Blackberry Pudding
To make a blackberry pudding, soak two cups of stale bread crumbs in two cups of milk, add a little salt and three well-beaten eggs. Measure one and one-half cups of sifted flour and stir into it half a teaspoon of baking powder, and add to the other ingredients one and one-half pints of blackberries. Put into a buttered pudding dish and steam two hours. Serve with a rich sauce.–Mrs E. C. Gardner.
Cottage Pudding
Cream together one cup of sugar and one-fourth cup of butter; add one beaten egg, two-thirds of a cup of milk, one and one-half cups of flour, sifted with two teaspoons of baking powder. Bake in a buttered tin for thirty to forty minutes. One cup of stoned cherries or berries may be added to this recipe.
Queen of Puddings
To a quart of milk, allow a pint of fine bread crumbs, a tablespoon of butter, one cup of sugar and the yolks of four eggs; flavor with the grated rind of a lemon, if liked (or a teaspoon of vanilla extract), and half a teaspoon of salt. Bake in a moderate oven and spread while hot with a layer of any acid jelly or preserves; strained apple juice is sometimes used. Make a meringue of the whites of the eggs and a spoon of powdered sugar, with or without a little lemon juice, and brown in the oven. To be eaten cold without sauce. If a meringue is not liked, three eggs, yolks and whites, may be used in the pudding, and jelly spread upon the top. This variation is good hot.
Tapioca Cocoanut Pudding
Take one-half cup of grated cocoanut with one-half cup of pearl tapioca in cold water to cover. Add one and one-half pints (three cups) of milk, three beaten eggs, one-half cup of sugar and a speck of salt. Mix well and bake in a buttered dish for thirty minutes. Serve hot with cream.
Walnut Pudding
Beat the yolks of three eggs till light and lemon colored. Gradually add to them half a cup of sugar, then one-third of a cup of soft bread crumbs, and a scant half cup of farina. Mix perfectly, fold in the whites of three eggs beaten stiff, and half a cup of broken nut meats. Pour into two layer cake pans which have been buttered and floured. Bake for half an hour in a slow oven. When slightly cooled put the layers together with a creamy sauce made as follows: Cream one-half cup of butter, add gradually one-half cup of sifted powdered sugar and two tablespoons of milk, added drop by drop. Flavor with one tablespoon of brandy. If desired this pudding may be served as it is, or with a sauce for which the following recipe provides:
Mix one-half cup of sugar, one and one-half tablespoons of flour and a dash of salt. Pour over this one cup of boiling water and cook five minutes. Add two tablespoons of butter and vanilla for flavoring. Serve hot.–Katherine A. French.
Cuban Pudding
Crumble a pound of sponge cake with half a pound of grated cocoanut, pour over this a pint of rich cream previously sweetened with loaf sugar and brought to the boiling point. Cover the basin and when the cream is soaked up stir in four well beaten eggs. Butter a pudding mold and arrange four ounces of preserved ginger around it, pour in the pudding carefully and steam for an hour and a half, serve with the syrup from the ginger, which should be warmed and poured over the pudding just before it is served.–Eleanor Marchant.
Prune Shortcake
Sift together, twice, two cups pastry flour, four teaspoons baking powder, one half teaspoon salt and three tablespoons sugar. Blend with this mixture one-half cup butter and add three-quarters of a cup milk mixed with the well-beaten yolks of two eggs. Make into large or individual cakes as desired.
Use best prunes, soak several hours. Then let them cook very slowly, without boiling, until tender but not broken, adding the sugar when half done. To one pint prunes allow two tablespoons sugar and a teaspoon lemon juice. When the prunes are done, remove them carefully and cook the juice until like syrup. On the lower layer of shortcake place prunes with syrup poured over. On the top use prunes well drained. Then heap lightly with whipped cream, slightly sweetened.
Banana Meringue
Place in a baking dish bananas peeled, scraped and cut in quarters, cutting first lengthwise, then across. Pour over them lemon and pineapple juice, one part lemon to two parts pineapple. Sprinkle generously with powdered sugar and bake, covered, for one-half hour. Take from the oven, cover with meringue and brown delicately in a cool oven.
Puffs
Two eggs, one cup of sugar, one-half cup of butter, one cup of sweet milk, two cups of flour, two teaspoons of baking powder, one cup of raisins. Cream butter and sugar, add beaten eggs, flour and milk, alternately, then raisins rolled in flour. Steam in small cups half an hour. Serve hot with hard butter sauce flavored with sherry and nutmeg.–Mrs R. P. Bishop, Los Angeles.
Peach Bread Pudding
On a pint of fine stale bread or cracker crumbs pour boiling water and stir in a tablespoon of melted butter. After standing till thoroughly soaked, add two well beaten eggs and half a cup of sugar. On the bottom of a buttered pudding dish put a thin layer of this batter, over it a layer of sliced peaches, and so on, dredging each layer of peaches with sugar, till the dish is full, having batter at the top. In a moderate oven about an hour will be required for the baking. Serve with sweetened cream. This is an excellent way for using second quality peaches.
Peach Manioca Pudding
Into two cups of milk stir four tablespoons of manioca, and let the mixture come to a boil. Then add two beaten eggs, two tablespoons of sugar, two additional cups of milk, and a bit of lemon peel for flavoring, which will be better if grated. Pare and slice a dozen peaches, put them into a buttered pudding dish, sprinkle with sugar, and over them pour the manioca mixture, baking till done.–Mrs E. C. Gardner.
Cranberry Pudding
Wash a quart of cranberries, place in a two-quart granite ware saucepan with a pint of water, stew until tender, then add sugar to taste. Take a little more than a half pound of flour, add to this a heaping teaspoon of baking powder and a tablespoon of sugar, mix well together while dry, then add sufficient milk or cream to make a stiff batter, and with this cover the boiling cranberries. Put on the lid of the saucepan and let the pudding cook briskly until the crust is done. Any acid fruits, such as plums, gooseberries, currants or stewed rhubarb, can be used when cranberries are out of season.–Emilia Cowell.
Rice Croquettes
Six ounces of rice and one pint of milk boiled slowly until quite soft, add the grated rind of a lemon, remove from the fire, and mix in while hot one and one-half ounces of butter, one and one-half ounces of sugar, one gill of cold milk and two yolks of eggs stirred in one at a time very hard. Return all to the fire for half a minute, then spread on a dish to cool. When cold, sprinkle a pasteboard with bread crumbs, and form the rice into oblong shapes with a tablespoon, roll in egg, then in the bread crumbs, and then in the egg, and fry in hot fat.
Chocolate Bread Pudding
Soak two cups of bread crumbs in two cups of scalded milk, add two-thirds cup of sugar, two squares of chocolate previously melted, one teaspoon of vanilla. Mix well and bake in a buttered dish one hour in a moderate oven. Serve hot with whipped cream or hard sauce.
Suet Pudding
One-half cup of milk, one-half cup of chopped suet, one-half cup of molasses, two cups of fruit and nuts chopped together, one cup of flour, pinch of salt, one small teaspoon of soda dissolved in warm water. Steam three hours. Any sort of fruit and nuts may be used.–Eva Snaith Barnes.
English Plum Pudding
Six ounces of fine bread crumbs, two ounces each of lemon, orange and citron peel cut into fine shreds, one-half ounce of mixed spices (cloves, cinnamon, nutmeg), one-fourth pound of chopped apples, one-half teaspoon of minced lemon rind, one-half pound of sugar, three-fourths pound of chopped and seeded raisins, three-fourths pound of currants, one pound of flour, one pound of finely shredded suet. Mix the ingredients thoroughly, then add six eggs and a little milk if needed. This should make a stiff batter. Boil in a pudding basin or mold. Time, five or six hours.–Mrs Jay B. Kline.
Mrs Clarke’s Plum Pudding
Use one quart of bread crumbs, one-half cup of molasses, one-half cup of sugar, one cup of raisins, a small piece of citron, one nutmeg, one teaspoon of cinnamon, one-half teaspoon of cloves, three eggs, one cup of sour milk and one-half cup of suet. Steam for three hours.
Baked Apple Dumplings
One cup of butter and lard mixed, one quart of flour, salt to taste, three teaspoons of baking powder. Mix with milk. Pare and core apples. Roll out dough to cover each separately and fill the whole with sugar. Grate nutmeg over the top. Put in the pan with water to half cover. Put in that a half cup of sugar, and butter size of an egg. Baste while baking, allowing three-quarters of an hour, and your dumplings will come out with a delicious glaced brown crust. Serve with a hard or a liquid sauce.–Mrs L. S. Baumgardner.
Christmas Pudding
Take three-quarters of a pound each of chopped suet, stoned raisins, currants, sugar and dried bread crumbs, one-quarter of a pound of sliced citron, two chopped sour apples and the grated peel of one lemon. Mix together with one-half teaspoon each of cloves and salt. Add six eggs and one gill of rum or brandy. Steam for four hours in two buttered molds. Turn out on a hot dish, sprinkle sugar over the pudding, garnish with a sprig of holly, pour one-half cup of warm brandy over it and set it on fire as it goes to the table. Serve with
Swiss Pudding
Cream half a cup of butter and add gradually seven-eighths of a cup of flour. Scald in two cups of milk the grated rind of one lemon, pour over the first mixture and cook five minutes in the double boiler. Beat the yolks of five eggs till thick and lemon colored, gradually add one-third of a cup of powdered sugar, add to the cooked mixture and cool. Fold in the whites of the eggs beaten to a stiff froth. Turn into a buttered mold, cover, and steam one and a quarter hours. While steaming be sure that the water surrounds the mold to half its depth.
Cherry Roly Poly
Remove the fiber and skin from five ounces of suet and chop it very fine; add half a pound of flour and one-fourth of a teaspoon of salt; mix well. Add sufficient cold water to make it stick together, and roll out on a well-floured board to the thickness of an inch. Cover well with pitted cherries, dust with sugar and roll quickly; tie in a well-floured cloth, leaving room for it to swell. Place in a kettle of boiling water and keep it boiling steadily for two hours, or it may be steamed for two hours and a half. Serve hot with any nice sweet sauce, or with sweetened cream.
Cherry Souffle
Moisten two tablespoons of flour with a little cold milk, then stir it smoothly into one pint of hot milk. Let it thicken over the fire, then set aside to get cool. Beat the yolks of four eggs light, add two tablespoons of softened butter, a pinch of nutmeg and a sprinkle of cinnamon. Mix in with the thickened milk. Add the whites of the eggs beaten to a stiff froth, one pint of stoned, drained cherries and a gill of thick sweet cream. Flavor with vanilla. Turn into a souffle tin and bake in a quick oven. Serve at once.–M. F. Snider.
German Sauce
Mix the yolks of four eggs with one-eighth of a pound of sugar, add the grated rind of half a lemon. Stir over the fire until the mixture coats the spoon. Serve hot. The pudding may be made some days before the dinner and reheated.–Annabel Lee.
Indian Pudding
Scald one quart of milk, when boiling hot stir in three tablespoons of corn meal, the same of flour; wet up with cold milk and one tablespoon of butter. Let cool and add a well-beaten egg, one-half cup of sugar, one-quarter cup of molasses, one-half teaspoon of ginger, one-half teaspoon of cinnamon. Add one-quarter pint of cold milk and bake three hours. Eat with hard sauce.
Individual Strawberry Shortcakes
Mix and sift twice two cups of flour, one-fourth of a cup of sugar, four level teaspoons of baking powder, a pinch of nutmeg and one-fourth of a teaspoon of salt; rub in one-third of a cup of butter; add one egg, well beaten, to two-thirds of a cup of sweet milk. Mix on a floured pastry board, roll, cut with a cookie cutter, and bake in a hot oven twenty minutes. When done split, spread with soft butter, then with well sweetened strawberries. Cover the top layer also with strawberries, sprinkle generously with sugar, and heap over all sweetened whipped cream.–See Page XVII.
Marmalade Pudding
One-half pound of bread crumbs, one-half pound of brown sugar, one-half pound of beef suet cut very fine, four eggs and one small can of marmalade. Mix all together, put in close shape, and boil for three hours.–Mrs W. K. Muir, Detroit.
Scalloped Apples
Pare a dozen apples and slice thin. Butter a dish, put in a layer of apples, then a layer of sugar, cinnamon, butter and flour, then another layer of apples, etc, until the dish is full. Bake slowly for one hour.–Mrs F. B. Kellogg.
Apricot Souffle
Rub enough fruit through a sieve to make three-fourths of a cup of pulp.
Heat in a saucepan and sweeten if needed. Beat the whites of three eggs until stiff and dry, gradually add the hot fruit pulp, and continue beating. Turn into buttered and sugared individual molds, having them three-fourths full; set molds in pan of water and bake until firm in a slow oven.
Peach Darioles
Pare and divide into halves sufficient peaches to make one quart. Add half a cup each of sugar and water, and cook until the peaches are tender. Reserve six of the halves unbroken and rub the remainder through a sieve. Reheat, and when boiling, add a rounded tablespoon of cornstarch, moistened in a little cold water, and cook in a double boiler for ten minutes. Take from the fire, add a tablespoon of lemon juice, a few drops of vanilla, and if not sweet enough, a little more sugar. Beat the whites of two eggs until stiff and dry, and add to them gradually the mixture, while it is still rather hot. Butter six dariole molds, coat with granulated sugar and place half a peach in the bottom of each. Fill about two-thirds full with the mixture and bake about fifteen minutes in a moderate oven. Turn out and serve immediately with sweet cream. If allowed to stand they are apt to fall. Old teacups or deep gem pans make very good substitutes for the dariole molds.
A Quince Pudding
To one pint of flour add two heaping teaspoons of baking powder. Sift together and add two tablespoons of warm butter, a little salt and water enough to make a smooth batter, not too stiff. Stir in one teacup of quince preserves. Bake quickly, sifting sugar over the top when nearly done. Serve with whipped cream well sweetened.–Mrs Kate B. Sherwood.
Berry Pudding, Steamed
One pint of flour, one teaspoon of baking powder, a pinch of salt. Make into a soft batter with milk. Put into well-buttered cups a spoon of batter, then one of berries, then another of batter. Steam.
Apple Pudding with Rice
Six sour apples, one cup of cold boiled rice, one pint of milk, one cup of sugar, the juice and rind of one lemon, and yolks of four eggs. Core and chop the apples; add the boiled rice and milk, beat the lumps out, add the other ingredients and bake. Beat the whites of the four eggs with a little sugar, spread on top and brown.
Huckleberry Pudding
Butter a pudding dish and line it with bread, cut in slices half an inch thick and buttered; remove the crust and cut the slices to fit the dish. Fill the lined dish with huckleberries, sprinkle over them sugar and the grated rind and juice of a lemon. Place some slices of buttered bread over the whole. Set the dish in a pan of water in a hot oven; cover the pudding with a plate and bake one and one-half hours. When the pudding is done put roughly over the top a meringue made of the whites of two eggs beaten to a stiff froth and two tablespoons of powdered sugar added to them. Return to the oven long enough to brown lightly and serve hot. A sauce may be served with this pudding or not.
Blueberry Pudding
Beat two eggs light and stir into them one cup of milk and sifted flour enough to make a batter as thick as for pancakes. Put into the flour three teaspoons of baking powder. Butter a mold and put a layer of batter in the bottom, then a layer of blueberries. Alternate the layers until the mold is three-quarters full, cover it closely, and boil one hour. Serve with a rich sauce.
Good housekeeping woman’s home cook book by Isabel Gordon Curtis ( public domain recipes)-
Jam Pudding
Three eggs, one cup of sugar, one cup of blackberry jam, one-half cup of butter, one dessertspoon of soda dissolved in hot water, one-half cup of sour milk, flour enough to make nearly as thick as cake dough. Bake in a shallow pan and serve hot with the following sauce: Two-thirds cup of sugar, butter the size of an egg, two tablespoons of hot water, one egg; cream together and set in a pan of hot water until creamy, being careful not to let it curdle.–Mrs O. C. Zinn, Hastings.
Plums in Batter
Make a batter with five tablespoons of flour, rather more than a pint of milk, and two eggs. Remove the stones from one pound of large plums, crack them, put the kernels inside of the plums and stir the plums in the batter with two tablespoons of moist sugar. Bake in a hot oven for about three-fourths of an hour. Sprinkle powdered sugar over the top and serve hot.–M. F. Snider.