=Apple pudding (for 20 men).=
Same as peach pudding, except use apples instead of peaches.
=Apple dumplings.=
Take 5 pounds pie dough and roll out in strips about 6 by 4 inches,
rather thin. Put on each strip a spoonful of stewed apples, evaporated
(if green fresh apples use raw), and fold over the four corners and
roll in a round ball. Put in oven and bake about 45 minutes or till
done. Serve hot with a white sauce (sweet cream).
=Apple fritters (for 20 men).=
Take 4 pounds flour, 6 ounces baking powder, 1 ounce salt, 6 eggs
broken in flour, 3 pints water, 1 can cream, 1 quart stewed apples. Mix
all together. Add flour until it is thick enough to drop from spoon.
Fry in hot lard like doughnuts.
=Apple roll (for 20 men).=
Take 3 pounds flour, 1 pound lard, 1 ounce baking powder, 2 ounces
salt, mix with cold water, enough to make a thick dough, ½ pound dried
apples, soak and cook. Roll out dough similar to cinnamon roll, place
in greased bread pan. Break and beat an egg and paint rolls with this
to brown color. The egg is not necessary, but it makes rolls look well.
Place in oven and bake.
=Stewed apples or apple sauce (for 20 men).=
Take 1 quart water, 2 pounds apples, 1½ pounds sugar, 1 lemon, squeezed
and peeling in, cinnamon and nutmeg to taste. Put all on stove and let
cook about 1 hour. Soaking of apples not necessary.
=Cornstarch pudding (for 20 men).=
Take 1 pound cornstarch, 1 pound sugar (granulated), 3 quarts water,
1 quart cream or milk, 2 ounces salt, 1 tablespoonful cinnamon, 1
teaspoonful nutmeg, 1 dozen eggs, when practicable. Heat water to
a boiling point. Stir in cream, salt, sugar, cinnamon, and nutmeg.
Dissolve the cornstarch in a small portion of the water and add the
eggs, well beaten. Boil briskly for a few minutes, stirring often to
avoid scorching. Set to cool in any kind of vessels, cups, vegetable
dishes, etc. Flavor with lemon, etc., if desired.
For baked cornstarch, pour this into a well-greased baking pan and bake
about 1 hour in a moderate oven. Make a cream sauce for this.
=Cracker pudding.=
Take ½ dishpanful cracker meal (part bread soaked), water, 3 pounds
sugar. Mix up 1 can cream and peaches, stewed, on top. Bake in oven.
Sauce for same made as follows: 2 gallons water, 2 cans cream, 3 pounds
sugar, 2 ounces salt, and 1 pound cornstarch.
=Custard pudding (for 20 men).=
Take 2 quarts milk, 1 quart water, ½ ounce salt, 6 eggs, 2 pounds
sugar, and thoroly beat all together. Have a baking pan well greased
and pour the mixture in and bake about ¾ hour or till it is done, then
serve. Can either flavor it or not. The best way to test this pudding
is to stick a straw in its center. If straw comes out clean it is done,
if particles stick to straw it is not done.
=Custard bread pudding (for 20 men).=
Take 6 pounds stale or fresh bread, cut into small bits, 1 inch each
way. Then make a custard of 2 quarts milk, 8 eggs, 1 pound granulated
sugar, 1 nutmeg, a little salt (very little), ½ pound cornstarch. Put
milk on stove and let come to boil, and add the other ingredients, and
when it thickens it is done. Pour over the diced bread and serve hot.
=English plum pudding (for 80 men).=
Take 3 pounds raisins, 3 pounds currants, 1½ pounds brown sugar, 1
pound orange peel, 3 pounds beef suet chopped fine and freed from
fiber, 3 pounds flour, peel of 6 lemons, 1½ ounces mixt spices, 3
pinches salt, 15 eggs, 1½ pints milk, 6 glasses brandy or best whisky.
Mix well, tie up with cloth in cans, boil 5 or 6 hours. Serve with
brandy sauce.
=Fruit puddings.=
Are exactly as the fruit rolls, only the crust is put in a pan the same
as making a pie. Filling put in and cooked with a top crust.
=Peach pudding (for 20 men).=
Take 3 pounds flour, 1 pound beef suet, 1 ounce salt, 1 quart milk, 2
ounces baking powder, 12 eggs, ½ pound sugar, and 1 pint cold water.
Beat these ingredients all well together to the consistency of a cake
batter dough (to drop easily from spoon). Have a well-greased pan, pour
the mixture, and let bake about 1 hour, or till done. Make a white
sauce as follows: 1 quart milk, 1 pint flour, 1½ pounds sugar, 2 pounds
stewed peaches, and set on stove. Let come to boil. Make thickening of
½ pound cornstarch and 1 pint water, and pour into the mixture till it
thickens, and when ready to serve pour over pudding and set in the oven
for about 15 minutes to bake nice and brown. When done serve.
=Peach fritters (for 20 men).=
Take 4 pounds flour, 6 ounces baking powder, 1 ounce salt, 6 eggs
broken in flour, 3 pints water, 1 can cream, 1 quart stewed peaches,
mix all together. Add flour until it is thick enough to drop from
spoon. Fry in hot lard like doughnuts.
=Plum pudding (for 80 men).=
Take 3 pounds beef suet chopped fine and freed from fiber, 2¼ pounds
stale bread crumbs thoroly grated, ¾ pound brown sugar, rind of 3
lemons, ¾ pound flour, 3 pounds raisins, 3 pounds currants, 1½ pounds
citron, 2 nutmegs, 15 eggs, 1½ pints milk. Put in deep pan, mix well,
tie up with cloth in cans, boil 5 to 6 hours. Serve with cream sauce.
Everything mentioned, except eggs, should be prepared the day before.
Cost about $2.75.
=Rice pudding (for 20 men).=
Put on stove in a tin boiler 1 pound of rice in 3 quarts of water. Let
boil about 1 hour or till done, then remove from stove and add 6 eggs,
½ pound lard, 1 pound sugar, ½ pound currants, ½ pound raisins, and ½
can cream diluted in 1 pint water. Season with nutmeg, cinnamon, and
salt. Grease a bake pan and put mixture into the oven and let cook for
about 1 hour or till done.
=Tapioca pudding (for 20 men).=
Take 2 pounds tapioca and boil in 1 pint cold water for 20 minutes.
Remove from fire and add 1 quart fresh milk (cow’s), ¾ pound sugar,
nutmeg, cinnamon, salt, and ¼ pound butter, and 8 eggs well beaten all
together. Mix all thoroly together. Put in a pudding dish and bake ¾
hour or till done, and serve with sweet cream sauce.
=Sauce for apple fritters (for 20 men).=
Take 3 quarts boiling water, ¼ pound cornstarch, 1 can cream. Dissolve
starch in a little cold water to make creamy paste of it. Pour cream
in boiling water. Pour in cornstarch water when other water is boiling
well. Add 2 ounces butter, stir well. Remove from stove and add ¾ pound
granulated sugar, flour with a little nutmeg, cinnamon, lemon extract,
and pinch of salt. Serve hot with fritters. Fritters also hot.
NOTE.—In frying fritters do not let particles of fritters remain in
grease; they will burn the grease.
=Brandy sauce.=
Take some good melted butter with new sweet milk, according to amount
required. Sweeten to taste and add about 4 glasses of brandy.