Graham Pudding

Ingredients

• Two cupfuls of graham flour
• one cupful of currants or raisins
• one cupful of sweet milk
• one cupful of molasses
• one egg
• one even teaspoonful of salt
• one teaspoonful of soda

Method

1. 1

   Mix all ingredients together, pour into a pudding pail, and boil for two and a half hours.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 198. The excerpt below is the record exactly as published.

one egg, the juice of one-half of a lemon and one pint of boiling water; cook five minutes. Miss Gilmore. CHERRY ROLL. Make rich biscuit dough; roll out into two squares. In center of square heap berries, cherries or any fresh or even stewed dried fruit, and two tablespoonfuls of sugar. Pinch the ends and edges well as you fold over. Bake in moderate oven. Serve with butter and powdered sugar creamed together or cream and sugar. Julia Howitt. SPICE PUDDING. One cupful of sour milk, one-half cupful of molasses, one scant tea- spoonful of soda, one-half cupful of chopped suet or one-half that quantity of butter, a little salt, spice or ginger to taste. Fruit may, with fine effect, be added. Serve with brown sauce. Sauce. — One cupful of milk, one tablespoonful of butter, two table- spoonfuls of sugar, two tablespoonfuls of flour and two tablespoonfuls of molasses. Stir all together and boil ten minutes. Flavor to taste. Ina Preston. OLD-FASHIONED APPLE JOHN. One pint of flour, two teaspoonfuls of baking-powder, two tablespoon- fuls of butter, one cupful of milk, one quart of ripe tart apples cut in eighths. Sift flour and baking-powder together. Rub in the butter and mix to the consistency of biscuit dough. Roll out. Have the apples ready, peeled and cut; put them in a deep pie plate and put the crust on top and bake. When done, reverse and cover with sugar and bits of but- ter. Serve with cream and sugar. Grandma Locke. BLACKBERRY ROLL. One pint of flour sifted with one heaping teaspoonful of baking- powder; mix into this one tablespoonful of butter and one-fourth tea- spoonful of salt; add three-quarters of a cupful of milk and roll out one-third of an inch thick. Spread thickly with any kind of berries, sift sugar over and roll. Bake one-half hour and serve hot with the following: Sauce. — Cream together one-half cupful of sugar and one tablespoon- ful of butter; one cupful of mashed berries and one cupful of boiling milk. Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir in slowly. Let boil three minutes and serve. Aunt CaRRIE. PUDDINGS AND PUDDING SAUCES. 277 DATE PUDDINQ (BOILED). Chop fine one cupful of suet. Add one cupful of sugar and the yolka of two eggs beat together until light, then add one cupful of milk and three cupfuls of flour. Beat until smooth, add one-half teaspoonful of cinnamon, one-half teaspoonful of salt, one-fourth of a nutmeg grated, the well-beaten whites of the eggs and one teaspoonful of baking-powder. Mix well and add one pound of washed, stoned and chopped dates, slightly floured; turn into a greased mold and boil continuously for three hours. Serve hot with hard sauce. Mrs. A. M. Morris. HEALTH PUDDINQ. One cupful of tapioca, three generous pints of cold water, one-half teaspoonful of salt, one-half teacupful of sugar, one tumbler of crab-apple jelly. Wash the tapioca and soak it in the water over night. In the morn- ing put on in the double boiler and cook one hour, stirring often. Add salt, sugar and lastly jelly. Turn into a mold that has been dipped in cold water and set away to cool and harden. Serve with cream and sugar. An Old Nurse. DRIED PEACH PUDDINQ. Let come to a boil one pint of milk; while hot pour it over one pint of bread-crumbs (entire-wheat bread if desired); stir into this one tea^ spoonful of cold butter and one pint of dried peaches stewed soft. When all is cool add two eggs well beaten, one-half cupful of sugar. Put in a well-greased pudding dish and bake one-half hour; serve warm with hard sauce. Nannie Jennings. BLUEBERRY COBBLER. Take a pudding dish, line it with pastry and fill with ripe, luscious well-picked blueberries. Sprinkle with sugar and cover with a top crust, gashed with a knife. Bake slowly one-half hour and serve with cream and sugar. Mary Buttler. GRAHAM PUDDING. Two cupfuls of graham flour, one cupful of currants or raisins, one cupful of sweet milk, one cupful of molasses, one ^gg, one even teaspoon- ful of salt, one teaspoonful of soda

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