Chop fine one cupful of suet. Add one cupful of sugar and the yolka
of two eggs beat together until light, then add one cupful of milk and
three cupfuls of flour. Beat until smooth, add one-half teaspoonful of
cinnamon,✪ Fruit Pudding (Steamed) one-half teaspoonful of salt, one-fourth of a nutmeg grated, the
well-beaten whites of the eggs and one teaspoonful of baking-powder.
Mix well and add one pound of washed, stoned and chopped dates, slightly
floured; turn into a greased mold and boil continuously for three hours.
Serve hot with hard sauce. Mrs. A. M. Morris.
HEALTH PUDDINQ.
One cupful of tapioca, three generous pints of cold water, one-half
teaspoonful of salt, one-half teacupful of sugar, one tumbler of crab-apple
jelly✪ Health Pudding. Wash the tapioca and soak it in the water over night. In the morn-
ing put on in the double boiler and cook one hour, stirring often. Add
salt, sugar and lastly jelly. Turn into a mold that has been dipped in cold
water and set away to cool and harden. Serve with cream and sugar.
An Old Nurse.
DRIED PEACH PUDDINQ.
Let come to a boil one pint of milk; while hot pour it over one pint
of bread-crumbs (entire-wheat bread if desired); stir into this one tea^
spoonful of cold butter and one pint of dried peaches stewed soft. When
all is cool add two eggs well beaten, one-half cupful of sugar✪ Dried Peach Pudding. Put in a
well-greased pudding dish and bake one-half hour; serve warm with hard
sauce. Nannie Jennings.
BLUEBERRY COBBLER.
Take a pudding dish, line it with pastry and fill with ripe, luscious
well-picked blueberries. Sprinkle with sugar✪ Blueberry Cobbler and cover with a top crust,
gashed with a knife. Bake slowly one-half hour and serve with cream and
sugar. Mary Buttler.
GRAHAM PUDDING.
Two cupfuls of graham flour, one cupful of currants or raisins, one
cupful of sweet milk, one cupful of molasses, one ^gg, one even teaspoon-
ful of salt, one teaspoonful of soda. Mix all together. Pour into the
pudding pail and boil two and one-half hours. A Mother.
GREENING PUDDINQ.
Peel, core and slice sufficient apples to fill a baking dish, butter the
dish and put in the apples in layers, alternating them with stale cake
18
278 PUDDINGS AND PUDDING SAUCES.
crumbs and a little melted butter, using two tablespoonfuls of the latter to
a pint of apples. Let the last layer be a thick one of cake crumbs; put in
a moderately hot oven until the apples are tender, then beat together two
eggs and two tablespoonfuls of sugar (more should be used if apples are
very tart), add one cupful of milk and pour over the apples. Bake a rich
golden color and serve with cream. Other tart apples may be substituted
if desired. Jessie Bartlett.
BOILED APPLE DUMPLINGS LIKE GRANDMOTHER MAKES. ✪ Montreal Pudding
Page 199 · 9 recipe records on this page
Presented as published in 1917. 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
Chop fine one cupful of suet. Add one cupful of sugar and the yolks of two eggs beat together until light, then add one cupful of milk and three cupfuls of flour. Beat until smooth, add one-half teaspoonful of cinnamon, one-half teaspoonful of salt, one-fourth of a nutmeg grated, the well-beaten whites of the eggs and one teaspoonful of baking-powder. Mix well and add one pound of washed, stoned and chopped dates, slightly floured; turn into a greased mold and boil continuously for three hours. Serve hot with hard sauce. Mrs. A. M. Morris.
HEALTH PUDDING.
One cupful of tapioca, three generous pints of cold water, one-half teaspoonful of salt, one-half teacupful of sugar, one tumbler of crab-apple jelly. Wash the tapioca and soak it in the water over night. In the morning put on in the double boiler and cook one hour, stirring often. Add salt, sugar and lastly jelly. Turn into a mold that has been dipped in cold water and set away to cool and harden. Serve with cream and sugar.
An Old Nurse. DRIED PEACH PUDDING.
Let come to a boil one pint of milk; while hot pour it over one pint
of bread-crumbs (entire-wheat bread if desired); stir into this one tea
spoonful of cold butter and one pint of dried peaches stewed soft. When
all is cool add two eggs well beaten, one-half cupful of sugar. Put in a
well-greased pudding dish and bake one-half hour; serve warm with hard
sauce. Nannie Jennings.
BLUEBERRY COBBLER.
Take a pudding dish, line it with pastry and fill with ripe, luscious
well-picked blueberries. Sprinkle with sugar and cover with a top crust,
gashed with a knife. Bake slowly one-half hour and serve with cream and
sugar. Mary Buttler.
GRAHAM PUDDING.
Two cupfuls of graham flour, one cupful of currants or raisins, one cupful of sweet milk, one cupful of molasses, one egg, one even teaspoonful of salt, one teaspoonful of soda. Mix all together. Pour into the pudding pail and boil two and one-half hours. A Mother.
GREENING PUDDING.
Peel, core and slice sufficient apples to fill a baking dish, butter the dish and put in the apples in layers, alternating them with stale cake
crumbs and a little melted butter, using two tablespoonfuls of the latter to a pint of apples. Let the last layer be a thick one of cake crumbs; put in a moderately hot oven until the apples are tender, then beat together two eggs and two tablespoonfuls of sugar (more should be used if apples are very tart), add one cupful of milk and pour over the apples. Bake a rich golden color and serve with cream. Other tart apples may be substituted if desired. Jessie Bartlett.
BOILED APPLE DUMPLINGS LIKE GRANDMOTHER MAKES.
Records on this page
Fruit Pudding (Steamed)Graham PuddingDate Pudding (Boiled)Health PuddingDried Peach PuddingBlueberry CobblerMontreal PuddingGreening PuddingBoiled Apple Dumplings Like Grandmother Makes