When almost cold,
turn it on a plate, leaving the under side on top. This pud-
ding will keep for two weeks or more. It can be reheated
and steamed soft by laying an old napkin or a piece of soft
COOL WEATHER SWEETS 289
muslin in a large colander, setting in the pudding, turning
the cloth ends over it and covering the whole with a cover.
Set the colander over a large saucepan of water and keep boil-
ing until the pudding is soft, which will be in about an hour.
Serve with liquid sauce, page 294.
GERMAN PANCAKES
A nice dessert is a very light wheat flour batter cake, baked
the diameter of a coffee saucer. When baked a light brown
lay it on a hot plate. Put in the centre a tablespoon of rasp-
berry, blackberry, or any other sweet jam. Fold one-half of
the cake over the other half. Sift thickly with powdered
sugar, and serve hot. This is for one person only.
BAKED INDIAN PUDDING
Mix half a pint of water and one pint of milk. Scald,
and while boiling hot pour little by little upon six tablespoons
of Indian meal. Stir in a piece of butter the size of an egg,
a little salt, three tablespoons of sugar, two tablespoons of
molasses, and one egg✪ Baked Indian Pudding. Beat all together and bake in a very
slow oven three or four hours.
BOILED INDIAN PUDDING
Mix through a teacup of flour one heaping teaspoon of
baking powder and one heaping teaspoon of salt. Add one
pint of milk, two tablespoons of melted butter, or four table-
spoons of sour cream, three beaten eggs, one small pinch
of soda, and one pint of cornmeal to make a stiff batter.
Pour this into a greased one-pound baking powder can, or
any can of convenient size (a small tin bucket is good). Set
the can on a plate in a pot in which there is enough boiling
water to come nearly to the top of the can or bucket. Place
a weight upon it to keep it upright. Boil two hours. To be
eaten vv^ith maple sugar shaved into a bowl of sweet cream.
Sour cream also may be used as a sauce. y , ^
290 THE HOME COOK BOOK
PLUM PUDDING
Put three-fourths of a pound of stale breadcrumbs into a
bowl. Add one pound of seeded and chopped raisins, one
pound of beef suet minced, one-fourth of a pound of brown
sugar, the grated rind of one lemon, one-fourth of a pound
of flour, one teaspoon of grated nutmeg, one pound of dried
currants, half a cup of shredded almonds, half a pound of
shredded candied orange and lemon peel, one-fourth of a
pound of shredded citron, half a pint of brandy, and five eggs✪ Plum Pudding.
Mix. Pour into a greased, covered mold and boil for six
hours. The day you serve it reboil for six hours longer.
Serve on a platter. Surround the pudding wath loaf sugar,
pour brandy over it, ignite the brandy, and send the pud-
ding to the table with the brandy burning. Serve with a
hard sauce flavored with lemon- juice or brandy.
ENGLISH PLUM PUDDING
Page 158 · 2 recipe records on this page
Presented as published in 1905. 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
When almost cold, turn it on a plate, leaving the under side on top. This pudding will keep for two weeks or more. It can be reheated and steamed soft by laying an old napkin or a piece of soft
muslin in a large colander, setting in the pudding, turning the cloth ends over it and covering the whole with a cover. Set the colander over a large saucepan of water and keep boiling until the pudding is soft, which will be in about an hour. Serve with liquid sauce, page 294.
GERMAN PANCAKES
A nice dessert is a very light wheat flour batter cake, baked the diameter of a coffee saucer. When baked a light brown lay it on a hot plate. Put in the centre a tablespoon of raspberry, blackberry, or any other sweet jam. Fold one-half of the cake over the other half. Sift thickly with powdered sugar, and serve hot. This is for one person only.
BAKED INDIAN PUDDING
Mix half a pint of water and one pint of milk. Scald, and while boiling hot pour little by little upon six tablespoons of Indian meal. Stir in a piece of butter the size of an egg, a little salt, three tablespoons of sugar, two tablespoons of molasses, and one egg. Beat all together and bake in a very slow oven three or four hours.
BOILED INDIAN PUDDING
Mix through a teacup of flour one heaping teaspoon of baking powder and one heaping teaspoon of salt. Add one pint of milk, two tablespoons of melted butter, or four tablespoons of sour cream, three beaten eggs, one small pinch of soda, and one pint of cornmeal to make a stiff batter. Pour this into a greased one-pound baking powder can, or any can of convenient size (a small tin bucket is good). Set the can on a plate in a pot in which there is enough boiling water to come nearly to the top of the can or bucket. Place a weight upon it to keep it upright. Boil two hours. To be eaten with maple sugar shaved into a bowl of sweet cream. Sour cream also may be used as a sauce. y , ^
PLUM PUDDING
Put three-fourths of a pound of stale breadcrumbs into a bowl. Add one pound of seeded and chopped raisins, one pound of beef suet minced, one-fourth of a pound of brown sugar, the grated rind of one lemon, one-fourth of a pound of flour, one teaspoon of grated nutmeg, one pound of dried currants, half a cup of shredded almonds, half a pound of shredded candied orange and lemon peel, one-fourth of a pound of shredded citron, half a pint of brandy, and five eggs. Mix. Pour into a greased, covered mold and boil for six hours. The day you serve it reboil for six hours longer. Serve on a platter. Surround the pudding wath loaf sugar, pour brandy over it, ignite the brandy, and send the pudding to the table with the brandy burning. Serve with a hard sauce flavored with lemon- juice or brandy.
ENGLISH PLUM PUDDING
Records on this page
Baked Indian PuddingPlum Pudding