Cottage Pudding

Ingredients

• one cupful of sugar
• one tablespoonful of butter
• two eggs
• one cupful of sweet milk
• three cupfuls of flour
• one-half teaspoonful of soda
• one teaspoonful of cream of tartar sifted with flour
• one teaspoonful of salt

Method

1. 1

   Rub the butter and sugar together, beat in the yolks, then add milk and soda, salt, and beaten whites alternately with flour.

2. 2

   Bake in a buttered mold.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 190. The excerpt below is the record exactly as published.

COTTAGE PUDDING. One cupful of sugar, one tablespoonful of butter, two eggs, one cup- ful of sweet milk, three cupfuls of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar sifted with flour, one teaspoonful of salt; rub the butter and sugar together, beat in the yolks, then the milk and soda, the salt, and the beaten whites alternately with the flour. Bake in a buttered mold; turn out upon a dish; cut in slices; eat with vanilla sauce. Mrs. O. P. Morris. ALMOND PUDDING. Put one quart of milk mto a double boiler; stir into it one heaping tablespoonful of sifted flour that has been stirred to a cream with a little of the milk. When cooked, take from the fire and let cool. Have ready one pound of sweet almonds blanched and pounded. Stir into the milk; add a pinch of salt, one-third cupful of sugar, flavoring and two well- beaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. Emily Goodwin. CRACKER PUDDING. Grate soda crackers, pour one pint of boiling milk over, cover close. When they have stood one hour beat them fine with a spoon. Foam two eggs and add to it one-quarter of a pound of suet, salt, and one-half pound of seedless raisins. Boil two and one-half hours and serve with brandy sauce, or a sweet sauce. S. Shea. CRACKER PUDDING— No. 2. Grate crackers (soda or Boston preferred) and pour one pint of boiK ing milk over them, covering them closely with a plate or tin. After they have soaked two hours beat them fine with an iron spoon; then beat two PUDDINGS AND PUDDING SAUCES, 205 eggs to a foam, stir them in, add one-quarter of a pound of suet shredded and chopped very fine. Stone one-half pound of raisins and add with a little salt. Boil this two and one-half hours and serve with sauce. Emma Hinman. ORANGE PUDDING. Take four good-sized oranges, peel, seed and cut into small pieces. Add one cupful of sugar and let it stand. Into one quart of nearly boiling milk, stir two tablespoonfuls of corn-starch mixed with a little water and the yolks of three eggs. When it is done let it cool and then mix with the orange. Make a frosting of the whites of the eggs and one-half cup- ful of sugar. Spread it over the top of the pudding and place the whole for a few minutes in the oven to brown. Hattie Marchant. MARriALADE PUDDING. Two cupfuls of fine stale bread-crumbs, one cupful of rich milk, half cream preferred, yolks of five eggs beaten very light, one-half teaspoonful of soda stirred in boiling water, one cupful of sweet marmalade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then the soda. Fill the pudding dish two-thirds full with the batter, set in a quick oven and bake one-half hour. When done turn out quickly and spread over the top a liberal spoonful of marmalade. Cover with the whites of the eggs beaten stiff and return to the oven to brown. Alice Brooks Potter. MOLASSES PUDDING. One-half cupful of New Orleans molasses, one-half cupful of hot water, one-fourth of a small cupful of melted butter, one teaspoonful of soda, pinch of salt; steam one and one-half hours. Sauce. — One cupful of sugar, one-fourth cupful of butter, the yolk of one ^%%, one-half teaspoonful of corn-starch, one and one-half cupfuls of boiling water; when ready to serve add the beaten white of one ^^^. Mrs. R. M. Schallenberger, HOMINY PUDDING. Two cupfuls of cold boiled hominy, two tablespoonfuls of melted but- ter, three well-beaten eggs, one cupful of sweet milk

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