Stevenson Memorial Cook Book Part 29

STEAMED MARMALADE PUDDING

Mrs. T. D. McMicken

One cup orange marmalade; one-fourth cup b.u.t.ter; one-third teaspoonful soda; two cups stale bread crumbs. Dissolve soda in a little hot water; combine marmalade, one egg, b.u.t.ter, soda, and bread crumbs. Pack in a mold. Steam one and one-half hours. Serve with marshmallow cream.

GRAHAM PUDDING

Mrs. R. H. Wheeler

One cup mola.s.ses; one cup sweet milk; two and one-half cups graham flour; one cup Sultana raisins; one saltspoonful salt; two teaspoonfuls soda dissolved in warm water. Steam in pudding mold two hours.

Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup whipped cream; one-half teaspoonful vanilla.

BROWN BETTY

b.u.t.ter the inside of a baking dish, cover the bottom with a layer of tart apples, peeled and sliced. Sprinkle this with sugar and cinnamon or nutmeg and put over it a layer of crumbs, strewing it with bits of b.u.t.ter. Repeat the layers of apple and crumbs until the dish is full, making the top crumbs with an extra quant.i.ty of b.u.t.ter. Cover the pudding dish, put it in the oven, and bake slowly for twenty or thirty minutes; uncover, brown lightly; serve in the dish in which it was cooked, with either hard or liquid sauce.

SURPRISE PUDDING

Mrs. C. E. Upham

Four thin slices bread, b.u.t.tered and cut in squares; one egg; one-third cup sugar; four tablespoonfuls mola.s.ses; three cups milk; turn all over bread. Let stand half an hour and mash well together; then bake one and one-half hours slowly. Be careful it does not turn to whey. If in a shallow pan, a big hour is long enough. Sauce: Beat white of one egg, then beat yolk; mix, add one cupful sugar, vanilla, and beat all together. Beating separately makes it very frothy.

CHERRY PUDDING

Mrs. P. D. Swigart

One-half cup sugar; one tablespoonful b.u.t.ter; one egg; one-half cup milk or water; one and one-half cups flour; one and one-half teaspoonfuls baking powder. Steam forty minutes, put cherries in cups, then the batter.

Sauce: One and one-half cups cherry juice; one tablespoonful b.u.t.ter; sweeten; thicken with corn starch.

SIMPLE HASTY FRUIT PUDDING

Mrs. C. S. Junge

One tablespoonful b.u.t.ter; two tablespoonfuls sugar; three tablespoonfuls flour; one teaspoonful baking powder; two tablespoonfuls milk; one egg.

Turn this mixture over sliced peaches, bananas, oranges, blueberries, pineapples or plums and bake twenty minutes in moderate oven. Serve with cream or with hard sauce made by rubbing b.u.t.ter and sugar together.

ECONOMICAL PUDDING

Mrs. Minnie A. Watkins

Fill a mold with dry pieces of cake, alternating layers with bananas that have been sc.r.a.ped and cut lengthwise. Fill up mold with a boiled custard thickened with yolks of eggs. Put on ice. Serve cold with whipped cream. Also serve toasted Brazilian nut meats with it.

PHILADELPHIA RICE PUDDING

Mrs. B. Z. Bisbee

Wash well one-fourth cup of rice. Put in a baking dish with one quart of milk, four tablespoonfuls of sugar, lump of b.u.t.ter size of a walnut; flavor to taste with nutmeg and cinnamon. Bake in a very slow oven four hours; when it commences to brown on top stir well. Serve cold.

NOONDAY DESSERT FOR SCHOOL CHILDREN

Mrs. Minnie A. Watkins

Hot steamed rice served with rich canned peaches, and cream, either plain or whipped. Serve English walnut meats with same.

MOTHER'S RICE PUDDING

Mrs. F. E. Lyons

One quart milk; three tablespoonfuls rice; three tablespoonfuls sugar; one teaspoonful vanilla. Put in a very slow oven and bake from two and one-half hours to three hours. (If heated on top of stove before putting in oven, it will save time baking.)

HONEYCOMB PUDDING

Mrs. C. A. Bowman

One-half cup brown sugar; one-half cup milk; one cup mola.s.ses; one teaspoonful soda; two eggs; tablespoonful b.u.t.ter; one cup flour. Bake and serve with whipped cream or hard sauce.

INDIVIDUAL PUDDINGS

Miss Nora Edmonds

One-half cupful flour; one-fourth cupful sugar; one-fourth cupful b.u.t.ter; one pint of milk and five eggs. Mix flour and sugar, add milk and cook in double boiler until smooth. Remove from stove and put in b.u.t.ter. When cold add beaten yolks of eggs and fold in stiffly beaten whites last. Put in b.u.t.tered pans and bake in water.

Sauce: One-fourth cupful b.u.t.ter; one-half cupful powdered sugar and four tablespoonfuls cream added.

TAPIOCA CREAM

Mrs. A. H. Schweizer

Soak one tablespoonful of pearl tapioca until soft in enough water to cover it. This will require several hours. Put it into a double boiler with a cupful of water and cook until the pearls are clear; drain off the water and stir in half a pint of grape juice heated, one tablespoonful sugar, and cook ten minutes longer. Serve with cream when cold.

ENGLISH PUDDING

Mrs. William Molt