minutes. Add the sugar and salt and beat until creamy. Shape into a
mold and set in a cold place. Cut in small cubes or slices and serve on
the hot pudding.
Steamed Cabinet Fruit Pudding
(A rich pudding in which dry cake crumbs are used.)
One and one-half cups dry cake crumbs
One level teaspoon ground cinnamon
One-half level teaspoon ground cloves
One-half cup peeled diced peaches
One-half cup raisins
Two eggs
One-half level teaspoon salt
One-fourth cup sugar
One teaspoon vanilla
One and one-half cups milk
Two level teaspoons baking-powder
Two tablespoons melted butter
Mix the cake, cinnamon, cloves, peaches and raisins. Beat the eggs, add
the salt, sugar, vanilla and milk. Pour this over the cake mixture and
let stand for fifteen minutes. Add the baking-powder and melted butter.
Mix well, and fill a greased pudding mold half full. Steam one hour.
Unmold and serve with Lemon Sauce.
Lemon Sauce
See Index for recipe for Lemon Sauce.
=Steamed Chocolate Pudding= (Four portions)
(A simple and delicious recipe.)
One-half cup sugar
One level tablespoon butter
One egg, well-beaten
Two squares chocolate, melted
One-third cup milk
One teaspoon vanilla
One cup flour
One level teaspoon baking-powder
One-eighth level teaspoon salt
Cream the sugar and butter together and add the egg and chocolate.
Beat for two minutes. Add the milk and vanilla and all the rest of the
ingredients, mixed and sifted. Beat for one minute. Pour into a greased
pudding mold. Steam for one hour. Cut in slices and serve warm with
Vanilla Sauce or whipped cream.
=Vanilla Sauce= (Four portions)
One cup sugar
Two level tablespoons flour
One-fourth level teaspoon salt
Two cups water
Two teaspoons vanilla
Two level tablespoons butter
Mix the sugar, flour and salt. Add the water and cook, stirring
constantly, for four minutes. Add the vanilla and butter. Serve warm or
cold on puddings.
=Steamed Date Pudding= (Eight portions)
(A good “company” dessert.)
One-third cup fat
One cup light brown sugar
One cup milk
One teaspoon vanilla
Two and one-half cups flour
Two level teaspoons baking-powder
One-fourth level teaspoon salt
One-fourth level teaspoon mace
One-fourth level teaspoon grated nutmeg
One cup seeded chopped dates
Cream the fat and sugar together. Add the milk and vanilla. Mix and
sift the flour, baking-powder, salt, mace and nutmeg. Add the dates
and combine with the creamed mixture. Beat for three minutes. Fill a
greased pudding mold half full. Steam for two hours. Serve warm with
whipped cream or Lemon Sauce.
=Steamed Fig Pudding= (Eight portions)
(Rich, but nearly always liked.)
One-third pound suet, chopped fine
One-half pound figs, chopped fine
One cup flour
Two level teaspoons baking-powder
One-fourth level teaspoon salt
One cup sugar
Two eggs
Two-thirds cup milk
One teaspoon vanilla
One and one-half cups bread crumbs
Mix the suet and figs. Mix and sift the flour, baking-powder, salt and
sugar, and add to the suet mixture. Add the eggs, well beaten, the milk
and vanilla. Beat for three minutes. Add the crumbs and mix thoroughly.
Fill a buttered pudding mold half full. Steam for two hours. Serve hot
with Lemon Sauce or Whipped Cream Sauce.
=Steamed Fruit Pudding= (Four portions)
(Popular in winter.)
One cup flour
One level teaspoon baking-powder
One-fourth level teaspoon soda
Two level tablespoons sugar
One level teaspoon powdered cinnamon
One level teaspoon powdered cloves
One-half level teaspoon grated nutmeg
One-half level teaspoon mace
One-half cup raisins
One-third cup currants. (Or dates seeded and chopped)
One-third cup sorghum or molasses
One egg, well-beaten
One-half cup milk
Two teaspoons melted fat
Mix and sift the flour, baking-powder, soda, sugar, cinnamon, cloves,
nutmeg and mace. Add the raisins, currants, sorghum, egg well beaten,
milk and melted fat. When well mixed, pour into a greased pudding mold
and steam for two and one-half hours.
If stored, these puddings will last a long time. Keep in a cool, dry
place. Reheat by steaming for thirty minutes. Serve warm in slices with
Lemon or Orange Sauce. (See Index for Lemon or Orange Sauce recipes.)
=Bettina’s Steamed Fruit Pudding= (Ten portions)
(A successful holiday pudding.)
Two cups chopped raisins
Two cups chopped seeded dates
One cup nut-meats, chopped fine
One-third cup citron, chopped fine
One-fourth cup orange peel, chopped fine
One cup bread crumbs
One cup grape juice or milk
One cup flour
One level teaspoon cinnamon
One-third level teaspoon nutmeg
One-third level teaspoon allspice
One-half level teaspoon soda
One-half cup sugar, brown if possible
One and one-half cups suet, chopped fine
Four eggs, well-beaten
Mix the raisins, dates, nut-meats, citron and orange peel, all of which
have been chopped thoroughly. Soak the crumbs in the grape juice for
five minutes. Mix and sift the flour, cinnamon, nutmeg, allspice, soda
and sugar. Add these to the first mixture and also add the crumbs and
juice. Add the suet and eggs. Pour into a well-buttered pudding mold,
filling but half full. Steam for four hours or more. Serve warm with
Lemon Sauce or Hard Sauce. (See recipes.)
=Steamed Graham Puddings= (Six portions)
(An old-fashioned favorite that our grandfathers liked.)
One and one-half cups Graham flour
One level teaspoon powdered cinnamon
One-half level teaspoon powdered cloves
One-fourth level teaspoon nutmeg
One level teaspoon soda
One-fourth level teaspoon salt
One cup raisins
Two-thirds cup molasses or sorghum
One-half cup sour milk or buttermilk
Mix the Graham flour, cinnamon, cloves, nutmeg, soda and salt. Add
the raisins, molasses and sour milk. Beat for three minutes. Fill a
buttered pudding mold half full.
Steam for two and a half hours. Cut in slices and serve hot with Lemon
Sauce.
=Steamed Raisin Puddings= (Six portions)
(One of Bettina’s favorites.)
Two cups flour
One-third level teaspoon soda
One level teaspoon baking-powder
One-fourth level teaspoon salt
Six level tablespoons sugar
One-third cup molasses
One cup raisins. (Washed thoroughly)
One egg, well-beaten
Two-thirds cup warm water
One teaspoon vanilla
Mix and sift the flour, soda, baking-powder, salt and sugar. Add the
rest of the ingredients and beat for three minutes.
Pour into six small greased pudding molds, filling each three-fourths
full. Cover tightly. If the molds have no lids use buttered paper,
tying it on securely. Steam for thirty minutes.
Serve warm with Brown Sugar Sauce.
(The pudding may be placed in one large mold and steamed for two and
one-half hours. To reheat, place in a steamer for twenty minutes.)
=Suet Pudding= (Eight portions)
(A delicious and fruity dessert that should not be eaten too freely at
night.)
One cup suet, chopped fine
One cup molasses
One cup milk
Three cups flour
One level teaspoon soda
Two level teaspoons baking-powder
One level teaspoon powdered ginger
Two level teaspoons cinnamon
One level teaspoon cloves
One-fourth level teaspoon salt
One cup nut-meats, cut fine
One cup raisins, cut fine
One cup dates, stoned and cut fine
Mix all the ingredients together and steam for three hours in a
well-buttered covered pudding mold. Serve with Cambridge Sauce.
=Cambridge Sauce= (Eight portions)
One cup water
Three level tablespoons flour
One-half cup butter
One-eighth level teaspoon salt
Three tablespoons grape juice
One teaspoon vanilla
One teaspoon lemon extract
Two cups powdered sugar
Slowly add the water to the flour, mixing well. Cook, stirring
constantly, for three minutes, or until the mixture thickens. Cool,
and add the butter creamed, the salt, grape juice, and extracts. Add
the powdered sugar, sifted. Beat until thick and creamy. Set in a
cold place until chilled, cut in small slices and place on top of the
pudding.
=Bettina’s Suet Pudding= (Eight portions)
(Somewhat hearty; it should not be served after a heavy dinner.)
One cup bread crumbs
One cup milk
One cup flour
One level teaspoon salt
One level teaspoon baking-powder
Three level tablespoons sugar
One and one-fourth level teaspoons powdered cinnamon
One-half level teaspoon powdered cloves
One-third level teaspoon powdered nutmeg
One cup chopped raisins
One-third cup nut-meats, cut fine
One teaspoon vanilla
One cup suet, chopped fine
Soak the crumbs in the milk for five minutes. Mix and sift flour, salt,
baking-powder, sugar, cinnamon, cloves and nutmeg. Add the raisins,
nut-meats and suet. Combine with the soaked crumbs, add the vanilla and
mix thoroughly. Fill a well-buttered mold half full. Cover lightly and
steam for two and a half hours. Unmold and serve hot with Lemon Sauce.
=Lemon Sauce= (Eight portions)
One cup sugar
Two and one-half level tablespoons flour
One-sixth level teaspoon salt
Two cups water
Three tablespoons lemon juice
One-third level teaspoon grated rind
One level tablespoon butter or butter substitute
Mix the sugar, flour and salt. Add the water. Cook, stirring
frequently, until creamy and slightly thick. Allow to boil for a
minute. Add the juice, rind and butter. Beat for one minute. Serve hot
or cold on the pudding. Reheat by steaming.
=Caramel Pudding= (Four portions)
(A simple and delicious dessert.)
Two-thirds cup sugar
One-half cup flour
One-fourth level teaspoon salt
Three tablespoons thick caramel syrup
Three cups milk
Two egg yolks, well beaten
One and one-fourth teaspoons vanilla
Mix the sugar, flour and salt in the upper part of the double boiler.
When well blended, add the milk and caramel syrup and cook over hot
water for twenty minutes, or until the pudding is thick and creamy. Add
the egg yolks, and beat for one minute while cooking. Add the vanilla,
and when well mixed, pour into individual serving dishes. Serve very
cold with whipped cream.
To make the caramel syrup, place one-third cup of sugar in a
frying-pan, and heat slowly, stirring constantly, until a light brown
liquid is formed. Add one-half cup of water and boil three minutes.
Reserve the extra portion of caramel for future use.
=Chocolate Pudding= (Four portions)
(A home favorite.)
Two-thirds cup sugar
One-half cup flour
One-fourth level teaspoon salt
Three cups milk
One and one-half squares chocolate, melted
Two egg yolks, well beaten
One teaspoon vanilla
Mix the sugar, flour and salt very carefully. Add the milk and melted
chocolate and cook in a double boiler until stiff. (About twenty
minutes is required.) Add the egg yolks and cook, beating constantly,
for two more minutes. Add the vanilla, and pour into glass serving
cups. Set in a cold place for half an hour or more. Serve with cream.
=Chocolate Cream Pudding= (Four portions)
(A lighter and creamier chocolate pudding.)
One-third cup sugar
One-fourth level teaspoon salt
Four level tablespoons cornstarch
Two and one-fourth cups milk
One and one-half squares chocolate, melted
One egg yolk, well beaten
One egg white, stiffly beaten
One teaspoon vanilla
Mix the sugar, salt and cornstarch in the upper part of a double
boiler. Add the milk and melted chocolate. Cook for twenty minutes,
stirring frequently. Add the egg yolk and cook for one minute. Add the
egg white, stiffly-beaten, and the vanilla, and remove at once from
the fire. Beat for two minutes. Pile in serving dishes. Set in a cold
place for one hour or more. Serve with thin or whipped cream.
=Cocoa Tapioca Pudding= (Four portions)
(Good, if you like tapioca desserts.)
One-fourth cup quick cooking tapioca
One and one-half cups boiling water
One-fourth level teaspoon salt
Three level tablespoons cocoa
One-third cup sugar
One cup milk
One egg, well-beaten
One-eighth level teaspoon ground cinnamon
One teaspoon vanilla
Wash the tapioca, add the water and salt and cook in a double boiler
for fifteen minutes. Add the cocoa, sugar and milk and cook five
minutes. Add the beaten egg and cinnamon and cook for one minute more.
Remove from the fire and beat for two minutes. Add the vanilla. Pile in
serving dishes and set in a cold place for an hour or more. Serve with
cream.
=Cream Tapioca Pudding= (Four portions)
(A simple home pudding.)
One-half cup granulated tapioca
Three cups milk
One level teaspoon salt
One-third cup sugar
Two eggs, well beaten
One teaspoon vanilla
One teaspoon lemon extract
Wash the tapioca and place in the upper part of the double boiler.
Add the milk, salt and sugar and cook in the double boiler for thirty
minutes, or until the pudding is thick. Add the eggs and cook for two
minutes, stirring constantly. Add the extracts, beat for two minutes,
and pour into a serving dish. Serve very cold with cream.
=Baked Fig Pudding= (Four portions)
(Good and unusual.)
Two-thirds cup sugar
Two cups flour
Four level teaspoons baking-powder
One-fourth level teaspoon salt
Two-thirds cup milk
One egg, well beaten
One teaspoon vanilla
Four tablespoons melted fat (butter or lard)
Two-thirds cup figs, cut fine
Mix and sift the sugar, flour, baking-powder and salt. Add the milk,
beaten egg, vanilla and fat. Beat for three minutes. Fill well-greased
muffin pans half full. Place a portion of the figs on top of each
pudding. Bake in a moderate oven for twenty minutes. Serve hot or cold
with Lemon Sauce.
=Jam Cake Pudding= (Six portions)
(Bob and the children like this.)
One cup brown sugar
Five level tablespoons butter, butter substitute, or lard substitute
Two eggs
Four tablespoons jam
One cup flour
One level teaspoon soda
One level teaspoon baking-powder
One-eighth level teaspoon salt
Cream the sugar and fat for three minutes. Add the eggs well beaten,
and the jam. Beat for one minute. Add the flour, soda, baking-powder
and salt, mixed and sifted. Beat for two minutes. Place in greased
muffin pans.
Bake in a moderate oven for twenty minutes. Serve warm with Lemon Sauce.
Lemon Sauce
One cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One and three-fourths cups water
One-fourth cup lemon juice
One level teaspoon grated lemon rind
One level tablespoon butter
Mix the sugar, flour and salt. When well blended, add the water, lemon
juice and lemon rind. Cook slowly, stirring constantly, until a creamy
sauce is formed. Add the butter. Beat for one minute. Serve warm or
cold on puddings.
Maple Cream Pudding
(Simple and really delicious.)
One-third cup sugar
One-third cup flour
One-fourth level teaspoon salt
One-half cup maple syrup
Two cups milk
One egg yolk, well beaten
One-half teaspoon vanilla
Mix the sugar, flour and salt thoroughly; add the syrup and milk. Cook
in a double boiler until thick and creamy. (About fifteen minutes.)
Add the egg yolk and cook two minutes. Add the vanilla. Pour into
individual serving dishes. Set in a cold place for one hour or more.
Serve with whipped cream.
=Maple Sugar Roll= (Four portions)
(One of Bettina’s favorites which she makes often when she has maple
sugar in the house.)
One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard or a lard substitute
One-half cup milk
One-half cup shaved or grated maple sugar
One level tablespoon butter
Mix and sift the flour, baking-powder and salt. Cut in the lard with a
knife. Add the milk slowly, until a soft dough is formed. Toss upon a
floured board and pat out to the thickness of one and one-half inches.
Sprinkle the sugar on top of the dough. Dot the sugar with bits of
butter. Roll up like a jelly roll. Cut in one and one-half-inch slices.
Flatten down and place side by side upon a greased pan. Bake in a
moderate oven for fifteen minutes. Serve warm with Maple Sauce.
=Hot Maple Pudding Sauce= (Four portions)
One level tablespoon cornstarch
One-eighth level teaspoon salt
One-third cup milk
One cup maple syrup
One-fourth teaspoon vanilla
Mix the cornstarch and salt. Add the milk, and when well blended, add
the maple syrup. Cook for three minutes, stirring constantly. Add the
vanilla and serve warm over the pudding.
=Mary Armenio’s Italian Pudding= (Four portions)
(This is really very good,--much better than you would guess from
reading the recipe.)
One large lemon
One cup sugar
One level tablespoon butter
Two cups water
One-half cup sugar
One level tablespoon butter
One egg, well beaten
One cup flour
Two level teaspoons baking-powder
One-half cup milk
Wash the lemon and cut into very thin slices. (Use a sharp knife for
the cutting.) Cook the lemon, sugar, butter and water together very
slowly for twenty minutes. Mix the half-cup of sugar with the butter
and egg. Add the flour and baking-powder mixed and sifted. Add the milk
and beat for two minutes. Place the batter in a buttered baking dish.
Pour the boiling lemon syrup over the top. Bake in a moderate oven
until the batter shrinks away from the sides of the pan. (The syrup
serves as a sauce for the pudding.)
=Snow Ball Pudding= (Four portions)
(An old-time friend.)
One-fourth cup fat
One-half cup sugar
Two egg yolks, well beaten
One-fourth cup milk
One teaspoon vanilla
One-third cup cornstarch
Three-fourths cup flour
Two level teaspoons baking-powder
One-eighth level teaspoon salt
Two stiffly-beaten egg whites
Cream the fat, add the sugar and egg and beat for two minutes. Add the
milk, vanilla and all the dry ingredients, mixed and sifted. Beat for
three minutes. Add the stiffly-beaten egg whites.
Fill well-greased muffin pans two-thirds full. Bake in a moderate oven
for twenty minutes.
Serve warm or cold with Orange Sauce.
=Orange Sauce for Puddings= (Four portions)
One-half cup sugar
One level tablespoon flour
One cup orange juice
One-third cup lemon juice
One-eighth level teaspoon salt
One egg yolk, well beaten
One egg white, stiffly beaten
Mix the sugar and flour, add the juices and salt and cook slowly until
slightly thick. Add the egg yolk and cook for one minute more. Add the
egg white, stiffly-beaten, and serve on puddings.
[Illustration: Raspberry Desserts]
=Raspberry Squares= (Four portions)
(Bettina says she has still to meet the man who doesn’t like “raspberry
squares.”)
One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard, or a lard substitute
One-half cup milk
One cup drained, canned or fresh raspberries
Four level tablespoons sugar
Two level tablespoons butter
Mix and sift the flour, baking-powder and salt. Cut in the lard with a
knife. Add the milk, mixing with a knife until a soft dough is formed.
Toss upon a floured board. Pat to the thickness of half an inch. Spread
the berries on half of the dough. Sprinkle the sugar over the berries
and spread the butter on top. Fold the dough that is without berries
over on top of the berry mixture. Pinch the sides together and place in
a greased pan.
Bake in a moderate oven for fifteen minutes. Cut in squares and serve
with Raspberry Sauce.
=Raspberry Sauce= (Four portions)
One-half cup sugar
One level tablespoon flour
One-eighth level teaspoon salt
Two tablespoons lemon juice
One cup water or raspberry juice
Mix the sugar, flour and salt and add the lemon juice and water. Cook
for three minutes, stirring frequently. Serve warm or cold over the
pudding.
Raspberry Washington Pie
(A good “company” dessert.)
One-fourth cup fat
Three-fourths cup sugar
Two egg yolks
One teaspoon lemon extract
One-half cup milk
One and one-half cups flour
Two and one-half level teaspoons baking-powder
One-eighth level teaspoon salt
Two egg whites
Cream the fat, add the sugar and egg yolks and beat for three minutes.
Add the lemon extract, milk, flour, baking-powder and salt. Beat again
for three minutes. Add the egg whites, stiffly beaten, and pour into
two layer-cake pans lined with waxed paper. Bake in a moderate oven
for twenty minutes. Place raspberry filling between the layers, and
powdered sugar on top.
Raspberry Filling
One-half cup raspberry jam
One-half teaspoon lemon extract
Beat the jam and extract together and place between the layers of the
cake.
Powdered Sugar Topping
One egg white
One teaspoon lemon extract
One teaspoon vanilla extract
One-eighth teaspoon salt
One cup powdered sugar, sifted
Beat the egg white very stiff, add the extracts and powdered sugar
slowly until a soft mixture is formed. Beat for one minute. Spread on
top of the cake.
=Steamed Raspberry Pudding= (Four portions)
(Why not make this in winter when you have some left-over canned
raspberries on hand? Steamed puddings are best in cold weather, you
know.)
One cup flour
Two level teaspoons baking-powder
One-fourth level teaspoon salt
One-fourth cup sugar
One egg, well beaten
One-fourth cup milk
Two tablespoons melted fat
One teaspoon vanilla
One cup raspberries, fresh or canned
Three level tablespoons sugar
Sprinkle the three tablespoons of sugar over the raspberries and let
them stand until the rest of the pudding is ready. Mix and sift the
flour, baking-powder, salt and sugar. Add the egg and milk and beat
for three minutes. Add the melted fat and vanilla and the sweetened
raspberries. Fill small greased molds half full.
Steam in a covered steamer for thirty minutes. Unmold and serve warm
with Cream Sauce.
=Cream Sauce= (Four portions)
One egg
One-fourth cup milk
One-half cup cream
One teaspoon vanilla
Two cups powdered sugar
Beat the egg, add the milk and cream. Beat for two minutes. Add the
vanilla and slowly add the powdered sugar, sifted. Beat for two
minutes. Serve very cold on puddings.
[Illustration: Souffles]
=Chocolate Souffle= (Four portions)
(A universal favorite.)
Three level tablespoons butter
Four level tablespoons flour
One-eighth level teaspoon salt
Two-thirds cup milk
One-third cup sugar
Two squares chocolate, melted
One teaspoon vanilla
Three egg yolks
Three egg whites
Melt the butter and add the flour and salt. Mix well. Add the milk and
sugar and cook until very thick and creamy. Add the chocolate, vanilla,
and egg yolks. Beat for three minutes. Add the egg whites, stiffly
beaten. Pile in a buttered baking-dish. Set in a pan of hot water and
bake in a moderate oven for thirty minutes. Serve warm in squares with
Hard Sauce.
=Date Nut Souffle= (Four portions)
(As full of air and “goodness” as of dates and nuts.)
One cup dates, seeded and chopped
One-third cup sugar
One-fourth cup water
Two level tablespoons butter
Two level tablespoons flour
One-half cup milk
Three egg yolks
Three egg whites
One teaspoon vanilla
One-half level teaspoon baking-powder
One-half cup nut-meats
Cook the dates, sugar and water together for five minutes, stirring
constantly. Melt the butter, add the flour, and when well blended,
add the milk. Cook until thick, stirring constantly. Add the egg
yolks and beat for three minutes. Add the date mixture, egg whites,
stiffly-beaten, vanilla, baking-powder and nuts. Pile lightly into a
buttered baking dish, set in a pan of hot water, and bake in a moderate
oven for thirty minutes. Serve warm with whipped cream.
[Illustration: Strawberry Short Cake]
[Illustration: Strawberry Desserts]
=Bettina’s Strawberry Shortcake= (Four portions)
(The joy of the strawberry season.)
One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Three level tablespoons lard
One-half cup milk
Two cups strawberries
One-half cup sugar
Mix and sift the flour, baking-powder and salt. Cut in the lard with a
knife. Slowly add the milk until a soft dough is formed. Toss upon a
floured board. Pat to the thickness of one inch. Cut out with a large
cooky cutter. Place side by side on a tin pan. Bake in a moderate oven
for twelve minutes. Split and arrange the berries, mixed with the
sugar, on top and between the shortcakes. Serve with cream.
Cottage Pudding with Strawberry Sauce
(You’ll like it if you like cottage puddings.)
See Index for Cottage Pudding recipe.
=Strawberry Sauce= (Four portions)
One cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One cup water
Two tablespoons lemon juice
One cup crushed strawberries
Mix the sugar, flour and salt. Add the water and cook for two minutes.
Add the lemon juice and strawberries and cook for three minutes. Serve
warm or cold on cottage pudding.
=Strawberry Bavarian Cream= (Four portions)
(An airy-fairy dish that makes a good dessert for a “pink luncheon.”)