This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
(Miss Emily Campbell, Philadelphia)
1 teaspoonful of cinnamon
1/2 nutmeg, grated
1/2 cup of molasses 3 eggs
1/2 pound of suet
1/2 pound of citron
1/2 teaspoonful of baking-soda
Mix well all the dry ingredients. Beat the eggs, add the molasses. Dissolve the soda in a tablespoonful of hot water, add it to the molasses and eggs, then mix into the dry ingredients, and pack into a greased mould; boil four hours. Serve with Hard or Brandy Sauce.
1/2 pound of sweet potatoes Juice and rind of one lemon Juice and rind of one orange
1/4 teaspoonful of mace
1/2 pound of sugar 6 ounces of butter 8 eggs
1/2 teaspoonful of salt
1 even teaspoonful of cinnamon
Pare the potatoes and grate them. Beat the butter and sugar to a cream. Beat the eggs, whites and yolks together, until very, very light, then add them to the butter and sugar; add the grated potatoes and all the other ingredients, beat well, turn into a buttered baking-dish, and bake in a moderately quick oven three-quarters of an hour. Serve hot or cold with sauce.
If you use liquor, you may add to the pudding, when mixing, one gill of sherry and two tablespoonfuls of brandy.
1 cup of suet 1 cup of raisins 3 cups of flour 1/2 teaspoonful of salt
1 cup of molasses
1 cup of milk
1 teaspoonful of cinnamon
1 teaspoonful of baking-powder
Shred and chop the suet fine. Pick and stone the raisins. Add the molasses to the suet, then the milk; mix well, and add the salt, flour, and cinnamon; beat vigorously for two minutes, then add the raisins, well floured, and the baking-powder; mix thoroughly, and turn into a greased mould or pudding-bag. Boil continually for three hours. Serve hot, with Wine or Hard Sauce.
1 cup of tapioca 4 eggs 1/2 cup of sugar
1 quart of milk 1/4 teaspoonful of salt 1 teaspoonful of vanilla
Wash the tapioca through several cold waters, then add it to the milk and soak two hours. Beat the eggs and sugar together until light, add the salt, and bake in a moderate oven three-quarters of an hour. Serve hot or cold.
1 pint of milk 1/2 pound of butter
1/2 pint of flour Yolks of seven eggs
Whites of four eggs
Put the milk in a farina boiler, when boiling add the butter, stir until dissolved, then quickly throw in the flour, and stir over the fire for five minutes. Take from the fire and stand aside to cool. Beat the yolks and whites together until very, very light, add them to the mixture, and beat with the hand for ten minutes. Cover, and stand in a warm place for one hour. Grease gem pans or muffin, rings, put a tablespoonful of the mixture in each one, and bake in a quick oven for forty minutes. Serve hot, with Foamy Sauce.