This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/2 pound currants
1/2 pound raisins
Grated rind 1/2 lemon
1/2 pound suet
3 1/2 cupfuls flour
1 1/2 teaspoonfuls ginger 1 teaspoonful salt 1 cupful brown sugar 1 teaspoonful soda 1 cupful milk
Chop the suet fine, and mix into the flour with the soda and fruit. Add the salt and ginger, rub in the sugar, and work in the milk and the eggs, well-beaten. Steam in a well-oiled and floured mould for four hours. Serve with hard ginger sauce.
2 cupfuls entire wheat flour 1/2 teaspoonful salt 2 1/2 teaspoonfuls baking powder 4 tablespoonfuls sugar 3/4 cupful shredded dates
2 tablespoonfuls melted butter or oleomargarine
Grated rind and juice of 1 lemon 1/2 cupful milk
Mix together the flour, salt, baking powder, sugar and dates. Beat the egg light, add to the milk with the lemon, stir in the flour mixture, beat well, add the melted butter and turn into well-oiled and floured pound baking-powder cans. Steam an hour, and serve with lemon sauce.
1/4 cupful butter or oleomargarine, melted 1/2 cupful Barbadoes molasses 1/2 cupful milk, sweet or sour 1 egg
1/2 cupful fine entire wheat flour 1 1/2 cupfuls graham meal 1/2 teaspoonful soda 1 teaspoonful salt 3/4 cupful halved raisins
Mix the ingredients in the order given, stirring well. Reserve 1/2 cupful of the flour with which to mix the raisins, adding them last. Turn into a well-oiled and floured mould, and steam two and one-half hours.
1 cupful milk
2 cupfuls stale bread crumbs
3/4 cupful sugar
1/2 teaspoonful salt
2 teaspoonfuls baking powder
1/2 cupful flour
lemon 1/2 cupful chopped suet 3/4 cupful chopped figs 1/2 cupful chopped walnut meats
Scald the milk and crumbs together, then add the sugar, salt and lemon, and the egg yolks, well beaten. Mix together the flour, baking powder, salt, nuts and figs, then add to the first mixture. Lastly, fold in the egg whites, well beaten. Turn into individual tin or aluminum moulds or cups; set in a steamer top, cover with a piece of parafiine paper and steam an hour and a half. Serve with sweetened whipped cream and stewed or preserved figs. This amount will serve twelve people.
3 cupfuls entire wheat flour
3/4 teaspoonful salt
3 1/2 teaspoonfuls baking powder 1/2 cupful sugar 1 cupful shredded dates
1/4 cupful cocoanut 2 eggs
2 tablespoonfuls melted butter or oleomargarine Grated rind and juice 1 lemon 1/2 cupful milk
Mix together the dry ingredients; add the dates; beat the eggs light, mix with the milk, add the lemon and pour into the flour mixture. Add the cocoanut and melted butter, beat thoroughly and turn into well-oiled custard cups or moulds. Steam an hour, and serve with a lemon sauce.