This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 1/2 cups crumbs
Brown the crumbs and mix them with the fat. Salt the carrots, which have been grated or put through the meat-grinder, and add them to the crumbs. Next add the molasses, the fruit, nuts, lemon-juice and grated rind. Mix all well together and stir in the baking-powder. Turn into a well-greased mold and steam for four or five hours. Serve with a raisin sauce.
3 1/2 cups mixed fruit and juice 1/2 cup shortening
1 cup sugar
2 1/2 cups flour
4 teaspoons baking-powder
1 cup milk
Cream, sherry wine
Place fruit in deep baking dish, cover and boil. Cream the shortening and sugar, add the beaten eggs and beat well. Sift together the flour and baking-powder and add to the first mixture alternately with the milk. Add flavoring. Mix to smooth batter and pour over boiling fruit mixture. Cook 40 minutes in moderate oven (350° F.). Turn out on hot platter, allowing fruit sirup to drip over pudding. Serve with whipped cream flavored with sherry wine.
2 cups flour
4 1/2 teaspoons baking-powder
1/4 teaspoon salt
1 cup corn sirup
1/2 cup water
1/2 cup hot mashed potatoes
2 1/2 squares chocolate
3 tablespoons shortening
Mix and sift the flour, baking-powder and salt. Mix the sirup with the water and add to the flour mixture. Stir in the mashed potatoes and the beaten egg. Add the chocolate, melted over hot water, and the melted shortening. Mix well, pour into greased individual molds and steam two hours. Serve with any desired sauce.
1/2 cup milk
4 tablespoons flour
2 teaspoons baking-powder
Chop the dates and suet very fine. Mix the suet with the bread-crumbs. Add the dates and the sugar. Stir in the egg, add milk, and flour sifted with the baking-powder. Put in a greased mold and steam for three hours. Serve with any desired sauce.
1 cup flour
1/2 cup shortening
1/2 cup sugar
4 tablespoons marmalade
2 teaspoons baking-powder
Beat the shortening and sugar, add the flour and baking-powder, sifted together, and the eggs, well beaten. Mix well. Spread the marmalade in the bottom of a mold, pour the batter on top, cover the mold and steam for one and one-half hours.
3 cups peaches 2 cups flour 1/4 teaspoon salt
4 teaspoons baking-powder 2 tablespoons shortening 1 cup milk
To be successful with this kind of pudding, the cook must see that the water is boiling violently when the pudding is placed over it and must not allow it to fall below the boiling-point at any time while the pudding is cooking.
Sift the flour, salt and baking-powder together, rub in the shortening and add the milk. The result will be a dough too soft to roll out. Peel and stone the peaches and cut them into rather thick slices. Place the sliced fruit in a greased pudding-dish, spread the dough over the fruit and set the dish in a steamer over a kettle of rapidly boiling water, covering the steamer tightly. Steam for one hour. Turn the pudding out without breaking. This brings the peaches uppermost, when the pudding is sent to the table. Serve with hard sauce or any liquid sauce.