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Puddings. Part 3 |
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Free Books / Cooking / Favorite Recipes / | |
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Puddings. Part 3 |
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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 of molasses; 1/4 cup of butter; 1/2 cup of sweet milk; 1 1/2 cups of graham flour; 1/2 cup of raisins; 1/2 cup of currants; 1 egg; 1 teaspoonful soda; salt and spice to taste. Steam 2 1/2 hours. Serve with hard and braady same.
Mirene Dewey.
One egg; 1 cup molasses; 1/2 cup butter, 1/2 cup raisins (seeded): 1/2 cup hot water; 1 teaspoon ginger; 1 teaspoon soda; 2 1/4 cups flour. Stir like cake dough. Steam in baking powder cans an hour.
Sue Dodge Bryan, Colegrove.
Two ounces butter; 2 ounces sugar; 1 ounces flour; 1 pint milk; 3 eggs, yolks and whites beaten separately. Boil milk, stir in flour (having previously mixed it with a little cold milk as you do corn starch); then add the other ingredients, leaving whites of eggs till last. Pour into buttered dish, set in pan of boiling water and lake rather slowly. Serve at once.
1/4 Cup Butter, Measured Sparingly; 1/2 Cup Sugar, Beaten To A Cream; 1 Well Beaten Egg Set In Double Boiler; Flavor With Either Sherry Wine Or Brandy Before Serving
Mrs. L. E. Felton.
Fill a buttered baking dish with sliced apples and pour over top the following batter: 1 tablespoon butter, 1/2 cup 1 egg, 1/2,cup milk. 1 cup flour. 1 teaspoon baking powder. Bake slowly. Serve with cream and sugar or any sauce
Mrs. John Newport.
One pound prunes (ruby preferred); whiles of 4 eggs; 1 cup sugar. Stew prunes till tender, remove pits and chop; beat eggs; add sugar; mix all together and bake 20 minutes. Serve hot or cold with cream.
One box Knox's gelatine dissolved in one quart of milk. it on the stove and let it gradually heat until the gelatine is thoroughly dissolved. Use one drawer of strawberries, reserv-ing the best for a garnish. Strain the rest through a cloth; ado to the milk and sweeten to taste. Set away In a mould to cool. When it begins to set stir in one cup of whipped cream. When stiff, turn on a platter, put whipped cream around and drop the large berries around.
Heat one and one-half pints of milk to boiling; stir in carefully six tablespoonfuls of cornmeal and one of Hour. Let it stand on the stove for some time, stirring often. Add one-half cupful butter, one-fourth cupful molasses and three-fourths cupful of sugar. When thoroughly cooked, add one pint of cold milk. When cool, add three beaten eggs. Flavor with vanilla or cinnamon and a little ginger. Lake two 1 ours in moderate oven. Serve with sauce.
Mrs. Judd Smi'IH.
One-half cupful of molasses; one-half cupful sour cream; butter size of an egg (melt butter); one egg; one teaspoonful soda dissolved in milk and molasses; one cupful stoned raisins and a little finely cut citron if desire 1. Spices - 1/2 teaspoonful each of cinnamon and nutmeg; fllour to make stiff batter. Stearn one and one-half hours. Serve with sauce. Tnis same re.-' ,. using two-thirds graham flour and one-third white flour, makes a very good graham pudding, which steam two and one-balf hours. Serve with sauce.
Mrs. Judd Smith
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