One cotfee cup granulated sugar. 3/;> cup butter, 1 egg jjeaten light, y-> grated
nutmeg, a little wine if liked. Cook in double boiler, stirring all the time. Add tlu."
wine when the sauce is cool, if at all. MiiS. H. Hauwood.
Farina Pudding.
One and one-half qts. of milk, ;> tablespoonfuls uf Farina. Boil milk with a
little salt. When boiled, stir in the Farina slowly: let it boil up once or iirlce;
take off the lire and when (juite cool add 5 eggs well beaten (not separate), sweeten
to taste, add also vanilla. Flouring, turn into a pudding dish and bake in a Jewel
range ten minutes. This pudding is delicious cold. Mrs. Duxcan.
Rice Blanc Mange.
Put into a double Ijoiler ;> cups milk✪ Cracker Raisin Pudding, ])inch salt and a scant I'l' <-'^ip *jf v'lQe.
Cook until milk is absorbed. Add 1/5 of a hox of gelatine, soaked in cold water
and dissolved by placing cup over the steam of the kettle. As the mixture begins
to thicken add i/^ cup powdered sugar, 1 teaspoon vanilla and a wine glass of
sherry and Vo pt. of cream whip})ed to a stiff froth. '^Purn into a wet mold and
set away in a cold place. ^lus. T). B. Bilkly.
Chocolate Blanc Mange.
Put one ])int of milk in a double boiler. When hot add two ounces of grated
chocolate or two heaping teaspoonfuls of cocoa. Add half a cupful of sugar,
^loisten three level tablespoonfuls of cornstarch✪ Chocolate Blanc Mange with a little cold milk; add them
to the hot milk and chocolate, stir until thick and smooth, turn into small individual
moulds and stand aside to harden. Serve cold with cream.
Suet Pudding
One cup of suet chopped fine, 1 cu]* of molasses, 1 cu]) of sour ndlk, 1 teas])oon-
ful of soda, 1 cup of raisins, 3 cups of Dousman's Best Patent flour, and a little salt.
Steam 3 hours.
Sauce.
Bring to boiling point 1 pt. of milk, add 3) tablespoonfuls sugar, and beat yolks
of 3 eggs in, stirring all the time until it thickens. Flavor with vanilla or lemon.
jMrs. Eichard ]\[atthews.
Steamed Pudding.
One cup suet chopped fine, 1 cu]) raisins seeded, 1 cuj) molasses. 1 cup sweet
milk, 3 cups Dousman's Best Patent sifted flour, 1 even teaspoon soda, 1 teas])oon
cinnamon, 1 teaspoon cloves, 1 teaspoon salt, i/o grated nutmeg. j\Iix suet and
spices, add soda, dissolved in a little warm water, to tlie molasses, put with su(>t and
spices, add milk and flour and the raisins well floured. Steam 3 hours.
Mrs. p. p. Bronson.
ST^PERIOK COOK BOOK 99
Steamed Pudding.
'I'uo cups J)ousiiiairs Best ratciil llimr, 'a. ciii) suet. 1 cup ^u_ii<ir, 1 ciq) milk,
1 egg, A teaspoonrul of soda, rniit to suit your taste. Steam "^Vl' liours.
Mus. Mitchell.
Cabinet Pudding.
Butter a mould well; line the bottom with I'aisins and citron cut in Taney
shapes, cover this with pieees of stale eake, then more raisins and citron, alternating
with the cake. until the mould is i'nil to within an inch and one-half of the top.
]\Iix in a bowl 3 tal)les])oons of sugar and th.e yolks of o eggs, until they are a cream,
tlien mix in slowly a pint of milk just brought to the boiling ]jo!n✪ Cabinet Puddingt. l^our this over
eake in the mold. Steam 1^^. hours. Serve with rich sauee.
M\IH. E. C. COOLKY.
Scalloped Apple Pudding. ✪ Scalloped Apple Pudding
Page 71 · 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
A modernized reading is not available for this page yet. You are seeing the original text.
One cotfee cup granulated sugar. 3/;> cup butter, 1 egg jjeaten light, y-> grated
nutmeg, a little wine if liked. Cook in double boiler, stirring all the time. Add tlu."
wine when the sauce is cool, if at all. MiiS. H. Hauwood.
Farina Pudding.
One and one-half qts. of milk, ;> tablespoonfuls uf Farina. Boil milk with a
little salt. When boiled, stir in the Farina slowly: let it boil up once or iirlce;
take off the lire and when (juite cool add 5 eggs well beaten (not separate), sweeten
to taste, add also vanilla. Flouring, turn into a pudding dish and bake in a Jewel
range ten minutes. This pudding is delicious cold. Mrs. Duxcan.
Rice Blanc Mange.
Put into a double Ijoiler ;> cups milk, ])inch salt and a scant I'l' <-'^ip *jf v'lQe.
Cook until milk is absorbed. Add 1/5 of a hox of gelatine, soaked in cold water
and dissolved by placing cup over the steam of the kettle. As the mixture begins
to thicken add i/^ cup powdered sugar, 1 teaspoon vanilla and a wine glass of
sherry and Vo pt. of cream whip})ed to a stiff froth. '^Purn into a wet mold and
set away in a cold place. ^lus. T). B. Bilkly.
Chocolate Blanc Mange.
Put one ])int of milk in a double boiler. When hot add two ounces of grated
chocolate or two heaping teaspoonfuls of cocoa. Add half a cupful of sugar,
^loisten three level tablespoonfuls of cornstarch with a little cold milk; add them
to the hot milk and chocolate, stir until thick and smooth, turn into small individual
moulds and stand aside to harden. Serve cold with cream.
Suet Pudding
One cup of suet chopped fine, 1 cu]* of molasses, 1 cu]) of sour ndlk, 1 teas])oon-
ful of soda, 1 cup of raisins, 3 cups of Dousman's Best Patent flour, and a little salt.
Steam 3 hours.
Sauce.
Bring to boiling point 1 pt. of milk, add 3) tablespoonfuls sugar, and beat yolks
of 3 eggs in, stirring all the time until it thickens. Flavor with vanilla or lemon.
jMrs. Eichard ]\[atthews.
Steamed Pudding.
One cup suet chopped fine, 1 cu]) raisins seeded, 1 cuj) molasses. 1 cup sweet
milk, 3 cups Dousman's Best Patent sifted flour, 1 even teaspoon soda, 1 teas])oon
cinnamon, 1 teaspoon cloves, 1 teaspoon salt, i/o grated nutmeg. j\Iix suet and
spices, add soda, dissolved in a little warm water, to tlie molasses, put with su(>t and
spices, add milk and flour and the raisins well floured. Steam 3 hours.
Mrs. p. p. Bronson.
ST^PERIOK COOK BOOK 99
Steamed Pudding.
'I'uo cups J)ousiiiairs Best ratciil llimr, 'a. ciii) suet. 1 cup ^u_ii<ir, 1 ciq) milk,
1 egg, A teaspoonrul of soda, rniit to suit your taste. Steam "^Vl' liours.
Mus. Mitchell.
Cabinet Pudding.
Butter a mould well; line the bottom with I'aisins and citron cut in Taney
shapes, cover this with pieees of stale eake, then more raisins and citron, alternating
with the cake. until the mould is i'nil to within an inch and one-half of the top.
]\Iix in a bowl 3 tal)les])oons of sugar and th.e yolks of o eggs, until they are a cream,
tlien mix in slowly a pint of milk just brought to the boiling ]jo!nt. l^our this over
eake in the mold. Steam 1^^. hours. Serve with rich sauee.
M\IH. E. C. COOLKY.
Scalloped Apple Pudding.