Use Boston crackers halved. Let the cracker halves lie in cold
water for 5 minutes. Handle with care to avoid breaking. Remove
from water with cake turner. Invert a baking tin, grease, and
arrange the crackers on it, Put a bit of butter on each✪ Puffed Crackers and place
in an extremely hot oven till crisp and puffy. If they are to be
served with soup sprinkle with paprika, if with afternoon tea use
a mixture of sugar and cinnamon, or brush with white of egg and
add finely chopped nuts.
OATMEAL CRACKERS.
Fine oatmeal, 3 cups. Sugar, 14 cup.
Flour, 2 cups. Hot water, y2 cup.
Melted butter, y2 cup. Soda, y2 teaspoon.
Salt, a pinch.
Mix ingredients well, dissolving soda in a little hot water. Roll
very thin, sprinkle with sugar, cut in rounds and bake.
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DESSEKTS. 97
ENGLISH PI.UM PUDDING.
Chopped suet, 1 cup. Flour, 3 cups.
Seeded raisins, 1 cup. Soda. 1 teaspoon.
Currants, 1 cup. Salt. V^ teaspoon.
Sliced citron, 1 cup. Allspice, 1 teaspoon.
Molasses, 1 cup. Cinnamon. 1 teaspoon.
Milk, 1 cup. Lemon, 1.✪ English Plum Pudding
Mix molasses and milk, add soda, spice and salt, Next add
tlour, then suet, well-floured fruit and the juice of the lemon.
Steam for 3 hours. Mrs. P., Framingham.
LEMON RICE PUDDING.
Milk, 1 pint. Sugar, ly., cups.
Boiled rice, 1 cup. Eggs, 3.
Lemon. 1.
To the milk add the rice, V^ '-up of sugar, the ego- yolks, well
beaten, and the grated rind of the lemon. Bake i/2 hour or until
the custard is set. Frost with a meringue made from the stiffly
beaten egg whites, the remaining cup of sugar and the juice of
the lemon. Spread over puddinsr, and return to the oven to brown
lightly. Serve hot or cold. 3/r.s. fl. D.,
FRUITED APPLE PUDDING.
Tart apples. Lemon peel.
Seedless raisins. Sugar.
Citron. Bread crumbs.
Peel and core enough apples to fill a deep baking dish. Pit
them in snugly and fill in the holes with raisins, shredded citron
and lemon peel. Dredge with sugar and pour OVPI- them half a
cup of hot water. Bake in a slow oven until perfectly tender.
Remove from oven and sprinkle lightly with bread crumbs, dust
with sugar, dot with butter and bake 1<~> minutes longer. Serve
with the following sauce: Thoroughly mix in a saucepan 1 table-
spoon of flour and Vo cup of sugar. Pour over this ;i cup of boil-
ins- water and bring to a boil. Remove from the fire and pour thi<
slowly, while stirring constantly, over one egir well beaten. Flavor
with lemon juice or extract and serve piping hot with the pudding.
98 DESSERTS.
BATTER PUDDING WITH STRAWBERRY SAUCE.
Flour, 11/2 cups. Salt, 14 teaspoon.
Baking- powder, 2 teaspoons. Eggs, 4.
Milk, 1 pint
Sift flour, salt and baking powder and add egg yolks, well
beaten, and the milk. Lastly fold in the stiffly beaten egg whites.
Bake in a hot oven and serve with strawberry sauce :
Powdered sugar, 1 cup. Butter, 2 tablespoons.
Egg yolk, 1. Fresh strawberries. 1 cup.
Mix and beat all well together and serve ice cold on the hot
pudding.
APPLE DUMPLINGS.
Make a rich biscuit dough, roll thin and cut in squares. In the
centre of each square place a medium sized apple, peeled and cored ;
fill cavity with sugar, cinnamon and a few raisins, bring dough
up around apple to cover, making a round ball, and bake in a moder-
ate oven 30 to 45 minutes or until apples are soft. Serve with
nutmeg sauce or cream and sugar. D. C., Salem, ✪ Lemon Rice Pudding
Page 43 · 12 recipe records on this page
Presented as published in 1916. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Use Boston crackers halved. Let the cracker halves lie in cold
water for 5 minutes. Handle with care to avoid breaking. Remove
from water with cake turner. Invert a baking tin, grease, and
arrange the crackers on it, Put a bit of butter on each and place
in an extremely hot oven till crisp and puffy. If they are to be
served with soup sprinkle with paprika, if with afternoon tea use
a mixture of sugar and cinnamon, or brush with white of egg and
add finely chopped nuts.
OATMEAL CRACKERS.
Fine oatmeal, 3 cups. Sugar, 14 cup.
Flour, 2 cups. Hot water, y2 cup.
Melted butter, y2 cup. Soda, y2 teaspoon.
Salt, a pinch.
Mix ingredients well, dissolving soda in a little hot water. Roll
very thin, sprinkle with sugar, cut in rounds and bake.
^t^-^^x
>"< . »• <
y-**-j*M.
>- I
$
\
DESSEKTS. 97
ENGLISH PI.UM PUDDING.
Chopped suet, 1 cup. Flour, 3 cups.
Seeded raisins, 1 cup. Soda. 1 teaspoon.
Currants, 1 cup. Salt. V^ teaspoon.
Sliced citron, 1 cup. Allspice, 1 teaspoon.
Molasses, 1 cup. Cinnamon. 1 teaspoon.
Milk, 1 cup. Lemon, 1.
Mix molasses and milk, add soda, spice and salt, Next add
tlour, then suet, well-floured fruit and the juice of the lemon.
Steam for 3 hours. Mrs. P., Framingham.
LEMON RICE PUDDING.
Milk, 1 pint. Sugar, ly., cups.
Boiled rice, 1 cup. Eggs, 3.
Lemon. 1.
To the milk add the rice, V^ '-up of sugar, the ego- yolks, well
beaten, and the grated rind of the lemon. Bake i/2 hour or until
the custard is set. Frost with a meringue made from the stiffly
beaten egg whites, the remaining cup of sugar and the juice of
the lemon. Spread over puddinsr, and return to the oven to brown
lightly. Serve hot or cold. 3/r.s. fl. D.,
FRUITED APPLE PUDDING.
Tart apples. Lemon peel.
Seedless raisins. Sugar.
Citron. Bread crumbs.
Peel and core enough apples to fill a deep baking dish. Pit
them in snugly and fill in the holes with raisins, shredded citron
and lemon peel. Dredge with sugar and pour OVPI- them half a
cup of hot water. Bake in a slow oven until perfectly tender.
Remove from oven and sprinkle lightly with bread crumbs, dust
with sugar, dot with butter and bake 1<~> minutes longer. Serve
with the following sauce: Thoroughly mix in a saucepan 1 table-
spoon of flour and Vo cup of sugar. Pour over this ;i cup of boil-
ins- water and bring to a boil. Remove from the fire and pour thi<
slowly, while stirring constantly, over one egir well beaten. Flavor
with lemon juice or extract and serve piping hot with the pudding.
98 DESSERTS.
BATTER PUDDING WITH STRAWBERRY SAUCE.
Flour, 11/2 cups. Salt, 14 teaspoon.
Baking- powder, 2 teaspoons. Eggs, 4.
Milk, 1 pint
Sift flour, salt and baking powder and add egg yolks, well
beaten, and the milk. Lastly fold in the stiffly beaten egg whites.
Bake in a hot oven and serve with strawberry sauce :
Powdered sugar, 1 cup. Butter, 2 tablespoons.
Egg yolk, 1. Fresh strawberries. 1 cup.
Mix and beat all well together and serve ice cold on the hot
pudding.
APPLE DUMPLINGS.
Make a rich biscuit dough, roll thin and cut in squares. In the
centre of each square place a medium sized apple, peeled and cored ;
fill cavity with sugar, cinnamon and a few raisins, bring dough
up around apple to cover, making a round ball, and bake in a moder-
ate oven 30 to 45 minutes or until apples are soft. Serve with
nutmeg sauce or cream and sugar. D. C., Salem,