No. 6. BROWN BETTY PUDDING
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3 cups diced bread 3 cups diced apples ½ cup sugar |
½ cup milk 1 teaspoon cinnamon small piece of butter |
Wet the bread with the milk and put a layer in a buttered pudding dish; cover with apples; add ½ the sugar, sprinkle with cinnamon and dot with butter; cover with the rest of the bread and bake ¾ of an hour in a moderate oven; serve hot, with a pudding sauce or milk.
No. 7. STEAMED BREAD PUDDING
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1 pt. dry bread crumbs 1 cup molasses or brown sugar ½ cup raisins ¾ cup hot water |
½ teaspoon soda 1 teaspoon cinnamon ½ teaspoon cloves 1 tablespoon butter |
Melt the butter and mix with the sugar or molasses; dissolve soda in the hot water and add: then add the bread crumbs and spices and stir in the raisins; steam 2 hours in a pound coffee can and serve with hard sauce.
No. 8. BAKED RICE PUDDING
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1 quart milk ½ cup rice |
1 cup raisins ¼ teaspoon salt |
Stir rice, raisins, salt and ½ the milk into a pan and bake for 1 hour, stirring often to prevent browning; add the remainder of the milk and sweeten to taste; Flavor with vanilla; bake another hour, frequently stirring.
No. 9. JERUSALEM PUDDING
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1 tablespoon gelatine ¼ cup cold water ½ cup boiling water 1 pint cream, whipped |
½ cup dates ½ cup figs ½ cup sugar 1 cup cold boiled rice |
1 teaspoon vanilla
Soak gelatine in cold water 15 minutes; dissolve with the hot water; add the fruit cut fine and the sugar, rice and vanilla; stir well and mix in the whipped cream; set on ice in a mold to chill.
No. 10. CHOCOLATE PUDDING
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1 cup sugar 1½ cups flour 1 cup milk 1 cup walnuts |
3 teaspoons baking powder 4 squares chocolate 2 tablespoons shortening 1 teaspoon vanilla |
½ teaspoon salt
Sift the sugar, flour, salt and baking powder together and add the milk; melt the chocolate and shortening and add; fill greased baking powder cans ⅔ full and steam 1 hour; serve hot with a hard sauce.
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