PUDDINGS
One cup grated carrots, one cup grated potatoes, one-half cup butter, one and one-half cup flour, two cups raisins or part currants, one teaspoon cinnamon, one of cloves, one-half teaspoon nutmeg, one and one-half teacup sugar, one teaspoon soda dissolved in the potatoes. Mix above together, and put in a greased covered can to steam in hot water for three hours. Serve with wine sauce.
F. Baron
Three-fourths of a pound of chopped suet, one pound flour, one pound dark brown sugar, one pound of raisins, one pound currants, one-half pound citron cut fine, six eggs, tablespoon of allspice (ground), one whole nutmeg (ground), one wine-glass of brandy or whiskey. Steam six hours. This is large enough to serve for ten. Serve with hard or soft sauce.
Mrs. M. N. Heckscher
One cup of brown sugar, one cup of suet minced finely, one cup of fine bread crumbs, three eggs, one teaspoon salt, three-fourths pound of dates chopped fine, one-half tumbler brandy or whiskey, two teaspoonfuls cinnamon. Steam in a buttered mould for two hours.
Mrs. H. J. Sower
Two glasses of milk, one-fourth box of Cox gelatine. Boil together, stirring yolks of two eggs beaten together with one-half cup of sugar. Mix with the above. Boil ten minutes, stirring constantly. Take from fire and add one teaspoon vanilla and the whites of two eggs beaten stiff. Put in mould and drop in ten cents’ worth of macaroons (broken). Serve with whipped cream.
Mrs. J. Levy
Take stale sponge-cake; slice. Put a layer of the cake in a pudding-dish and put a teaspoonful of jelly or preserves on each piece of cake, then another layer of cake. Repeat until dish is full, then pour fresh berries of any kind over same. Make the following custard and pour overall. Bake in a hot oven until light brown. Custard: Three eggs, one-half cup of sugar, beat well; add one teaspoon vanilla, two cups or more of milk.
Mrs. K. L. Simon
Extract one-fourth pound marrow from marrow bones. Take this, add one pound flour, a little water, one pinch salt, form a batter, which divide into four very thin layers. Each layer to be separated by fine-chopped apples, raisins, citron, cinnamon, chopped walnut, or almonds, sugar, preserves, and juice of a lemon, according to taste. Then bake in a moderate oven. If desirable, a chocolate icing may be used on the top layer.
Mrs. M. Harris
One cup molasses, one cup suet, one cup brown sugar, one cup raisins, one cup milk, one egg, one teaspoonful each of cinnamon, cloves, and allspice, three cups of flour, two teaspoonfuls of baking powder, a little salt. Steam three hours. Sauce: ten tablespoons milk, one-half cup sugar, yolks of two eggs; put this in double boiler, and let boil until it thickens. Beat whites of eggs and stir in custard just before using; add two tablespoons brandy or any flavor you prefer.
Miss Ray Mayer
Ten cents candied cherries, one cup chopped almonds, one tumbler claret wine, one dozen macaroons, seven eggs, two tablespoons gelatine, sugar to taste. Put claret on to boil; stir in yolks of eggs and sugar. Soak gelatine in cold water about ten minutes and add all ingredients to wine; add lastly beaten whites. Line dish with macaroons and cherries and pour mixture over them.
Miss Ray Mayer
One cup sugar, one cup of milk, one egg, a lump of butter the size of an egg, one pint flour, salt, one heaping teaspoon of Royal baking powder. Bake in hot oven. Sauce: one cup sugar, one egg, one teaspoonful flour, a small piece of butter; mix, add boiling water, and let come to a boil; flavor with vanilla.
Mrs. S. Newburger
One-fourth of a loaf of stale bread soaked in water and squeezed dry, one-fourth of a loaf crumbed, one-fourth pound suet chopped fine, one cup seedless raisins, one cup of currants, one-half wine-glass whiskey, two eggs, one-half pound brown sugar, one-fourth cup molasses, one teaspoon cinnamon, one of allspice, enough flour to make it like a ginger-cake dough; add teaspoon Royal baking powder, add fruits last, dredged with flour. Boil three hours. Can serve with hard sauce or brandy sauce.
Hattie Bondy
One pound bread crumbs grated, one pound carrots grated, one pound flour, one pound suet chopped fine, one pound raisins, one pound currants, one pound brown sugar, one-half pound citron, one cup molasses, one teaspoonful of all kinds of spices; mix with brandy and water; salt to taste. Boil eight hours.
Eva Bernstein
Durkee’s Flake Tapioca.
Soak one cup tapioca in one quart water over night. Cut up greening apples into quarters and halves, fill dish; one cup sugar, flavor with nutmeg or vanilla, one pinch of salt, mix in tapioca with this, and put little bits of butter on top. Bake; serve with sugar and cream.
Miss Ray Mayer
Beat the yolks of three eggs with three-fourths cup of powdered sugar to a cream; add the three whites stiffly beaten, one-half pint of sweet cream whipped, two tablespoonfuls of rum, one-fourth pound of grated macaroons; mix all together, put in a mould, and freeze.
Mrs. J. Muhlfelder
Yolks of two eggs, three-fourths cup of powdered sugar, one pint cream whipped, five cents’ worth each of preserved cherries and pineapple cut-up, one tablespoon of mocha essence; grate four macaroons, and after the mixture is in form sprinkle same over top. Beat the eggs, sugar, and mocha essence up light, stir in whipped cream and fruit; freeze four hours. This is enough for a two-quart melon.
Miss Ray Mayer
Raspberries, currants; boil together, then strain through cheesecloth; put back to boil with sugar to sweeten; thicken with cornstarch and let stand to harden.
Mrs. Fragner