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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Pudding |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Pudding |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One cup suet, cut fine, 3/4 cup of dark molasses, 1-3 cup of sugar, 1 cup milk, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 cup raisins, 1 cup currants, 3 cups flour (Sperry Drifted Snow), steam 3 hours.
One cup brown sugar, 1 teaspoon butter, 1 1/2 cups water, 1 tablespoon corn starch; flavor with vanilla. A little cream added just before serving will improve it.
- Christine Mac Donnell.
One cup bread crumbs, 1 cup dates, 1 cup walnut meats, all ground fine, 1 cup sugar, 1 egg, well beaten, 1 tablespoon milk, a little salt, one teaspoon baking powder; mix well; set dish in hot water and bake 40 minutes in slow oven. Serve with whipped cream.
- Mrs. H. W. Witten.
One cup nuts, 1 cup dates, 1 cup flour (Sperry Drifted Snow, 1 cup sugar, 3 eggs, 1 teaspoon baking powder; bake; cut as you would cake, in slices, and serve with whipped cream, fruit over each slice.
- Iva Blossom.
One pound dates, 1/2 pound figs, cut fine, 1/4 pound suet, chopped, 1 cup brown sugar, 1/2 cup milk, 1 cup bread crumbs,
2 eggs, salt to taste, mix well and steam 3 hours; serve hot with any preferred sauce. This is an inexpensive substitute for plum pudding; is more easily digested and quite as good.
- Mrs. Arthur B. Shaffner.
One cup sour milk, 2-3 cup sugar and molasses, mixed, 1 tablespoon melted butter, 1 pound of dates, stoned and cut fine, 2 cups Sperry graham flour, 1 teaspoon soda and pinch of salt. Steam for 2 hours and then put in oven for about 15 minutes.Serve with hard sauce or any pudding sauce.
- Mrs. E. E. Olmstead.
One-half cup molasses, 1/2 cup sugar, 1 cup raisins, 1/2 cup sweet milk, butter size of an egg, spice to taste, 1/2teaspoon soda, 2 teaspoons baking powder, 1 1/2 cups Sperry graham flour; steam 2 hours.
- Mrs. Hetzel.
One-half cup rice, cooked in a pint warm water, then add 1 pint milk and cook a few minutes, a little salt, yolks of 3 eggs, beaten well with 5 tablespoons of sugar (add this while boiling); let it cook and come to a cream; flavor; beat the whites of 3 eggs with 6 tablespoons of sugar to a stiff froth, flavor; spread on pudding and brown. Serve cold. Better if put on ice.
- Iva Blossom.
One cup grated raw carrots, 1 cup grated raw potatoes,
1 cup sugar, 1 cup flour (Sperry Drifted Snow), 1/4 cup melted butter, 1 rounding teaspoonful soda, 1 rounding teaspoonful cinnamon, 1-3 teaspoonful cloves, 1-3 teaspoonful salt, 1/4 teaspoonful mace or nutmeg, 1 cup of chopped raisins or any fruit. Steam 3 hours, serve with Ohio sauce.
-Mrs. Lockwood.
One pound carrots, grated, Y2 pound suet, chopped fine, 8 tablespoons flour (Sperry Drifted Snow), 4 tablespoons sugar, 1/2 pound seeded raisins, 1/2 pound currants, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, a pinch of salt; steam 3 hours. This will serve 8 persons.
- Mrs. E. B.Shaffner.
Three-quarters tea cup sugar, butter size of an egg, creamed, 1 egg beaten, 1/2 cup sweet milk, 1 cup flour (Sperry Drifted Snow), 1 heaping teaspoonful baking powder. Bake in deep pan and serve with common or other sauce.
- Mrs. G. A. Atkinson.
One pint milk, 1 egg, 3 tablespoons each of sugar and grated chocolate and 2 tablespoons corn starch, beaten together, and stirred into milk just before it boils. It is improved by adding nuts.
- Mrs. Myrtle Hutchison.
One-half cup flour (Sperry Drifted Snow), 1/2 cup sugar, 1 pint milk; mix sugar and flour with a little milk, heat remainder of milk, stir in flour and sugar; boil until it thickens, add 1/4 cup butter; separate 5 eggs; stir hot mixture into the beaten yolks, beat whites very stiff, add last. Put in pan of water, bake 30 or 40 minutes. To be eaten with sweet cream.
- J. C.
One cup brown sugar, 1 cup sour milk, 1 cup raisins, 1 cup flour (Sperry Drifted Snow), 1 teaspoonful soda dissolved in a little hot water; steam 3 hours.
One cup sugar, 1-3 cup butter, 1 lemon juice and grated yellow rind, 1 egg, 3 tablespoons of boiling water; beat butter and sugar together until creamy, then add egg, well beaten, then lemon, and lastly boiling water; keep in double boiler until time to serve so as to keep it hot.
- Mrs. Maud Berg.
Two cups chopped light bread, 1/2 cup chopped suet, 1/2 cup molasses, 1 egg, 1 cup raisins, 1 cup sweet milk, 1/2 tea-oon of soda, 1/2 teaspoon powdered cloves, 1 teaspoon cinnamon, a pinch of salt and mace; steam 2 hours. Serve with hot sauce.
- Mrs. H. L. Putnam.
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