1 cup sugar
1 heaping tablespoon butter
1 cup milk
1½ cups flour
1 teaspoon baking powder
1 pint berries
Beat the egg with the sugar and butter; add the milk and sifted flour and baking powder. When thoroughly mixed add the huckleberries, previously washed and drained and dredged with flour. Pour into a buttered baking dish and bake in a moderate oven. Serve with lemon or fruit sauce.
1 quart bread crumbs 2 eggs
1 pint milk 1 quart berries
Pinch of salt
Soak the broken bread crumbs in the milk; add the eggs well beaten, the salt and the berries, washed and drained. Steam in a buttered mold for three hours and serve with either hard sauce or fruit sauce.
2 cups flour
3 teaspoons baking powder Pinch of salt
1 cup milk
2 cups fruit
Sift the flour and baking powder together; stir in the beaten egg and the milk gradually. Mix until smooth; add the fruit, washed, drained and well dredged with flour; stir carefully and empty into a greased tin can or pudding mold. Cover; stand in a pot of boiling water and boil continuously for three hours. Serve with sugar and cream or with hard sauce.
1 quart peaches 1 cup water 1½ cups sugar ⅓ cup milk
1⅓ cups flour
1 teaspoon baking powder ¼ teaspoon salt
Wash and pare the peaches; cut them in halves and cook with one cup of sugar and the water until the peaches are tender. Empty into a baking dish, reserving one half cup of syrup. Sift the flour, salt and baking powder; add the remaining sugar and eggs, and mix thoroughly with the milk and the remaining syrup. Pour the batter over the peaches and bake in a moderate oven for one half hour. Serve hot, with or without sauce.
1 quart scalded milk 6 tablespoons cornstarch 1 cup cold milk 1 tablespoon butter
¼ teaspoon salt
½ cup sugar
¼ pound dates
1 teaspoon vanilla extract
1 teaspoon lemon extract
Date Sponge Walnut and Date Dainty
To the scalded milk add the cornstarch, mixed smooth with the cold milk, and stir until smooth. Add butter, salt and sugar; cover and let cook over boiling water for twenty minutes. Then add the dates, stoned and chopped, and the flavoring. Cook for ten minutes longer, stirring all the time; pour into a glass dish and when cool decorate with whole stoned dates.
½ cup milk, scalded and cooled
2 tablespoons sugar 2 cups sifted flour
½ cup butter, melted ¾ cup almonds, shredded ¼ teaspoon salt
Dissolve the yeast and sugar in lukewarm milk; add one half cup of flour. Beat well; cover and set aside in a warm place, free from draft, for fifteen minutes. Then add the rest of the flour, almonds, butter, eggs unbeaten, one at a time, and the salt. Beat ten minutes; pour into thickly buttered molds; cover and set aside to rise in a warm place, free from draft, until double in bulk - about forty-five minutes. Bake forty-five minutes in a moderate oven. Fill the center with whipped cream and serve with caramel sauce.