Part 9 (1/2)

Cereal Date Pudding (11)

Cereal (half corn meal and half farina), 3/4 cup Boiling water, 3 cups Salt, 3/4 teaspoon Chopped dates, 1 cup Oleomargarine, 1 tablespoon Corn syrup (light), 1/2 cup Egg, 1

Stir the cereal mixture gradually into the boiling water, to which the salt has been added. Cook directly over the flame for about five minutes, stirring constantly, and then cook over water for one and one-half hours.

Add oleomargarine, syrup, egg, well beaten, and chopped dates. Turn into a greased baking dish and bake for about 30 minutes in a moderate oven (360-390 F.).

Chocolate Bread Pudding (11)

Bread, broken in small pieces, 2 1/2 cups Corn syrup (dark), 1/2 cup Brown sugar, 1/4 cup Egg, 1 Salt, 1/4 teaspoon Chocolate, 2 squares Milk, 1 1/2 cups Hot water, 1 1/2 cups Vanilla, 3/4 teaspoon

Soak bread in milk; add syrup, brown sugar, egg, well beaten, and salt.

Melt chocolate in water; add gradually to bread mixture. Add vanilla. Bake in custard cups, set in hot water, in a moderate oven.

Eggless Steamed Pudding (11)

Flour, 1 2/3 cups Soda, 1/2 teaspoon Salt, 1/4 teaspoon Cloves, 1/4 teaspoon Allspice, 1/4 teaspoon Nutmeg, 1/4 teaspoon Cinnamon, 1/2 teaspoon Hardened vegetable fat, 3 tablespoons Mola.s.ses, 1/2 cup Milk, 1/2 cup Raisins (seeded and cut in pieces), 1 cup

Sift together the flour, soda, salt, and spices; add the raisins. To milk add mola.s.ses and melted fat; add liquid mixture gradually to dry ingredients. Stir thoroughly. Turn into greased molds, filling them a little over half full; cover and steam for about two and one-half hours.

Serve with pudding sauce or milk. (Baking powder cans are satisfactory molds for steamed puddings.)

Honey Pudding (5)

Honey, 1/2 cup Bread crumbs, 6 ounces Milk, 1/2 cup Rind of half a lemon Ginger, 1/2 teaspoon Eggs, 2 b.u.t.ter, 2 tablespoons

Mix the honey and the bread crumbs and add the milk, seasonings, and yolks of the eggs. Beat the mixture thoroughly and then add the b.u.t.ter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.

Indian Pudding (3)

Milk, 1 quart Mola.s.ses, 1/2 cup Corn meal, 1/3 cup Ginger, 2 teaspoons Salt, 1 teaspoon Cold milk, 1 cup

Pour milk, scalded, over meal, and cook 20 minutes; add salt, ginger, and mola.s.ses. Cook slowly in a b.u.t.tered baking dish two hours. When half done, add the cold milk and finish cooking.

Baked Indian and Apple Pudding (8)

Corn meal, 1/4 cup Milk, 2 cups Salt, 1/2 teaspoon Ginger, 1/2 teaspoon Mola.s.ses, 1/4 cup Apple, 1