XVIII. Puddings

Chocolate Bread Pudding (Four portions)

(Sue and Robin dislike plain bread pudding but they consider Chocolate Bread Pudding a real treat.)

Two cups bread, broken in one-inch pieces Three cups milk Two eggs, well-beaten One-half level teaspoon salt One teaspoon vanilla One-third cup sugar Two squares chocolate, melted

Soak the bread in the milk for ten minutes. Beat the eggs, add the rest of the ingredients and pour over the soaked bread. Pour into a buttered baking dish.

Bake in a moderate oven for twenty-five minutes. Serve warm or cold with cream.

Queen Bread Pudding (Four portions)

(Plain old Bread-Pudding, the Cinderella of Desserts, is here disguised as a real queen!)

One and one-half cups bread, cut in one-inch pieces One-third cup sugar Two cups milk Two egg yolks One-half level teaspoon salt One teaspoon vanilla One-half cup jelly Two egg whites Two level tablespoons sugar One-half teaspoon vanilla

Mix the bread, sugar and milk, and soak for ten minutes. Beat the egg yolks, add the salt and vanilla. Add to the bread mixture. Place bits of jelly on the top. Beat the egg whites stiff; add the sugar and vanilla. Pile on top of the jelly. Bake in a slow oven for thirty minutes.

Cottage Pudding (Four portions)

(A universal “stand-by.”)

Four level tablespoons butter, butter substitute, or lard substitute One-half cup sugar One egg One-half cup milk One teaspoon vanilla One and two-thirds cups flour Two and one-half level teaspoons baking-powder One-eighth level teaspoon salt

Cream the fat, add the sugar and egg and beat for one minute. Add the milk and vanilla, and then the flour, baking-powder, and salt mixed and sifted together. Beat for three minutes. Fill well-greased muffin pans two-thirds full. Bake in a moderate oven for twenty minutes, or pour into a square sauce pan lined with waxed paper and bake twenty-five minutes. Serve with Currant Jelly Sauce.

Currant Jelly Sauce (Four portions)

One level tablespoon cornstarch One-third cup sugar One-fourth level teaspoon salt One cup water One cup currant jelly One level tablespoon butter

Mix the cornstarch, sugar and salt. Add the water and cook for four minutes, stirring constantly. Add the currant jelly and the butter. Beat for one minute and serve warm with cottage pudding.

Caramel Cottage Pudding

(This is Bob’s favorite Cottage Pudding.)

Use the plain Cottage Pudding Recipe.

Brown Sugar Sauce for Puddings (Four portions)

One cup brown sugar One-half cup milk One level tablespoon butter One-eighth level teaspoon salt One-half cup cream One-half teaspoon vanilla

Cook the sugar, milk, butter and salt together, stirring frequently, until a soft ball is formed when a portion is dropped in cold water. Add the cream and vanilla and serve warm or cold on Cottage Pudding.

Chocolate Cottage Pudding

(If you like chocolate, you will like this simple pudding.)

Use the plain Cottage Pudding Recipe. Serve with Chocolate Sauce.

Chocolate Sauce (Four portions)

One cup sugar Two level tablespoons flour One-fourth level teaspoon salt Two squares chocolate, cut fine One cup water One cup milk One teaspoon vanilla

Mix the sugar, flour and salt. Add the chocolate, water and milk. Cook slowly, stirring constantly, for four minutes. Add the vanilla. Serve warm or cold on Cottage Pudding.

Raisin Cottage Pudding

(Children nearly always like this.)

Two cups flour Four level teaspoons baking-powder One-third level teaspoon salt Three-fourths cup sugar One egg One cup milk One teaspoon vanilla Two tablespoons melted fat One-half cup raisins

Mix and sift the flour, baking-powder, salt and sugar. Add the egg beaten with the milk, and the vanilla, fat and raisins. Beat vigorously for three minutes. Fill well-greased muffin pans two-thirds full. Bake in a moderate oven for fifteen minutes.

Serve warm with Lemon Sauce.

Royal Cottage Pudding

(Nearly everybody likes the lemon flavor of this pudding.)

Use the plain Cottage Pudding recipe. Serve with Royal Sauce.

Royal Sauce for Puddings (Four portions)

One level tablespoon butter One level tablespoon cornstarch One cup water One-fourth level teaspoon salt Two level tablespoons sugar One-half cup jam One tablespoon lemon juice One level teaspoon grated lemon rind

Mix the butter and cornstarch, add the water and cook slowly until creamy. Add the salt, sugar, jam, lemon juice and lemon rind. Cook (stirring constantly) for one minute. Serve hot on Cottage Pudding.

Sterling Cottage Pudding

(Plain cottage pudding served with the simplest sauce of all. Very good.)

See recipe for Cottage Pudding. Serve with Sterling Sauce.

Sterling Sauce (Four portions)

One-third cup butter One cup brown sugar One teaspoon vanilla Four tablespoons cream

Cream the butter, add the sugar, and cream for three minutes. Add the vanilla and cream. Beat for two minutes. Serve cold on puddings.

Baked Date Pudding

(Easy to make and very popular.)

Two eggs One cup sugar One-eighth level teaspoon salt Four level tablespoons flour One level teaspoon baking-powder One cup dates, washed, seeded and chopped One cup nut-meats, chopped fine

Beat the eggs, add the sugar and beat for two minutes. Add the salt, flour and baking-powder, mixed and sifted together. Add the dates and the nuts. Place in a buttered baking dish. Set in a pan of hot water and bake in a moderate oven for thirty minutes. Serve with cream.

Crumb Date Pudding (Six portions)

(Many housewives think that the “C” sugar and the bread crumbs greatly improve the flavor of date pudding.)

One-half cup bread crumbs Two-thirds cup seeded chopped dates Two-thirds cup chopped nut-meats One level teaspoon salt One cup “C” sugar Two level teaspoons baking-powder Two eggs One teaspoon vanilla

Mix the bread crumbs, dates, nuts, salt, “C” sugar and baking-powder thoroughly. Add the eggs well beaten and the vanilla. Place in a shallow buttered pan and bake thirty minutes in a slow oven. Cut into squares and serve with cream.

Date Pudding

(Simple and very good.)

One egg Two-thirds cup sugar One-half cup flour One level teaspoon baking-powder One-eighth level teaspoon salt Two tablespoons milk One cup seeded dates, chopped fine One teaspoon vanilla

Beat the egg and sugar together for three minutes, add all the rest of the ingredients and mix well, then pour into a well-buttered baking dish and bake in a slow oven for forty minutes. Serve hot or cold with Lemon Sauce or cream.

Lemon Sauce

Two-thirds cup sugar Four level tablespoons flour One-fourth level teaspoon salt One and one-fourth cups water Three tablespoons lemon juice or one teaspoon lemon extract One level teaspoon butter

Mix the sugar, flour and salt. When well-blended, add the water. Cook, stirring frequently, until thick and creamy. Add the lemon juice, butter and vanilla. Beat for one minute. Serve very hot on the warm or cold pudding.

Bettina’s Date Pudding (Four portions)

(Probably the lightest of all the date puddings. Bettina uses it both for an every-day and a “company” dessert, and Bob and the children consider it a great treat.)

Two egg yolks, well-beaten One-half cup sugar Four level tablespoons flour One-fourth level teaspoon salt One cup chopped dates One cup chopped nut-meats One teaspoon vanilla Two stiffly-beaten egg whites One cup whipped cream

Beat the egg yolks, add the sugar and beat for one minute. Add the flour, salt, dates, nut-meats and vanilla. Mix thoroughly. Add the stiffly-beaten egg whites. Pour into a shallow greased pan or baking dish. Bake in a slow oven for thirty minutes. Cut into squares and serve warm or cold with whipped cream.

Delicious Date Pudding (Six portions)

(A most successful recipe.)

Two eggs Three tablespoons water One cup sugar Three level tablespoons flour One-fourth level teaspoon salt One level teaspoon baking-powder One cup dates, seeded and chopped fine One teaspoon vanilla

Beat the eggs for two minutes. Add the water and sugar and beat two minutes more. Mix and sift the flour, salt, and baking-powder, and add the dates and nuts. Combine with the egg mixture. Add the vanilla. Beat for one minute. Spread one inch thick in a greased shallow baking pan. Bake in a moderate oven for twenty minutes.

Cut in squares and serve with Lemon Sauce or cream.

Caramel Rice Pudding (Four portions)

(Delicious when served very cold.)

One cup boiled rice Three tablespoons thick caramel Four level tablespoons sugar One-eighth level teaspoon salt One and one-half cups milk Two eggs, well-beaten One and one-fourth teaspoons vanilla

Mix all the ingredients together and place in a buttered baking-dish. Bake in a moderately slow oven for forty-five minutes. Serve warm or cold, with or without cream.

To make the caramel, place one-third cup sugar in a frying pan and heat slowly, stirring constantly until a light brown liquid is formed. Add one-half cup of water and boil three minutes. Reserve the extra portion of caramel for future use.

Chocolate Rice Pudding (Four portions)

(A favorite with most children.)

One level tablespoon cornstarch One-half level teaspoon salt One-half cup sugar Three level tablespoons cocoa, or two squares chocolate, melted Two cups milk One egg One and one-half cups cooked rice One teaspoon vanilla

Mix the cornstarch, salt, sugar and cocoa (or chocolate) in the upper part of a double boiler. Add the milk and cook for fifteen minutes. Add the egg and rice. Cook for three minutes more. Add the vanilla and mix. Serve very cold with cream.

Custard Rice Pudding (Four portions)

(Probably the best-known of all the rice-puddings. Use a little nutmeg instead of the vanilla for seasoning, if you prefer.)

Two eggs One-half cup sugar One-fourth level teaspoon salt One teaspoon vanilla Two cups milk One cup boiled rice

Beat the eggs, add the sugar, salt, vanilla and milk. Cook for one minute. Add the boiled rice and pour into a buttered baking dish. Bake in a moderate oven for twenty-five minutes. Serve cold or warm with cream.

Lemon Rice Pudding (Four portions)

(A rice pudding that is a little more “dressy” than most of its family.)

One-fourth cup rice One cup boiling water One-fourth level teaspoon salt One and one-half cups milk Two tablespoons lemon juice One-half cup brown sugar Two egg yolks, well-beaten

Wash the rice and add the water and salt. Cook in a double boiler until the water has been absorbed by the rice. (About twenty-five minutes.) Add the milk and lemon juice and cook for ten minutes. Add the sugar and egg yolks. Cook two minutes. Pour into a buttered baking dish and cover with Meringue.

Meringue

Two egg whites Three level tablespoons sugar One tablespoon lemon juice

Beat the eggs until stiff, add the sugar and beat two minutes. Add the lemon juice. Pile the meringue lightly on top of the pudding. Place in a slow oven for ten minutes. Serve warm or cold.

Poor Man’s Rice Pudding (Four portions)

(Simple and old-fashioned, but oh, so creamy and good if properly cooked. It should be served very cold.)

Two-thirds cup rice One level teaspoon salt Three cups milk One-half cup raisins One teaspoon vanilla One-third cup sugar

Wash the rice, add the salt and milk, and cook in a double boiler for forty-five minutes. Add the raisins, vanilla and sugar. Mix and pour into a shallow buttered baking dish. Bake in a slow oven for one hour. Serve warm with cream and sugar.

Raisin Rice Pudding

(Robin and Sue like this for luncheon.)

Two-thirds cup rice One-fourth level teaspoon salt Three cups milk One-half cup raisins One third cup sugar Two teaspoons vanilla

Wash the rice and add to the milk. Add the salt and cook slowly in a double boiler for one hour, stirring frequently. Add the raisins and sugar and cook for five minutes more. Add the vanilla and serve cold or hot with cream.

Rice Gelatin Pudding (Four portions)

(A good dessert to make with left-over boiled rice.)

Two level tablespoons granulated gelatin One-third cup cold water Two-thirds cup boiling water One-fourth cup lemon juice One-half cup sugar One cup diced or grated pineapple One cup boiled rice One cup stiffly-whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until the gelatin is dissolved. Add the lemon juice and sugar. Set in a cold place until the mixture hardens around the edge of the bowl. Beat with a Dover egg-beater for three minutes. Add the pineapple, rice and cream and beat for three minutes more.

Pile lightly in glass serving dishes. Serve cold with whipped cream.

Rice Fruit Meringue Pudding (Four portions)

(A good “company dish” made by elaborating the simple rice pudding recipe.)

One cup cooked rice Two-thirds cup cooked apricots One-third cup diced pineapple Two-thirds cup sugar One teaspoon vanilla One-half teaspoon lemon extract Two egg yolks, well-beaten One and one-half cups milk One-fourth level teaspoon salt

Beat the egg yolks and add the milk and all the rest of the ingredients. Pour into a greased baking dish. Bake in a moderate oven for twenty minutes. Remove from the oven, cover with the Meringue and return to a slower oven for fifteen more minutes. Serve warm.

Meringue

Two egg whites Four tablespoons sugar

Beat the egg whites very stiff, add the sugar and beat for one minute. Pile lightly on top the prepared pudding and return to a slow oven for fifteen minutes.

Rice Pudding with Caramel Sauce (Four portions)

(Good if you like the caramel flavor.)

One-half cup rice which has been thoroughly washed Six cups boiling water One level teaspoon salt One-half cup milk One-third cup raisins One-fourth cup sugar One teaspoon vanilla

Drop the rice in the boiling salted water and boil rapidly for twenty minutes. Drain, and rinse well with cold or hot water. Add the salt, milk, raisins, sugar and vanilla; pour in a buttered baking dish and bake in a slow oven for forty-five minutes.

The pudding is done when the milk has been absorbed by the rice and the top is a light brown color. Serve warm or cold with Caramel Sauce.

Caramel Sauce

One-half cup brown sugar Two level tablespoons flour One-fourth level teaspoon salt One level tablespoon butter One cup milk One-half teaspoon vanilla

Mix the sugar, flour and salt and, when well mixed, add the butter and milk. Cook slowly until the mixture is creamy. Add the vanilla and serve warm over the pudding.

Method of Steaming Puddings

Small baking-powder cans may be greased, filled half full, and used as molds. Creased papers should be tied on tightly or lids used which fit into place. If individual molds are used, the steaming need be for one and a quarter hours only, but a large mold requires two hours of steady steaming. When baking-powder cans are used, set them on some small article in the bottom of a kettle. Add boiling water to cover by three inches, add a lid and boil for two hours. When adding more water (this is usually necessary) use it boiling. If a steamer is used, use small tin, aluminum, or enameled cups instead of earthenware custard cups, as the latter take so much more time for the steaming.

Hunter’s Pudding (Six portions)

(One of the best-known of the steamed puddings.)

Two-thirds cup chopped suet Two-thirds cup molasses Two-thirds cup milk Two cups flour One level teaspoon soda One level teaspoon ground cinnamon One-half level teaspoon each of powdered mace, cloves, nutmeg and salt One cup raisins One cup currants One-half cup nut-meats

Mix all the ingredients and steam for two and one-half hours. Unmold and serve warm with Orange Sauce.

Orange Sauce (Six portions)

One-half cup sugar Two level tablespoons flour One-eighth level teaspoon salt One cup orange juice One cup water One level teaspoon orange rind, grated One level teaspoon lemon extract One-half level tablespoon butter

Mix the sugar, flour and salt. Add the juice and water and cook until the mixture thickens. Add the rind, extract and butter and beat for one minute. Serve hot or cold on the pudding.

Plum Pudding (Ten portions)

(A good Christmas recipe.)

One cup crumbs Two cups flour Three level teaspoons baking-powder One level teaspoon soda One-half level teaspoon salt One level teaspoon cinnamon One-fourth level teaspoon powdered cloves One cup suet, chopped very fine One cup chopped raisins One-half cup peeled, chopped apple One cup molasses or sorghum One cup milk One teaspoon vanilla

Mix and sift the flour, baking-powder, soda, salt, cinnamon and cloves. Add the crumbs, suet, raisins, apple, molasses, milk and vanilla. Beat for two minutes. Fill a well-buttered pudding mold half full, cover tightly, and steam for three hours. Reheat by steaming when time to serve. Serve with Creamy Hard Sauce.

Creamy Hard Sauce (Ten portions)

One-half cup butter One-half cup boiling water One tablespoon vanilla extract Two tablespoons lemon juice One-eighth teaspoon salt Three cups sifted powdered sugar

Cream the butter, add the water, extract and juice and beat for two minutes. Add the sugar and salt and beat until creamy. Shape into a mold and set in a cold place. Cut in small cubes or slices and serve on the hot pudding.

Steamed Cabinet Fruit Pudding

(A rich pudding in which dry cake crumbs are used.)

One and one-half cups dry cake crumbs One level teaspoon ground cinnamon One-half level teaspoon ground cloves One-half cup peeled diced peaches One-half cup raisins Two eggs One-half level teaspoon salt One-fourth cup sugar One teaspoon vanilla One and one-half cups milk Two level teaspoons baking-powder Two tablespoons melted butter

Mix the cake, cinnamon, cloves, peaches and raisins. Beat the eggs, add the salt, sugar, vanilla and milk. Pour this over the cake mixture and let stand for fifteen minutes. Add the baking-powder and melted butter. Mix well, and fill a greased pudding mold half full. Steam one hour. Unmold and serve with Lemon Sauce.

Lemon Sauce

See Index for recipe for Lemon Sauce.

Steamed Chocolate Pudding (Four portions)

(A simple and delicious recipe.)

One-half cup sugar One level tablespoon butter One egg, well-beaten Two squares chocolate, melted One-third cup milk One teaspoon vanilla One cup flour One level teaspoon baking-powder One-eighth level teaspoon salt

Cream the sugar and butter together and add the egg and chocolate. Beat for two minutes. Add the milk and vanilla and all the rest of the ingredients, mixed and sifted. Beat for one minute. Pour into a greased pudding mold. Steam for one hour. Cut in slices and serve warm with Vanilla Sauce or whipped cream.

Vanilla Sauce (Four portions)

One cup sugar Two level tablespoons flour One-fourth level teaspoon salt Two cups water Two teaspoons vanilla Two level tablespoons butter

Mix the sugar, flour and salt. Add the water and cook, stirring constantly, for four minutes. Add the vanilla and butter. Serve warm or cold on puddings.

Steamed Date Pudding (Eight portions)

(A good “company” dessert.)

One-third cup fat One cup light brown sugar One cup milk One teaspoon vanilla Two and one-half cups flour Two level teaspoons baking-powder One-fourth level teaspoon salt One-fourth level teaspoon mace One-fourth level teaspoon grated nutmeg One cup seeded chopped dates

Cream the fat and sugar together. Add the milk and vanilla. Mix and sift the flour, baking-powder, salt, mace and nutmeg. Add the dates and combine with the creamed mixture. Beat for three minutes. Fill a greased pudding mold half full. Steam for two hours. Serve warm with whipped cream or Lemon Sauce.

Steamed Fig Pudding (Eight portions)

(Rich, but nearly always liked.)

One-third pound suet, chopped fine One-half pound figs, chopped fine One cup flour Two level teaspoons baking-powder One-fourth level teaspoon salt One cup sugar Two eggs Two-thirds cup milk One teaspoon vanilla One and one-half cups bread crumbs

Mix the suet and figs. Mix and sift the flour, baking-powder, salt and sugar, and add to the suet mixture. Add the eggs, well beaten, the milk and vanilla. Beat for three minutes. Add the crumbs and mix thoroughly. Fill a buttered pudding mold half full. Steam for two hours. Serve hot with Lemon Sauce or Whipped Cream Sauce.

Steamed Fruit Pudding (Four portions)

(Popular in winter.)

One cup flour One level teaspoon baking-powder One-fourth level teaspoon soda Two level tablespoons sugar One level teaspoon powdered cinnamon One level teaspoon powdered cloves One-half level teaspoon grated nutmeg One-half level teaspoon mace One-half cup raisins One-third cup currants. (Or dates seeded and chopped) One-third cup sorghum or molasses One egg, well-beaten One-half cup milk Two teaspoons melted fat

Mix and sift the flour, baking-powder, soda, sugar, cinnamon, cloves, nutmeg and mace. Add the raisins, currants, sorghum, egg well beaten, milk and melted fat. When well mixed, pour into a greased pudding mold and steam for two and one-half hours.

If stored, these puddings will last a long time. Keep in a cool, dry place. Reheat by steaming for thirty minutes. Serve warm in slices with Lemon or Orange Sauce. (See Index for Lemon or Orange Sauce recipes.)

Bettina’s Steamed Fruit Pudding (Ten portions)

(A successful holiday pudding.)

Two cups chopped raisins Two cups chopped seeded dates One cup nut-meats, chopped fine One-third cup citron, chopped fine One-fourth cup orange peel, chopped fine One cup bread crumbs One cup grape juice or milk One cup flour One level teaspoon cinnamon One-third level teaspoon nutmeg One-third level teaspoon allspice One-half level teaspoon soda One-half cup sugar, brown if possible One and one-half cups suet, chopped fine Four eggs, well-beaten

Mix the raisins, dates, nut-meats, citron and orange peel, all of which have been chopped thoroughly. Soak the crumbs in the grape juice for five minutes. Mix and sift the flour, cinnamon, nutmeg, allspice, soda and sugar. Add these to the first mixture and also add the crumbs and juice. Add the suet and eggs. Pour into a well-buttered pudding mold, filling but half full. Steam for four hours or more. Serve warm with Lemon Sauce or Hard Sauce. (See recipes.)

Steamed Graham Puddings (Six portions)

(An old-fashioned favorite that our grandfathers liked.)

One and one-half cups Graham flour One level teaspoon powdered cinnamon One-half level teaspoon powdered cloves One-fourth level teaspoon nutmeg One level teaspoon soda One-fourth level teaspoon salt One cup raisins Two-thirds cup molasses or sorghum One-half cup sour milk or buttermilk

Mix the Graham flour, cinnamon, cloves, nutmeg, soda and salt. Add the raisins, molasses and sour milk. Beat for three minutes. Fill a buttered pudding mold half full.

Steam for two and a half hours. Cut in slices and serve hot with Lemon Sauce.

Steamed Raisin Puddings (Six portions)

(One of Bettina’s favorites.)

Two cups flour One-third level teaspoon soda One level teaspoon baking-powder One-fourth level teaspoon salt Six level tablespoons sugar One-third cup molasses One cup raisins. (Washed thoroughly) One egg, well-beaten Two-thirds cup warm water One teaspoon vanilla

Mix and sift the flour, soda, baking-powder, salt and sugar. Add the rest of the ingredients and beat for three minutes.

Pour into six small greased pudding molds, filling each three-fourths full. Cover tightly. If the molds have no lids use buttered paper, tying it on securely. Steam for thirty minutes.

Serve warm with Brown Sugar Sauce.

(The pudding may be placed in one large mold and steamed for two and one-half hours. To reheat, place in a steamer for twenty minutes.)

Suet Pudding (Eight portions)

(A delicious and fruity dessert that should not be eaten too freely at night.)

One cup suet, chopped fine One cup molasses One cup milk Three cups flour One level teaspoon soda Two level teaspoons baking-powder One level teaspoon powdered ginger Two level teaspoons cinnamon One level teaspoon cloves One-fourth level teaspoon salt One cup nut-meats, cut fine One cup raisins, cut fine One cup dates, stoned and cut fine

Mix all the ingredients together and steam for three hours in a well-buttered covered pudding mold. Serve with Cambridge Sauce.

Cambridge Sauce (Eight portions)

One cup water Three level tablespoons flour One-half cup butter One-eighth level teaspoon salt Three tablespoons grape juice One teaspoon vanilla One teaspoon lemon extract Two cups powdered sugar

Slowly add the water to the flour, mixing well. Cook, stirring constantly, for three minutes, or until the mixture thickens. Cool, and add the butter creamed, the salt, grape juice, and extracts. Add the powdered sugar, sifted. Beat until thick and creamy. Set in a cold place until chilled, cut in small slices and place on top of the pudding.

Bettina’s Suet Pudding (Eight portions)

(Somewhat hearty; it should not be served after a heavy dinner.)

One cup bread crumbs One cup milk One cup flour One level teaspoon salt One level teaspoon baking-powder Three level tablespoons sugar One and one-fourth level teaspoons powdered cinnamon One-half level teaspoon powdered cloves One-third level teaspoon powdered nutmeg One cup chopped raisins One-third cup nut-meats, cut fine One teaspoon vanilla One cup suet, chopped fine

Soak the crumbs in the milk for five minutes. Mix and sift flour, salt, baking-powder, sugar, cinnamon, cloves and nutmeg. Add the raisins, nut-meats and suet. Combine with the soaked crumbs, add the vanilla and mix thoroughly. Fill a well-buttered mold half full. Cover lightly and steam for two and a half hours. Unmold and serve hot with Lemon Sauce.

Lemon Sauce (Eight portions)

One cup sugar Two and one-half level tablespoons flour One-sixth level teaspoon salt Two cups water Three tablespoons lemon juice One-third level teaspoon grated rind One level tablespoon butter or butter substitute

Mix the sugar, flour and salt. Add the water. Cook, stirring frequently, until creamy and slightly thick. Allow to boil for a minute. Add the juice, rind and butter. Beat for one minute. Serve hot or cold on the pudding. Reheat by steaming.

Caramel Pudding (Four portions)

(A simple and delicious dessert.)

Two-thirds cup sugar One-half cup flour One-fourth level teaspoon salt Three tablespoons thick caramel syrup Three cups milk Two egg yolks, well beaten One and one-fourth teaspoons vanilla

Mix the sugar, flour and salt in the upper part of the double boiler. When well blended, add the milk and caramel syrup and cook over hot water for twenty minutes, or until the pudding is thick and creamy. Add the egg yolks, and beat for one minute while cooking. Add the vanilla, and when well mixed, pour into individual serving dishes. Serve very cold with whipped cream.

To make the caramel syrup, place one-third cup of sugar in a frying-pan, and heat slowly, stirring constantly, until a light brown liquid is formed. Add one-half cup of water and boil three minutes. Reserve the extra portion of caramel for future use.

Chocolate Pudding (Four portions)

(A home favorite.)

Two-thirds cup sugar One-half cup flour One-fourth level teaspoon salt Three cups milk One and one-half squares chocolate, melted Two egg yolks, well beaten One teaspoon vanilla

Mix the sugar, flour and salt very carefully. Add the milk and melted chocolate and cook in a double boiler until stiff. (About twenty minutes is required.) Add the egg yolks and cook, beating constantly, for two more minutes. Add the vanilla, and pour into glass serving cups. Set in a cold place for half an hour or more. Serve with cream.

Chocolate Cream Pudding (Four portions)

(A lighter and creamier chocolate pudding.)

One-third cup sugar One-fourth level teaspoon salt Four level tablespoons cornstarch Two and one-fourth cups milk One and one-half squares chocolate, melted One egg yolk, well beaten One egg white, stiffly beaten One teaspoon vanilla

Mix the sugar, salt and cornstarch in the upper part of a double boiler. Add the milk and melted chocolate. Cook for twenty minutes, stirring frequently. Add the egg yolk and cook for one minute. Add the egg white, stiffly-beaten, and the vanilla, and remove at once from the fire. Beat for two minutes. Pile in serving dishes. Set in a cold place for one hour or more. Serve with thin or whipped cream.

Cocoa Tapioca Pudding (Four portions)

(Good, if you like tapioca desserts.)

One-fourth cup quick cooking tapioca One and one-half cups boiling water One-fourth level teaspoon salt Three level tablespoons cocoa One-third cup sugar One cup milk One egg, well-beaten One-eighth level teaspoon ground cinnamon One teaspoon vanilla

Wash the tapioca, add the water and salt and cook in a double boiler for fifteen minutes. Add the cocoa, sugar and milk and cook five minutes. Add the beaten egg and cinnamon and cook for one minute more. Remove from the fire and beat for two minutes. Add the vanilla. Pile in serving dishes and set in a cold place for an hour or more. Serve with cream.

Cream Tapioca Pudding (Four portions)

(A simple home pudding.)

One-half cup granulated tapioca Three cups milk One level teaspoon salt One-third cup sugar Two eggs, well beaten One teaspoon vanilla One teaspoon lemon extract

Wash the tapioca and place in the upper part of the double boiler. Add the milk, salt and sugar and cook in the double boiler for thirty minutes, or until the pudding is thick. Add the eggs and cook for two minutes, stirring constantly. Add the extracts, beat for two minutes, and pour into a serving dish. Serve very cold with cream.

Baked Fig Pudding (Four portions)

(Good and unusual.)

Two-thirds cup sugar Two cups flour Four level teaspoons baking-powder One-fourth level teaspoon salt Two-thirds cup milk One egg, well beaten One teaspoon vanilla Four tablespoons melted fat (butter or lard) Two-thirds cup figs, cut fine

Mix and sift the sugar, flour, baking-powder and salt. Add the milk, beaten egg, vanilla and fat. Beat for three minutes. Fill well-greased muffin pans half full. Place a portion of the figs on top of each pudding. Bake in a moderate oven for twenty minutes. Serve hot or cold with Lemon Sauce.

Jam Cake Pudding (Six portions)

(Bob and the children like this.)

One cup brown sugar Five level tablespoons butter, butter substitute, or lard substitute Two eggs Four tablespoons jam One cup flour One level teaspoon soda One level teaspoon baking-powder One-eighth level teaspoon salt

Cream the sugar and fat for three minutes. Add the eggs well beaten, and the jam. Beat for one minute. Add the flour, soda, baking-powder and salt, mixed and sifted. Beat for two minutes. Place in greased muffin pans.

Bake in a moderate oven for twenty minutes. Serve warm with Lemon Sauce.

Lemon Sauce

One cup sugar Two level tablespoons flour One-eighth level teaspoon salt One and three-fourths cups water One-fourth cup lemon juice One level teaspoon grated lemon rind One level tablespoon butter

Mix the sugar, flour and salt. When well blended, add the water, lemon juice and lemon rind. Cook slowly, stirring constantly, until a creamy sauce is formed. Add the butter. Beat for one minute. Serve warm or cold on puddings.

Maple Cream Pudding

(Simple and really delicious.)

One-third cup sugar One-third cup flour One-fourth level teaspoon salt One-half cup maple syrup Two cups milk One egg yolk, well beaten One-half teaspoon vanilla

Mix the sugar, flour and salt thoroughly; add the syrup and milk. Cook in a double boiler until thick and creamy. (About fifteen minutes.) Add the egg yolk and cook two minutes. Add the vanilla. Pour into individual serving dishes. Set in a cold place for one hour or more.

Serve with whipped cream.

Maple Sugar Roll (Four portions)

(One of Bettina’s favorites which she makes often when she has maple sugar in the house.)

One and one-half cups flour Three level teaspoons baking-powder One-fourth level teaspoon salt Three level tablespoons lard or a lard substitute One-half cup milk One-half cup shaved or grated maple sugar One level tablespoon butter

Mix and sift the flour, baking-powder and salt. Cut in the lard with a knife. Add the milk slowly, until a soft dough is formed. Toss upon a floured board and pat out to the thickness of one and one-half inches. Sprinkle the sugar on top of the dough. Dot the sugar with bits of butter. Roll up like a jelly roll. Cut in one and one-half-inch slices. Flatten down and place side by side upon a greased pan. Bake in a moderate oven for fifteen minutes. Serve warm with Maple Sauce.

Hot Maple Pudding Sauce (Four portions)

One level tablespoon cornstarch One-eighth level teaspoon salt One-third cup milk One cup maple syrup One-fourth teaspoon vanilla

Mix the cornstarch and salt. Add the milk, and when well blended, add the maple syrup. Cook for three minutes, stirring constantly. Add the vanilla and serve warm over the pudding.

Mary Armenio’s Italian Pudding (Four portions)

(This is really very good,—much better than you would guess from reading the recipe.)

One large lemon One cup sugar One level tablespoon butter Two cups water One-half cup sugar One level tablespoon butter One egg, well beaten One cup flour Two level teaspoons baking-powder One-half cup milk

Wash the lemon and cut into very thin slices. (Use a sharp knife for the cutting.) Cook the lemon, sugar, butter and water together very slowly for twenty minutes. Mix the half-cup of sugar with the butter and egg. Add the flour and baking-powder mixed and sifted. Add the milk and beat for two minutes. Place the batter in a buttered baking dish. Pour the boiling lemon syrup over the top. Bake in a moderate oven until the batter shrinks away from the sides of the pan. (The syrup serves as a sauce for the pudding.)

Snow Ball Pudding (Four portions)

(An old-time friend.)

One-fourth cup fat One-half cup sugar Two egg yolks, well beaten One-fourth cup milk One teaspoon vanilla One-third cup cornstarch Three-fourths cup flour Two level teaspoons baking-powder One-eighth level teaspoon salt Two stiffly-beaten egg whites

Cream the fat, add the sugar and egg and beat for two minutes. Add the milk, vanilla and all the dry ingredients, mixed and sifted. Beat for three minutes. Add the stiffly-beaten egg whites.

Fill well-greased muffin pans two-thirds full. Bake in a moderate oven for twenty minutes.

Serve warm or cold with Orange Sauce.

Orange Sauce for Puddings (Four portions)

One-half cup sugar One level tablespoon flour One cup orange juice One-third cup lemon juice One-eighth level teaspoon salt One egg yolk, well beaten One egg white, stiffly beaten

Mix the sugar and flour, add the juices and salt and cook slowly until slightly thick. Add the egg yolk and cook for one minute more. Add the egg white, stiffly-beaten, and serve on puddings.