The sugar may be omitted for some sauces. A different pudding may be made by steaming instead of baking.
To ingredients for universal crust add 1 or 2 tablespns. of sugar (white or brown) and 1 or 2 eggs for each cup of liquid- milk or water, and flour for a thick batter. When light, mix in carefully floured fresh blueberries, blackberries, raspberries, cranberries, cherries or sliced peaches; dried blaeberries, cherries, raisins or currants; or drained canned cherries. Steam in well oiled molds or cups-cups 3/4 hour, mold 1 hour. Serve with sauce suitable for the fruit.
The batter for Washington cake may be used sometimes.
6 eggs 9 or 10 tablespns. pastry flour 1 qt. milk
Beat all together. Bake in moderate oven. Serve with sauce.
4 eggs salt
1 1/2 cup sifted flour 1 pt. milk
Beat eggs for 3 m; add the milk and pour on to flour gradually, beating. Turn into well oiled mold with cover and steam or boil 1 1/2 hr. Serve with suitable sauce.
2 lbs. potatoes 5 eggs 1/2 cup butter flavoring
1/2 cup sugar 1 pt. thin cream
Boil and mash potatoes, add butter while warm, beat well; beat eggs with sugar and add to mixture; then flavoring, Vanilla or lemon, and cream. Bake in pudding mold in moderate oven. Serve with sauce or cream. .
Bake rose flavored sponge cake in flat pan, cut in squares and serve with Imperial Raspberry Cream, p. 307.
Serve fresh, warm, molasses cake with sweetened whipped cream flavored with vanilla.
Grind (not too fine) tart apples, put at once into boiling syrup of equal quantities of sugar and water, just enough to cook apples and leave dry. Do not stir. When thick, turn into mold to cool; unmold and serve with boiled custard or with unsweetened whipped cream.
Stew nice, tart apples in quarters, in just enough water without sugar to cook them, or, steam them; serve cold with plain sweetened egg cream or boiled custard. Apples may be pared, cored and steamed.