Chapter M: B. Robertson

Baked Rhubarb.

Butter a baking dish, cover the bottom with bread crumbs (stale), then a layer of rhubarb cut in thin slices, cover this very thickly with sugar, then bread crumbs, put over this bits of butter, then another layer of rhubarb and so on, until the pan is full, having last layer of bread crumbs. Bake the pudding in a slow oven for an hour until the rhubarb is thoroughly cooked and the top brown.

Mrs. J. C. Stone.

Cottage Pudding.

1 pint of flour, 1 heaping teaspoonful of baking powder, 1 cup of sugar, 1 cup of sweet milk, 1 egg, ½ cup of butter, (melted). Bake 45 minutes in a moderate oven.

SAUCE for pudding. ½ cup of butter, 1 cup of sugar, 1 egg, beat all together ½ hour, just before serving add 1 teaspoonful vanilla and two tablespoonsful of boiling water.

Rice Pudding.

2 quarts of new milk, 5 tablespoonsful of rice (uncooked), 5 tablespoonsful of sugar, ½ teaspoonful of salt. Cook on the back of the stove six hours, stirring occasionally, then set in the oven to brown on top.

Mrs. J. C. Stone.

Duchess Pudding.

1 can of grated pineapple, ¾ pint of tapioca, juice of 2 lemons, whites of 2 eggs. Soak tapioca over night in cold water enough to cover, in the morning cover with hot water, cook until perfectly clear, stirring constantly about 1 hour, adding sugar and lemon the last half hour. When taken from the fire stir in the beaten whites of 6 eggs; and when cold add pineapple. To be eaten with cream, very good in summer.

Date Pudding.

1 pound of dates, remove stones.

BATTER.—1 cup of sugar, 3 tablespoonsful of butter, 2 eggs, 2 cups of flour, ½ cup of cold water, 1 spoonful of baking powder, alternate layers, steam 2 hours.

SAUCE.—1 cup of sugar, ½ cup butter creamed together, 2 teaspoonsful of flour, 1 cup of boiling water, boil till clear, flavor.

N. E. P.

Fig Pudding.

6 ounces of suet, 8 ounces of bread crumbs, 6 ounces of sugar, ¾ pound of fresh figs chopped, 3 eggs, 1 coffee cupful of milk, ½ wineglassful of brandy or wine, 1 grated nutmeg, 2 teaspoonsful of baking powder, 1 teaspoonful of salt, mince all very fine and stir the mixture thoroughly, steam 3 hours, steam pan should be firmly closed.

Fig Pudding Sauce.

½ cupful of butter, 1 cupful of sugar, white of 1 egg, a little vanilla, 2 tablespoonsful of wine or brandy, ½ wineglass of boiling water. Beat the butter and sugar for about 15 minutes, then add the flavoring. Just before sending to the table, add the egg beaten to a froth and stir in the boiling water, beating it to a foam, or it may be flavored with brandy or wine, without the vanilla, or use one lemon, only, all the juice and half the grated peel, and one teaspoonful of grated nutmeg, leaving out all the wine and brandy.

Gelatine Pudding.

Separate the yolks of 4 eggs, with the yolks make a boiled custard with a pint of milk and sugar to taste. Put ⅓ box of Coxe’s gelatine to soak a few minutes in a little cold water, then dissolve in ¾ cup of boiling water. When the custard has cooled add the gelatine water and whites of the eggs that have been beaten stiff. Put in a mold and serve cold with cream.

K. E. R.

Baked Indian Pudding.

Heat 1 pint of sweet milk, when scalding hot stir in 2 cups of corn meal to make a thin mush. Cool. Beat 2 eggs with 1 cup of sugar and flavor with nutmeg and ginger or cinnamon. Stir into mush while warm, and add another pint of milk. Add a small piece of butter and ½ cup of raisins if desired.

Mrs. Seymour H. Jones.

Jelly Pudding.

1 teacup of butter, 1½ teacups of white sugar, 1 teacup of cream, 3 eggs, 4 tablespoonsful of jelly. Cream the butter and sugar, beat the eggs light, then add alternately the other ingredients. Bake in a pudding dish lined with puff, paste or slices of cake. The cake is better.

W. B. Robertson.

John’s Delight.

2 cups of stale bread, chopped fine, ½ cup (large) of chopped suet, ½ cup of molasses, 1 egg, 1 cup of chopped raisins, ½ cup of currants, 1 cup of sweet milk with ½ teaspoonful of soda dissolved in it, ½ nutmeg, 2 teaspoonsful of cinnamon, a pinch of salt, ½ cup of corn meal. Boil 3 hours in pudding boiler. Serve with foaming sauce.