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Classic
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page 367
soda, one and one half cupfuls of good Graham flour, one small teacupful of
raisins, spices to taste. Steam four hours, and serve with brandy or wine sauce,
or any sauce that may be preferred. This makes a showy as well as a light and
wholesome dessert, and has the merit of simplicity and cheapness.
BANANA PUDDING.
Cut sponge cake in slices, and, in a glass dish, put alternately a layer of cake
and a layer of bananas sliced. Make a soft custard, flavor with a little wine,
and pour over it. Beat the whites of the eggs to a stiff froth and heap over the
whole.
Peaches cut up, left a few hours in sugar and then scalded, and added when cold
to thick boiled custard, made rather sweet, are a delicious dessert.
DRIED PEACH PUDDING.
Boil one pint of milk and while hot turn it over a pint of bread-crumbs. Stir
into it a tablespoonful of butter, one pint of dried peaches stewed soft. When
all is cool, add two well-beaten eggs, half a cupful of sugar and a pinch of
salt; flavor to taste. Put into a well-buttered pudding-dish and bake half an
hour.
SUET PUDDING, PLAIN.
One cupful of chopped suet, one cupful of milk, two eggs beaten, half a
tea-spoonful of salt, and enough flour to make a stiff batter, but thin enough
to pour from a spoon. Put into a bowl, cover with a cloth, and boil three hours.
The same, made a little thinner, with a few raisins added, and baked in a
well-greased dish is excellent. Two teaspoonfuls of baking-powder in the flour
improves this pudding. Or if made with sour milk and soda it is equally as good.
SUET PLUM PUDDING.
One cupful of suet, chopped fine, one cupful of cooking molasses, one cupful of
milk, one cupful of raisins, three and one-half cupfuls of flour, one egg, one
teaspoonful of cloves, two of cinnamon, and one of nutmeg, a little salt, one
teaspoonful of soda; boil three hours in a pudding-mold set into a kettle of
water; eat with common sweet sauce. If sour milk is used in place of sweet, the
pudding will be much lighter.
PEACH COBBLER.
Line a deep dish with rich thick crust; pare and cut into halves or quarters
some juicy, rather tart peaches; put in sugar, spices and flavoring to taste;
stew it slightly, and put it in the lined dish; cover with thick crust of rich
puff-paste,
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