If cooked in individual moulds, steam 14 hours.
&
SUET PUDDING.
c. finely chopped suet.
13 c. flour. 3
3 tsp. soda. 2 c. raisins seeded and cut in
4 tsp. salt. pieces. 4
4 tsp. mixed spice. % ce. thick sour milk.
+ c. molasses.
Mix and steam as Fruit Pudding. °
CARROT PUDDING.
1 c. flour. + @. raisins seeded and cut in
2 tsp. soda. pieces.
+ tsp. salt. | 3 ¢c. currants.
2 ¢c. sugar. lef * c. grated potatoes.
3 c. finely chopped suet. 2 &. grated carrots.
Mix and sift dry ingredients, add° suét and fruit; mix well. Add
vegetables and stir until well blended. Steam as Fruit Pudding.
49
FIG PUDDING.
2 ec. bread crumbs. 1 ec. brown sugar.
14 tsp. baking powder. 2 c. finely chopped suet.
2 tsp. salt. 4 lb. figs cut fine, not chopped.
3 tsp. cinnamon. sc. milk.
4 tsp. nutmeg. 2 eggs✪ Fig Pudding.
Mix in the order given. Steam as Fruit Pudding.
: GRAHAM PUDDING.
is ce. Graham flour.
+ ¢@ milk.
% tsp. soda. z C. molasses.
% tsp. salt. 1 egg.
1 c. raisins. + e. butter (melted)✪ Graham Pudding.
Mix and sift dry ingredients, and add remaining ingredients in the
order given. Steam as Fruit Pudding.
DATE PUDDING.
1} ce. flour. _ tsp. nutmeg.
4 tsp. soda. + lb. dates stoned and cut in pieces.
+ tsp. salt. + c. miik.
4 tsp. cinnamon. 4 @. molasses.
% tsp. cloves. 3 tbsp. butter (melted).
Mix and steam as Graham Pudding.
PLUM PUDDING.
1c. hot milk. 1 tbsp. cinnamon.
4 lb. stale bread crumbs. + tsp. allspice.
3 lb. brown sugar. 4 lb. suet (chopped).
+ tsp. salt. 1 lb. raisins.
8 eggs. 1 lb. currants.
4+ lb. flour. 4 lb. orange peel.
a
tsp. nutmeg. lb. citron peel✪ Plum Pudding.
Soak bread crumbs in milk; when cool add sugar, salt and beaten eggs.
Sift flour with spices, add suet and fruit; mix well and combine with first
mixture. Turn into a greased mould, cover tightly and steam 6 hours.
The day it is to be served re-steam in mould 2 hours or longer. Serve
with Foamy Sauce or Lemon Sauce No. 2.
COTTAGE PUDDING.
ra
% cup butter. am 4c. milk.
I*c.sugar: me 12 c. flour.
1 egg. 5 tsp. baking powder.
+ tsp. salt✪ Cottage Pudding.
Mix as Plain Cake; turn into buttered pan, and bake in moderate
oven 35 minutes. For individual puddings bake in muffin pans 25 minutes.
To vary this pudding, place sliced apples, stewed prunes or cooked figs
in the bottom of the dish, and pour batter over.
APPLE CAKE.
13 c. flour. 1 egg.
3 tsp. baking powder. 2c, milk,
1 tsp. salt. 2 apples.
3 tbsp. butter. 2 tbsp. fruit sugar.
+ tsp. cinnamon✪ Apple Cake.
Mix and sift dry ingredients, cut in the butter, and add the egg and
milk mixed. Spread in a buttered pan. Wipe, quarter, core and pare
50
apples; cut into eighths; lay on top of dough, pressing sharp edge in.
Sprinkle mixed cinnamon and sugar over apple. Bake in a moderate oven.
STEAMED APPLE PUDDING.
4 to 6 sour apples. 2 tsp. baking powder.
Sugar. + tsp. salt.
ives our: 2 tbsp. butter.
4 ec. milk✪ Steamed Apple Pudding.
Wipe, quarter, core, pare and slice apples. Place in buttered baking
dish; sprinkle with sugar, and steam until nearly tender. Mix remaining
ingredients as Tea Biscuit; pour over apples, cover and steam 15 to 20
minutes longer. Turn on a hot plate—apples will be on top. Serve with
sugar and cream or a sauce.
FRUIT ROLY POLY.
Make Tea Biscuit recipe, using twice as much fat. Roll + inch thick,
spread-with 1 c. grape jam✪ Fruit Roly Poly or other fruit. Roll, place on a plate dredged
with flour, cover with a cloth and steam 45 minutes. Serve with sugar
and cream or a sauce.
SCALLOPED APPLES.
3 c. apples (chopped). 2 tbsp. lemon juice.
4 c. sugar. Grated lemon rind. ✪ Scalloped Apples
Page 32 · 13 recipe records on this page
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$ c. flour. 4 c. raisins seeded and cut in pieces.
3 tsp. baking powder. % c. currants.
4 tsp. salt. zc. milk.
3 tsp. nutmeg. 3 tbsp. molasses.
3 ¢c. finely chopped suet.
Mix and sift dry ingredients, add suet and fruit; mix well and add milk
and molasses mixed. Turn into a greased mould, cover tightly, and steam .
3 hours. If cooked in individual moulds, steam 14 hours.
&
SUET PUDDING.
c. finely chopped suet.
13 c. flour. 3
3 tsp. soda. 2 c. raisins seeded and cut in
4 tsp. salt. pieces. 4
4 tsp. mixed spice. % ce. thick sour milk.
+ c. molasses.
Mix and steam as Fruit Pudding. °
CARROT PUDDING.
1 c. flour. + @. raisins seeded and cut in
2 tsp. soda. pieces.
+ tsp. salt. | 3 ¢c. currants.
2 ¢c. sugar. lef * c. grated potatoes.
3 c. finely chopped suet. 2 &. grated carrots.
Mix and sift dry ingredients, add° suét and fruit; mix well. Add
vegetables and stir until well blended. Steam as Fruit Pudding.
49
FIG PUDDING.
2 ec. bread crumbs. 1 ec. brown sugar.
14 tsp. baking powder. 2 c. finely chopped suet.
2 tsp. salt. 4 lb. figs cut fine, not chopped.
3 tsp. cinnamon. sc. milk.
4 tsp. nutmeg. 2 eggs.
Mix in the order given. Steam as Fruit Pudding.
: GRAHAM PUDDING.
is ce. Graham flour.
+ ¢@ milk.
% tsp. soda. z C. molasses.
% tsp. salt. 1 egg.
1 c. raisins. + e. butter (melted).
Mix and sift dry ingredients, and add remaining ingredients in the
order given. Steam as Fruit Pudding.
DATE PUDDING.
1} ce. flour. _ tsp. nutmeg.
4 tsp. soda. + lb. dates stoned and cut in pieces.
+ tsp. salt. + c. miik.
4 tsp. cinnamon. 4 @. molasses.
% tsp. cloves. 3 tbsp. butter (melted).
Mix and steam as Graham Pudding.
PLUM PUDDING.
1c. hot milk. 1 tbsp. cinnamon.
4 lb. stale bread crumbs. + tsp. allspice.
3 lb. brown sugar. 4 lb. suet (chopped).
+ tsp. salt. 1 lb. raisins.
8 eggs. 1 lb. currants.
4+ lb. flour. 4 lb. orange peel.
a
tsp. nutmeg. lb. citron peel.
Soak bread crumbs in milk; when cool add sugar, salt and beaten eggs.
Sift flour with spices, add suet and fruit; mix well and combine with first
mixture. Turn into a greased mould, cover tightly and steam 6 hours.
The day it is to be served re-steam in mould 2 hours or longer. Serve
with Foamy Sauce or Lemon Sauce No. 2.
COTTAGE PUDDING.
ra
% cup butter. am 4c. milk.
I*c.sugar: me 12 c. flour.
1 egg. 5 tsp. baking powder.
+ tsp. salt.
Mix as Plain Cake; turn into buttered pan, and bake in moderate
oven 35 minutes. For individual puddings bake in muffin pans 25 minutes.
To vary this pudding, place sliced apples, stewed prunes or cooked figs
in the bottom of the dish, and pour batter over.
APPLE CAKE.
13 c. flour. 1 egg.
3 tsp. baking powder. 2c, milk,
1 tsp. salt. 2 apples.
3 tbsp. butter. 2 tbsp. fruit sugar.
+ tsp. cinnamon.
Mix and sift dry ingredients, cut in the butter, and add the egg and
milk mixed. Spread in a buttered pan. Wipe, quarter, core and pare
50
apples; cut into eighths; lay on top of dough, pressing sharp edge in.
Sprinkle mixed cinnamon and sugar over apple. Bake in a moderate oven.
STEAMED APPLE PUDDING.
4 to 6 sour apples. 2 tsp. baking powder.
Sugar. + tsp. salt.
ives our: 2 tbsp. butter.
4 ec. milk.
Wipe, quarter, core, pare and slice apples. Place in buttered baking
dish; sprinkle with sugar, and steam until nearly tender. Mix remaining
ingredients as Tea Biscuit; pour over apples, cover and steam 15 to 20
minutes longer. Turn on a hot plate—apples will be on top. Serve with
sugar and cream or a sauce.
FRUIT ROLY POLY.
Make Tea Biscuit recipe, using twice as much fat. Roll + inch thick,
spread-with 1 c. grape jam or other fruit. Roll, place on a plate dredged
with flour, cover with a cloth and steam 45 minutes. Serve with sugar
and cream or a sauce.
SCALLOPED APPLES.
3 c. apples (chopped). 2 tbsp. lemon juice.
4 c. sugar. Grated lemon rind.