Indian Puddings

Improved Indian Pudding

Two slices bread, 3/4 inch thick, spread with butter on both sides, using piece as large as an egg. Soften by pouring on boiling water; stir until soft. Add 1 egg, small cup molasses, 1/2 teaspoon cinnamon, a little salt and 1 quart milk. Cover and bake 3 hours in moderate oven.

Indian Pudding

Pour enough boiling water on 2 cups corn meal to wet it; add 1 cup sugar, 1 cup seeded raisins, 2 cups milk, 1/2 cup butter, 1/2 cup molasses, a pinch of salt, a little nutmeg. Bake 3 hours; serve with cream.

Puff Puddings

Raisin Puffs

One-half cup butter, 1 of sugar (creamed), 2 eggs, 1 cup milk, 2 cups of flour, 2 teaspoons of baking powder, 1 cup raisins seeded and chopped. Steam 1/2 hour in cups. Serve with lemon or jelly sauce.

Fruit Puff Pudding

One pint flour (sifted), 2 teaspoons baking powder and a little salt. Mix with sweet milk until very soft, place in steamer well greased cups, put in each a spoon of batter, then one of fruit, cherries, cranberries or any cooked sauce. Cover with another spoon of batter and steam 20 minutes.

Sauce

1 cup sugar, 1/2 cup butter, 1 cup boiling milk. Flavor.

Raisin Puffs

Four tablespoons sugar, 2 tablespoons butter; rub to a cream; two eggs well beaten, 1 cup sweet milk, 2 cups of flour, 2 teaspoons of baking powder, 1 cup of chopped raisins; fill 6 cups 2/3 full and steam 1 hour; serve with any good pudding sauce.

Chocolate Puff Balls

One cup sugar, 1 tablespoon butter, 1 egg, 1 cup milk or water. Beat well together and add a large tablespoon baking powder, 2 large tablespoons scraped chocolate, 1 teaspoon vanilla, flour to make a stiff batter. A cup of currants may be added if desired.

Dumplings

Fruit Dumpling

One cup flour sifted with 1 teaspoon baking powder and a bit of salt. Enough sour cream (if too rich add milk), sweetened with soda to make dumpling about as . thick as graham gems, steam in well-buttered cups with layers of fruit 1/2 hour; any fruit fresh or canned may be used. Pears or peaches are especially nice.

Baked Apple Dumplings

Take 1 pint flour, 1 tablespoon butter, mix; add 2 teaspoons baking powder and pinch of salt. Wet with milk like biscuit dough. Bake in slow oven.

Sauce

2 pints water, 1 tablespoon butter, 2 cups sugar, 1 teaspoon flavoring extract. Let boil down half.

Raspberry Dumplings

Combine as in mixing cake, 1/2 cup butter, 1 cup milk, 1 level teaspoon baking powder, 2 cups flour, the whites of 3 eggs, half fill well buttered moulds and steam 40 minutes; turn out and roll in powdered sugar; serve with raspberries or any fresh fruit.

Tapioca

Pineapple Tapioca

One-half cup minute tapioca, 1/2 cup sugar, 3 of hot water, 1 can pineapple. Soak tapioca in 1 cup cold water; put on to cook in hot water, add sugar; after taking off add pineapple; cover with whipped cream. Peaches can be used in place of pineapple if desired.

Caramel Tapioca

Soak 3/4 cup tapioca in water until soft (1/2 hour or so), add 3 cups brown sugar, 1 cup water and bake an hour. Stir often. Eat with cream.

Tapioca Pudding

Tapioca 2 cups, sweet milk 4 cups, 4 eggs, 1 heaping tablespoon butter, 1 cup sugar; a grated lemon peel improves it. Directions - Soak the tapioca in milk 1 hour, then put into a sauce pan and set in hot water; cook till soft; then put into a baking dish with butter, eggs well beaten sugar, lemon peel, etc.; bake about 1/2 hour.

Apple Tapioca Pudding

Pour 1 quart of boiling water over 3/4 cup of Pearl Tapioca and cook in double boiler until transparent; stir often and add 1/2 teaspoon salt. Core and pare 5 apples, put in a baking dish and fill cores with sugar and lemon juice. Pour the tapioca over them and bake till the apples are very soft. Serve with sugar and cream.

Plum Puddings

Suet Plum Pudding

One cup suet chopped fine, 1 cup molasses, 1 cup of sour milk, 1 cup of seeded raisins, 3 1/2 cups of flour, 1 egg, 1 teaspoon of cloves, 2 teaspoons of cinnamon, 1 teaspoon nutmeg, 1 teaspoon saleratus, a little salt. Boil 3 hours in a pudding mold set into a kettle of water. Eat with common sweet sauce.

Christmas Plum Pudding

One cup of finely chopped beef suet, 2 cups fine bread crumbs, 1 heaping cup sugar, 1 cup seeded raisins, 1 cup currants, 1 cup blanched almonds, chopped, 1/2 cup citron, sliced thin, 1 teaspoon each cloves and salt, 2 of cinnamon, 1/2 a grated nutmeg, 4 well beaten eggs; dissolve a level teaspoon soda in a tablespoon of warm water, flour the fruit thoroughly from a pint of flour, then mix the remainder as follows: In a large bowl put the well beaten eggs, sugar, spices, salt, and 1 cup of sweet milk; stir in the fruit, nuts, bread crumbs and suet, one after another until all are used putting in the dissolved soda last and add the remainder of the flour. Boil or steam 4 hours. Serve with wine or brandy sauce.

Plum Pudding

Heaping cup bread crumbs, dissolve in 1 cup sweet milk, 1 cup suet chopped fine, 1 cup molasses, 2 cups flour, 1 tablespoon soda, 1 teaspoon each of salt, cinnamon and cloves, 1 cup raisins, 1 cup currants, 1/2 cup dates, 1/2 cup figs, 1/2 cup coarsely chopped nuts. Steam 3 or 4 hours.

Plum Pudding

Two cups chopped suet, 2 cups old cake crumbs, 1 1/2 cup sweet milk, 1 cup maple syrup, 1/2 cup molasses, 1 teaspoon soda, dissolved in milk, 1 cup raisins, 1 cup chopped French prunes, 1 cup chopped figs, 1 cup blanched chopped almonds, 1/2 cup brandy, 4 cups flour. Steam 4 hours.

Old English Plum Pudding

One pound raisins, stoned, 1 pound Santa currants, washed and dried, 1 pound of finely chopped suet, 1 pound of grated stale bread. Mix these ingredients and add 1 pound sugar, 1 pound of flour, 1 quart of milk, 6 eggs, well beaten, 1 blade of mace, 1/2 nutmeg, grated citron, shredded, and candied orange and lemon peel maybe added to enrich it. Sultana raisins may also be added, but the rule given above, without these extra ingredients, will be found very nice. A wine glassful of rose water will be found an addition. Boil 8 or 10 hours. Serve hot with vanilla sauce or hard sauce.