The Southern cook book of fine old recipes

THE SOUTHERN COOK BOOK Plantation Plum Pudding 1 cup suet, chopped fine 4 eggs 1 cup toasted bread crumbs 1 cup chopped citron 1 cup chopped pecans 1 cup chopped blanched almonds 2 cups finely chopped apples 2 cups seeded raisins V'2 cup currants V:2 cup sugar 1 teaspoon cinnamon V-2 teaspoon allspice 1 lemon, juice and grated rind V'2 cup brandy V-2 teaspoon grated nutmeg 1 teaspoon cloves Beat whole eggs and slowly add the other ingredients, being very careful that they are well mixed. Place in a covered mold % full and steam in a large steamer for about 3 hours. To steam, the mold is placed on a trivet in a kettle containing boiling water which comes half way up around the mold. Serve with a brandied hard sauce. (See page 24.) Molasses Pudding 1 egg 2 tablespoons sugar V'2 cup molasses 2 tablespoons melted butter 1 V'2 cups flour 12 cup boiling water 1 pinch salt 1 teaspoon baking soda dissolved in hot water Beat the egg and sugar, add the butter, water, soda, and molasses and then beat in the flour and a little salt. Put in a double boiler and let steam for one hour. Serve with foaming pudding sauce. (See page 24.) Bread Pudding 4 slices buttered bread cut in squares V'2 cup sugar 3 eggs vanilla Vz pint rich milk Beat eggs and sugar, add milk and vanilla, add buttered bread and bake in slow oven (300° F.) for about 40 minutes or until cus- tard is done. Carry me back to old Virginny, There's where the cotton and the corn and tatoes grow; There's where the birds warble, sweet in the springtime, X^ There's where the old darkey's heart am long'd to go. ^." Barbara Fritchie Pudding % cup granulated sugar l/2 cup whipping cream % cup brown sugar 2 egg yolks 2 egg whites 2 tablespoons butter nutmeg % teaspoon vanilla Into a double boiler put the sugar, cream, brown sugar, egg yolks and butter and cook until thick. Remove from the fire, add the vanilla and the well-beaten egg whites. Pour into unbaked pie shell, sprinkle with nutmeg, bake in a slow oven (275° F.) for about 45 minutes or until custard is set. Serve very cold. Rice Custard Vz cup brown sugar 2 cups cooked rice 3 tablespoons butter 1 cup milk 3 eggs V'2 cup raisins J/2 teaspoon vanilla dash of nutmeg To the rice add the sugar, butter, milk and slightly beaten eggs. Place in deep dish and bake in moderate oven (350° F.) for 1 hour. When half done remove from oven and add the raisins and vanilla, and sprinkle with nut- meg. Replace in oven and continue baking. Paulina's Delicious Cottage Pudding (Second Helpin's, Please) 2 cups sifted cake flour 2 teaspoons baking powder V'2 teaspoon salt 3 tablespoons butter 1 cup sugar 1 cup milk V-2 teaspoon vanilla Sift flour once. After measuring, add bak- ing powder and salt, and then sift again. Cream butter, add sugar gradually, and cream together well. Add the flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8x8x2 inches, in mod- erate oven (350° F.) about one hour.. Serve hot with chocolate or lemon sauce. Orange Cake 5 eggs P/4 cups sugar 1^4 cups flour