Cereal Date Pudding (11)
Cereal (half corn meal and half farina), 3/4 cup Boiling water, 3 cups Salt, 3/4 teaspoon Chopped dates, 1 cup Oleomargarine, 1 tablespoon Corn syrup (light), 1/2 cup Egg, 1
Stir the cereal mixture gradually into the boiling water, to which the salt has been added. Cook directly over the flame for about five minutes, stirring constantly, and then cook over water for one and one-half hours.
Add oleomargarine, syrup, egg, well beaten, and chopped dates. Turn into a greased baking dish and bake for about 30 minutes in a moderate oven (360-390 F.).
Chocolate Bread Pudding (11)
Bread, broken in small pieces, 2 1/2 cups Corn syrup (dark), 1/2 cup Brown sugar, 1/4 cup Egg, 1 Salt, 1/4 teaspoon Chocolate, 2 squares Milk, 1 1/2 cups Hot water, 1 1/2 cups Vanilla, 3/4 teaspoon
Soak bread in milk; add syrup, brown sugar, egg, well beaten, and salt.
Melt chocolate in water; add gradually to bread mixture. Add vanilla. Bake in custard cups, set in hot water, in a moderate oven.
Eggless Steamed Pudding (11)
Flour, 1 2/3 cups Soda, 1/2 teaspoon Salt, 1/4 teaspoon Cloves, 1/4 teaspoon Allspice, 1/4 teaspoon Nutmeg, 1/4 teaspoon Cinnamon, 1/2 teaspoon Hardened vegetable fat, 3 tablespoons Mola.s.ses, 1/2 cup Milk, 1/2 cup Raisins (seeded and cut in pieces), 1 cup
Sift together the flour, soda, salt, and spices; add the raisins. To milk add mola.s.ses and melted fat; add liquid mixture gradually to dry ingredients. Stir thoroughly. Turn into greased molds, filling them a little over half full; cover and steam for about two and one-half hours.
Serve with pudding sauce or milk. (Baking powder cans are satisfactory molds for steamed puddings.)
Honey Pudding (5)
Honey, 1/2 cup Bread crumbs, 6 ounces Milk, 1/2 cup Rind of half a lemon Ginger, 1/2 teaspoon Eggs, 2 b.u.t.ter, 2 tablespoons
Mix the honey and the bread crumbs and add the milk, seasonings, and yolks of the eggs. Beat the mixture thoroughly and then add the b.u.t.ter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.
Indian Pudding (3)
Milk, 1 quart Mola.s.ses, 1/2 cup Corn meal, 1/3 cup Ginger, 2 teaspoons Salt, 1 teaspoon Cold milk, 1 cup
Pour milk, scalded, over meal, and cook 20 minutes; add salt, ginger, and mola.s.ses. Cook slowly in a b.u.t.tered baking dish two hours. When half done, add the cold milk and finish cooking.
Baked Indian and Apple Pudding (8)
Corn meal, 1/4 cup Milk, 2 cups Salt, 1/2 teaspoon Ginger, 1/2 teaspoon Mola.s.ses, 1/4 cup Apple, 1
Sift corn meal slowly into the scalded milk, stirring constantly. Cook in double boiler 30 minutes, stirring occasionally. Add salt, ginger, and mola.s.ses. Put into greased baking dish and bake one hour in a slow oven, stirring occasionally. Slice apple and stir into pudding. Bake until apple is tender.
Prune Brown Betty (11)
Cooked prunes, stoned and cut into halves, 2-1/2 cups Bread crumbs (dry), 1/2 cup Corn syrup (dark), 1/4 cup Lemon juice, 3 tablespoons Grated rind of 1/4 lemon Cinnamon, 1/4 teaspoon Salt, 1/2 teaspoon Oleomargarine, 1 tablespoon Prune juice, 1/2 cup
Mix together heated prune juice, fat, salt, corn syrup, lemon juice, lemon rind, and cinnamon. Moisten bread crumbs with part of this mixture. Into a greased baking dish put alternate layers of bread crumbs and prunes, pouring part of liquid mixture over each layer of prunes. Bake in a moderate oven about 45 minutes.
Rice Pudding (11)
Rice, 1/4 cup Milk, 3/4 cup Corn syrup (light), 2 tablespoons Nutmeg, 1/4 teaspoon Raisins, 3/4 cup
Cook the rice in boiling salted water, until soft. Pour off water, add milk, syrup, nutmeg, and raisins. Bake in a moderate oven (370-380 F.) for 40 minutes.
Spiced Pudding (11)
Browned crusts of bread, 1 cup Scalded milk, 2 cups Mola.s.ses, 1/2 cup Raisins, 1/2 cup Salt, 1/2 teaspoon Nutmeg, 1/4 teaspoon Cinnamon, 1/4 teaspoon Cloves, 1/4 teaspoon
Soak the crusts in the milk until soft. Add mola.s.ses, salt, spices, and raisins. Bake in a moderate oven (360-380 F.), stirring occasionally at first. Serve with milk or cream.
The following pages contain advertis.e.m.e.nts of books by the same author or on kindred subjects.
FEEDING THE FAMILY
BY MARY SWARTZ ROSE
This is a clear and concise account in simple every-day terms of the ways in which modern knowledge of the science of nutrition may be applied in ordinary life. The food needs of the different members of the typical family group--men, women, infants, children of various ages--are discussed in separate chapters, and many concrete ill.u.s.trations in the form of food plans and dietaries are included. The problems of the housewife in trying to reconcile the needs of different ages and tastes at the same table are also taken up, as are the cost of food and the construction of menus. A final chapter deals with feeding the sick.
"The volume is so simply and entertainingly written that it cannot but be enjoyed by anyone interested in the planning or preparation of household meals, and it would be difficult to imagine a more helpful book to put into the hands of a reader desiring information along such lines."--_Trained Nurse_.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
A LABORATORY HAND-BOOK FOR DIETETICS