Plum Pudding

Ingredients

• 1 cup chopped suet
• 1 cup raisins
• 1 cup currants
• 2 cups flour
• 1/4 cup milk
• 1 egg
• 1 cup sugar
• all kinds of spices 1 teaspoon each
• 2 teaspoons baking powder
• a pinch of soda
• and salt
• Prunes may be added

Method

1. 1

   Mix all ingredients together and pour into a pudding dish.

2. 2

   Cook in a pan of water in the oven until done.

3. 3

   Turn out into a glass dish and garnish with peaches and whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 24. The excerpt below is the record exactly as published.

Plum Pudding. 1 cup chopped suet, 1 cup raisins, 1 cup cur- rants, 2 cups flour, 14 cup milk, 1 egg, 1 cup sugar, all kinds of spices 1 teaspoon each, 2 teaspoons baking powder and a pinch of soda and salt. Prunes may be added. MRS. GEO. ROBB. MRS. PRICE, Helper. Banana Pudding. 1 tablespoon cornstarch dissolved in a little cold water, cup sugar, butter size of walnut. Stir together in a granite pan, pour on 1 pini of boiling water. When thick stir 2 well beaten eg'g yolks into the mixture and let come to a boil. When cold add sliced bananas. Decorate with the whites of eggs well beaten, sweetened and flavored to suit taste. ‘ MISS DOROTHHA SAUER, Helper. Cheese Pudding. 1 cup grated cheese, 1 cup boiling milk, 2- eggs, 1 tablespoon bread crumbs, 1 dessertspoon butter, 1 teaspoon _ flour, 1 teaspoon salt, dash of pepper. Mix in a bowl, cheese flour, — salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly. Bake in buttered dish 20 minutes and serve hot. MRS. S. FARRIMOND, Cameron. Bread Pudding. 1 pt. dry bread crumbs, 14 cup chopped suet, — 14 cup brown or white sugar, 1 cup raisins, 1 teaspoon baking pow- — der, spices to taste. Just enough milk to moisten. Boil in double boiler for 114 hours. Serve hot with lemon-or caramel sauce. MRS. ALMA BALLINGER. ; Steamed Apple Pudding. 2 cups flour, 4 teaspoons baking . powder, 14 tablespoon salt, 2 tablespoons butter, 34, cup milk. Sift dry ingredients, work in butter with finger tips, add milk, roll lightly, place apples in middle of dough, and fold, after sprinkling with sugar and cinnamon, place in buttered dish to steam 114 hours. Serve while hot with white sauce or cream and sugar. | MRS. KATE WILLIAMS. CARBON COUNTY COOK BOOK 39 Hollandaise Sauce. 1 cup butter, 2 yolks eggs, 2 tablespoons lemon juice, 14, cup hot water, 14 teaspoon salt, cayenne. Put in a bowl, cover with cold water and wash using a spoon. Divide into three pieces. Put one piece into a sauce pan with yolks of eggs and lemon juice. Place in a pan of water or use a double boiler. Stir constantly with wire egg beater. When first piece of butter is melted, add second, when second is melted add third. Add water and cook 1 minute longer, season with cayenne and salt. MRS. A. L. HEPPLER,Provo. Plum Pudding. 1% loaf stale bread broken, 2 cups sugar, pour over 1 pt. hot milk, 1% lb. suet, 4 eggs, 1 lb. seeded raisins, 1 lb. cleaned currants, 1 lb. citron peel cut fine, 1 teaspoon each cinna- mon and ginger, 1 teaspoon lemon extract, 3 teaspoons baking powder. Mix in flour the last thing, make quite stiff, add 1 lb. walnuts and bake three hours. MRS. B. R. McDONALD. Pudding Sauce (Cherry). 3 tablespoons butter, 2 tablespoons flour, 144 cups cherry juice, 2 tablespoons lemon juice, 14 cup sugar. Mix butter and flour and add to scalded fruit juice, add Sugar and let boil three minutes. Serve hot. GRACE FAUSETT. Tapicoa Cream. 3 tablespoons pearl tapioca, 3 cups sweet milk, 3 eggs, 44 cup sugar, 14 teaspoon salt, 14 teaspoon vanilla. Soak tapioca in milk 1 hour, cook in double boiler 14 hour. Mix yolks, salt and sugar, add to the tapioca and cook until it thickens. Cool slightly, add whites beaten stiff, cool, flavor and serve. MRS. BE. BE. DEEM. Orange Pudding. Cut 4 oranges in cubes and put in bowl. Sprinkle sugar over, bring 2 cups milk to boiling point, then stir in 2 tablespoons cornstarch dissolved in milk. When thick add yolk of 2 eggs beaten with 2 tablespoons sugar. Let cool, then pour. over oranges, spread on meringue and brown. . MRS. BENTON RANDOLPH. Steamed Pudding. 1 pt. bread crumbs, 1 cup New Orleans molasses, 1 cup hot milk, 1 tablespoon butter warmed in milk, 2 cups raisins, 1 cup flour, 1 egg, i teaspoon soda, nutmeg. Pour into bowl or pan, set in steamer over boiling water and steam 2 hours. MIS. JOSEPH BARBOGLIO, Helper. Cheese Custard. 14 teaspoon salt, two-thirds cup sweet milk, YY, teaspoon browned mustard, two-thirds cup grated cheese, 1 egg beaten well. Stir while cooking and serve on hot crackers. | MRS. F. R. SLOPANSKEY, Helper. Graham Pudding. 114 cups graham flour, 1 egg, 14 cup milk, 1% cup molasses, 14 cup sugar, 14, cup butter, 1 teaspoon cinnamon, soda and cloves. Add raisins if you wish, steam 2 hours and serve with a sauce. | | MRS. WICKHAM. UNDERTAKERS | WALLACE & HARMON Ambulance Service OPEN DAY AND NIGHT nN 83 South 7th Street PRICE UTA VARIETY STORE 755 EAST MAIN STREET PRICE, UTAH WE SPECIALIZE IN Crockeryware, Glassware, Kitchenware. WE ARE HEADQUARTERS FOR SANTA CLAUS Bring the Children BIGGEST LITTLE STORE IN PRICE IF YOU ARE PARTICULAR About Y our Cleaning, Pressing and Tailoring PHONE 99 OSCAR WA (pi Sle We Do Our Own Cleaning, We Also Call For And Deliver HRB) dled io Sa eee) prod 0 9 ie Wo a PHYSICIAN Co) DOR ka BGG. Ea ean ey DENTIST ae RAR LOI EO AE AE ALO EA EAE ON ER EN INE LE SSE SIE IT OO 7 SS COMMERCIAL BANK BLDG. PRICE, UTAH CARBON COUNTY. COOK BOOK Al Potato Pudding. 1 cup sugar, 2 cups flour, 1 teaspoon soda, 1 cup suet, 1 cup raisins, 1 cup currants

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