()ne lb. prunes stewed and put through strainer, whites of (i e,i;'i:'s ( I will do),
\vhip into i)runes, flavor either vanilla, rose, or almond✪ Prune Whip, slightly; l)nttei- plain mould,
pour in mixture and hake a liglit In-own. Turn out in center of dish. .Make a
liglit custard sauce and pour round mould. To he served cold.
Angel food, lady-fingcu's or a plain sponge cake is nice with this. .AFus. Fox.
Creamed Rice Pudding.
'^'ake 1 cup i-ice. wash and ])ut on to boil in lots of water and a ])inch of salt :
do not stir. \\'hen rice is soft, pour olf all the .water. Whip 1 cu[) of sweet cream
and stir into the v\(v. sweeten to taste. Serve with cherry sauce.
Sauce.
Pour off the juice from a can of chej'ries and ]mt on to heat. When hot, stir
in a teaspoon of cornstarch wet in a little c-old water.
Mi;s. Si'OELEY, Xegaunee.
Old Fashioned Rice Pudding
Four tablespoons rice, 1 ([t. sweet milk, 'i tablespoons sugar, piece of butter size
of a hickory nut, a little ground cinnamon. Bake in a Je^^■el range 2 hours in slow
oven, the first hour keep pudding dish covered and stir pudding often. About lA
hour before done stir in a good pinch of salt. When done this sliould Ik- of almost
the consistency of very thick cream. Serve with hard sauce.
j\rrjS. XlGllTIXGALK.
Brown Pudding.
I'wo cups brown sugar, 4 eggs, 4 cu})s of Dousnian's Best Patent flour, 1 cup
l)oiling water, 1 cu]) Xew Orleans molassi s, biitter size of a Avalnut. ]\[elt buttei-
before it is put in tlie ])U(bling. Add 1 lev(4 teaspoon of soda stirred into molasses
SirPKRlOR COOK BOOK 95
-until it roams well, 1 tcasjJDon of (•iniianioii. 1 tca>|)n<iii cloxcs, I t('as|Minii allspitc. 1
ouj) raisins, tloured with sonu' t)!' the llom- that is nicasurcMh Steam '■) hours.
Mi;s. T. A. Kklcii.
Peach Pudding.
Use eaiiued or rivsii peaches for tliis jiudiliiii:-. IJutter the outside of a teaeuj)
and iiivort in the center of hakiuii' disii. Fill the space ai'ound it with peaches
either i)ared and left whole or slice<|. Sjjrinkh' the I'ruit with sugar and cover
\vith a crust made with "i cupruls of Dousnian's Jiest Patent flour, :l teaspoonruls
of hakin^- powder and a pinch of salt✪ Creamed Rice Pudding; sil't these and ruh in two tahles])oonrids
of huttei'. Add a heaten c\ii<:' to •)4 of a cupful of milk and mix all to<ietlier till
stiff enough to roll out on the hoard. Bake Vii hour in a hot oven in a .lewel
liange. Just hefore serving, turn the pudding dish u])side down in a herry dish.
If this is (lone carefully, the cup will l)e full ol' syru|). which shoidd he \\>vi\ as
sauce, though whipped cream is a delicious accom[)animent. Other fruit than
peaches can he iised in exactly the sanu' way.
Lemon Pudding.
One (|t. nnlk. 1 pt. hread crund)s (soft), yolks of 4 egg!«, 1 cup sugar, juice
of 1 lemon. JJake in a . lewel range until milk is creamy, then take from the oven
and make a meringue of whitis of eggs and a little powdered sugar and put in
oven to hrown. Eat cold. ^lits. S. G. S.uixii.
Lemon Pudding. ✪ Lemon Pudding
Page 67 · 9 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
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()ne lb. prunes stewed and put through strainer, whites of (i e,i;'i:'s ( I will do),
\vhip into i)runes, flavor either vanilla, rose, or almond, slightly; l)nttei- plain mould,
pour in mixture and hake a liglit In-own. Turn out in center of dish. .Make a
liglit custard sauce and pour round mould. To he served cold.
Angel food, lady-fingcu's or a plain sponge cake is nice with this. .AFus. Fox.
Creamed Rice Pudding.
'^'ake 1 cup i-ice. wash and ])ut on to boil in lots of water and a ])inch of salt :
do not stir. \\'hen rice is soft, pour olf all the .water. Whip 1 cu[) of sweet cream
and stir into the v\(v. sweeten to taste. Serve with cherry sauce.
Sauce.
Pour off the juice from a can of chej'ries and ]mt on to heat. When hot, stir
in a teaspoon of cornstarch wet in a little c-old water.
Mi;s. Si'OELEY, Xegaunee.
Old Fashioned Rice Pudding
Four tablespoons rice, 1 ([t. sweet milk, 'i tablespoons sugar, piece of butter size
of a hickory nut, a little ground cinnamon. Bake in a Je^^■el range 2 hours in slow
oven, the first hour keep pudding dish covered and stir pudding often. About lA
hour before done stir in a good pinch of salt. When done this sliould Ik- of almost
the consistency of very thick cream. Serve with hard sauce.
j\rrjS. XlGllTIXGALK.
Brown Pudding.
I'wo cups brown sugar, 4 eggs, 4 cu})s of Dousnian's Best Patent flour, 1 cup
l)oiling water, 1 cu]) Xew Orleans molassi s, biitter size of a Avalnut. ]\[elt buttei-
before it is put in tlie ])U(bling. Add 1 lev(4 teaspoon of soda stirred into molasses
SirPKRlOR COOK BOOK 95
-until it roams well, 1 tcasjJDon of (•iniianioii. 1 tca>|)n<iii cloxcs, I t('as|Minii allspitc. 1
ouj) raisins, tloured with sonu' t)!' the llom- that is nicasurcMh Steam '■) hours.
Mi;s. T. A. Kklcii.
Peach Pudding.
Use eaiiued or rivsii peaches for tliis jiudiliiii:-. IJutter the outside of a teaeuj)
and iiivort in the center of hakiuii' disii. Fill the space ai'ound it with peaches
either i)ared and left whole or slice<|. Sjjrinkh' the I'ruit with sugar and cover
\vith a crust made with "i cupruls of Dousnian's Jiest Patent flour, :l teaspoonruls
of hakin^- powder and a pinch of salt; sil't these and ruh in two tahles])oonrids
of huttei'. Add a heaten c\ii<:' to •)4 of a cupful of milk and mix all to<ietlier till
stiff enough to roll out on the hoard. Bake Vii hour in a hot oven in a .lewel
liange. Just hefore serving, turn the pudding dish u])side down in a herry dish.
If this is (lone carefully, the cup will l)e full ol' syru|). which shoidd he \\>vi\ as
sauce, though whipped cream is a delicious accom[)animent. Other fruit than
peaches can he iised in exactly the sanu' way.
Lemon Pudding.
One (|t. nnlk. 1 pt. hread crund)s (soft), yolks of 4 egg!«, 1 cup sugar, juice
of 1 lemon. JJake in a . lewel range until milk is creamy, then take from the oven
and make a meringue of whitis of eggs and a little powdered sugar and put in
oven to hrown. Eat cold. ^lits. S. G. S.uixii.
Lemon Pudding.