!4 lb. chopped apples.
!/2 lb. raisins.
5/2 lb. currants.
Yi cup molasses.
10 eggs added one at a time.
J4 lb. sugar.
1 teaspoon ground ginger.
1 teaspoon ground cloves.
Yz nutmeg.
1 cup dry bread crumbs soaked in 1 pint coffee.
Yz teaspoon soda.
4 tablespoons melted butter.
1 large glass of strong lemonade.
1 small glass brandy✪ Plum Pudding.
Steam 3 hours.
Mrs. Charles Scadding.
Ruggles Plum Pudding.
Ij/2 loaves baker's bread (stale is best) cut in thin slices.
4 large coffee cups milk.
3 large coffee cups brown sugar.
10 eggs.
lYi lbs. seeded raisins.
3 nutmegs.
3I/2 heaping teaspoons ground cinnamon.
XYi heaping teaspoons ground cloves.
Yi teaspoon salt✪ Ruggles Plum Pudding.
PUDDINGS 167
Butter your pudding pot very thoroughly; cover bottom
with bread cut in thin slices, then a layer of raisins, then bread
and so on till pot is ^ full. Last layer must be crumbs. Beat
eggs, sugar, salt and spice together, add the milk and pour
over the bread in the pot. Put bits of butter over the crumbs
on top. Mix this the day before and let stand over night.
Bake in a moderate oven 2Y2 to 3 hours. Set pot in pan of
boiling water during the first hour. Serve with rich sauce.
Mrs. H. W, Corbett.
Queen's Pudding.
1 pint bread crumbs.
1 pint sweet milk.
1 cup sugar.
Yolks of 4 eggs, well broken.
Rind of 1 lemon.
Butter size of an egg✪ Queen's Pudding.
Bake until done, but not watery. Whip the whites of the
egg stiff, add 1 teacup of sugar and the juice of the lemon.
Spread over the pudding a layer of jelly or sweet preserves.
Pour the whites of the eggs over this and brown in the oven.
Serve cold.
Miss Failing,
Boiled Rice with Strawberry Sauce.
Two quarts water with 1 tablespoon of salt boiling rapidly
in uncovered kettle; 1 cup well washed rice and boil very fast
until the grains are soft, stirring with a fork. Pour in strainer
and when drained place in hot closet, stirring just before
serving, to let steam escape.
Sauce.
2 cups fine sugar.
11/2 cups Strawberry juice.
1 cup butter.
Cream the butter and gradually beat in the sugar until
creamy. Then stir in the juice very lightly. Do not heat, as
this sauce must not be smooth.
• Afr5. W. B. Ayer.
168 PORTLAND WOMAN»S EXCHANGE COOK BOOK
Rodgrod (Danish).
Take fresh raspberries, sweeten to taste and set in a china-
lined saucepan on the Rre to scald. When the fruit begins
to dissolve press it through a sieve, taking all but the seeds.
Put the juice again on the fire, measuring the quantity. To
every quart of juice allow about 3 heaping tablespoons of
cornstarch. Blend the cornstarch with a little of the cold
juice. When the juice in th'e saucepan comes to a boil, stir
in the cornstarch and continue to stir until it has boiled 3 to 5
minutes, is thick and transparent (not milky). Taste to see
that the cornstarch is perfectly smooth; if not, boil a little
longer. Remove from the fire and stir in currant jelly to
taste. (Or some fresh currants may be stewed with the
raspberries, allowing about 1 part of currants to 3 parts of
raspberries.) Have ready blanched about 2 gills of almonds✪ Rodgrod (Danish)
to 1 quart of juice. Cut the almonds into shreds and stir
them into the mixture. Rinse out a mould with cold water;
fill with the mixture and set away to harden. It should not
become quite as stiff as blanc mange. Serve in a glass dish
with a pitcher of very thick cream. Or the same may be
made with Cox's gelatine, using 1 ounce of gelatine to 1 quart
of juice. Delicious. Miss Von Destinon.
R0I7-P0I7 Jam Pudding.
1 lb. of flour.
5 or 60Z. beef suet.
J/2 pint of water.
Chop suet very fine, rub into the flour, work the whole to
a smooth paste with the water, roll out the whole to thickness
of J/2 inch. Spread jam equally over the surface✪ R017-P017 Jam Pudding, leaving a
margin of paste all around. Roll it up, fasten ends securely,
put into a floured cloth, plunge into boiling water and boil
2 hours. M. 5.
Short Cake.
1 egg. ✪ Short Cake
Page 64 · 6 recipe records on this page
Presented as published in 1913. 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
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!4 lb. chopped apples.
!/2 lb. raisins.
5/2 lb. currants.
Yi cup molasses.
10 eggs added one at a time.
J4 lb. sugar.
1 teaspoon ground ginger.
1 teaspoon ground cloves.
Yz nutmeg.
1 cup dry bread crumbs soaked in 1 pint coffee.
Yz teaspoon soda.
4 tablespoons melted butter.
1 large glass of strong lemonade.
1 small glass brandy.
Steam 3 hours.
Mrs. Charles Scadding.
Ruggles Plum Pudding.
Ij/2 loaves baker's bread (stale is best) cut in thin slices.
4 large coffee cups milk.
3 large coffee cups brown sugar.
10 eggs.
lYi lbs. seeded raisins.
3 nutmegs.
3I/2 heaping teaspoons ground cinnamon.
XYi heaping teaspoons ground cloves.
Yi teaspoon salt.
PUDDINGS 167
Butter your pudding pot very thoroughly; cover bottom
with bread cut in thin slices, then a layer of raisins, then bread
and so on till pot is ^ full. Last layer must be crumbs. Beat
eggs, sugar, salt and spice together, add the milk and pour
over the bread in the pot. Put bits of butter over the crumbs
on top. Mix this the day before and let stand over night.
Bake in a moderate oven 2Y2 to 3 hours. Set pot in pan of
boiling water during the first hour. Serve with rich sauce.
Mrs. H. W, Corbett.
Queen's Pudding.
1 pint bread crumbs.
1 pint sweet milk.
1 cup sugar.
Yolks of 4 eggs, well broken.
Rind of 1 lemon.
Butter size of an egg.
Bake until done, but not watery. Whip the whites of the
egg stiff, add 1 teacup of sugar and the juice of the lemon.
Spread over the pudding a layer of jelly or sweet preserves.
Pour the whites of the eggs over this and brown in the oven.
Serve cold.
Miss Failing,
Boiled Rice with Strawberry Sauce.
Two quarts water with 1 tablespoon of salt boiling rapidly
in uncovered kettle; 1 cup well washed rice and boil very fast
until the grains are soft, stirring with a fork. Pour in strainer
and when drained place in hot closet, stirring just before
serving, to let steam escape.
Sauce.
2 cups fine sugar.
11/2 cups Strawberry juice.
1 cup butter.
Cream the butter and gradually beat in the sugar until
creamy. Then stir in the juice very lightly. Do not heat, as
this sauce must not be smooth.
• Afr5. W. B. Ayer.
168 PORTLAND WOMAN»S EXCHANGE COOK BOOK
Rodgrod (Danish).
Take fresh raspberries, sweeten to taste and set in a china-
lined saucepan on the Rre to scald. When the fruit begins
to dissolve press it through a sieve, taking all but the seeds.
Put the juice again on the fire, measuring the quantity. To
every quart of juice allow about 3 heaping tablespoons of
cornstarch. Blend the cornstarch with a little of the cold
juice. When the juice in th'e saucepan comes to a boil, stir
in the cornstarch and continue to stir until it has boiled 3 to 5
minutes, is thick and transparent (not milky). Taste to see
that the cornstarch is perfectly smooth; if not, boil a little
longer. Remove from the fire and stir in currant jelly to
taste. (Or some fresh currants may be stewed with the
raspberries, allowing about 1 part of currants to 3 parts of
raspberries.) Have ready blanched about 2 gills of almonds
to 1 quart of juice. Cut the almonds into shreds and stir
them into the mixture. Rinse out a mould with cold water;
fill with the mixture and set away to harden. It should not
become quite as stiff as blanc mange. Serve in a glass dish
with a pitcher of very thick cream. Or the same may be
made with Cox's gelatine, using 1 ounce of gelatine to 1 quart
of juice. Delicious. Miss Von Destinon.
R0I7-P0I7 Jam Pudding.
1 lb. of flour.
5 or 60Z. beef suet.
J/2 pint of water.
Chop suet very fine, rub into the flour, work the whole to
a smooth paste with the water, roll out the whole to thickness
of J/2 inch. Spread jam equally over the surface, leaving a
margin of paste all around. Roll it up, fasten ends securely,
put into a floured cloth, plunge into boiling water and boil
2 hours. M. 5.
Short Cake.
1 egg.