1 cup sugar.
1 1/2 cups flour.
1 cup blackberry jam.
3 eggs beaten separately.
3 tablespoons sour cream. 1 teaspoon soda.
Mrs. Dolly Lee, Rectorville, Ky.
1 cup juice from a can of blackberries, 1 1/2 cups flour. I cup sugar. 3/4 cup butter.
3 tablespoons sweet cream. I teaspoon soda.
Bake in pan and eat with sauce.
1 pint molasses.
1 teaspoon saleratus in a tablespoon boiling water. Let cool.
1 tablespoon cinnamon or ginger, as preferred, 1 nutmeg grated. 2 1/2 cups flour.
At the last, add 3 pints whortleberries, washed and drained well. Steam it 4 hours or even longer. Use more flour if the batter is not stiff enough. Serve with sauce.
1 cup brown sugar.
1/2 cup butter.
1 cup sweet milk.
2 cups flour.
2 teaspoons baking powder. 1/4 pound sliced citron.
Sift baking powder into the flour; beat sugar and butter together; add the milk, flour, citron, 1 teaspoon lemon, put into a 2-quart basin, and steam 3 hours. Serve with transparent sauce.
1 cup sugar.
1 cup molasses. 1/2 cup butter.
1/2 cup sour cream. 1/2 teaspoon soda.
2 tablespoons ginger. Flour as for cake batter.
Bake. Eat with any sauce desired.
Miss Lida Berry, Maysville, Ky.
4 eggs. 2 cups sugar. 1 cup butter. 1 cup cream. 1 cup jelly.
Beat yolks with 1 cup sugar, and butter with the other cup sugar, stir together, and add cream and whites well-beaten; 2 teaspoons vanilla. Bake in a rich pastry.
Put 1 fresh pine-apple, or a two-pound can, cut into small pieces, in a pudding-dish, strew plentifully with sugar and let it stand several hours. Take 1 quart milk, put the greater part in a pail and set into boiling water. Use the remainder of the quart to wet up 6 tablespoons loose sifted flour. Mix with the beaten yolks of 6 eggs, 1/2 cup sugar, and 1/2 saltspoon salt. Stir into the scalding milk. When cooked, remove, and when cool, or nearly so, pour over the fruit. Make a frosting of beaten whites of eggs, with 3 tablespoons sugar. Put over the the top and brown in a quick oven.
3 pints milk.
7 tablespoons corn starch; a pinch of salt.
1/2 cup sugar.
Yolks 10 eggs.
Scald 1 quart of the milk. Stir into it the corn starch wet up with a pint of cold milk. Cook 3 or 4 minutes; let cool. Add the well-beaten yolks and the sugar. Bake 30 or 40 minutes in a pudding-dish. Serve hot. Make this pudding after the cocoanut pudding has been made. The yolks will keep for a day or two in a cool place.