PEACiH PUDDING— Mrs. W. F. Jones.
Peel and halve 2 dozen peaches, and sweeten to taste; or use 2 qts..
of canned peaches ; place in a pudding dish and put in the oven. Cream-
the yolks of 4 eggs and 1 cup of sugar; add 1 tablespoon water, 1 tea-
spoon lemon extract, and ly^ cups of flour into which 1 teaspoon of
baking powidter has been sifted, and the whites of the eggs beaten stiff.
Pour over the hot peaches and bake about 20 to 30 minutes. Serve hot
with cream.
APPLE PUDDING— Miss A. Gordon.
Pill a buttered baking dish- with sliced apples, and pour over the top
a batter made of 1 tablespoon of butter, % cup sugar, 1 egg. Vz cup'
sweet milk, and 1 cup of flour in which has been sifted 1 teaspoon
of baking powder✪ Peach Pudding - Mrs. W. F. Jones. Bake in a moderate oven till brown. Serve witli
cream and sugar, or liquid sauce. Blackberries are very nice served
in the same way.
STEAMED APPLE PUDDING— Miss Margaret Bremner.
Pare and slice as thin as you would' for pies 6 medium-sized tart ap-
ples (Northern Spies are the best), and lay them in the bottom of a
round baking dish. Stir 1 cup of sugar and Vi cup of butter to a
cream ; add 2 eggs well beaten, and 1 cup of milk. Sift together 2 cups
of flour and 2 teaspoons of baking powder✪ Steamed Apple Pudding - Miss Margaret Bremner; add the flour to the mix-
ture, and stir well. Cover the apples with the mixture and steam i
hour; serve with a cream or foaming sauce.
APPLE PUDDING — Mrs. Grandjean.
6 eggs, 6 tablespoons bread crumbs, 6 tablespoons currants, 6 table-
spoons sugar, 1 piece butter (size of walnut), 6 apples chopped fine.
1 wineglass wine, 1 teaspoon cinnamon, l^ teaspoon cloves, V2 tea-
spoon nutmeg✪ Apple Pudding - Mrs. Grandjean. Steam 3 hours. Eat with hard sauce.
GOOD APPLE DUMPLINGS — Mrs. C. A. Thayer.
1 pt. flour, 2 tablespoons butter, 2 teaspoons baking powder, wet up^
with cold water or milk. Roll cut into sheets and cut into pieces
large enough to cover an apple. Pare and core the apples and cut if
necessary and wrap closely in the pieces of dough. Place in a deep
baking dish and cover with a cup of sugar, bits of butter and hot water.
Bake in a moderate oven. The same dough can he used for a roll of
any kinidi and steamed.
118 PUDDINGS
APPLE PUDDING— Mrs. J. C. Dickson.
Sift 1 pt. of flour -with 3 level teaspoons baking powder and saltspoon
■of salt, add 1 cup of miji, l^'beaten; egg and spread on a shallow pan.
Pare, core and quarter half a dOzen apples ; cut the quarters in halves
■and stick these pieces in rows with the sharp edge down, in the bat-
ter. Siprinkle wJth sugar using more or less as the apples require.
Sake in rather quick oven and serve in squares with a liquid sauce.
APPLE AND TAPIOCA PUDDINQ— iMrs. E. B. Mahon.
1 teacup of tapioca soaked well in water over night (about a pint) ;
'cook until clear — about % hour; aidd 1 cup of sugar, a little salt, and
lemon or nutmeg; when cooked, pour over the apples after paring and
quartering them,, add a few small pieces of butter over the top to helj
irown it. Hard sauce, or cream may be served with it.
APPLE FRITTERS— Mrs. Fronmuller.
1 cup flour, % cup tepid water, ^, teaspoon salt, 1 tablespoon olive
oil, whites of 2 eggs✪ Apple Fritters - Mrs. Fronmuller; sift flonr and salt into bowl, add water and oil
and beat until smooth. Beat eggs very stiff and fold into batter. Pare
and core gooidi apples and cut into % in. slices, sprinkle with powdered
sugar and lemon juice and let stand 1 hour T>efore using. l)irain, dip
pieces in batter, fry in hot fat until brown, drain on cheese cloth.
Sprinkle with powdered sugar and serve with lemon sauce.
FRUIT FRITTERS'— Mrs. Thos. S. Bonneau. ✪ Fruit Fritters - Mrs. Thos. S. Bonneau
Page 52 · 9 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PEACH PUDDING— Mrs. W. F. Jones. Peel and halve 2 dozen peaches, and sweeten to taste; or use 2 qts.. of canned peaches ; place in a pudding dish and put in the oven. Creamthe yolks of 4 eggs and 1 cup of sugar; add 1 tablespoon water, 1 teaspoon lemon extract, and ly^ cups of flour into which 1 teaspoon of baking powder has been sifted, and the whites of the eggs beaten stiff. Pour over the hot peaches and bake about 20 to 30 minutes. Serve hot with cream.
APPLE PUDDING— Miss A. Gordon.
Fill a buttered baking dish- with sliced apples, and pour over the top a batter made of 1 tablespoon of butter, % cup sugar, 1 egg. ½ cup sweet milk, and 1 cup of flour in which has been sifted 1 teaspoon of baking powder. Bake in a moderate oven till brown. Serve witli cream and sugar, or liquid sauce. Blackberries are very nice served in the same way.
STEAMED APPLE PUDDING— Miss Margaret Bremner.
Pare and slice as thin as you would for pies 6 medium-sized tart apples (Northern Spies are the best), and lay them in the bottom of a round baking dish. Stir 1 cup of sugar and ½ cup of butter to a cream ; add 2 eggs well beaten, and 1 cup of milk. Sift together 2 cups of flour and 2 teaspoons of baking powder; add the flour to the mixture, and stir well. Cover the apples with the mixture and steam i hour; serve with a cream or foaming sauce.
APPLE PUDDING — Mrs. Grandjean.
6 eggs, 6 tablespoons bread crumbs, 6 tablespoons currants, 6 tablespoons sugar, 1 piece butter (size of walnut), 6 apples chopped fine. 1 wineglass wine, 1 teaspoon cinnamon, 1½ teaspoon cloves, ½ teaspoon nutmeg. Steam 3 hours. Eat with hard sauce.
GOOD APPLE DUMPLINGS — Mrs. C. A. Thayer.
1 pt. flour, 2 tablespoons butter, 2 teaspoons baking powder, wet up^ with cold water or milk. Roll cut into sheets and cut into pieces large enough to cover an apple. Pare and core the apples and cut if necessary and wrap closely in the pieces of dough. Place in a deep baking dish and cover with a cup of sugar, bits of butter and hot water. Bake in a moderate oven. The same dough can he used for a roll of any kind and steamed.
APPLE PUDDING— Mrs. J. C. Dickson.
Sift 1 pt. of flour -with 3 level teaspoons baking powder and saltspoon ■of salt, add 1 cup of milk, 1 beaten egg and spread on a shallow pan. Pare, core and quarter half a dozen apples ; cut the quarters in halves ■and stick these pieces in rows with the sharp edge down, in the batter. Sprinkle wJth sugar using more or less as the apples require. Bake in rather quick oven and serve in squares with a liquid sauce.
APPLE AND TAPIOCA PUDDING— Mrs. E. B. Mahon.
1 teacup of tapioca soaked well in water over night (about a pint) ; 'cook until clear — about % hour; add 1 cup of sugar, a little salt, and lemon or nutmeg; when cooked, pour over the apples after paring and quartering them,, add a few small pieces of butter over the top to helj irown it. Hard sauce, or cream may be served with it.
APPLE FRITTERS— Mrs. Fronmuller.
1 cup flour, % cup tepid water, ^, teaspoon salt, 1 tablespoon olive oil, whites of 2 eggs; sift flonr and salt into bowl, add water and oil and beat until smooth. Beat eggs very stiff and fold into batter. Pare and core good apples and cut into % in. slices, sprinkle with powdered sugar and lemon juice and let stand 1 hour before using. l)irain, dip pieces in batter, fry in hot fat until brown, drain on cheese cloth. Sprinkle with powdered sugar and serve with lemon sauce.
FRUIT FRITTERS'— Mrs. Thos. S. Bonneau.
Records on this page
Peach Pudding - Mrs. W. F. JonesApple Pudding - Miss A. GordonSteamed Apple Pudding - Miss Margaret BremnerApple Pudding - Mrs. J. C. DicksonApple Pudding - Mrs. GrandjeanApple Fritters - Mrs. FronmullerGood Apple Dumplings - Mrs. C. A. ThayerApple and Tapioca Pudding - Mrs. E. B. MahonFruit Fritters - Mrs. Thos. S. Bonneau