1925 Missouri Farm Womens Cookbook .. Puddings and Sauces
“The proof of the pudding is in the eating.”
MARSHMALLOW PUDDING
4 eggs (whites only) 1 cup sugar
1 tablespoon gelatine (heaped) 1 cup pineapple
1 cup warm water 1 cup nuts
Beat whites of eggs stuff; dissolve gelatine in water, beat this into eggs; then add sugar, nuts and pineapple. Serve when cool, or is much nicer if put on ice.
--Mrs. Kate Moore
STEAMED PUDDING
½ cup chopped suet ½ cup raisins
1 ½ cup flour 1 egg, beaten with
2 teaspoons baking powder one cup milk
Pinch of salt
Mix in order given and steam one hour.
Sauce
1 tablespoon flour 1 cup boiling water
½ cup sugar 1 egg, well beaten
Mix flour with sugar, add boiling water and stiff over the fire until it boils; add flavoring and pour while hot into well beaten egg.
--Elizabeth Callison, Kahoka
SNOW PUDDING
1 pint boiling water 2 eggs
3 tablespoons cornstarch 1 ½ cups milk
1 cup sugar Vanilla
3 lemons (Juice only) 2 tablespoon sugar
Stir the cornstarch, dissolved in a little cold water into the boiling water, add one cup of sugar and cook for a few minutes, until clear; just before taking from the fire add the lemon juice. Beat whites of eggs to a stiff froth, then add the thickened lemon jelly, beating constantly. Turn at once into a mold. It should be served very cold, with a custard made from the yolks of the eggs, milk and two tablespoons of sugar, flavored with vanilla.
--Mrs. A. K. Rolfe, New Truxton
BANANA PUDDING
3 eggs 4 tablespoons sugar
2 cups milk Flavor
Bananas Cake
Put a layer of cake in a dish, then a layer of bananas, until the dish is full. Then make a custard of two while eggs and the yolk of the third, milk and three tablespoons of sugar. Cook and turn over the contents of the dish. Beat remaining egg white, add one tablespoon of sugar and spread over top, set in oven until frosting is brown.
--Mrs. Maggie Wells, Trask
BANANA PUDDING
1 pint milk 1 tablespoon flour
1 cup sugar 6 bananas
3 eggs
Make a custard of milk, sugar yolks of eggs and flour; boil until thick. Line a pan with wafers and slice bananas on wafers. Pour custard over. Beat whites of eggs, put on top and brown.
--Sophia Weber, Mt. Vernon
PRINE PUDDING
1 ½ cups stewed prunes 1 teaspoon soda, dissolved
¾ cup molasses 1 teaspoon cinnamon
½ cup ground walnuts ½ teaspoon cloves
2 cups Graham flour ½ teaspoon nutmeg
1 cup sweet milk
Boil in molds from 1 ½ to 2 hours. Serve with
Hard Sauce
1 ½ cups powdered sugar 1 egg white
½ cup butter 1 teaspoon cream tartar
Cream butter and sugar, add white of egg, beaten stuff, then cream tartar and flavor to taste.
--Mrs. E. B. Jennings, Mt. Vernon
PRUNE PUDDING
6 eggs (whites) 1 cup English walnuts
1 cup prunes ½ cup sugar
Cook prunes slightly and chop fine. Chop nuts fine. Beat whites or eggs to a stiff froth and add sugar. Flour nuts and prunes, add to the whites. Bake in a slow oven forty minutes. Serve with whipped cream.
--Julia Van Horn
RICE PUDDING
1 cup rice 1 tablespoon butter
1 pint milk 1 lemon
4 eggs Salt
1 pint sugar Flavoring
Cook the rice, add yolks of eggs, beaten, milk, butter, salt, flavoring and grated rind of lemon. Put into a pudding pan and bake until nearly set. Beat the whites of eggs, add juice of lemon and sugar; beat well, spread over the top and bake until done.
--Lottie Pierson, Mt. Vernon
RICE PUDDING
1 cup rice 1 teaspoon salt (level)
4 cups water ½ cup sugar
4 eggs 1 teaspoon extract
Boil rice in salted water until tender; add sugar; beat eggs and add, then add extract and beat well. Serve either hot or cold with cream.
--Mrs. H. J. Bourdeau, Trask
MAPLE PUDDING
½ package Knox gelatine 1 pint sweet cream
1 pint cold water English walnut
1 cup sugar 1 small can grated pineapple
½ teaspoon mapleine
Soak gelatine in water, with sugar, for five minutes; then heat until sugar is dissolved. Add mapleine and set aside to coo. Whip the cream stuff, chop walnuts and add to cream, also the pineapple when the gelatine begins to set, beat all together. Color a pretty shade of pink. Halves of walnuts may be put on top if desired.
--Mrs. S. T. Coolley, Centralia
CARAMEL PUDDING
1 tablespoon butter 2/3 cup sugar
1 egg ¼ teaspoon salt
3 tablespoon cornstarch ½ teaspoon vanilla
1 pint milk
Put sugar in frying pan and keep shaking it to keep from burning. Heat milk and blend with sugar. Add cornstarch and egg. Flavor and serve cold, with cream.
CORNSTARCH PUDDING
1 pint milk 2 tablespoons sugar
1 egg 1 tablespoon flavoring
1 tablespoon cornstarch or flour
--Mrs. W. F. Roberts, Worth
VICTORY PUDDING
1 package orange jello 1 cup cooked prunes, chopped
2 cups boiling water
1 cup grapenuts ½ cup sugar
1 cup seedless raisins 1 teaspoon cinnamon
½ teaspoon allspice
Dissolve jello in boiling water; add other ingredients, let stand to cool and harden. Serve with whipped cream.
--Mrs. T. F. Clare, Montgomery City
DATE PUDDING
1 cup sugar ½ cup suet
3 tablespoons molasses ½ teaspoon cinnamon and
1 cup nuts nutmeg
1 cup raisins 2 cups bread crumbs
1 cup figs, dates
pr prunes 1 quart sweet milk
1 egg 1 teaspoon soda in a boiling
water to dissolve
Steam three hours. Serve with whipped cream.
--Miss Elisa Cullen, New Cambria
CARROT PUDDING
1 cup grated carrots ½ cup butter, melted
1 cup grated potatoes ½ teaspoon cloves
1 cup sugar ½ teaspoon nutmeg
½ cup raisins ½ teaspoon cinnamon
½ cup currants 1 teaspoon soda
--Stir sodae into grated potatoes; flour the currants and raisins; mix all together and steam three hours. Serve with hard sauce
--Mary Walls, New Cambria
BROWN SUGAR PUDDING
½ cup white sugar 1 teaspoon baking powder
1 tablespoon butter Flavor with vanilla
½ cup sweet milk Flour to make stiff dough
Mix as for cake and drop into syrup, made as follows:
2 cups brown sugar 3 cups boiling water
2 tablespoons butter Boil ten minutes
Bake twenty minutes.
--Mrs. Dave Bash, Canton
BAKED CUSTARD
1 ¼ cups sugar 3 cups milk
2 tablespoons butter Flavoring
2 tablespoons flour 3 or 4 eggs
Cream butter and sugar, add flour and beaten eggs; then milk and any flavoring desired. Set in pan of hot water in oven. Bake rather slowly.
-Mrs. Aug. Vitt, Washington
PERSIMMON PUDDING
1 pint persimmon 2 eggs
1 pint sugar 3 quarts sweet milk
1 pint flour
Bake in a bread pan.
--Mrs. L. E. Dennis, Clarence
PERSIMMON PUDDING
1 pint buttermilk ½ teaspoon soda
1 cup sugar 1 tablespoon butter
1 egg ¼ teaspoon cloves
1 pint ripe persimmons (heaping) ½ teaspoon allspice
1 teaspoon baking powder 1 teaspoon cinnamon
Flour enough to make stiff, but not as stiff as cake dough.
Mix buttermilk and persimmon and press through sieve or colander; then add sugar, egg, butter and spices, soda and baking powder and flour as named. Bake in a moderate oven until done. If the pudding falls a little, it is so much the better and if it seems soggy, don’t worry, as that is what is good. When you are ready to serve, cut in squares and put whipped cream over, or sugar and cream. This is one of the finest desserts I ever ate.
--Mrs. Roy Belts, Wellsville
STEAMED CHRISTMAS PUDDING
2 cup chopped suet ½ teaspoon cinnamon
1 cup raisins ½ teaspoon cloves
1 cup molasses 2 eggs
½ cup sugar 2 teaspoons baking powder
1 cup sweet milk Salt
2 cups flour
Mix all together thoroughly and tie in a cloth and boil in water for two hours. Serve with a sauce.
--Mrs. Hy Steiner, New Haven
SUET PUDDING
1 cup suet 3 ½ cups flour
1 cup molasses 1 cup raisins
1 cup sour milk 1 teaspoon soda
Mix, pour into buttered mold and steam three hours. Serve hot with lemon sauce.
Lemon Sauce
1 cup sugar 1 egg
½ cup butter 1 tablespoon vinegar
1 teaspoon lemon extract
Beat well and bring to a boil.
--Mrs. Ralph Towers, Aurora
MARSHMALLOW PUDDING
6 eggs (whites) 1 pint boiling water
2 cups sugar Nuts
4 teaspoons gelatine Raisins
Flavoring Figs, dates, etc.
Dissolve gelatine in little cold water, then add boiling water and one cup of sugar. Beat egg whites stiffly and add one cup of sugar. When gelatine is cool, beat into whites of eggs until beginnings to set; flavor, add nuts, raisins, etc. Put in mold to set. Serve with whipped cream.
--Mrs. Zeno Bratton, Centralia
MARMALADE PUDDING
2 tablespoons flour 2 eggs
2 tablespoons sugar 2 tablespoons marmalade
2 dessertspoons butter
Mix sugar, butter, yolks of eggs, marmalade and soda. Then add stiffly beaten whites and stir well. Pour into buttered pudding bowl, tie oiled paper over top and steam one hour. Serve with sweet sauce. Any other jam or preserve may be substituted for the marmalade.
--Mrs. F. E. Johnson, Rosendale
APPLE PUDDING
1 cup apples 1 cup sugar
1 cup walnut meats 3 eggs
Beat yolks of eggs, add sugar, then nuts and apples, which have been cut thin and cooked until almost preserved. Add egg whites, beaten stiff. Bake in very moderate oven fifteen or twenty minutes. Serve with whipped cream.
--Mrs. J. M. Weber, Mt. Vernon
PLUM PUDDING
3 cups flour ½ cup brown sugar
2 cups chopped suet ½ cup molasses
2 cups raisins 1 teaspoon soda dissolved
1 teaspoon nutmeg in sweet milk
Salt to taste
Make batter just thick enough to drop from spoon. Put in a buttered mold, allowing room for it to rise. Cover closely and steam three to four hours.
WOODFORD PUDDING
3 eggs, beaten light 1 teaspoon soda in
1 cup sugar 3 tablespoons sour milk
½ cup butter 1 teaspoon vanilla
1 ½ cups flour ½ teaspoon cinnamon
1 cup jam or preserves Allspice and nutmeg
Bake in slow oven and serve with sauce.
--Mrs. Samuel Breid, Centralia
BLACKBERRY DUMPLINGS
3 pints ripe blackberries ¾ cup water
1 cup sugar 1 heaping tablespoon butter
Place blackberries, with sugar, water, and butter over fire; let come to a brisk boil; then add dumplings made as follows:
2 cups flour 1 teaspoon salt
3 heaping teaspoons baking powder 1 egg
3 tablespoons sugar Milk to make stiff batter
Drop into boiling berries.
If one desires to use sour milk, add ¼ teaspoon soda. Canned berries may be used; also black raspberries or cherries, with the dumplings. Delicious served with cream.
--Mrs. Ottis Shuler, Revere
BLACK PUDDING
1 cup sugar 1 teaspoon soda (level)
½ cup butter 1 teaspoon cinnamon
3 eggs (yolks) 1 teaspoon allspice
1 cup blackberry jam 2 cups flour
Bake in jelly tins as for cake.
Sauce for Same
1 cup sugar 1 cup hot sweet milk
1 egg Butter size of walnut
Cook until required thickness.
--Mrs. Ella Slater, Clarence
GINGER CAKE PUDDING
½ cup butter or lard 3 teaspoons baking powder
¾ cup sugar (level)
1 cup sorghum 1 ½ teaspoons soda (level)
3 cups flour 1 teaspoon cinnamon
1 cup sour milk 2 teaspoons ginger
2 eggs ¼ teaspoon salt
Sift flour, baking powder, cinnamon, ginger and salt together. Cream butter and sugar, add sorghum, beaten eggs and milk with soda stirred into it; then flour mixture. Beat well and pour into large greased bread pan; bake in medium hot oven. Cut in squares and serve either hot or cold with sauce made as follows:
3 cups boiling water 4 tablespoons flour
1 ½ cups sugar ¼ teaspoon nutmeg
½ cup rich cream Pinch of salt
Put boiling water in sauce pan; mix sugar and flour and add to boiling water, stirring well, then add cream, nutmeg and salt. Let boil about five minutes. A richer sauce may be made by adding butter.
--Mrs. M. W. Renoe, New Cambria
BISCUIT PUDDING
1 pint stale biscuit crumbs 1 cup sugar
1 quart sweet milk 1/3 cup butter
3 eggs Nutmeg
Soak biscuit in milk for half hour. Beat yolks of eggs, sugar and butter together and add to crumbs and milk. Mix well, flavor with nutmeg and bake until brown and thick like custard. Beat whites of eggs, sweeten with sugar, spread over pudding and return to the oven to brown. Better served warm.
BREAD PUDDING
Chop cold biscuits or stale bread fine, pour over milk to cover nicely. Add two beaten eggs, flavor with nutmeg. Put in pudding pan and bake until thick. Serve with sauce as follows:
1 cup sugar 4 tablespoons cornstarch
1 quart milk Flavoring
Heat milk and sugar, dissolve cornstarch in a little cold milk, add to hot milk, stirring until well cooked. Add flavoring.
--Meryl Billeter, Bynumville
COTTAGE PUDDING
1 cup sugar 2 teaspoons baking powder
½ cup butter 2 ½ cups flour
1 egg ½ teaspoon lemon extract
1 cup sweet milk
Sprinkle a little sugar over the top just before putting in the oven. When done, cut in squares and serve with sauce.
--Mrs. Blanche Thorpe, Milan
PUDDING SAUCE
1 tablespoon flour, wet in cold 1 tablespoon butter
water Pinch of salt
2/3 cup sugar Flavor to taste
1 cup boiling water
--Lula Arnold, Granger
TAPIOCA PUDDING
1 quart milk 2 eggs
2 tablespoons Minute Tapioca ½ cup sugar
1 teaspoon lemon extract Salt
Cook in double boiler the milk, tapioca and salt, fifteen minutes; stir frequently. Beat together the yolks of eggs and sugar, stir into milk and tapioca; cook until it thickens. Remove from fire, add beaten whites of eggs and flavor.
--Mrs. W. R. Moreland, Vichy
SPICED CHEESE PUDDING
2 slices of bread 1 ½ cups cottage cheese
2 eggs ½ cup sugar
1 cup milk ¾ cup seeded raisins
½ teaspoon salt ½ teaspoon allspice
½ teaspoon cinnamon and cloves
Toast the bread and crumb it fine. Mix the cottage cheese with eggs, sugar, spices and salt. Dissolve soda in milk and add bread crumbs and raisins. Mix all together, pour into a well greased pan and bake.
--Mrs. Florian Steiger, New Haven