Put the required amount of currants in a colander and sprinkle with
flour; rub them well until they are separated, and the flour and fine stems
have passed through the strainer. Place the currants in a pan of cold
water and wash thoroughly; strain and dry between clean towels. It
hardens them to dry in an oven Woman's Exchange
259
260 PUDDINGS AND PUDDING SAUCES.
HOW TO CHOP SUET.
Take suet, when very cold break or cut in small pieces, sprinkle with
sifted flour and chop quickly before it gets soft and sticky.
Woman's Exchange.
HOW TO STONE RAISINS.
Put the desired number in a dish and pour boiling water over them;
cover and let remain ten minutes; this will soften so that the seeds will
come out easily with a small knife. Woman's Exchange.
POP CORN PUDDING.
(Delicious.)
Take five quarts of popped corn and crush with a rolling pin, run it
through a coffee mill to make it fine; this will make five pints of coarse
meal. Mix this with four pints of sweet milk and set it on the back of the
stove to soak for two hours or more. Then add two eggs, sugar, raisins
and spices to taste✪ Pop Corn Pudding; put on the hot stove and boil for a few minutes, stir-
ring well to mix the meal with the milk; bake about one hour and serve
hot. Mrs. J. H. T.
HOLIDAY PUDDING.
Six ounces of malaga raisins, two ounces of orange peel, one-quarter
of a pound of macaroons, five pounds of eggs, one tablespoonful of corn-
starch, two cupfuls of milk, one teaspoonful of vanilla, four tablespoonfuls
of sugar✪ Holiday Pudding. In the cake mold put a row of raisins and bits of preserved
orange peel, then a row of macaroons, then a row of raisins, and so on,
the last being a row of macaroons. Don't fill the mold. Make a sauce
of five eggs, corn-starch, milk and sugar, and mix the whole. Pour this
sauce into the mold, put in a pan of hot water and bake in an oven not too
warm. Knock out the pudding and serve with the following sauce:
Sauce. — Beat together two yolks of eggs, one teaspoonful of corn-
starch, four teaspoonfuls of sugar (pulverized), one tablespoonful of rum,
two cupfuls of cream till thick enough and warm, but don't boil.
H. F. L.
PLUn PUDDING.
Take one quart can of large ^^^ plums, leave out the juice and
put into an ordinary sized pudding dish. Pour over it the following ingre-
dients, well mixed: Three eggs, two cupfuls of sugar, one-half cupful of
butter, one cupful of sweet milk, two teaspoonfuls of baking-powder and
enough flour to make a stiff batter. Bake forty-five minutes Now take
PUDDINGS AND PUDDING SAUCES. gftl
the juice of the plums and one-half cupful of sugar and boil three minutes
and serve as a sauce. The latter can be thickened with a little corn-
starch if desired. Miss Clara Stice.
ENGLISH PLUn PUDDING✪ Plum Pudding.
Page 187 · 4 recipe records on this page
Presented as published in 1917. 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
Put the required amount of currants in a colander and sprinkle with flour; rub them well until they are separated, and the flour and fine stems have passed through the strainer. Place the currants in a pan of cold water and wash thoroughly; strain and dry between clean towels. It hardens them to dry in an oven Woman's Exchange
HOW TO CHOP SUET.
Take suet, when very cold break or cut in small pieces, sprinkle with sifted flour and chop quickly before it gets soft and sticky.
Woman's Exchange.
HOW TO STONE RAISINS.
Put the desired number in a dish and pour boiling water over them; cover and let remain ten minutes; this will soften so that the seeds will come out easily with a small knife. Woman's Exchange.
POP CORN PUDDING.
(Delicious.)
Take five quarts of popped corn and crush with a rolling pin, run it through a coffee mill to make it fine; this will make five pints of coarse meal. Mix this with four pints of sweet milk and set it on the back of the stove to soak for two hours or more. Then add two eggs, sugar, raisins and spices to taste; put on the hot stove and boil for a few minutes, stirring well to mix the meal with the milk; bake about one hour and serve hot. Mrs. J. H. T.
HOLIDAY PUDDING.
Six ounces of malaga raisins, two ounces of orange peel, one-quarter of a pound of macaroons, five pounds of eggs, one tablespoonful of cornstarch, two cupfuls of milk, one teaspoonful of vanilla, four tablespoonfuls of sugar. In the cake mold put a row of raisins and bits of preserved orange peel, then a row of macaroons, then a row of raisins, and so on, the last being a row of macaroons. Don't fill the mold. Make a sauce of five eggs, corn-starch, milk and sugar, and mix the whole. Pour this sauce into the mold, put in a pan of hot water and bake in an oven not too warm. Knock out the pudding and serve with the following sauce:
Sauce. — Beat together two yolks of eggs, one teaspoonful of cornstarch, four teaspoonfuls of sugar (pulverized), one tablespoonful of rum, two cupfuls of cream till thick enough and warm, but don't boil.
PLUn PUDDING.
Take one quart can of large plums, leave out the juice and put into an ordinary sized pudding dish. Pour over it the following ingredients, well mixed: Three eggs, two cupfuls of sugar, one-half cupful of butter, one cupful of sweet milk, two teaspoonfuls of baking-powder and enough flour to make a stiff batter. Bake forty-five minutes Now take
the juice of the plums and one-half cupful of sugar and boil three minutes and serve as a sauce. The latter can be thickened with a little cornstarch if desired. Miss Clara Stice.
ENGLISH PLUn PUDDING.
Records on this page
Pop Corn PuddingHoliday PuddingPlum PuddingEnglish Plum Pudding