This section is from the "The Home Science Cook Book" book, by Mary J. Lincoln and Anna Barrows. Also available from Amazon: The home science cook book.
Put one-half cup of boiling water in a saucepan on the stove, melt in it two tablespoons of butter, and stir in one-half cup of flour, and cook thoroughly. Then add gradually one-half cup of milk, two tablespoons of sugar, and, when cool, the yolks of two eggs. Beat well, then fold in the stiff whites of the eggs. Have a layer of jam in a pudding dish, and pour the mixture over it. Set the dish in a pan of water and bake for a half hour or more in a moderate oven.
Whip the whites of three or four eggs to a stiff froth, add slowly one-fourth cup of powdered sugar, beating all the time. Then add one cup of cooked prunes chopped or sifted, and beat until very light. Put into a small pudding dish and bake about ten minutes; then cool. Serve with a soft custard made with the yolks of the eggs previously cooked. Other fruits may be used instead of the prunes.
These puffs may be served hot and without sauce or with whipped cream.
With each egg white beaten stiff blend one-half cup of strained peach, or other fruit pulp, and two or more tablespoons of sugar. Serve in sherbet glasses with cake.
Whipped cream may be placed on top or beaten in with the fruit and egg. Jelly or jam may be used instead of raw fruit.
In one cup of flour sift one-half teaspoon each of salt and of soda, one or two level teaspoons of mixed spice; add two cups of stale (not dried) bread-crumbs, one cup of finely chopped beef suet. Beat two eggs light, and add with one cup of molasses to the other ingredients, then a pound of prepared fruit, which may be a mixture of raisins, currants, citron, and candied lemon or orange peel. Figs and nuts may be added. Put in small molds and steam three hours at least. Serve with hard sauce.
Sift together one pint of flour, one-half teaspoon of soda, one-half teaspoon of salt, and one-fourth tea-spoon of mixed spice. Add one ounce of shortening melted, one-half cup each of molasses and sour milk. Mix thoroughly, and add one-half to one cup of currants and raisins, or chopped figs or nuts. Steam in one mold or six cups from one to two hours.
Entire wheat flour may be used instead of white flour for such a pudding.
Slice tart apples into a deep granite basin. Cover with very light bread dough, into which has been worked a large spoonful of butter. Set in a warm place for an hour. Then lift the edge of the dough, pour in from one-half to one pint of boiling water (according to size of pudding); drop the dough close again. Cut an opening in the middle. Put over this dish another basin inverted, of exactly the same size. Set on the back of a hot range and cook steadily for an hour, without lifting the cover. Serve on a hot platter, turning over the basin, so that the apples are on top. Use thick cream and maple sirup as sauce.
A quick biscuit dough may be used instead of the yeast dough.
 
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