Nice Plain Pudding

Ingredients

• 3 eggs well beaten
• 3 tablespoonfuls sugar
• 2 tablespoonfuls butter
• 1 cup sweet milk
• 1 of raisins
• 1 teaspoonful Cameo baking powder
• flour to make as thick as cake

Method

1. 1

   Steam for 30 minutes and serve with sauce.

As published

This recipe was extracted from Delicate dishes (1896), page 29. The excerpt below is the record exactly as published.

ablespoonfuls of butter and i cup of milk. Pare and cut i quart of apples into eighths, put them into a deep pie-plate, lay the crust over and bake. When done, invert it upon a large plate and season well with sugar, butter and spice. H. M. W. ROSE PUDDING. Scald I quart of milk in a double boiler and add 5 tablespoonfuls of sifted flour, mixed smooth in cold milk with a pinch of salt. Stir well and boil until thick, then add 4 well-beaten eggs. Flavor with 3 or 4 drops of strong rose extract. Pour into mould, and when cold and firm turn out and surround with a rim of berries of some kind. Serve with sugar and cream. Mrs. C. J. Swan. FESTINA DESSERT. Take i quart can of best blackberries, or a quart of fresh ones, and set in a cold place while 4 soda crackers A. N.Warner& Go.} Valises. DESSERTS. 81 are being crushed to a fine powder by the rolling pin. Place upon the table in separate dishes. Serve by putting the berries upon a saucer, covering with a dessert spoon- ful of the cracker powder, and eat with cream and sugar, if desired. Mrs. Tennant. OLD MAID'S PUDDING. Cream 5^ cup of sugar with butter the size of i egg, add 2 eggs well beaten, a pinch of salt, 2 cups of flour, into which sift 3 teaspoonfuls of Cameo baking powder. Steam or bake. SAUCE. Cream ^ cup of butter with i^ cups of brown sugar, and add 2 tablespoonfuls of flour, put on the fire and add boiling water, stirring until it is thick; add a large cup of black raspberries or the same amount of canned raspberries, and serve immediately. Mrs. G. W. Hoyt. CARAMEL CUSTARD. Dissolve I cup of granulated sugar in an iron sauce- pan until it scorches a little. Add ^ cup of water and melt until like a thin brown syrup. Make a custard of i quart of milk, 4 eggs well beaten and a pinch of salt. Add the above syrup and bake in cups set into water in a dripping pan. Mrs. M. W. Hartwell. IMLEUTINrO VALENTINE & GOMPflNY. VMr n ISHLO Coacb and Car Varnisbes and Colors. 82 DESSERTS. STUFFED DATE PUDDING. Remove seeds from i^ pound of dates, and stuff with chopped nuts. Make a custard of i quart milk, yolks 4 eggs, I tables poonful corn starch, i teaspoonful van- illa. Put in a baking dish and bake for ten minutes. Remove from oven and cover the top with the stuffed dates and a meringue made of the whites of 4 eggs and 4 table- four tablespoonfuls of pulverized sugar. Return to the oven and brown the meringue. Mrs. Joseph Gregg. GRAHAM PUDDING. Two cups graham flour, i cup molasses, i cup sweet milk, I cup chopped raisins, i small teaspoonful soda; steam three hours. Serve with hot sauce, any flavor de- sired. Mrs. a. E. Coleman. FANCY PUDDING. Soak I box gelatine in i pint sherry, add i pint boil- ing water and i cup sugar. Put in a mold, and when beginning to stiffen add 2 oranges sliced, i bananna sliced, a few figs, cut, % pound candied cherries, and if liked, ^ pound chocolate creams. Serve with whipped cream sweetened and flavored with wine. A. W. K. NICE PLAIN PUDDING. Three eggs well beaten, 3 tablespoonfuls sugar, 2 A.N.Warner&Go.} Neckwear. DESSERTS. 33 of butter, i cup sweet milk, i of raisins, i teaspoonful Cameo baking powder, flour to make as thick as cake

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