Steamed Apple Pudding

3 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons shortening 3/4 cup milk

6 apples

1/2 cup sugar

1/2 teaspoon nutmeg

1 1/2 cups flour

Pare, core, and slice apples; place in a greased pudding dish, and sprinkle with sugar and nutmeg mixed. Sift flour, baking powder, and salt; rub in shortening with finger tips, and mix with milk; spread over apples, and steam for one hour. Turn out of dish, and serve with apples on top. Serve with Soft Sauce (see No. 617).

Blackberry Pudding

Add one cup of blackberries to recipe for Cottage Pudding (see No. 549) and serve with Blackberry Sauce (see No. 618).

Blueberry Pudding

To recipe for Cottage Pudding (see No. 549) add one cup of blueberries.

Baked Cranberry Pudding

2 cups soft bread crumbs

1/4 cup butter

1 cup chopped cranberries

1 cup sugar

1/2 cup sultana raisins

1/4 cup boiling water

Mix crumbs with melted butter; add cranberries, sugar, and raisins, and put into a greased baking dish; add water, and bake in a slow oven one hour. Serve with Soft Sauce (see No. 617).

Baked Indian Pudding

2 cups boiling water 1 teaspoon salt 5 tablespoons fine corn meal

3 cups hot milk 1/4 cup molasses 1/2 teaspoon ginger

Add salt to boiling water, sift in corn meal very slowly, and boil ten minutes, stirring often; add milk, molasses, and ginger, pour into a greased earthen dish, and bake very slowly for three hours. Serve with rich milk, cream, or Ginger Sauce (see No. 611).

Caramel Toast Pudding

3/4 cup sugar 2 slices toast 2 cups hot milk

1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon nutmeg

1 egg

Caramelize sugar; cut each slice of toast in quarters, dip in caramel, and arrange in baking dish; add milk to caramel remaining in pan, and stir until dissolved; add butter, salt, nutmeg, and egg slightly beaten; pour over toast, and bake in slow oven about half an hour. Serve with cream, rich milk, or liquid sauce.

Steamed Chocolate Pudding

1/2 cup sugar

1 tablespoon melted butter

1 beaten egg

1/2 cup milk

1/8 teaspoon salt

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1 square melted chocolate

Mix in order given, put in pudding mold, cover closely, and steam one hour. Serve with cream or Soft Sauce (see No. 617).

Cottage Pudding

1/4 cup shortening 1/2 cup sugar 1 egg

3/4 cup milk

2 cups flour

4 teaspoons baking powder

1/4 teaspoon salt

Cream the butter; add the sugar and the well-beaten egg, and beat well; add the milk and then the flour, baking powder, and salt, which have been sifted together; beat again, and bake in hot oven in pudding dish about half an hour, or in individual tins about twenty minutes. Serve with hot liquid sauce.

Steamed Fig Pudding

1/2 cup shortening

1/2 cup sugar

1 egg well beaten

1 cup milk

1/2 cup molasses

2 1/2 cups flour

5 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 pound figs chopped

1/4 cup currants

1/2 cup flour

Mix shortening and sugar, and beat until creamy; add egg, milk, and molasses, add two and a half cups of flour sifted with baking powder, spices, and salt; beat well; add figs and currants mixed with one-half cup of flour. Pour into a greased mold, and steam three hours, or pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with Cranberry Sauce (see No. 606) or Currant Jelly Sauce (see No. 608). This pudding keeps well and can be reheated in the top of the double boiler.

Steamed Fruit Pudding

1 egg well beaten

1 cup molasses 1/2 cup water

2 tablespoons melted shortening 1 1/2 cups flour 1/2 teaspoon soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon clove

1/2 teaspoon mace

3/4 cup raisins seeded and chopped 1/4 cup currants

Mix egg, molasses, water, and shortening; add dry ingredients sifted together; add fruit; mix well, pour into greased one-pound baking powder boxes, and steam an hour and three-quarters. Serve with a tart sauce. One cup of dates, stoned and cut in pieces, may be used instead of raisins and currants.

Mock Indian Pudding

2 slices bread buttered 2 cups milk 1/2 cup molasses

1/3 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

Butter two slices bread cut three-quarters of an inch thick, put into buttered baking dish, and pour over the bread the rest of the ingredients mixed together. Bake one and a half hours in a slow oven.

1/3 cup pearl tapioca 2 cups boiling water 1 1/2 teaspoons salt 1/4 cup corn meal

1/2 cup molasses 1 tablespoon butter 1/4 teaspoon cinnamon 3 cups hot milk

Soak tapioca in cold water for one hour, and drain; add salt to boiling water, sift in corn meal, and boil ten minutes, stirring often; add tapioca and other ingredients, pour into a greased earthen dish, and bake slowly for two hours.

Baked Rice Pudding

1/2 cup rice

2 cups milk

2 cups boiling water

1/4 cup sugar

1/2 teaspoon salt 1/2 nutmeg grated 1 cup raisins seeded and chopped

Wash rice, mix with other ingredients, pour into a greased baking dish, and bake slowly for three hours. Stir occasionally during first hour of baking to prevent rice and fruit from settling. Serve with rich milk or cream.