A small quant.i.ty of cinnamon, allspice, nutmeg, and a _very little_ clove. Flour to make a batter a little thicker than that of ordinary cake. Steam about 3 hours. This pudding is also inexpensive and equally as good as the former recipe.
Beat 1 egg very light, add 1 cup brown sugar, 1 teaspoonful vanilla.
Beat all together until creamy. Serve at once.
CORNMEAL PUDDING
Scald 1 quart of sweet milk. While hot stir in 3 tablespoonfuls of cornmeal, 3 tablespoonfuls of flour mixed smooth with a little cold milk. Add 1 tablespoonful of b.u.t.ter. Let cool. Then add to the mixture 1/2 cup sugar, 1/4 cup mola.s.ses, 1 well-beaten egg, 1/2 teaspoonful of ginger, 1/2 teaspoonful cinnamon, 1/4 pint cold milk, a small pinch of soda and 1/2 cup of floured, seeded raisins. Bake 2 hours in a moderate oven. Serve with sugar and cream.
HUCKLEBERRY PUDDING
Two eggs and 1 small cup of granulated sugar creamed together. Four tablespoonfuls of cold water. Add 1 cup of sifted flour containing 1 teaspoonful of baking powder, and 1 cup of huckleberries, pitted cherries, or raisins and bake. Serve with milk or any sauce liked.
This recipe was given Mary by a friend, who called it her emergency pudding, as it may be easily and quickly prepared from canned sour cherries from which liquid has been drained, or any tart fruit, when fresh fruit is not in season.
TAPIOCA CUSTARD
Four tablespoonfuls of pearl tapioca soaked in cold water over night.
The next morning drain the tapioca, boil 1 quart of sweet milk, beat the yolks of 4 eggs light, stir them into the tapioca, adding 4 tablespoonfuls of sugar. Beat all together and gradually add the hot milk. Return to the fire and stir until it commences to boil. Take from the range and pour in a gla.s.s dish. Flavor with 1 teaspoonful of vanilla. Whip the whites of the eggs to a standing froth and stir into the cooling pudding When cold stand on ice until ready to serve.
One-half cup of shredded cocoanut may be added if liked.
DELICIOUS BAKED PEACH PUDDING
For the dough place in a bowl 1 pint of flour sifted with 2 teaspoonfuls of Royal baking powder and a pinch of salt. Cut through this a scant 1/2 cup of b.u.t.ter. Mix this with sufficient sweet milk to make a soft dough. Roll out dough half an inch thick, cut in strips and in case whole, ripe, pared peaches, leaving top and bottom of the peach exposed. Or solid canned peaches may be used. Put two halves of peach together and place a strip of dough around the peach. Pinch dough well together, place in a bake dish. Prepare a syrup of 2 cups of sugar and 1 cup of water. Let come to a boil, pour around the dumplings and bake a half hour in a moderately hot oven. These are delicious. The recipe was given Mary by a friend who was an excellent cook. From this dough may also be baked excellent biscuits.
CARAMEL CUSTARD
Place 1 pint of milk on the range in a double boiler. Melt half a cup of sugar in an iron pan over the fire until a golden brown. When melted add four tablespoonfuls of boiling water. Allow mixture to cook one minute, then add it to the milk. Remove from the fire and add 1 teaspoonful of vanilla. When cool stir in 4 well-beaten eggs with 2 tablespoonfuls of sugar. Pour the mixture in a small pudding dish.
Stand in a pan of boiling water, place in oven to bake until a jelly-like consistency. When cooled serve plain or with whipped cream.
"AUNT SARAH"S" RHUBARB PUDDING
Remove skin from stalks of rhubarb, wash and cut into half-inch pieces a sufficient quant.i.ty to half fill a medium-sized agate or earthenware pudding dish. Place in a stew-pan on range, cook slowly with a couple tablespoons of sugar and a very small amount of water. Sift together in a bowl 1 pint of flour, 1-1/2 teaspoons of baking powder and a pinch of salt. With a knife cut through the flour 2 tablespoonfuls of b.u.t.ter, moisten with one beaten egg and sufficient milk added to make a soft dough or batter. Drop tablespoons of this thick batter over top of dish containing hot stewed rhubarb. Place at once in a hot oven, bake quickly until crust is a light brown. Serve on individual dishes, placing over each a couple tablespoonfuls of the following sauce. The combined flavor of rhubarb and vanilla is delicious.
VANILLA SAUCE FOR RHUBARB PUDDING.
Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon of vanilla flavoring. Beat all together until foamy. Serve at once, cold, on the hot pudding.
RICE CUSTARD
Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together slowly. Add 1/4 cup sugar, the well-beaten yolks of 2 eggs, let all cook together a few minutes. Remove custard from the fire and pour over the stiffly-beaten whites of two eggs. Beat well with an egg-beater. Place in a gla.s.s dish and serve cold.
MARY"S CUP PUDDING (FROM STALE BREAD)
One quart of finely _crumbled stale bread_ (not dried crumbs). Fill b.u.t.tered cups two-thirds full of crumbs and pour over the following custard, composed of one pint of milk and three eggs. Allow to stand a few minutes, then place the cups in a pan partly filled with hot water, place the pan in a moderately hot oven and bake thirty minutes.
No sugar is required in this pudding if the following sweet sauce be served with it:
SAUCE FOR PUDDING.
Mix one tablespoonful of cornstarch with a half cup of sugar. Pour over one cup of boiling water, add one generous teaspoonful of b.u.t.ter.
Cook all together until clear, take from the fire and add one well-beaten egg and one teaspoonful of vanilla. Serve hot.
"BUCKWHEAT MINUTE" PUDDING
Pour three cups of milk in a stew-pan, place on range and let come to a boil. Then stir slowly into the boiling milk 1-1/4 cups of buckwheat flour and 1/4 teaspoonful of salt. Keep stirring constantly until a thick mush. Serve at once with sugar and cream. I have never eaten this pudding anywhere except in "Bucks County." It is cheap, quickly and easily prepared and well liked by many country folk in Bucks County.
PEACH TAPIOCA
One cup of tapioca soaked in 1 quart of cold water several hours.
Place in stew-pan, set on stove and cook until clear. Add sugar to taste and 1 pint can of peaches. Boil two or three minutes, remove from range and pour into the dish in which it is to be served. Stand aside to cool.
AUNT SARAH"S PLAIN BOILED PUDDING
One cup of beef suet chopped fine or run through a food-chopper, 1/2 cup sour milk, 1 egg, 1 teaspoonful soda, pinch of salt. 1/2 cup sugar, 1 teaspoonful cinnamon, 1 cup raisins, seeded and floured.
Flour enough to make as stiff as ordinary cake batter. Boil or steam in a muslin bag three hours. This is a very inexpensive and good pudding. Dust a small quant.i.ty of flour over suet before chopping.
Serve with the following sauce:
PUDDING SAUCE.
One large tablespoonful of b.u.t.ter, 1 teacup water, 1/2 teacup milk, scant tablespoonful of flour, grated nutmeg to flavor. Sweeten to taste, add a pinch of salt. Cook and let cool. Beat up yolk of egg, add to sauce, stand on back of stove to heat, not cook. Serve hot over the pudding.
APPLE TAPIOCA
Pour 1 pint of cold water over 1/2 cup tapioca. Allow to stand until the following morning, when cook until clean. Slice 6 tart apples.
Place in bottom of pudding dish, strew sugar over, then pour over the tapioca; place over this a layer of thinly sliced apples over which dust sugar. Place in oven and bake until the apples are cooked. Serve with sugar and cream. Several thin slices of lemon added before baking impart a fine flavor.
STEAMED WALNUT PUDDING
Place in a bowl 1/2 cup b.u.t.ter and 1 cup of granulated sugar. Beat to a cream. Add yolks of 2 eggs and 1/2 cup of syrup mola.s.ses or maple syrup, in which had been dissolved 1 teaspoonful baking soda. Then add 1 cup sweet milk, alternately, with about 3-1/2 cups flour, 1/2 cup of walnut meats, run through food-chopper or crushed with rolling pin, 3/4 cup of seeded raisins, 1/2 teaspoonful ground cinnamon, 1/2 teaspoonful grated nutmeg, 1/4 teaspoonful ground cloves, a pinch of salt and the stiffly beaten whites of the two eggs.
The batter should be placed in two empty one-pound tin coffee cans, about two-thirds full, covered tightly with lid and placed in a pot of boiling water which should be kept boiling constantly for three hours; when steamed the pudding should almost fill the cans. If the cans were well b.u.t.tered and flour sifted over, the pudding when steamed may be easily removed to a platter. Slice and serve hot with the following sauce:
Beat one cup of pulverized sugar to a cream with 2 heaping tablespoonfuls of b.u.t.ter. Add white of one egg (unbeaten). Beat all together until creamy. Add 3/4 of a teaspoonful of lemon extract and stand sauce in a cold place or on ice one hour before serving on slices of hot pudding. This is a delicious pudding.
"CORNMEAL SPONGE" PUDDING