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Puddings. Part 2 |
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Free Books / Cooking / Favorite Recipes / | |
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Puddings. Part 2 |
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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
One-half cup sugar; one cup raisins; one cup currants; one cup suet; one cup bread crumbs; one cup flour; one cup sweet milk; one-half cup molasses; one-half cup citron; four eggs, well beaten; one tablespoonful butter; one teaspoonful each . cinnamon, allspice, nutmeg and cloves, two teaspoonfuls vanilla; two teaspoonfuls baking powder; a pinch of salt. Boil four hours. Sauce - 1 cup sugar and nearly one cup butter beat to a cream. Put one egg in a cup; beat well and fill cup with cold water; then pour it into sugar and butter. Put on stove and stir constantly; let boil just a little while: Flavor with juice of a lemon. Splendid.
Mrs. Landis.
Yolks of five eggs beat in 1/4 pound of powdered sugar for half an hour steadily Take 1/2 box gelatine (Knox) dissolved in water (about 1/2 cup); one or two lemons, according to sourness desired. Boat whites stiff and add carefully. Put in mold and keep in cool place.
Mrs. F. J. Walker.
One cup of tapioca soaked one hour in warm water; add one and one - half cups of brown sugar; one quart of hot water. Flavor with vanilla and bake about one hour. Serve cold with whipped cream.
Ethel Freeman.
Two Eggs; Half Cup Butter; Two Tablespoons Sugar; One Cup Sweet Milk; Two Cups Flour; One Cup Seeded Raisins Or Any Kind Of Fruit Preferred; Two Teaspoons Baking Powder. Makes Ten Cups. Steam Half Hour. Serve With Cream Or Sauce.
Mrs. Newport.
Beat the yolks of three eggs until light; add gradually one cup of sugar and beat until light; add three tablespoonfuls of sweet milk; one ounce of chocolate (melted over hot water). Mix thoroughly. Add one cup of flour and heat until smooth. Beat the white of the eggs to a stiff, dry froth and add quickly to the pudding, with two teaspoons of baking powder. Put large spoonful in cups and steam 20 minutes. Served with sauce made of one cup sugar, one-half cup butter beaten to a cream, one teaspoon of vanilla and gradually one-half cup of milk. Stir all the time. Place 1 owl in basin of hot water and stir sauce until smooth and creamy no longer. Do not let boil.
One-half pound of bread crumbs, fine; one-half pound flour; one pound 1 Beef suet chopped fine; one pound currants, washed and dried; one and one-half pounds of raisins, chopped; one pound of pulverized sugar; half pound candied peel, cut fine; one-fourth pound almonds, blanched and chopped; one teaspoon ginger; half teaspoon mixed spices; one teaspoon salt; six eggs, well beaten; two Lemons, juice and rind; two wine glasses French brandy; half pint milk. First prepare everything; next mix flour and crumbs, then suet; next fruits, sugar, nuts and spice. Stir again; add eggs, milk, brandy and lemon juice in the order named, beating with a silver fork. It should be pretty soft. Have ready buttered pudding molds with covers. Tie a cloth over tightly and boil eight hours. Makes two puddings. When ready to use them boil two lours more.
Mrs. Horlock.
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