Dandy Orange Pudding - Sauce

Description

This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).

Dandy Orange Pudding - Sauce

Dandy Orange Pudding

Sauce

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.

Batter

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.

Vanilla 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.

Jelly Sponge

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.

Mountain Dew Pudding

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.