FoodNet

Physical culture cook book

1901

Page 51 · 10 recipe records on this page

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
THE PHYSICAL CULTURE COOK BOOK. 1 59 28. Orange Roly-Poly. — Two cups flour, one and a half cups milk, one tablespoonful butter✪ Boiled Cherry Pudding, one tablespoonful lard, two tablespoonfuls bak- ing powder, one saltspoonful salt, four fair- sized sweet oranges, half cup sugar. Sift the baking powder and the salt with the flour ; rub the butter and lard into it; add the milk, and roll out the dough into a sheet about half as wide as it is long ; spread this with the oranges peeled, sliced and seeded; sprinkle these with sugar; roll up the dough with the fruit inside, pinching the ends together that the juice may not run out ; tie the pudding up, in a cloth, al- lowing it room to swell; drop it into a pot of boiling water, and boil it steadily for an hour and a half; remove from the cloth, and lay on a hot dish. Eat with hard sauce. 29. Stewed Fruit Pudding. — Stew any sort of fruit or berries desired and sweeten to taste. Put slices of buttered bread in a serving dish✪ Stewed Fruit Pudding and pour over it some of the hot stewed fruit. Put another layer of bread, then another of fruit, etc., until the dish is full. Serve cold with cream. 38. Plain Fruit Pudding. — One cup mo- lasses, one cup milk, one and a half cups flour, quarter cup seeded raisins, quarter cup cur- rants washed and dried, quarter cup shredded l6o THE PHYSICAL CULTURE COOK BOOK. „ citron, one cup suet, one saltspoonful salt, one small teaspoonful soda. Chop the suet into the flour, first mixing the latter with the salt and soda ; add the milk and molasses, and beat thoroughly; dredge the fruit and stir it into the pudding; boil in a brown-bread mold two hours and a half. Serve hard sauce with it1. 31. Poor Man's Pudding. — One cup of sweet or sour milk, one cup of molasses, one-half cup of butter, one pound of raisins, two eggs, one teaspoonful of soda, a little cinnamon, whole- wheat flour sufficient to make as thick as cake. Boil four hours without stopping in -a floured bag or mold, allowing room to swell. To be eaten with sauce. 32. Grandma's Plum Pudding. — Mix one cup molasses✪ Plain Fruit Pudding and one cup chopped suet and one cup hot water, three cups flour, one tablespoon mixed spices, three teaspoonfuls baking powder, three cups flour, two cups chopped raisins, two cups currants. Sprinkle the fruit with flour to prevent it sinking to the bottom of the pudding. Put in bag or buttered mold and boil three hours. Enough for eight per- sons. 33. Graham Plum Pudding. — Mix one cup molasses, one cup milk, one tablespoonful but- THE PHYSICAL CULTURE COOK BOOK. l6l ter, one-half teaspoonful cinnamon, one-half teaspoonful cloves, one cup raisins, seeded and chopped, one-half cup currants, one beaten egg and add one and a half cups Graham flour mixed with one teaspoonful soda. Beat1 well, fill butered mold and steam three hours. Serve with cream (or other) sauce. 34. Delicate Indian Pudding. — Boil one quart of milk in double boiler; sprinkle in two heaping tablespoonfuls of Indian meal, stirring the while, and cook twelve minutes, stirring often. Beat together three eggs, one tea- spoonful salt, four tablespoonfuls sugar and one-half teaspoonful ginger. Stir into the meal and milk one tablespoonful butter✪ Graham Plum Pudding, and pour gradually into the egg mixture. Pour into a dish and bake slowly one hour. Serve with or without sauce.