This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
3 cups (1 1/2 pts.) boiling water 3/4 cup (6 ozs.) sugar or honey
1 tablespoon (1/2 oz.) butter substitute
2 large oranges
Pour water into a saucepan, add sugar, butter, strained juice, and pulp of oranges. Boil ten minutes.
1/2 cup (4 ozs.) sugar or honey 1 1/2 tablespoons (3/4 ozs.) butter sub stitute 1/2 cup (1 gill) milk
2 teaspoons baking powder
1 1/2 cups (6 ozs.) flour or Graham flour 1/2 teaspoon powdered mace
Cream sugar and butter together, add milk, flour sifted with baking powder, and mace. Beat well and drop by spoonfuls into hot sauce. Bake twenty-five minutes; serve hot. Sufficient for six persons. This pudding is economical and delectable.
Ginger Pudding with Vanilla Sauce
1/2 cup (4 ozs.) butter or lard 1/2 cup (4 ozs.) sugar or honey 2 cups (1/2 lb.) flour or Graham flour
3 1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons powdered ginger 1 cup (1/2 pt.) milk
1 egg, beaten
Cream butter and sugar, add flour sifted with baking powder, salt, and ginger, then add milk, and egg. Mix well and turn into greased mold, cover with greased paper, and steam steadily two hours. Serve hot with sauce.
1/2 cup (4 ozs.) sugar or honey 1 tablespoon cornstarch 1 cup (1/2 pt.) boiling water
2 tablespoons (1 oz.) butter substitute 1 teaspoon vanilla extract
Mix sugar and cornstarch in pan, add water, and boil five minutes; take from fire, add butter substitute, vanilla, and serve.
Individual Pineapple Trifles
Sliced canned pineapple
Slices stale white or sponge cake
1/2 cup (2 ozs.) chopped nut meats
Whipped and sweetened cream or whipped evaporated milk
Seeded raisins or preserved cherries
Put rounds of cake on serving dish, place pineapple slices on top, fill centers of pineapple with nut meats mixed with a little pineapple sirup, top with cream, and decorate with raisins or cherries.
2 cups (1 pt.) boiling water 1 package jelly powder
2 egg whites
1/4 cup (2 ozs.) sugar
Pour water over powder and set aside to cool. Beat up whites of eggs to a stiff froth, beat in sugar, and gradually add cooled jelly. Beat fifteen minutes and serve in dainty glasses.
2 cups (1 pt.) milk
1/4 cup (2 ozs.) sugar or honey
2 eggs, separated
2 tablespoons cocoanut
1/2 cup (2 ozs.) cracker crumbs
1/2 teaspoon lemon extract
Mix milk with sugar, yolks of eggs, cocoanut, crumbs, and extract. Turn into greased pudding dish and bake in moderate oven thirty minutes. Beat up whites of eggs to stiff froth, beat in tablespoon of sugar, and spread over top. Serve hot with sauce.
1/2 cup (3 ozs.) brown sugar 1/2 cup (4 ozs.) sugar or honey 1 tablespoon cornstarch
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
Mix sugars with cornstarch in a saucepan and cook with enough water to make thick sauce. Flavor with lemon and vanilla.