Puddings
Two cups bread crumbs, 1 quart hot milk, 2 eggs, ½ cup sugar, piece of butter size of an egg, 1/2 cup raisins and 1/2 teaspoon salt and cinnamon.
Put in well-buttered pudding pan in the fireless and let cook for 1 hour, using one radiator (on top only), heated 450 degrees.
New England Pudding Pour 2 quarts of milk scalding hot over 1/4 cups of corn meal moistened with 2/3 cup molasses. Let this cool 1/2 hour. Then add 1 pint cold water, salt, 2 teaspoons cinnamon, 2 cups raisins, bake in fireless 4 hours. Use one radiator on top heated 450 Brown Betty Take 2 cupfuls of tart apples, peeled, cored and minced, and mix with 1/2 cups of fine bread crumbs.
Add 1 cup of sugar, 1 tablespoon butter, 3 eggs beaten light, 1/2 teaspoon of mace and of cinnamon. Pour into a buttered pudding dish and cook in the fireless, using two radiators heated 400 degrees 1 hour. Serve with liquid sauce.
Rice Pudding 1 quart milk (heated) 1 cup raisins 1 cup sugar 2 cups cooked rice 3 eggs Cinnamon and salt to taste. Add butter size of an egg. Place in buttered pudding dish in the fireless and bake for 1 hour, using one radiator on top heated 450 degrees.
Baked Custard 3 eggs 3 tablespoons sugar 1 teaspoon vanilla or small quantity of grated nutmeg 1 pint milk Pinch of salt Heat the milk lukewarm, add beaten egg, sugar, flavor and salt.
Place in baking dish or small custard cups, remove to cooker, using one radiator on top. Bake 45 minutes at Baked Apple Dumpling One pint flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons butter, 1 cup milk, 1 quart of ripe, tart apples cut in slices. Sift baking powder and flour together. Rub in the butter and mix like biscuit dough.
Roll out and put the apples in a deep pie plate. Put crust on top and bake 30 minutes in the fireless, using two radiators heated 425 degrees. When done reverse and cover with sugar, bits of butter and cinnamon. Serve with cream and sugar.
Prune Whip I/2 lb. prunes I/2 cup sugar 1 tablespoon lemon juice Whites of five eggs Sort and wash prunes, then soak several hours. Heat to boiling point and place in cooker 4 hours or over night. Remove stones and press through a sieve, add sugar. Beat whites of eggs until stiff, add prunes when cold, and lemon juice. Pile lightly in pudding pan and bake in fireless 12 hour between two radiators heated 400 degrees.
Cherry Pudding Use same recipe as for fig pudding, adding 1 cup of fresh cherries. Blueberries, raspberries or other fruit may be used. If fruits are very juicy add 2 tablespoons more flour. Cooked cherries may be used, if drained, and the juice saved for sauce.
Apple Tapioca 3/4 cup pearl or 1/2 min. tapioca 2½ cups boiling water 7 sour apples 1½ teaspoon salt 1/2 cup sugar Cold water Cover tapioca with cold water and of eggs, sift baking powder with flour, and add milk and flour alternately; add figs and fold in whites of eggs.
Pour mixture into buttered molds; place molds in kettle and add boiling water until it almost comes to top of molds. Boil fifteen minutes and place in fireless 3 hours. Serve with hard sauce.
Use one radiator heated 450 soak 1 hour. Drain, add boiling degrees. water and salt, cook in double boiler until transparent. Core and pare apples. Arrange in buttered pudding Peach Tapioca dish, fill cavities with sugar and pour over tapioca and bake 1 hour with two radiators. Heat 400 degrees.
Minute tapioca requires no soaking.
Suet Pudding One cup chopped suet, 1 cup raisins, 1 cup molasses, 1 cup milk, 2½ cups flour, 1 teaspoon each of soda, cloves, allspice and cinnamon, 12 nutmeg; mix well together. Add the soda (dissolved in a little cold water) last.
Butter the small vessel and immerse it in the large vessel in boiling water; use one radiator heated 450 degrees.
Steam four hours.
Fig Pudding 1 can peaches 1/4 cup powdered sugar 1 cup tapioca 1/2 cup sugar 1/2 teaspoon salt Boiling water Drain peaches, sprinkle with powdered sugar and let stand 1 hour.
Soak tapioca 1 hour in cold water to cover. To peach syrup add enough boiling water to make three cups.
Drain tapioca and add to syrup, sugar, salt. Cook in double boiler until clear. Line a pudding dish with peaches, fill with tapioca. Bake in fireless 30 minutes between two radiators heated 400 degrees. Cottage Pudding One cup sugar, 1/4 cup butter and 1 egg, well beaten together. Add 1 cup milk, and 2 teaspoons baking 1 cup sugar 1/2 cup butter 1/2 cup water 2½ cups flour + level teaspoons baking powder well sifted in 2 cups flour. 2 eggs 1/2 cup figs chopped fine Bake for 20 minutes in shallow pan between two radiators heated 400 Cream butter and sugar, add yolks degrees. Serve with sauce. Christmas Pudding 5 cups flour I/2 cup brown sugar I 1 lb. currants 1/4 lb. citron, lemon and orange I peel mixed 1/2 teaspoon each mace, cloves and nutmeg 1/4 teaspoon cinnamon 1/2 lb. suet 1/4 lb. butter 1 lb. raisins 1 cup milk 6 eggs 1/2 cup brandy Put butter and sugar together, stir in beaten yolks of eggs and milk, add flour, beaten whites of eggs, spices, fruit cut fine, dredged with flour, and bastly brandy. Place in mold immersed in large utensil. Boil 20 minutes on stove. Remove to fireless 6 hours or over night. Use one radiator heated 450 degrees.
Steamed Plum Pudding Crumb two cups of bread fine and dry, add 1 cup of sugar, 1 cup of flour, 1/2 cup of molasses, 1 cup of milk, 1 cup of suet, 1 cup of seeded chopped raisins, 1 cup of currants washed and dried, 1/4 pound of citron sliced, 1 ounce of candied orange peel minced, 1/2 teaspoon of mace and cinnamon, 1 small teaspoon of soda dissolved in a little hot water. Mix this with the milk and add 3 eggs beaten light. Dredge the fruit well with flour and put in last. Beat well and pour into buttered mold or pudding dish and cook in the fireless 4 hours; leave on cover. Use one radiator heated 450 degrees. When ready to serve, turn out and pour the brandy over. Light. Serve with liquid or hard sauce.
Tapioca Custard Pudding 4 cups scalded milk 1 teaspoon salt 1/2 cup butter 3/4 cup pearl or 1/2 cup minute tapioca 3 eggs 1 teaspoon salt J Soak tapioca 1 hour in cold water and drain, add milk and cook in double boiler 30 minutes. Beat eggs, add sugar, pour gradually on hot mixture. Turn into buttered pudding dish, bake 1 hour, using one radiator (on top only), heated 400 degrees.
Graham Pudding 2½ cups graham flour 1 cup molasses 2 level teaspoons soda 1 cup milk 1 cup chopped raisins 1/4 teaspoon salt Sprinkle the raisins with a little flour. Sift the soda and salt into flour, add molasses and milk. Beat well, add raisins. Pour into wellgreased mold, place same in large kettle, surround with water, boil 15 minutes on stove. Steam in fireless 3 hours. Use one radiator heated 450 Plain Sauce