PUDDING—DESSERTS, FROZEN

Page 73

PUDDINGS

STEAMED GRAHAM. PUDDING

144 cups graham
flour,

% teaspoon nutmeg,

1 cup raisins

1 teaspoon cinnamon

1 teaspoon soda,

2-3 cup molasses,

14 teaspoon salt,

4% cup. sour or but-
ter milk

Mix the graham flour, cinnamon, cloves, nut-
beg, soda and salt. Add raisins, molasses and
sour milk, Beat for 3 minutes. Fill a greased
pudding mold half full. Steam for 214 hours, Cut
-in slices and serve with lemon sauce.

COCOANUT PUDDING

1 cocoanut, grated, _ Pie crust,
Milk of the cocoa- 1 quart of milk,
nut, . 1 cup sugar

5 eggs 1 teaspoon vanilla,

1 ounce of butter Pinch of salt.

Boil the milk and pour it upon the grated co-
coanut and its milk. Beat the sugar with the
eggs. Add the above to them; then add salt and

flavorings. Stir. Bake in a buttered dish with
an edge of pie crust, 20 to 30 minutes.

OAT MEAL DATE PUDDING

1% Ib. dates,
chopped,
2-3 cup water,
1 cup rolled oats,
2 eggs,
Mix and steam in buttered mould 3 hours.
Serve with any desired pudding sauce,

14 cup molasses
14 teaspoon soda,
14% teaspoon Salt,
% lemon. juice.

CHERRY BATTER PUDDING

2 cups stoned 2-3 cup sugar |
cherries 1 tablespoon melted
1 teaspoon baking shortening
powder % cup milk
1% teaspoon salt 1 cup flour
1 egg

Put cherries in 2a bowl and pe sugar

over them. . Sift together the flour, salt and bak- -

ing powder and mix with the eggs, milk and

melted shortening. Pour over the cherries, cover .

with waxed paper and steam for 1% hours.

Serve hot with cream, hard sauce or liquid sauce..

Apples can be used instead of cherries, pee!

and cut in slices, cover with sugar, make the same

batter.

PLAIN SUET PUDDING

CHRISTMAS PUDDING

2% cups finely
chopped beef suet,

1 2-3 cups currants,

ne: cups bark sul-

tanas,

1 teaspoon baking
powder

6 eggs

1 cup finely chopped
mixed peel,

2 cups fine white
bread crumbs,

1 lemon grated rind
and juice,

2 medium-sized car-

1 teaspoon allspice,

1% clp finely chop-
ped blanched al-
monds,

% teaspoon salt,

14 teaspoon nutmeg,

I42cup milk,

% cup fruit jlices
or brandy,

1% cup brown
sugar,

1% cup flour,

4 cups seeded raisins
cut in halves.

greased basin,

2 cups flour

1% teaspoon salt

% Ib. beef suet,
finely chopped

milk to mix to a stiff batter.
cover and boil for 2 hours. This
can be tied in a cloth, not to tight, allow a little
for rising. Serve with jam or sugar and butter
(brown sugar.)

1% teaspoon baking
powder

2 teaspoons sugar

1 egg and enough

Put it into a well

CHOCOLATE MARSHMALLOW
CREAM

14 Jb. marshmallows
3 tablespoons cocoa
1 teaspoon vanilla

1 egg

1 teaspoon gelatine

1 pint milk

2 tablespoons flour

1 cup whipping
cream

Small pinch salt.

rots, grated,

Mix all the fruits, flour, salt, suet and lemon,
then milk and mix well together, cover the bowl
with a cloth and let stand overnight. In the
morning add the well beaten eggs, brandy if
used, also baking powder. Place in well greased
moulds and cover with a cloth, well tied down.
Steam 6 to 8 hours. Then again 2 hours the day
they are to be used. This makes two good-sized
puddings.

PRUNE. PUDDING SERVED WITH
BOILED CUSTARD

1 Ib. prunes. Whites of 4 eggs

Cook the prunes until very tender. Remove
pits and crush fruit until quite fine. Fold in the
stiffly beaten egg whites. Turn into a baking dish
and bake 25 minutes (Temp. 350 F.). Serve
immediately

3 tablespoons sugar

Mix sugar, flour, salt and cocoa together. Add
slowly milk and beaten egg. Cook in double bofler,
stirring until thick. Add dissolved gelatine and
cool, then add quartered marshmallows. Whip
cream very stiff, add vanilla and combine care-
fully with cooked mixture. Pour into refrigerator
trays and freeze 6 to 8 hours.

PLAIN BAKED CUSTARD

14 tsp. salt
1% tsp. Eis:

3 cups cold milk
3 eggs slightly beaten
1-3 cup sugar

Combine the ingredients. Transfer to six
medium-sized custard cups. Stand in a pan of
warm water and bake (Temp. 350 F.) until firm
in the centre and browned on top, about 30 min-
utes, or, if baked in a large dish, allow 45
minutes.

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