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.
Four eggs, their weight in butter, sugar and rice flour, juice and rind of one lemon. Beat the butter to a cream, then add gradually the sugar. Beat the eggs, without separating, until very light; then add them gradually to the other mixture, beating all the while; then add the flour and beat until smooth. Butter a plain pudding mould, with a cover; pour the pudding into it, stand it in a pot of boiling water, and boil continuously for two hours. Serve hot, with Brandy Sauce.
1 quart of milk 1 cup of flour
1 teaspoonful of salt 6 eggs
Add the salt to the flour and sift it. Beat the eggs, yolks and whites together, until creamy: add to the milk. Add this gradually to the flour, beating all the while. Now strain through a sieve, to remove any lumps of flour that may be in it. Pour into a greased pudding mould, put on the cover, and stand the mould in a pot of boiling water.
Boil continuously for two hours. Do not move the pot, or jar the stove, or the pudding will fall. If necessary to add more water to the pot while boiling the pudding, be sure to add boiling water, so as not to check the boiling for a moment, or this will also make it heavy. When done, lift the mould gently from the boiling water, remove the cover, put a round dish on top of the mould; now turn the mould upside down, and gently remove it, leaving the pudding on the dish. Serve with Fairy Butter.
1 pint of milk 3 1/2 cups of flour
3 eggs 1/2, teaspoonful of salt
1 tablespoonful of melted butter 2 heaping teaspoonfuls of baking-powder 1 pint of stoned cherries
Beat the eggs, whites and yolks together, until light; then add the milk, then the flour, and beat until smooth; then add the butter melted, salt and baking-powder. Drain the cherries, dredge them with flour, stir them into the pudding, and turn into a greased pudding mould. Cover, stand in a pot of boiling water, and boil continuously for three hours. If the water evaporates in the pot, replenish with boiling water. Serve with Fairy Butter.
Make same as Batter Pudding with Cherries, using a pint of blackberries instead of a pint of cherries.
Strawberry, huckleberry, and raspberry puddings may be made in the same way.
Pare and core six tart apples; then put them in the bottom of a buttered baking-dish. Mix one pint of thick, sour cream with two and a half cups of flour, until smooth; then add a half-teaspoonful of soda, dissolved in a tablespoonful of boiling water; mix again, pour over the apples, and bake in a moderate oven one hour. Serve hot, with Hard Sauce.
1/2 cup of chopped citron
Add to the yeast, or the half-cake dissolved in a quarter-cup of lukewarm water, sufficient flour to make a soft dough; make this into a biscuit, cut a cross on the top, and put it into a bowl of lukewarm water; as soon as it floats, take it out, and it is ready to use - this will take about ten minutes. Beat the butter to a cream, add to it the eggs well beaten, and then the flour; mix well, then add the biscuit, and knead with the hands until very light. Now raise the dough and throw it on the board with force; repeat this until it leaves your hand without sticking to it. Now add the raisins and citron, knead until thoroughly mixed, put into a greased Turk's head, and stand in warm place (72o Fahr.), for two hours and a half, to rise. When light, put on the ice or in a cold place for twenty minutes. Now bake in a quick oven for about three-quarters of an hour. Chop the candied fruit, put it into a saucepan with a half-cup of sugar and a half-cup of boiling water, let boil five minutes; take from the fire, add a teaspoonful of caramel, and, if you use it, a tablespoonful of brandy. When the pudding is done, turn it from the mould, fill the hole in the centre with candied fruit, and serve with Brandy Sauce.