Chapter XV: Pies (1)

=Apple Pie= (One medium-sized pie)

(Probably the most universally popular dessert in the book.)

Four cups sliced apples
One-half cup water
One cup sugar
One level tablespoon flour
One-eighth level teaspoon salt
One-fourth level teaspoon grated nutmeg
One-half level teaspoon powdered cinnamon
Two level tablespoons butter

Peel and core the apples and slice very thin. Add the water and cook slowly in a covered saucepan until the apples are a little tender. (This will take about seven minutes.) Add the sugar and cook for four minutes more or until the sugar is well dissolved and the filling a little thick. Add the flour, salt, nutmeg, and cinnamon, and cook for another minute. Pour into a pie pan lined with an unbaked pie-shell. Roll out the upper crust and spread the butter on its under side. (The side that will fit next to the apple filling.) Fit the crust carefully on top of the pie. Moisten the

outside edge of the under crust with cold water and pinch the two crusts together. Cut off the superfluous dough with a knife. Place the pie on the lower shelf of a moderate oven for ten minutes. Place on the upper shelf and bake in a slower oven for twenty-five minutes more, or until the pie is well browned.

Crust for a Two-Crust Pie

Two cups flour
One-half level teaspoon salt
Two-thirds cup lard or a lard substitute
One-third cup cold water

Mix the flour and salt, and cut in the fat with a knife. When well mixed, add the water very slowly, mixing with the knife until a stiff dough is formed. The exact amount of water cannot be given, so care must be exercised in adding. Take two-thirds of the dough, cutting it off with a knife. Toss it upon a floured board and roll in a circular shape on one side of the dough only. When four inches larger than the diameter of the pan, fold over the dough and fit into a deep pie pan. Press the dough down into the sides of the pan, so that a good deep case for the pie filling will be made. The dough should extend over the edges of the pan. Do not cut it off until the upper crust is in place.

Take the rest of the dough and roll out to extend one inch beyond the crust. Make three or more slits in the center of the dough by folding in half and making the cuts in the center of the fold.

Pour the filling in the prepared lower crust, and carefully put the dough of the upper crust in place. Moisten the edge of the lower crust with cold water and pinch the two crusts firmly together. Cut off the superfluous dough with a sharp knife.

Place the prepared pie on the lower shelf of a moderate oven for ten minutes. Remove to the upper shelf of the oven, and bake in slow heat for twenty-five minutes more.

=Dried Apricot Meringue Pie= (One medium-sized pie)

(An old-fashioned favorite.)

One cup dried apricots
One and one-half cups cold water
One-half cup sugar
One tablespoon lemon juice
One-fourth cup flour
One-half cup apricot juice or water
One-eighth level teaspoon salt
Two egg yolks, well-beaten
One teaspoon vanilla

Wash the apricots well and soak over night in the cold water. In the morning cook slowly for twenty-five minutes in the water in which they were soaked. Mix the flour, one-half cup of apricot juice (or water, if there is not enough juice) and salt. Add the sugar to the cooked, drained, apricots and cook slowly for about three minutes or until the mixture is slightly thick. Add the flour mixture and lemon juice and cook slowly for about two minutes more. Stir constantly. Add the egg yolks well beaten and cook for two minutes more. Add the vanilla. Pour into a baked pie-shell and cover with a meringue. Bake in a moderate oven for about ten minutes or until the meringue is a delicate brown color.

=The Pie-Shell= (For one medium-sized one-crust pie)

One cup flour
One-fourth level teaspoon salt
One-third cup lard or a lard substitute
Cold water (About four tablespoons)

Mix and sift the flour and salt. Cut in the fat with a knife and slowly add enough cold water to make a stiff dough. Toss on a floured board and roll out to fit a medium-sized pie tin. Crinkle the edges with the fingers and pierce holes with a fork in the sides and bottoms of the crust. Bake in a quick oven until a delicate brown color.

Meringue

Two egg whites
Three tablespoons sugar

Beat the egg whites very stiff, add the sugar and beat for a minute more. Pile lightly on the filling.

=Banana Cream Pie= (One medium-sized pie)

(Bob says it “melts in his mouth.”)

Two cups sliced bananas
Two tablespoons lemon juice
One-half cup sugar
One cup whipped cream
Two level tablespoons sugar
Two level tablespoons shredded cocoanut
One teaspoon vanilla

Mix the bananas, lemon juice and one-half cup sugar. Place in a baked pie-shell. (See Dried Apricot Meringue Pie.) Mix the whipped cream, two tablespoons sugar, cocoanut and vanilla, and pile lightly on top of the banana filling. Cut in pie-shaped pieces, and serve at once.

Blueberry Pie

(One of the joys of the blueberry season.)

Three cups blueberries
One-half level teaspoon ground cinnamon
One cup sugar
Two level tablespoons flour
One tablespoon lemon juice
One-fourth level teaspoon salt

Mix the cinnamon, sugar and flour. Add all the rest of the ingredients and pour into a pie pan lined with an unbaked crust. Place the upper crust on top of the berry mixture and bake. (For the pie-crust recipe, see Apple Pie.)

=Illiopolis Butterscotch Pie= (One medium-sized pie)

(A really delicious winter dessert; it should be served when fruits are scarce.)

One and one-half cups brown sugar
Three level tablespoons butter
One cup milk
Three egg yolks
One cup water
Four level tablespoons flour
One-fourth level teaspoon salt

Place the sugar and butter together in a pan and stir over the fire until the mixture gets “waxy.” (About three minutes.) Add the milk and cook in a double boiler until the sugar is all dissolved. (This requires about ten minutes). Beat the egg yolks; add two tablespoons of the water and the flour and mix well. Add the rest of the water and the salt. Add to the sugar mixture and stir well. Cook until the filling becomes very thick. (This will take about ten minutes.)

Pour into a baked pie-shell, and cover with meringue. (See Apricot Meringue Pie for crust and meringue recipes.) Bake in a slow oven for ten minutes to brown the meringue.

=Caramel Pie= (One medium-sized pie)

(Another winter pie.)

One cup sugar
Four tablespoons water
Five level tablespoons flour
One-eighth level teaspoon salt
Two cups milk
Two egg yolks
One teaspoon vanilla

Place one-third of the sugar in a frying pan. Heat slowly, and stir constantly with a wooden spoon, until a light-colored liquid is formed. Allow to become a light brown color; this is called caramel. Add the water and boil for three minutes, or until a thick syrup is formed.

Mix the rest of the sugar, the flour, and the salt in the upper part of the double boiler. Slowly add the milk and the caramel syrup, mixing well. Cook over hot water until thick and creamy. (About fifteen minutes.) Add the egg yolks and cook for one minute. Remove from the fire and add the vanilla. Pour into a baked pie shell. Cover with Meringue and bake. (For the crust and meringue recipes, see Apricot Meringue Pie.)

=Cherry Pie= (One medium-sized pie)

(Second only to apple-pie in popularity, and oh, so welcome in cherry season!)

Four cups of well-washed cherries, pitted and stemmed
One-half cup water
One and one-half cups sugar
Four level tablespoons flour
One-eighth level teaspoon salt

Cook the cherries and water together for five minutes. Mix the sugar, flour and salt and add to the cherry mixture. Cook, stirring constantly, for five minutes. Cool, and pour into a pie pan lined with an unbaked crust. Add the upper crust and bake. (For the double crust recipe, see Apple Pie.)

=Chocolate Pie= (One medium-sized pie)

(A winter-time favorite.)

One-half cup sugar
One-third cup flour
One-eighth level teaspoon salt
Two cups milk
One square melted chocolate (melted over hot water) or two level
tablespoons cocoa
Two egg yolks, well-beaten
One teaspoon vanilla

Mix the sugar, flour and salt in the upper part of the double boiler. Add the milk and cook slowly over hot water until the mixture is thick and creamy. Add the chocolate (or cocoa) and egg yolks. Cook, (stirring constantly) until well-mixed. (About two minutes.) Add the vanilla, mix well, and pour into a baked pie-shell. Use the egg whites for making a meringue for the top. (For the crust and meringue recipes, see Dried Apricot Meringue Pie.)

=Chocolate Pie Pudding= (Six portions)

(Most people like this.)

One medium-sized baked pie-shell. (See Apricot Meringue Pie)
Three-fourths cup sugar
One-third cup flour
One-fourth level teaspoon salt
Two squares chocolate, melted
Two cups milk
Two egg yolks, well-beaten
Two egg whites, stiffly-beaten
One teaspoon vanilla
One cup whipped cream

Mix the sugar, flour and salt in the upper part of the double boiler. Add the milk and chocolate, and cook until thick and creamy. Add the egg yolks and cook for two minutes. Add the egg whites, stiffly-beaten, and the vanilla. Pour into the baked shell. When cool, spread the whipped cream over the top. Serve.

Cocoanut Cream Pie

(Another of those “melting” desserts.)

Three-fourths cup sugar
Four level tablespoons flour
One-eighth level teaspoon salt
Two cups milk
Two egg yolks, well-beaten
One-third cup shredded cocoanut
One teaspoon lemon extract

Mix the sugar, flour and salt in the upper part of the double boiler. Add the milk and cook over boiling water until the filling is thick and creamy. Add the egg yolks and cocoanut and cook for one minute more. Remove from the fire and add the lemon extract. Pour into a baked pie-shell and cover with Cocoanut Meringue. (For the pie-shell, see Dried Apricot Meringue Pie.)

Cocoanut Meringue

Two egg whites
One-eighth level teaspoon salt
Three level tablespoons sugar
One-fourth cup shredded cocoanut

Beat the egg whites and salt until very stiff. Add the sugar and beat for one minute more. Pile lightly on top of the filled pie. Sprinkle the cocoanut over the top. Bake in a moderate oven for seven minutes, or until the meringue is a delicate brown color.

=Cranberry Pie= (One medium-sized pie)

(Many people make it with two crusts, but to Sue and Robin its “criss-cross” face is one of its charms.)

Four cups cranberries
Two cups water
One and one-half cups sugar
Two level tablespoons flour
One-eighth level teaspoon salt
Two level tablespoons butter

Pick over and wash the cranberries. Add the water and cook until the berries are soft. (About ten minutes.) Mix the sugar, flour, and salt, and add to the cooked cranberries. Cook (stirring frequently) until the mixture becomes quite thick. Pour into an unbaked pie-shell. Place the butter in small pieces on top of the cranberry mixture. Make one-inch strips of dough and arrange in criss-cross fashion over the top of the cranberries. Bake on the lower shelf of a moderately hot oven for ten minutes. Remove to the upper shelf of the oven and bake in moderate heat for fifteen minutes more.

Crust for Cranberry Pie

One-half cup lard or lard substitute
One and one-half cups flour
One-half level teaspoon salt
About four tablespoons cold water. (The exact amount cannot be given)

Mix the flour and salt and cut in the fat with a knife. When well mixed, add the cold water slowly until a stiff dough is formed. Toss two-thirds of the dough upon a floured board. Roll very thin to fit a pie pan. Fit the dough carefully into the pan and add the cranberry mixture.

Roll out the rest of the dough and cut into one-half-inch strips to stretch across the top of the cranberries in criss-cross fashion. Moisten the edges of the crust with cold water before arranging the strips in place.

=Cream Pie= (One medium-sized pie)

(A good winter dessert.)

One cup sugar
One-fourth cup flour
One-fourth level teaspoon salt
Two cups milk
Two egg yolks, well-beaten
One teaspoon vanilla
One-half teaspoon lemon extract
One teaspoon butter

Mix the sugar, flour and salt in the upper part of the double boiler. Slowly add the milk, mixing well. Cook slowly (stirring constantly) until thick and creamy. Add the egg yolks, and cook for one minute more. Remove from the fire and add the rest of the ingredients.

Pour into a baked pie-shell. (See Dried Apricot Meringue Pie for crust and meringue.) Cover with meringue and bake in a moderate oven for seven to ten minutes, or until the meringue is a delicate brown color.

=Custard Pie= (One medium-sized pie)

(A winter “stand-by” in nearly all homes.)

Three eggs
Five level tablespoons sugar
One-fourth level teaspoon salt
One teaspoon vanilla
Two cups milk
One-eighth level teaspoon grated nutmeg
One-eighth level teaspoon ground cinnamon

Beat the eggs and add the sugar, salt, vanilla and milk. Beat for one minute, and pour into an unbaked pie-shell. (For the crust, see Dried Apricot Meringue Pie.) Sprinkle the nutmeg and cinnamon (mixed together) over the top. Bake in a moderate oven for ten minutes and continue baking in a slower oven for twenty-five more minutes.

The custard should shake a little in the center when it is taken from the oven, as it will stiffen when cold.

=Date Custard Pie= (One medium-sized pie)

(People who are fond of dates always like this dessert.)

One and one-half cups seeded dates
One cup water
Two level tablespoons sugar
Two eggs, well-beaten
One-half level teaspoon ground cinnamon
One-fourth level teaspoon ground cloves
One and one-half cups milk
One teaspoon vanilla

Wash and seed the dates, and cut in small pieces. Add the water and sugar and cook slowly for about fifteen minutes, or until the dates are soft. Add all the rest of the ingredients, and pour into an unbaked pie-shell. Bake on the lower shelf of a moderate oven for thirty minutes. (For the pie-shell recipe, see Index for Dried Apricot Meringue Pie.)

=Lola’s Date Pie= (Four portions)

(A rich but delicious company dessert.)

One pie-shell, baked
One and one-half cups dates, seeded and chopped
One-half cup water
One-fourth cup sugar
One-half cup nut-meats
One cup whipped cream

Mix the dates, water and sugar. Cook slowly until a soft creamy mixture is formed. Cool. Pour into the baked pie-shell. Pile the whipped cream on top. Serve in wedge-shaped pieces. (For the pie-shell recipe, see Dried Apricot Meringue Pie.)

=Lemon Pie= (One medium-sized pie)

(“You’ll always know a good cook,” says Aunt Lucy, “by her lemon pie. And Bettina’s is--well, you just watch Bob when she brings it in!”)

Lemon Filling for Lemon Pie

Three egg yolks
One cup sugar
One-third cup flour
One-sixth level teaspoon salt
One and one-half cups water
Four tablespoons lemon juice
One level teaspoon grated lemon rind
One level teaspoon butter

Place the egg yolks in the upper part of a double boiler and beat until light. Add the sugar and continue beating for a minute. Add the flour and salt and slowly add the water, lemon juice and rind. Mix thoroughly. Cook over hot water until the mixture is very thick and creamy. (This requires about fifteen minutes.) Add the butter, mix, and pour into a baked pie-shell. Cover with meringue. (For the pie-shell recipe, see Dried Apricot Meringue Pie.)

Meringue

Three egg whites
Five level tablespoons sugar

Beat the egg whites very light. Add the sugar and continue beating for two minutes. Pile lightly on top of the filling. Bake in a moderate oven for about ten minutes or until the meringue is a light brown color.

=Maple Cream Pie= (One medium-sized pie)

(Try this in winter. You’ll like it.)

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

Mix the sugar, flour and salt. Add the maple syrup and milk. Cook in a double boiler until the filling is thick. (About fifteen minutes.) Add the egg yolks, and cook for one minute more. Add the vanilla and pour into a baked pie-shell. Cover with meringue and brown in a moderate oven.

(For the pie-crust and meringue recipes, see Dried Apricot Meringue Pie. Make the meringue with the two egg whites that are left.)

=Mince Pie= (One medium-sized pie)

(Bettina makes her own mincemeat, and her mince pies are the best of their kind.)

Three cups mincemeat
One-third cup fruit juice

Mix the mincemeat and fruit juice and pour into a pie pan lined with an unbaked crust. Add the upper crust and bake. (To make the pie-crust, see the recipe for Apple Pie.)

=Mincemeat= (Eight quarts or filling for twelve pies.)

Two pounds uncooked beef, chopped fine
One pound suet, chopped fine
Three pounds raisins, well washed
Three pounds currants, well washed
Five cups brown sugar
One cup molasses
Three quarts chopped apples. (Twelve cups)
Four cups fruit juice, any kind
Two level tablespoons salt
Three level tablespoons ground cinnamon
Two level teaspoons mace
Two level teaspoons ground clove
One level teaspoon grated nutmeg
Two lemons, grated rind and juice
One-fourth pound chopped citron
Four cups meat stock

Wash the meat and cook in boiling water to cover, until tender. (Round, flank or shoulder of beef may be used.) Remove all the gristle and chop the rest of the meat. Reserve the meat stock, measure out four cups of the stock, and add all the rest of the ingredients. Cook slowly for one hour. Pour into glass jars, sterilized and boiling hot. Seal at once.

Spiced peach juices, cider, jellies or fruit juices may be added when the mincemeat is used in pies.

=Orange Meringue Pie= (One medium-sized pie)

(An unusual but pleasing dessert.)

The Filling

One cup sugar
One-eighth level teaspoon salt
One-third cup flour
One cup orange juice
One-fourth cup lemon juice
One level teaspoon grated orange rind
Two egg yolks, well-beaten
One level teaspoon butter

Mix the sugar, salt and flour. Add the juices and orange rind and cook in a double boiler until thick and creamy. (About fifteen minutes.) Add the egg yolks and butter and cook for one minute more. Beat for one minute and pour into a baked pie-shell and cover with Orange Meringue. (For the pie-shell recipe, see Dried Apricot Meringue Pie.)

Orange Meringue

Two egg whites. (Left from making the Filling)
One-eighth level teaspoon salt
Four level tablespoons sugar
One level teaspoon grated orange rind

Beat the egg whites and salt very stiff. Add the sugar and beat for one minute. Pile lightly on top of the orange-filled pie. Sprinkle the orange rind over the top and bake in a moderate oven for eight minutes, or until the meringue is a delicate brown color.

=Peach Pie= (One medium-sized pie)

(One of the most popular pies Bettina makes.)

Three cups peeled sliced peaches
One cup sugar
One-fourth level teaspoon salt
One-fourth level teaspoon ground cinnamon
One level tablespoon flour
Two tablespoons water
One level tablespoon butter

Mix the peaches, sugar, salt, cinnamon and flour. Pour into a pie pan lined with an unbaked crust. Add the water and dot the peach filling with small pieces of butter. Add the upper crust and bake. (For the pie-crust, see Index for Apple Pie.)

=Pineapple Pie= (One medium-sized pie)

(Unusual, but well-liked by people who are fond of the pineapple flavor.)

One and one-half cups grated pineapple
One-fourth cup pineapple juice or water
Three-fourths cup sugar
One-fourth cup flour
One-fourth level teaspoon salt
One tablespoon lemon juice
One egg, well-beaten
One level teaspoon butter

Mix the pineapple and juice (or water). Mix the sugar, flour and salt, and add them to the pineapple mixture. Cook slowly for five minutes, or until the filling is thick and creamy. Add the lemon juice, egg and butter and beat vigorously for one minute. Pour into a medium-sized pie tin lined with an unbaked piecrust. (See Apple Pie for the crust recipe.) Place the upper crust on top of the filling and bake in a moderately hot oven for twenty-five minutes. Serve warm or cold.

=Prune Pie= (One medium-sized pie)

(A winter favorite.)

One-half pound prunes
One and one-half cups cold water
Three-fourths cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
Two tablespoons lemon juice
One-half level teaspoon ground cinnamon
Two level tablespoons butter

Wash the prunes thoroughly, cover with the water and soak over night. In the morning, cook the prunes very slowly in the same water until tender. (About twenty-five minutes.) Allow the prunes to cool and then remove the stones. Mix the sugar, flour and salt, and add to the prunes and prune juice. Cook slowly for about four minutes, or until the mixture is a little thick. Remove from the fire and add the lemon juice, cinnamon and butter. Pour into a pie pan lined with an unbaked crust and place another crust on top. (See Apple Pie for crust recipe.) Bake in a moderate oven for thirty minutes. (It is best to place such a pie as this on the lower shelf of a moderately hot oven for ten minutes. Then reduce the heat, and bake on the upper shelf for twenty minutes more.) Serve hot or cold.

Prune Pie may be made with one crust and a meringue on top. In that case, pour the filling into a baked pie-crust, and cover with a meringue. Bake in a slow oven for ten minutes, or until the meringue is a delicate golden brown color. (For the crust and meringue, see recipe for Dried Apricot Meringue Pie.)

=Pumpkin Pie= (One medium-sized pie)

(Nothing ever quite equals it as a November and December dessert.)

One and one-half cups steamed, mashed pumpkin. (Canned pumpkin may be
used)
Two eggs
One cup brown sugar
One level teaspoon ground cinnamon
One-fourth level teaspoon ground cloves
One-fourth level teaspoon grated nutmeg
One-fourth level teaspoon ground ginger
One-fourth level teaspoon allspice
One-half level teaspoon salt
One and one-half cups milk

Beat the eggs and add all the rest of the ingredients. Beat for two minutes and pour into an unbaked pie-shell. (See Dried Apricot Meringue Pie for crust recipe.) Bake in a moderate oven for ten minutes, then bake in a slower oven for twenty minutes more. Let stand until firm, and serve.

=Raisin Pie= (One medium-sized pie)

(“Old-fashioned, perhaps, but all the better for that,” says Uncle John.)

One and one-half cups raisins
One and one-fourth cups water
One level teaspoon salt
One-half cup sugar
One level tablespoon cornstarch
Three tablespoons water
One teaspoon lemon extract

Wash the raisins well, add the water, salt and sugar and cook slowly for fifteen minutes. Mix the cornstarch and three tablespoons water, and add to the raisin mixture. Cook (stirring constantly) for two minutes. Add the lemon extract and when well mixed, pour into a pie pan lined with an unbaked crust. Add the upper crust and bake at once. Serve warm or cold. (For the double crust recipe, see Apple Pie.)

=Red Raspberry Pie= (One medium-sized pie made with canned raspberries.)

(“It drips with goodness,” says little Robin.)

Filling for Red Raspberry Pie

Three cups canned red raspberries, drained
Three tablespoons raspberry juice
One and one-fourth cups sugar
Two level tablespoons flour
One-fourth level teaspoon salt

Mix the sugar, flour and salt, combine with the rest of the ingredients and pour into an unbaked shell. Place an upper crust on top of the berries and bake.

(For the two-crust pie-shell recipe, see Apple Pie.)

=Rhubarb Pie= (One medium-sized pie)

(One of the joys of early spring.)

Four cups peeled diced rhubarb
One-half cup water
One cup sugar
Two level tablespoons flour
One-third level teaspoon salt
Two level tablespoons butter

Wash and peel the rhubarb and cut into one-inch pieces. Add the water and cook for five minutes. Mix the sugar, flour and salt, and add to the rhubarb. Cook for five minutes, or until the mixture is thick. Stir constantly. Pour into a pie pan lined with an unbaked pie-shell. Dot the top with the butter. Add the upper crust, and bake for thirty minutes in a moderate oven.

(To make the double pie-crust, see the recipe for Apple Pie.)

=Baked Pineapple Pudding= (Five portions)

(An unusual bread pudding.)

One cup bread crumbs
One cup sugar
One cup shredded or diced pineapple
Three level tablespoons flour
One-fourth level teaspoon salt
One level teaspoon baking-powder
One teaspoon lemon extract
One teaspoon vanilla extract
Three eggs, well-beaten

Mix the crumbs, sugar and pineapple and let stand for five minutes. Add the flour, salt and baking-powder mixed and sifted. Add all the rest of the ingredients and beat for five minutes. Pour into a well-buttered baking dish and set in a pan of hot water. Bake in a moderate oven for thirty minutes or until the mixture sets.

Hard Sauce

Four level tablespoons butter
One teaspoon vanilla
Three tablespoons boiling water
One-eighth level teaspoon salt
One and one-half cups powdered sugar

Cream the butter, add the vanilla, water and salt and slowly add the sifted powdered sugar. Beat until light and creamy. Set in a cold place to chill and then serve on the pudding.

=Pineapple Delicious= (Four portions)

(A light and appetizing concoction.)

One and one-half cups diced pineapple
One-half cup sugar
Three tablespoons lemon juice
One cup diced marshmallows
One-half cup nut-meats
One-half cup cocoanut

Mix all the ingredients. Arrange in glass serving cups. Set in a cold place for half an hour.

=Pineapple Fluff= (Four portions)

(A fluffy, delicious dessert with which to follow a rather heavy meal.)

Two level tablespoons granulated gelatin
One-third cup cold water
One cup boiling pineapple juice
One-fourth cup lemon juice
One-half cup sugar
Two egg whites, stiffly-beaten
One cup diced pineapple
One cup whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling pineapple juice 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. Beat until frothy. Add the stiffly-beaten egg whites. Beat for five minutes. Add the pineapple and whipped cream. Pour into a moistened mold. Set in a cold place for one hour. Unmold and cut in slices.

Pineapple Cottage Pudding

(A good old recipe pleasingly varied.)

See recipe for Plain Cottage Pudding. Serve with Pineapple Hard Sauce.

Pineapple Hard Sauce for Cottage Pudding

One-third cup butter or butter substitute
Two tablespoons lemon juice
One-fourth level teaspoon salt
One and one-half cups powdered sugar
One-half cup diced or grated pineapple

Cream the butter, add the lemon juice and salt. Beat for one minute. Add the powdered sugar, sifted. Add the pineapple and beat for one minute. Serve cold on cottage pudding.

=Pineapple Marshmallow Gelatin Pudding= (Six portions)

(Bob is very fond of this light dessert.)

Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling pineapple juice
One-half cup boiling water
One-fourth cup lemon juice
One-half cup sugar
One cup cherries
One cup diced pineapple
One cup diced marshmallows
One-half cup nut-meats, cut fine
Two egg whites

Soak the gelatin in the cold water for five minutes. Add the boiling pineapple juice and boiling water. Stir until the gelatin is dissolved. Add the lemon juice and sugar. Set in a cold place until the gelatin mixture hardens slightly. Beat for three minutes. Add the cherries, pineapple, marshmallows and nut-meats. Beat for two minutes. Add the egg whites, stiffly beaten. Beat until the mixture will hold its shape. Pile lightly in glass sherbet cups. Set in a cold place for one hour or more.

Serve with cream or whipped cream.

=Pineapple Pudding= (Four portions)

(A good home recipe.)

Two level tablespoons cornstarch
One-third cup sugar
One-fourth level teaspoon salt
One-half cup pineapple juice
Three-fourths cup water
One egg yolk
One cup diced pineapple
One teaspoon lemon extract
One egg white
Two level tablespoons sugar

Mix the cornstarch, sugar and salt in the upper part of a double boiler. Add the pineapple juice and water and cook over hot water for fifteen minutes. Add the egg yolk and diced pineapple. Cook for one minute. Add the lemon extract and pour into a buttered baking dish. Beat the egg white, add the sugar and pile lightly on top of the pudding. Set in a slow oven for twenty minutes.

Serve warm with cream.

=Pineapple Rice Dainty= (Four portions)

(Try this; you’ll like it if you like the pineapple flavor.)

Three-fourths cup cooked rice
Three-fourths cup diced pineapple
Three-fourths cup powdered sugar
One teaspoon vanilla
One-half teaspoon lemon extract
Three-fourths cup stiffly-whipped cream

Mix the rice, pineapple, sugar and the extracts. Just before serving, add the stiffly-beaten cream. Pile lightly in tall serving glasses. Serve at once.

(Have all the ingredients very cold before combining.)

=Pineapple Snow Pudding= (Four portions)

(Easy to make and very good.)

Two level tablespoons granulated gelatin
Four tablespoons cold water
One cup boiling pineapple juice and water mixed
Two-thirds cup sugar
Three tablespoons lemon juice
One-eighth level teaspoon salt
Two egg whites, stiffly beaten
Two-thirds cup diced pineapple

Soak the gelatin in the cold water for five minutes; add the boiling pineapple juice mixture, and stir until dissolved. Add the sugar, lemon juice, and salt. Set in a cool place and allow partially to congeal. Beat up with a Dover egg-beater until frothy, add the stiffly-beaten egg whites, and continue beating until the mixture is stiff enough to hold its shape. Add the diced pineapple and pile in glass sherbet cups. Set in a very cold place for one hour or more, and serve.

=Pineapple Tapioca= (Four portions)

(For the simple home meal.)

One-third cup quick-cooking tapioca
One and one-half cups water
One-fourth level teaspoon salt
One cup grated or diced pineapple
One-third cup sugar
Three tablespoons lemon juice

Cook the tapioca, water, salt, pineapple, sugar and lemon juice together for forty minutes. Serve cold with cream.

=Pineapple Turnovers= (Four portions)

(A rather elaborate “company” recipe.)

One cup flour
One-fourth level teaspoon salt
Five level tablespoons lard
Cold water

Mix the flour and salt, and cut in the lard with a knife. Slowly add just enough cold water to make the dough stick together. Toss upon a floured board and roll out very thin. With a knife cut out four-inch squares and place a tablespoon of the pineapple filling in the center. Turn over the corners in three-cornered style. Press down the corners with a fork. Slip onto a baking sheet and bake in a hot oven for fifteen minutes. Remove from the sheet and when the turnovers are cold, cover with a spoonful of icing.

Pineapple Filling for the Turnovers

One-half cup diced pineapple
Four level tablespoons sugar
Two tablespoons pineapple juice or water

Mix all the ingredients and cook slowly, stirring constantly, until a thick mixture is formed. Cool and drop on the squares of dough.

Icing

One tablespoon pineapple juice
Two tablespoons water
One-half teaspoon lemon extract
One cup powdered sugar

Mix the juice, water and extract, and slowly add enough sifted powdered sugar to form a soft icing that will spread easily upon the turnovers. More sugar may be needed, or less, as the exact amount cannot be given.

Spread over the centers of the turnovers, not entirely covering them.

=Prune Cake Pudding= (Ten portions)

(Light, and really delicious. Easily made if you are in the habit of keeping stewed prunes on hand.)

One-third cup fat
One cup sugar
Two egg yolks
Two-thirds cup prune juice
One teaspoon lemon extract
Two cups flour
One level teaspoon soda
One-eighth level teaspoon salt
One cup prunes, cut in small pieces
One-half cup nut-meats, cut fine
Two egg whites

Cream the fat, add the sugar and the egg yolks. Beat for two minutes. Add the prune juice and extract and the flour, soda and salt, mixed with the prunes and nuts. Beat for three minutes. Add the egg whites, stiffly-beaten. Pour into a square cake pan, lined with waxed paper. Bake in a moderate oven for thirty minutes. Cut in squares and serve with whipped cream.

=Prune Lemon Gelatin= (Four portions)

(Easy to make and very popular.)

Two level tablespoons granulated gelatin
One-third cup cold prune juice
One cup boiling water
One-third cup lemon juice
One-fourth cup sugar
One cup diced prunes
One-half cup nuts

Soak the gelatin in the prune juice for five minutes. Add the boiling water and stir until dissolved. Add the lemon juice and sugar. Mix and set in a cool place until the mixture partially congeals. Beat until frothy, add the prunes and nuts. Pile in glass sherbet cups. Serve very cold with cream.

=Stewed Prunes= (Four portions)

(Good for a child’s luncheon dessert.)

One cup dried prunes
One and one-half cups water
Four level tablespoons sugar

Wash the prunes, cover with the water and let soak over night. Cook slowly for fifteen minutes. Add the sugar and cook for three minutes more.

Serve in small serving dishes.

=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.