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Free Books / Cooking / Eureka Cook Book / |  |
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Puddings. Part 3 |
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Free Books / Cooking / Eureka Cook Book / | |
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Puddings. Part 3 |
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This section is from the book "Eureka Cook Book", by The Ladies League of the First Congregational Church Eureka, California. Also available from Amazon: Eureka Cook Book.
One cup of cooked blackberries, 1 cup sour cream, 1-2 cup molasses, 2 level teaspoons soda, 2 tablespoons butter, 1 egg, and flour to make a medium stiff batter. Mrs. T. H. Chope.
One cup molasses, 1 cup milk, 1 cup chopped suet, 1 cup raisins, 4 cups flour, 1 teaspoon salt, 3 teaspoons baking powder, 1 egg and flavor with lemon.
Mrs. U. J. Noe (in memoriam).
Half cup molasses, 1-2 cup sweet milk, 1-4 cup butter, 1 egg-, 1 1-2 cups Graham flour, 1-2 teaspoon soda dissolved in a little boiling water, 1 cup raisins and currants, a little citron, spice to taste. Mrs. Monroe.
3 oz. flour, 3 oz. bread crumbs, 1 1-2 oz. sugar, 6 oz. marmalade, 2 oz. suet, 3-4 teaspoons soda, 1-4 pint milk. Chop the suet finely, add flour, sugar, crumbs, and then the marmalade, mix with a little milk in which the soda has been dissolved. The pudding must De rather stiff. Mrs. W. Wells.
Mix 2 cups whole wheat flour, 1-2 teaspoon soda, 1-2 tea-spoon salt, 1 cup milk, 1-2 cup molasses, 1 cup seeded and chopped raisins, or ripe berries. Serve with foamy sauce.
Mary Bailey Clark:
Melt 1-2 cup butter, add 1-2 cup molasses, 1-2 cup milk, 3 eggs well beaten, 1 1-2 cups Graham flour, sifted with 1-2 teaspoon soda and 1 teaspoon salt, add 1 cup dates cut in small pieces. Sauce: Cream 1-2 cup butter, adding gradually 1 cup powdered sugar, and 4 tablespoons milk.
Mrs. Coggeshall.
Half cup suet, 1-2 cup sweet milk, 1-2 cup molasses, 1-2 cup currants, 1 cup raisins, pinch of salt, 1-4 teaspoon all kinds of spices, 1-2 teaspoon soda, 1 1-2 cups flour.
Mrs. Robert Holmes.
One cup sugar, 4 tablespoons shortening, 2 eggs, 2 cups sweet milk, 3 heaped teaspoons baking powder, flour to make a rather stiff batter, and 1 qt. apples cut fine and floured. Serve with a lemon sauce. This amount will serve 12 or 15 people. Mrs. J. A. Clark.
One qt. of cooked rice, add 1 pint of milk and let it become boiling hot, add 1-2 cup sugar beaten with the yolks of 4 eggs. The boiling rice should cook the eggs, further cooking would be apt to curdle the custard. Add flavoring, turn into dish to cool, and cover with the beaten whites of the eggs to which has been added 2 tablespoons sugar. Miss Burton.
Two and a half cups bread crumbs, 1-2 cup chopped suet, \-2 cup molasses, 1 cup raisins, floured and added last, 1 cup sweet milk, 1-2 teaspoon soda, 1-4 teaspoon salt, 1-2 teaspoon cloves, same of cinnamon, 1 egg. Pour into a buttered mould and eat with hard sauce. Mrs. E. C. Pentland.
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