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Classic
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page 201
a half cups flour, half tea-spoon soda; mix well, salt and spice to taste, and
steam two hours.--Mrs. S. W. Case, Minneapolis, Minn.
SIMPLE FRUIT PUDDINGS.
Stew currants, or any small fruits, fresh or dried, with sugar to taste, and
pour hot over thin slices of baker's-bread with crust cut off, making alternate
layers of fruit and bread, and leaving a thick layer of fruit for the last. Put
a plate on top, and when cool set on ice; serve with sifted sugar, or cream and
sugar.
This pudding is delicious made with Boston or milk crackers, split open and
stewed apricots or peaches, with plenty of juice, arranged as above.
Or another way is to toast and butter slices of bread, pour over it hot stewed
fruit in alternate layers, and serve warm with rich hot sauce.--Mrs. L. S. W.
FIG PUDDING.
Half pound figs, quarter pound grated bread, two and a half ounces powdered
sugar, three ounces butter, two eggs, one tea-cup milk; chop figs fine and mix
with butter, and by degrees add the other ingredients; butter and sprinkle a
mold with bread-crumbs, pour in pudding, cover closely, and boil for three
hours.--Florence Woods Hush.
HALF-HOUR PUDDING.
Beat four table-spoons butter to a cream with half a pint powdered sugar; add
the yolks of three eggs, beating them in thoroughly, then a rounded half pint of
corn meal, and the whites of the eggs beaten to a stiff froth. Mix well and bake
in a pudding-dish, well buttered. Serve hot with sauce.
BOILED INDIAN PUDDING.
Warm a pint of molasses and pint of milk, stir well together, beat four eggs and
stir gradually into molasses and milk, add a pound of beef suet chopped fine,
and Indian meal sufficient to make a thick batter; add a tea-spoon pulverized
cinnamon, nutmeg and a little grated lemon-peel, and stir all together
thoroughly; dip cloth into boiling water, shake, flour a little, turn in the
mixture, tie up leaving room for the pudding to swell, and boil three hours;
serve hot with sauce made of drawn butter, wine, and nutmeg.--Mrs. A. E. Brand,
Minneapolis, Minn.
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