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 cupful milk
2 eggs
1 teaspoonful salt
3/4 cupful sugar
1 cupful cranberries
3 tablespoonfuls melted butter or oleomargarine
About 3 cupfuls ground entire wheat bread crumbs
Beat the eggs with the salt and sugar, add the milk and butter, and stir in the cranberries with enough crumbs to make a drop batter. Steam an hour, and serve hot, with cranberry pudding sauce.
1 1/2 tablespoonfuls lard 1 cupful granulated sugar 1/2 teaspoonful orange flavoring 1 egg
I cupful milk 3 cupfuls flour 1 cupful blueberries 3 teaspoonfuls baking powder
Cream the lard, beat in the sugar and egg and add the flavoring. Sift together the flour and baking powder, add the blueberries, and add alternately with the milk to the first mixture. Pour into a well-oiled pudding mould and steam three hours. Serve with fruit, hard, or lemon sauce.
4 tablespoonfuls butter or drippings 1/2 cupful sugar 4 tablespoonfuls milk 1/2 teaspoonful orange extract
1 cupful flour
1 3/4 teaspoonfuls baking powder 2 egg whites
Cream the butter, beat in the sugar and mix and sift the baking powder with the flour. Add the flavoring and, alternately, the flour mixture with the milk. Lastly, fold in the egg whites, whipped dry. Turn into well-oiled moulds or custard cups and steam thirty-five minutes. Serve with any preserved fruit sauce and whipped cream, if convenient.
1 egg
6 tablespoonfuls sugar
Few grains salt 1/4 teaspoonful cinnamon 1 1/2 teaspoonfuls baking powder
2 squares (ounces) chocolate (melted)
3 tablespoonfuls melted butter or oleomargarine
1/4 cupful milk 1 cupful flour
Separate the eggs, beat the yolks, and whip the sugar, salt and cinnamon into them. Add the chocolate and, gradually, the milk and the flour mixed and sifted with the baking powder. Lastly, fold in the egg whites, beaten stiff. Turn into well-oiled custard cups or moulds and steam thirty-five minutes. If cooked in a large mould, this must be steamed an hour. Serve with hard or foamy sauce.
3/4 tablespoonful lard 1/2 cupful granulated sugar 1/2 teaspoonful orange flavoring 1 egg
1/2 cupful milk 1 3/4 cupfuls flour 1 cupful cranberries 3 teaspoonfuls baking powder
Cream the lard, beat in the sugar and flavoring, and mix together the flour, baking powder and cranberries. Add the latter alternately with the milk to the first mixture; turn into well-oiled custard cups and steam for thirty-five minutes. Serve with a sweet orange sauce.
Substitute blackberries or blueberries for the cranberries in the preceding recipe.
 
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