Three eups a])ples chopped, l^-i cups bread crumbs, 1 cup sugar, 14 teaspoon
cinnamon, 14 teaspoon nutmeg, 2 tablespoons butter, 1/. lemon, juice and rind, 1^4
cup water✪ Scalloped Apple Pudding. Melt butter and add crumbs; mix sugar, spices and lemon rind. Put
i/j. of the crumbs in the bottom of a buttered dish. Then i/o the apples. Sprinkle
with % sugar and spices, then add another quarter of crumbs and remainder of
apple.?, sugar and spices. S})rinkle lemon and water over this, and put rest of the
crumbs over the top. Bake in a Jewel range ly^ hours, or until the apples are
thoroughly cooked. Cover 1 hour. Serve with cream. Mks. J. E. Suess,
Carrot Pudding.
One cup of grated carrot, 1 cup of grated potatcj, 1 cup of chopped suet, 1 cup
of brown sugar, 1 cup of currants, i/o cup of chopped citron, 1 teaspoonful of soda
in a little warm water, 2 cups of Dousman's Best Patent flour, 1 tablespoonful of
lemon extract✪ Carrot Pudding. ]\Iix all ingredients together and let stand over night; boil 3 hours.
^fits. Ei)wai;d .T. BiTr,Ei{.
Baked Indian Pudding.
One qt. of scalded milk poured over 2 tablespoons of coi-nmeal, 1 cup sugar,
nutmeg and salt to taste. Butter tlie dish, ])ut all in, then drop over it 1 tablespoon
molasses✪ Baked Indian Pudding. Bake in a Jewel range IV. hours to 2 hours. Serve hot with ])ieces of
butter on each dish. ^Fus. Wkij.s.
Gingerbread Pudding.
One cup of molasses, 1 of sour milk, ".' cups Dousman's Be^^t Patent flour, 1 of
raisins, 1 of currants, 2 tabkvspoonfuls each of ginger, cinnamon and allspice, 1
teaspoonful of cloves. Steam 2 hours. Hard sauce of Imtter and sugar beaten to a
creaii!. ^[iss Olcott.
Baked Apple Dumpling.
Mix 1 ])t. of sifted Dousman's Best Patent tiour. 3 level teaspoons of baking
powder, i/> teaspoon salt, rub in i/t cup butter and lard, Yi ^^'P <^^ milk, I beaten
egg. Xearly fill a dee]) ]»u(lding dish with a|q)les pared and cut in quarters, 1 cup
sugar, flavor with lemon rind oi- whatever you wish, turn the dough over the apples.
Bake in Jewel range slow so tlio crust will not get brown before the apples are done.
Ser^e with cvam. "^^KS. DAEoyPK.
Cherry Dumplings.
Edl cups -i/o full of stoned sour cherries, and 1 hea])ing tables|)oonful of sugar;
take ;> cups Dousman's Best Patent flour✪ Gingerbread Pudding, 3 teaspoonfuls of baking ])owder. f table-
sjioonful of butter: add sweet milk enough to stir stiff like cake. Fill cu])s % full,
steam % "f '^^^ hour. Eat with sauce. .Vny other fruit is good.
i\ri{S. E. E. SCRIBNEIJ.
100 . SUPERIOR COOK BOOK
Peach Dumplings.
Wash hair a poimil ol' rice tlirouoii several cold waters; drain, throw the rice
ill a kettle of l)oilin«i- water and boil rapidly for twenty minutes: drain. Spread a
thin laver in the centre of a ilunipling clotii : place in the centre of this one small,
soft peach✪ Peach Dumplings; fold the rice over, tie tightly; throw the dumplings in a kettle of boiling
water, boil rapidly for fifteen minutes, and serve hot with a pitcher of cream.
Cherry Pudding. ✪ Cherry Pudding
Page 72 · 8 recipe records on this page
Presented as published in 1905. 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
Three eups apples chopped, 1 1/2 cups bread crumbs, 1 cup sugar, 14 teaspoon cinnamon, 14 teaspoon nutmeg, 2 tablespoons butter, 1/2 lemon, juice and rind, 1^4 cup water. Melt butter and add crumbs; mix sugar, spices and lemon rind. Put 1/4 of the crumbs in the bottom of a buttered dish. Then 1/2 the apples. Sprinkle with 1/2 sugar and spices, then add another quarter of crumbs and remainder of apple.?, sugar and spices. Sprinkle lemon and water over this, and put rest of the crumbs over the top. Bake in a Jewel range 1 1/2 hours, or until the apples are thoroughly cooked. Cover 1 hour. Serve with cream. Mrs. J. E. Suess,
Carrot Pudding.
One cup of grated carrot, 1 cup of grated potato, 1 cup of chopped suet, 1 cup of brown sugar, 1 cup of currants, 1/2 cup of chopped citron, 1 teaspoonful of soda in a little warm water, 2 cups of Dousman's Best Patent flour, 1 tablespoonful of lemon extract. ]\Iix all ingredients together and let stand over night; boil 3 hours.
Mrs. Edward J. Butter.
Baked Indian Pudding.
One qt. of scalded milk poured over 2 tablespoons of cornmeal, 1 cup sugar, nutmeg and salt to taste. Butter tlie dish, ])ut all in, then drop over it 1 tablespoon molasses. Bake in a Jewel range 1 1/2 hours to 2 hours. Serve hot with ])ieces of butter on each dish. Mrs. Wells.
Gingerbread Pudding.
One cup of molasses, 1 of sour milk, 2 cups Dousman's Best Patent flour, 1 of raisins, 1 of currants, 2 tablespoonfuls each of ginger, cinnamon and allspice, 1 teaspoonful of cloves. Steam 2 hours. Hard sauce of Imtter and sugar beaten to a cream. Miss Olcott.
Baked Apple Dumpling.
Mix 1 ])t. of sifted Dousman's Best Patent tiour. 3 level teaspoons of baking powder, i/> teaspoon salt, rub in i/t cup butter and lard, 1/4 cup <^^ milk, I beaten egg. Nearly fill a dee]) ]pudding dish with a|q)les pared and cut in quarters, 1 cup sugar, flavor with lemon rind oi- whatever you wish, turn the dough over the apples. Bake in Jewel range slow so tlio crust will not get brown before the apples are done. Serve with cream. Mrs. Daroyde.
Cherry Dumplings.
Fill cups -i/o full of stoned sour cherries, and 1 hea])ing tablespoonful of sugar; take ;> cups Dousman's Best Patent flour, 3 teaspoonfuls of baking powder. ftablespoonful of butter: add sweet milk enough to stir stiff like cake. Fill cups % full, steam % "f '^^^ hour. Eat with sauce. Any other fruit is good.
Mrs. E. E. SCRIBNEIJ.
Peach Dumplings.
Wash 1/2 a pound of rice through several cold waters; drain, throw the rice ill a kettle of l)oilin«i- water and boil rapidly for twenty minutes: drain. Spread a thin laver in the centre of a dumpling clotii : place in the centre of this one small, soft peach; fold the rice over, tie tightly; throw the dumplings in a kettle of boiling water, boil rapidly for fifteen minutes, and serve hot with a pitcher of cream.
Cherry Pudding.
Records on this page
Scalloped Apple PuddingCarrot PuddingBaked Indian PuddingGingerbread PuddingBaked Apple DumplingCherry DumplingsPeach DumplingsCherry Pudding