Beat the yolks of 4 eggs with 1 lb. of cottage cheese,
8 tablespoons of flour and 8 tablespoons of sugar. Add a
little salt and a pinch of nutmeg and the whites last, beaten
very stiff. Add sufficient milk to make a batter about like
griddle cakes. Line a baking tin with buttered paper, spread
the mixture uniformly thick, sprinkle ground cinnamon and
a few currants over the top, and bake in a moderate oven.
A. Berger.
Oerman Peach Cake.
Sift together 2 cups flour and 4 level tablespoons of bak-
ing powder and j/2 teaspoon of salt. Work in 4 tablespoons of
shortening and add milk to make a soft dough. Spread in well
buttered pan. Push halves of peeled peaches close together
into the top of the cake, sprinkle with dried currants, and
PUDDINGS 161
dredge generously with sugar. Bake 25 minutes. Serve
with sugar and cream or hard sauce.
Mrs. A, C. Churchill,
Oinger Pudding.
1 cup molasses.
1 cup butter.
1 cup sugar.
2 cups flour.
1 cup sour milk.
4 eggs.
1 nutmeg.
1 teaspoon soda.
Mix butter and sugar to a cream, add eggs well beaten,
then molasses, nutmeg, flour and sour milk. Last soda, dis-
solved in a little warm water. Mix in 2 cupsfulls chopped
crystalized ginger floured. Steam 3 hours. Any wine sauce.
Mrs. Edward D. Kingsley.
Steamed Huckleberry Pudding.
1 cup of warm milk.
2 eggs.
l!/2 cups sugar.
1 pint of flour.
3 tablespoons melted butter.
2 even teaspoons of baking powder.
1 pint of berries.
Salt.
Steam an hour and a half; serve with foamy sauce.
Mrs. E. F. Tucker.
Kentish Pudding.
Line a deep bowl with l/^-inch slices of buttered bread
without crust, filling in all the holes. Stew raspberries, cur-
rants and stoned cherries,✪ Kentish Pudding sweetened to taste, and pour into
lined bowl hot. Cover entirely with more bread and press
down with a saucer and put in cool place for several hours.
Turn out and serve cold with whipped cream or soft custard.
The same pudding can be made with rhubarb or blackberries
and apples. Mrs. F\ C. Malpas.
162 PORTLAND WOMAN'S EXCHANGE COOK BOOK
Kingdom Pudding.
1-3 cup molasses.
1-3 cup melted butter.
Vl cup raisins.
Yi teaspoon cloves.
Yi cup cold water.
XYi cups flour.
1 teaspoon cinnamon.
Steam 3 hours.
Sauce.
1 cup flne sugar.
Yi cup butter.
Beaten to a cream.
1 egg well beaten.
Juice of a lemon.
Just before serving put in 2 tablespoons boiling water.
Mrs. David A, Shindler.
Boiled Lemon Pudding.
Yi lb. chopped suet.
y^ lb. bread crumbs.
2 lemons.
6 ounces sugar.
14 lb. flour.
2 eggs✪ Boiled Lemon Pudding.
Mix suet, crumbs, sugar and flour; add grated lemon peel,
and juice. Moisten with eggs and enough milk to make like
thick batter. Put into buttered mold, boil for 3 hours. Serve
with wine sauce.
M. 5.
Loganberry Pudding.
Butter a fish, half bill with loganberries, cover with plenty
of sugar, with bits of butter on top. Make a rich biscuit crust,
cover the berries, letting it come well over the edges of the
dish. Steam 1 hour; eat with a rich sauce flavored with
vanilla.. .
Mrs. A. C. Churchill.
PUDDINGS 163
Marmalade Pudding.
One cup granulated sugar, stirred to a cream with Yi cup
of soft butter; add 2 heaping tablespoons orange marmalade,
then 1 cup milk, but do not stir; 2 cups flour sifted with 3
heaping teaspoons baking powder, 1 teaspoon vanilla, 3 eggs
beaten separately✪ Marmalade Pudding and very light; stir all together, whites last.
Batter should be thicker than cake batter. This requires 2J/^
to 3 hours boiling. Cook in steamer over boiling water.
Sauce for Marmalade Pudding.
Two cups granulated sugar in deep fryingpan; let it boil
until golden brown. Add 2 cups boiling water. Let it sizzle,
then thicken with 1 tablespoon cornstarch, add pinch of salt
and 1 teaspoon vanilla. Serve with whipped cream.
Mrs. C. E. 5. Wood.
Marmalade Pudding.
Page 62 · 3 recipe records on this page
Presented as published in 1913. 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
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Beat the yolks of 4 eggs with 1 lb. of cottage cheese,
8 tablespoons of flour and 8 tablespoons of sugar. Add a
little salt and a pinch of nutmeg and the whites last, beaten
very stiff. Add sufficient milk to make a batter about like
griddle cakes. Line a baking tin with buttered paper, spread
the mixture uniformly thick, sprinkle ground cinnamon and
a few currants over the top, and bake in a moderate oven.
A. Berger.
Oerman Peach Cake.
Sift together 2 cups flour and 4 level tablespoons of bak-
ing powder and j/2 teaspoon of salt. Work in 4 tablespoons of
shortening and add milk to make a soft dough. Spread in well
buttered pan. Push halves of peeled peaches close together
into the top of the cake, sprinkle with dried currants, and
PUDDINGS 161
dredge generously with sugar. Bake 25 minutes. Serve
with sugar and cream or hard sauce.
Mrs. A, C. Churchill,
Oinger Pudding.
1 cup molasses.
1 cup butter.
1 cup sugar.
2 cups flour.
1 cup sour milk.
4 eggs.
1 nutmeg.
1 teaspoon soda.
Mix butter and sugar to a cream, add eggs well beaten,
then molasses, nutmeg, flour and sour milk. Last soda, dis-
solved in a little warm water. Mix in 2 cupsfulls chopped
crystalized ginger floured. Steam 3 hours. Any wine sauce.
Mrs. Edward D. Kingsley.
Steamed Huckleberry Pudding.
1 cup of warm milk.
2 eggs.
l!/2 cups sugar.
1 pint of flour.
3 tablespoons melted butter.
2 even teaspoons of baking powder.
1 pint of berries.
Salt.
Steam an hour and a half; serve with foamy sauce.
Mrs. E. F. Tucker.
Kentish Pudding.
Line a deep bowl with l/^-inch slices of buttered bread
without crust, filling in all the holes. Stew raspberries, cur-
rants and stoned cherries, sweetened to taste, and pour into
lined bowl hot. Cover entirely with more bread and press
down with a saucer and put in cool place for several hours.
Turn out and serve cold with whipped cream or soft custard.
The same pudding can be made with rhubarb or blackberries
and apples. Mrs. F\ C. Malpas.
162 PORTLAND WOMAN'S EXCHANGE COOK BOOK
Kingdom Pudding.
1-3 cup molasses.
1-3 cup melted butter.
Vl cup raisins.
Yi teaspoon cloves.
Yi cup cold water.
XYi cups flour.
1 teaspoon cinnamon.
Steam 3 hours.
Sauce.
1 cup flne sugar.
Yi cup butter.
Beaten to a cream.
1 egg well beaten.
Juice of a lemon.
Just before serving put in 2 tablespoons boiling water.
Mrs. David A, Shindler.
Boiled Lemon Pudding.
Yi lb. chopped suet.
y^ lb. bread crumbs.
2 lemons.
6 ounces sugar.
14 lb. flour.
2 eggs.
Mix suet, crumbs, sugar and flour; add grated lemon peel,
and juice. Moisten with eggs and enough milk to make like
thick batter. Put into buttered mold, boil for 3 hours. Serve
with wine sauce.
M. 5.
Loganberry Pudding.
Butter a fish, half bill with loganberries, cover with plenty
of sugar, with bits of butter on top. Make a rich biscuit crust,
cover the berries, letting it come well over the edges of the
dish. Steam 1 hour; eat with a rich sauce flavored with
vanilla.. .
Mrs. A. C. Churchill.
PUDDINGS 163
Marmalade Pudding.
One cup granulated sugar, stirred to a cream with Yi cup
of soft butter; add 2 heaping tablespoons orange marmalade,
then 1 cup milk, but do not stir; 2 cups flour sifted with 3
heaping teaspoons baking powder, 1 teaspoon vanilla, 3 eggs
beaten separately and very light; stir all together, whites last.
Batter should be thicker than cake batter. This requires 2J/^
to 3 hours boiling. Cook in steamer over boiling water.
Sauce for Marmalade Pudding.
Two cups granulated sugar in deep fryingpan; let it boil
until golden brown. Add 2 cups boiling water. Let it sizzle,
then thicken with 1 tablespoon cornstarch, add pinch of salt
and 1 teaspoon vanilla. Serve with whipped cream.
Mrs. C. E. 5. Wood.
Marmalade Pudding.