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Puddings |
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Free Books / Cooking / Favorite Recipes / | |
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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.
1 Cup Milk, 1 Cup Molasses, Lcup Raisins, 2 Cups Graham Flour, 1 Teaspoon Soda, Spices. Steam Two Hours.
Mrs. W. V. Buckner.
Peel and parboil 6 large potatoes; when cold, grate fine Cream together 1/2 cup each of butter and sugar; beat into this the whipped yolks of 5 eggs, 1 cup of rich milk, the grated potato, 1 teaspoonful each of powdered cinnamon and nutmeg, the juice and grated rind of a lemon and a wine glass of brandy. Beat hard and bake in a deep, greased pudding dish. Serve hot with brandy sauce. This is a delicious dessert.
Mrs. Joe Biddle.
Beat separately the yolks and whites of six eggs. To the yolks add 1 1/2 cups of granulated sugar, and to the beaten whites add three cups of finely chopped nuts. Mix all together lightly and add 1 teaspoonful of vanilla. Last of all, sift in a teaspoonful of baking powder, well mixed with a tablespoonful of flour. Bake quickly in jelly cake tins and put together with whipped cream. This will serve ten persons.
Lucy Cortner.
1 cup suet, chopped fine; 1 cup Molasses, 1 cup sweet milk, 3 1/2 cups flour, 1 cup raisins, 1 teaspoonful soda. Steam four hours. Sauce for same - One cup sugar, half cap butter, 1 egg. the juice and grated rind of 1 large orange, or two small to a boil. Serve hot.
Mrs. L. E. Jones.
1 cup sugar. 1/2 cup rolled crackers, piece of butter size of an egg. the juice and grated rind of 1 large orange, or two small ones; 1 quart of sweet milk. Bake like custard. Serve cold; plain or with whipped cream.
Mrs. Fred V. Dewey.
1 pint of milk in double boiler, melt half cup sugar till a light brown; when melted add 4 tablespoonfuls of boiling water; allow the mixture to I oil for a moment and add it in the milk; take from the stove and add a teaspoonful vanilla; when cool, not cold, stir in hastily 4 eggs thoroughly beaten, with 2 tablespoonfuls of sugar; pour all into a mould; stand, in a pan of boiling water and bake until eily like; put aside to cool. Serve plain or with whipped cream.
Cream half cup butter, 1 1/2 cups sugar together; then stir in white of one well beaten egg; flavor to taste.
Miss Angie Sanborn, Lemoore.
1 Cup Grated Carrots, 1 Cup Grated Potatoes, 1 Cup Flour, 1 Cap Of Sugar, 1/2 Cup Of Raisins; Cloves, Cinnamon, Nutmeg, 1/2 Spoon Ful Each; 1 Teaspoon Soda. Put All The Ingredients Together, Leaving The Grating Of Potatoes Until The Last; To This Add Soda And Pinch Of Salt; Beat Thoroughly And Steam Two Hours In 5 Pound Lard Bucket.
Mrs. Andy Buckner, Lemoore.
One Pound Currants; One Pound Seeded Raisins; One Pound Sugar; One Pound Suet; Two Pounds Grated Or Soaked Bread, Six Eggs; One-Half Teaspoon Soda; Two Teaspoons Salt; One Grated Nutmeg. Crumb The Soft Part Of The Bread First; Soak The Crust In Boiling Milk. Beat The Eggs And Put All Together; Mix Thoroughly With The Bands. Take A Square Piece Of Cotton Cloth, Lay On A Cup; Put The Pudding Into The Cloth And Tie Down Close. Put In Boiling Water And Boil Five Hours. As It Boils Away Add More Water.
Mrs. M. L. Peck.
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