Montreal Pudding

Ingredients

• one cupful of suet
• one cupful of molasses
• one cupful of fruit
• one cupful of sweet milk
• one and one-half cupfuls of flour
• one teaspoonful of soda

Method

1. 1

   Mix all ingredients and steam for two hours.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 199. The excerpt below is the record exactly as published.

one teaspoonful of soda. Mix all together. Pour into the pudding pail and boil two and one-half hours. A Mother. GREENING PUDDINQ. Peel, core and slice sufficient apples to fill a baking dish, butter the dish and put in the apples in layers, alternating them with stale cake 18 278 PUDDINGS AND PUDDING SAUCES. crumbs and a little melted butter, using two tablespoonfuls of the latter to a pint of apples. Let the last layer be a thick one of cake crumbs; put in a moderately hot oven until the apples are tender, then beat together two eggs and two tablespoonfuls of sugar (more should be used if apples are very tart), add one cupful of milk and pour over the apples. Bake a rich golden color and serve with cream. Other tart apples may be substituted if desired. Jessie Bartlett. BOILED APPLE DUMPLINGS LIKE GRANDMOTHER MAKES. To prepare a crust take one pint of flour, one tablespoonful of lard, one-half teaspoonful of soda dissolved in hot water, one teaspoonful of cream of tartar and one-half teaspoonful of salt, sifted through the flour. Use sweet milk or water and mix the dough a little stiffer than for bis- cuits; roll out a little thicker than pie crust, cut into squares and put in the center of each a nice, sour apple, pared and cored; fill the hole left by the core with sugar, a bit of butter and a little crab-apple jelly; bring the corners of the dough together, pinching them well to make a firm ball; tie in loose cloths, which have been dipped in hot water and floured on the inside. Boil steadily in plenty of water one hour. Some prefer these steamed or baked. Serve hot with sweetened cream or butter and sugar. Marion Lovewell. FIG PUDDING. One-quarter pound of figs, chopped fine, one-quarter pound of bread- crumbs, one-quarter pound of brown sugar, one-quarter pound of suet, one-quarter pound of candied citron and lemon peel and five eggs. Mix thoroughly; steam or boil four hours. Mrs. Bryce. FIG PUDDING— No. 2. One-half cupful of sugar, one-half cupful of molasses, one-half cupful of butter, one cupful of sweet milk, two eggs, three cupfuls of flour, one pound of chopped figs, two teaspoonfuls of baking-powder, a pinch of soda, one-half cupful of currants, one-half teaspoonful of nutmeg and one- half teaspoonful of cinnamon; steam in mould three hours; serve with whipped cream sauce. Miss Inez Burbanks. FIG PUDDING— No. 3. One-fourth of a pound of figs chopped fine, two cupfuls of bread- crumbs, one cupful of brown sugar, one-fourth of a pound of suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessert-spoon- PUDDINGS AND PUDDING SAUCES. 279 ful of molasses, one-half grated nutmeg, one tablespoonful of flour. Steam three hours and serve with boiled sauce flavored with lemon. Mrs. Jones. BIRD'S NEST PUDDING. Pare and quarter three apples, lay in well-buttered deep dish. Make a batter of two eggs, one cupful of flour, three-quarters of a cupful of milk, a little salt, no sugar; pour over the apples. Bake forty-five minutes in a moderate oven. Serve with sweet sauce. Mrs. Geo. Spence. PRUNE PUDDING. One pound of prunes, one-half, pound of walnuts or almonds, the whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. Stew prunes and when cold remove stones, then chop fine, also chop nuts and put in dish with sugar and well-beaten whites of eggs. Whip cream, flavor, and spread on top. Mrs. W. H. Carrick. PRUNE PUDDING— No. a. Beat a teacupful of flour to a smooth paste with a little cold milk. Add two well-beaten eggs, a pinch of salt and as much milk as will make a rather thick batter. Wash one-half pound of prunes and simmer them in a little water till they are quite soft. Drain off the liquid, take out the stones, sprinkle a little flour over the prunes and then stir them into the pudding. Pour the pudding into a cloth and tie it securely, but leave a little room for the pudding to swell. Plunge it into boiling water and keep the pudding boiling until it is done enough. Serve with sweet sauce. Mrs. Delia Simpson. AGNEW PUDDING. Pare and core eight russets and boil them to a pulp with the rind of one-half lemon. Beat up the yolks of three eggs and add to them three ounces of melted butter; sweeten to taste and beat all together. Line a pudding dish with puff paste, pour in the mixture and bake until it becomes a light brown color. It will require, to bake, thirty minutes. H. A. Vane. SUET PUDDING. One cupful of chopped suet, one teacupful of molasses, one cupful of sweet milk, three and one-half cupfuls of flour, one full cupful of raisins, one cupful of currants, one teaspoonful of soda, a pinch of salt, one-half g80 PUDDINGS AND PUDDING SAUCES. teaspoonful of cinnamon, one-half teaspoonful of allspice, one-half tea- spoonful of cloves. Steam two hours. Citron or lemon peel may be added if desired. Mrs- Belle Hazen. SUET PLUM PUDDING. One cupful of chopped suet, one cupful of New Orleans molasses, one cupful of sour milk, one cupful of seeded raisins, three and one-half cup- fuls of flour, one egg, one-half teaspoonful of cloves, one teaspoonful of cinnamon and one-fourth of a nutmeg, a little salt, one teaspoonful of soda; boil three hours; eat with Vanilla or hard sauce. Minnie Thayer. MONTREAL PUDDING. One cupful of suet, one cupful of molasses, one cupful of fruit, one cupful of sweet milk, one and one-half cupfuls of flour

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