Date Pudding

Ingredients

• 3 tablespoons fat
• 1 cup molasses
• 1/2 cup sweet milk
• 1/2 cup flour
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves
• 1/2 pound dates
• 1/2 teaspoon salt

Method

1. 1

   Stone and chop the dates, melt the fat, add to it the molasses and milk.

2. 2

   Mix and sift dry ingredients and add to liquid.

3. 3

   Add dates last of all.

4. 4

   Steam for 1.5 hours.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 205. The excerpt below is the record exactly as published.

1/2 teaspoon soda 1 teaspoon salt 2 teaspoons baking powder Boil together for 5 minutes the first nine ingredients. Cool, add the sifted dry ingredients and bake in two loaves for 45 min- utes in a moderate oven. This cake should be kept several days before using. It makes about 20 to 25 servings. If desired, 1 cup of oatmeal may be used in place of J^ cup of flour. OATMEAL MACAROONS 1 tablespoon fat IVz cups oatmeal 1 cup com syrup Vi teaspoon salt 2 tablespoons sugar 1/2 teaspoon baking powder 1 egg iVi tablespoons flour 2 teaspoons almond extract if desired Combine the melted fat and the sugar and syrup, add the beaten egg and stir in the other ingredients Drop from a tea- spoon on greased baking sheets or pans and bake in a moderate oven about 15 minutes. This makes 25 to 28 cookies about 2 inches in diameter 25 FOOD ECONOMY SPONGE CAKE WITHOUT WHEAT 4 eggs I tablespoon lemon juice 1 cup sugar Vs teaspoon salt 1 cup barley flour Separate the whites and yolks of eggs, beat yolks, add lemon juice and sugar, then flour. Fold in well-beaten whites of eggs and bake in slow oven. CORNMEAL COOKIES 1/2 cup melted fat 6 tablespoons sour milk 1/2 cup molasses 1/2 teaspoon soda V2 cup corn syrup 2 cups cornmeal 1 egg 1 cup wheat flour Combine the melted fat, molasses, syrup, beaten egg and milk. Sift the dry ingredients and combine with the liquid. Drop from a teaspoon onto a greased pan and bake in a moderate oven for 15 minutes. This makes 55 to 60 cookies about 2 inches in diameter. CORNMEAL GINGERBREAD 1 cup cornmeal 1 teaspoon cinnamon 1 cup wheat flour V2 teaspoon cloves 1 teaspoon soda 1 cup sour milk 3/4 teaspoon salt 1 cup molasses 2 teaspoons ginger 2 tablespoons shortening 1 egg (omitted if desired) Sift together the dry ingredients. Combine the milk, molasses, melted shortening and beaten egg. Add the liquid ingredients to the dry. Stir well. Bake in moderate oven. Two cups of buckwheat flour may be substituted for the corn- meal and flour in the above recipe. This will have the charac- teristic flavor of buckwheat. If it is too strong use only 1 cup of buckwheat and 1}/$ cups of white flour. Two and a half cups of rye flour may also be substituted. In using rye and white flour a larger quantity is necessary because these flours absorb less liquid than do the cornmeal and buckwheat. ,> 26 FOOD ECONOMY PUDDINGS OATMEAL PUDDING Try one when you have a light dinner or supper Oatmeal Betty or Brown Pudding 2 cups cooked oatmeal V^ teaspoon cinnamon 4 apples cut up small 2 cups cooked oatmeal 1/2 cup raisins 1/2 cup molasses Vi cup sugar 1/2 cup raisins Mix and bake for Yi hour. Serve hot or cold. Any dried or fresh fruits, dates, or ground peanuts may be used instead of apples. Either will serve 5 people. BAKED HONEY CUSTARD 2 cups milk Vs teaspoon powdered cinnamon 3 eggs V4 teaspoon salt V4 cup honey Scald milk, beat eggs slightly. Add honey, milk, cinnamon and salt. Bake in custard cups set in a pan of water. DATE PUDDING 3 tablespoons fat V4 teaspoon nutmeg 1 cup molasses 14 teaspoon allspice cup sweet milk V4 teaspoon cloves '/2 cups flour 1/2 pound dates

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