5uet Pudding.^Three cups flour, one
cup chopped suet, one heaping cup chopped
raisins, one teaspoonful salt, two teaspoon-
fuls baking powder ; mix one cup flour while
chopping raisins, then suet and baking
powder, then the other cup flour, water
enough to finish mixing ; put in a sack,
boil two or three hours. Sauce : — Table-
spoonful flour, butter size of one-half ^zz^
one-half teacup sugar, nutmeg and vinegar
to taste, one pint of water, boil all together.
Batter Pudding. — One pint milk, four
tablespoonfuls flour, pinch of salt. Scald
the milk, taking out some to smooth the-
flour, then stir into the milk until it thickens
and stand away to cool. At noon beat the
yolks of five eggs and stir in, then the
whites well beaten and bake twenty or thirty
minutes. Serve while hot. Sauce: — Cream,
one cup sugar, one tablespoonful butter, add
flavoring and one-half pint of whipped
cream.
Chocolate Pudding. — One quart sweet
milk, one small cup of sugar, two well-
beaten eggs, six tablespoonfuls grated choco-
late, two heaping tablespoonfuls corn starch,
dissolved in a little cold milk, a small piece
of butter. Let boil a few minutes, stirring
constantly. To be served with whipped
cream, or sugar and cream.
Cottage Pudding. — One cup milk, one-
half cup sugar, one ^gz, two tablespoonfuls
melted butter, one teaspoonful baking
powder, sifted with one pint of flour. Bake
half hour and serve with liquid sauce.
Sauce : — Two tablespoonfuls flour, one cup
sugar, teaspoonful vanilla, tablespoonful of
THE MODEL COOK BOOK
47
butter ; mix these with one tablespoonful of
cold water, put in sauce-pan and pour slowly
in a little less than a pint of boiling water.
New Century Pudding. — Take one cup
each of suet, sugar, currants, raisins and
milk, add three cups of flour. Shred and
chop fine the suet and prepare the fruit.
Beat together until light the suet and sugar
and the yolks of two eggs ; add the milk
and flour ; beat until smooth ; add the
beaten whites of the eggs, a teaspoonful
each cinnamon and a little salt, and a tea-
spoonful baking powder. Mix w^ell, flour
the fruit and add ; turn into a greased mold
and boil for three hours. Serve hot, with
wine or hard sauce.
Cream Pudding. — Stir together one
pint of cream, three ounces sugar, yolks of
three eggs, a little grated nutmeg, add the
well-beaten whites, stirring lightl}^ pour
into a buttered pie plate on which has been
sprinkled crumbs of stale bread to the thick-
ness of an ordinary crust, sprinkle over the
top a la^^er of breadcrumbs and bake.
Cocoanut Pudding. — One pint sweet
milk, one-half cup sugar ; let milk come to
boil (in custard kettle), add sugar, four
tablespoonfuls of corn starch dissolved in
cold milk, two cups grated cocoanut (less
will do), stir well, cook until it thickens,
remove from fire, gently beat in the whites
of four eggs well beaten, one-fourth tea-
spoonful of lemon and vanilla each. Pour
in molds and serve with v/hipped cream
when cold, or pour half in mold, add a few
drops of red fruit coloring to the remaining
half and pour on top, or flavor part with
two spoonfuls of melted chocolate. ✪ Cup Pudding
Page 58 · 3 recipe records on this page
Presented as published in 1901. 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
Suet Pudding. — Three cups flour, one cup chopped suet, one heaping cup chopped raisins, one teaspoonful salt, two teaspoonfuls baking powder ; mix one cup flour while chopping raisins, then suet and baking powder, then the other cup flour, water enough to finish mixing ; put in a sack, boil two or three hours. Sauce : — Tablespoonful flour, butter size of one-half egg, one-half teacup sugar, nutmeg and vinegar to taste, one pint of water, boil all together.
Batter Pudding. — One pint milk, four tablespoonfuls flour, pinch of salt. Scald the milk, taking out some to smooth theflour, then stir into the milk until it thickens and stand away to cool. At noon beat the yolks of five eggs and stir in, then the whites well beaten and bake twenty or thirty minutes. Serve while hot. Sauce: — Cream, one cup sugar, one tablespoonful butter, add flavoring and one-half pint of whipped cream.
Chocolate Pudding. — One quart sweet milk, one small cup of sugar, two wellbeaten eggs, six tablespoonfuls grated chocolate, two heaping tablespoonfuls corn starch, dissolved in a little cold milk, a small piece of butter. Let boil a few minutes, stirring constantly. To be served with whipped cream, or sugar and cream.
Cottage Pudding. — One cup milk, one-half cup sugar, one egg, two tablespoonfuls melted butter, one teaspoonful baking powder, sifted with one pint of flour. Bake half hour and serve with liquid sauce. Sauce : — Two tablespoonfuls flour, one cup sugar, teaspoonful vanilla, tablespoonful of
butter ; mix these with one tablespoonful of cold water, put in sauce-pan and pour slowly in a little less than a pint of boiling water.
New Century Pudding. — Take one cup each of suet, sugar, currants, raisins and milk, add three cups of flour. Shred and chop fine the suet and prepare the fruit. Beat together until light the suet and sugar and the yolks of two eggs ; add the milk and flour ; beat until smooth ; add the beaten whites of the eggs, a teaspoonful each cinnamon and a little salt, and a teaspoonful baking powder. Mix w^ell, flour the fruit and add ; turn into a greased mold and boil for three hours. Serve hot, with wine or hard sauce.
Cream Pudding. — Stir together one pint of cream, three ounces sugar, yolks of three eggs, a little grated nutmeg, add the well-beaten whites, stirring lightl}^ pour into a buttered pie plate on which has been sprinkled crumbs of stale bread to the thickness of an ordinary crust, sprinkle over the top a la^^er of breadcrumbs and bake.
Cocoanut Pudding. — One pint sweet milk, one-half cup sugar ; let milk come to boil (in custard kettle), add sugar, four tablespoonfuls of corn starch dissolved in cold milk, two cups grated cocoanut (less will do), stir well, cook until it thickens, remove from fire, gently beat in the whites of four eggs well beaten, one-fourth teaspoonful of lemon and vanilla each. Pour in molds and serve with v/hipped cream when cold, or pour half in mold, add a few drops of red fruit coloring to the remaining half and pour on top, or flavor part with two spoonfuls of melted chocolate.
Records on this page
Cup PuddingNew Century PuddingCocoanut Pudding