Bread Pudding

Ingredients

• One pint bread crumbs
• one cup molasses
• one cup raisins
• one cup water
• one cup flour
• one egg
• one teaspoon of soda

Method

1. 1

   Steam for two hours.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 69. The excerpt below is the record exactly as published.

one cup molasses, one teaspoon cinnamon, one teaspoon cloves, one-half nutmeg (grated), one-half cup shortening, one cup raisins, flour to thicken thick. Steam three hours. Sauce : — One cup boiling water, two teaspoons corn starch, one lemon, one cup sugar. Boil ten minutes. APPLE TAPIOCA. Mrs. Silas Porter, Topeka, Kan. Soak one cup tapioca in one quart water over night, pare and slice a dish of apples, adding a little water and sugar. Bake. When nearlv done, pour tapioca over apples and return to oven. Cook until it jellies. Eat with cream and sugar. Rice may be used the same way. BREAD PUDDING. Mrs. J. A. Hickman. One pint bread crumbs, one cup molass?s, one rai- sins (seeded), one of water, one of flour, one egg, one teaspoon of soda; steam two hours. BROWN PUDDING. Mrs. Anna Duke Richardson. One and three-fourths cups of flour, one-half cup molasses, one cup fruit (chopped), one-half cup suet cut very fine, pinch of salt, one-half cup sweet mi1k. one egg, one-third cup sugar, one-half teaspoon soda. Steam two hours. Keeps well. Is nice warmed over. CARROT PUDDING Mary Pairchild. One and one-half cups flour, one cup sugar, one cup seeded raisins, one cup currants, one cup grated pa- 144 PUDDINGS tatoes, one cup grated carrots, one teaspoon soda. Mix all together and steam or boil three hours. CARAMAL SAUCE. Brown half cup brown sugar and add one table- spoon butter, a pinch of salt and a cup of water. When boiling thicken with dissolved corn starch. CHERRY COBBLER. Make a rich shortcake dough, roll thin, cut in pieces the size of a saucer. Place in the center of each piece of crust two heaping tablespoonsful of canned seeded cherries, pinch the crust together. Place in pan con- taining one cup water, one cup sugar, one small half- cup flour, butter the size of a walnut and bake. The juice makes an excellent sauce for the cobbler. STEAMED CHERRY PUDDING. Mrs. H. B. Smith. Two eggs, one cup sugar, piece of butter the size of an egg, one cup milk, two cups of flour, two tea- spoons of baking powder, one cup of cherries, either fresh or canned. Pour in mold holding three quarts, steam one hour. CHOCOLATE PUDDING. Miss Alice Tapping. Two tablespoons cocoa or one square of chocolate, one-half cup flour, one egg, one quart milk, three- fourths cup sugar. Beat egg, add sugar, add flour) beat together. When milk comes to a boil, add the rest and flavor with vanilla. Serve with cream when cold. CHOCOLATE PUDDING. Mrs. Clarence Buck. One egg, three-fourth cup of sugar, one teaspoon baking powder (heaping), one tablespoon butter, two bars chocolate, one and one-half cups flour, one-half cup milk. Flavor with vanilla. Steam two hours. To be eaten with whipped cream or sauce. PUDDINGS 145 CHOCOLATE BREAD PUDDING. Soak two cups of stale bread crumbs in four cups scalded milk thirty minutes. Melt two squares of chocolate in a saucepan placed over hot water, add one-third of a cup of sugar and enough milk (from bread and milk) to make a consistency to pour. Add to bread and milk, with one-third cup of sugar, one- quarter teaspoon of salt, one teaspoon of vanilla, and two eggs slightly beaten. Turn into buttered baking dish and bake one hour in a moderat oven. Serve with hard sauce. COCOANUT PUDDING. Boii together one pint of rich milk, two tablespoons cornstarch, the whites of four eggs, a scant half cup sugar, and a little salt, adding last the beaten eggs. Flavor with lemon or vanilla as preferred, and when slightly cooled add half a grated cocoanut. Pour into a mold and set in a cold place. Nice served with soft custard. GREEN CORN PUDDING. Two well beaten eggs, one pint rich milk, one pint cut or grated green corn, half teaspoon of salt and a level tablespoon butter. Stir these well together, pour into a pudding dish and bake half an hour. COTTAGE PUDDING. Mrs. Lizzie M. Hanna. One cup sugar, half cup butter, two eggs beaten separately, cup sweet milk, two cups flour, two tea- spoons baking powder, flavor with nutmeg or lemon. Bake in a square pan. When done cut in* squares and serve with hot sauce made of two tablespoons butter, cup sugar, table spoon flour, wet with a little cold water and stirred until like cream. Add a pint boil- ing water. Let boil two or three minutes, stirring all the time, flavor with nutmeg or extract of lemon. 146 PUDDINGS COTTAGE PUDDING. Mrs. Chauncey Sherrick. One egg, one cup sugar, lump of butter size of wal- nut, one-half cup sweet milk, one cup flour

Cook this with the app: pantry check, scaling, and the assistant.