This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
2 cups (1 lb.) left-over oatmeal porridge 1/2 cup (2 ozs.) bread crumbs 1/2 cup (3 ozs.) Sultana raisins 1 apple, chopped
1/4 teaspoon salt
1 1/2 cups (3/4 pt.) milk
1/2 teaspoon powdered nutmeg
2 eggs, beaten
1/2 cup (4 ozs.) sugar or honey
Mix oatmeal with bread crumbs, add raisins, apple, salt, milk, nutmeg, eggs, and sugar. Bake in a well-greased fireproof dish in a moderate oven twenty minutes. Serve with hot milk, or sweet sauce.
4 cups (1 qt.) milk 4 cups (1 qt.) skimmed milk 1 cup (8 ozs.) sugar, brown or white
1/2 cup (7 ozs.) molasses 1 teaspoon salt 1 teaspoon powdered ginger 1/2 cup (3 ozs.) corn meal, scant
Pour one half of each kind of milk into a saucepan and place on the stove. When milk is hot, add sugar mixed with molasses, salt, ginger, corn, and a little of the cold milk, stirring steadily until it is well thickened. Turn into a well-greased pudding dish or casserole and bake in a slow oven. Add remainder of milk at two periods, two hours apart during the baking of eight hours. Whipped cream sweetened, flavored, and chilled adds to the pudding when served.
1 quart ripe persimmons
1 cup (1/2 lb.) sugar or honey
4 cups (1 qt.) milk
2 teaspoons baking powder
1 1/2 cups (6 ozs.) flour
1 1/2 cups (6 ozs.) potato flour
Pick over and steam persimmons, rub through a colander, and to pulp add sugar and eggs, beat three minutes, then add alternately milk and flours sifted with baking powder. Mix thoroughly and pour into a well-greased pudding dish or pan. Bake in moderate oven one and one half hours. This pudding will keep like fruit cake.
1 cup (4 ozs.) flour
2 cups ( 1/2 lb.) currants
2 cups (1/2 lb.) chopped suet 2 cups (12 ozs.) brown sugar 2 cups (1/2 lb.) bread crumbs 1 cup (1/2 lb.) seeded raisins 1 cup (6 ozs.) Sultana raisins 1 lemon
1 cup (4 ozs.) chopped candied citron peel
1 teaspoon baking powder
2 teaspoons ginger
1 teaspoon cinnamon 1 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
1 cup (1/2 pt.) milk
Sift flour into a bowl, add fruits, suet, sugar, crumbs, grated rind and strained juice of lemon, baking powder, spices, salt, eggs, and milk. Mix well, pour into greased mold, cover with greased paper, and steam steadily six hours. If divided into two puddings, five hours will be long enough to steam. Turn out and serve with hot milk or hard sauce.
2 1/2 cups (10 ozs.) flour or whole wheat flour 2 tablespoons (1 oz.) sugar 2 teaspoons baking powder 1/2 teaspoon salt
2 tablespoons (1 oz.) shortening
1 pound prunes, cooked and sweetened 1 teaspoon grated lemon rind
Milk or cream
Into a bowl sift flour, sugar, baking powder, and salt; cut and rub in shortening and mix to soft dough with cold water. Divide into two equal parts and roll out to about one half inch in thickness. Spread stoned prunes on dough, sprinkle with lemon rind, roll up like jelly roll, and moisten edges with cold water. Have juice of prunes boiling in good-sized pan, place in the two rolls side by side, and bake in moderate oven three fourths of an hour. Slice and serve with milk or cream.