Things Mother Used to Make/Puddings

by Lydia Maria Gurney

PUDDINGS

Bread Pudding

1 Pint of Stale Bread	½ Cupful of Raisins
1 Quart of Milk	1 Teaspoonful of
1 Cupful of Sugar	Cinnamon
1 Egg	½ Teaspoonful of Salt

Pour hot water over the stale bread and let soak until soft. Then add other ingredients and bake for three hours in a moderate oven. If eaten cold, serve with hot sauce. If eaten hot, serve with cold sauce.

Steamed Chocolate Pudding

Butter size of a Walnut	1 Square of Chocolate, or
½ Cupful of Sugar	Two Dessertspoonfuls
½ Cupful of Milk	of Cocoa
1 Cupful of Flour	1 Egg
1 Teaspoonful of Baking-	Salt to Taste
powder

Cream together the butter and sugar, then add egg and milk; then the cocoa, flour, salt, and flavoring. Steam for an hour and a half, and serve hot with sauce.

Graham Pudding

1½ Cupfuls of Graham	1 Egg
Flour	1 Teaspoonful of Soda
½ Cupful of Molasses	½ Cupful of Raisins and
½ Cupful of Milk	Currants, mixed
¼ Cupful of Butter	Salt and Spice to taste

Stir the soda into the molasses, then add the beaten egg and milk, salt and spice, and melted butter. Add the flour and, last of all, currants and raisins, which have been sprinkled with flour. Steam two hours in a tin pail set in a kettle of water and serve hot with sauce.

Hasty Pudding

Into a dish of boiling water (a double boiler is best) stir Indian meal, very slowly. Let it cook for an hour. The water should be salted a little. Turn this into a bowl. The next day, or when perfectly cold, cut into slices and fry in pork fat or hot lard. This is served with molasses.

Baked Indian Pudding

2 Quarts of Milk	1 Cupful of Molasses
1 Cupful of Yellow	½ Teaspoonful of Salt
Cornmeal

Put one quart of the milk into an earthen pudding-pot, and the other quart of the milk into an agate dish, on the stove, to scald. Stir the meal into the hot milk slowly, one handful at a time, until it thickens. Remove from the stove and add molasses, pouring the mixture into the cold milk. Bake six hours in a slow oven; serve warm with cream. If properly cooked; it will be red and full of whey.

Orange Pudding

4 Oranges	3 Eggs
3 Cupfuls of Milk	2 Tablespoonfuls of
1 Cupful of Sugar	Cornstarch
	Pinch of Salt

Remove peel and seeds from the fruit and cut fine. Sprinkle over the oranges half the sugar. Let stand for a few hours. Beat the yolks of the eggs, add the rest of the sugar, cornstarch and salt, and stir into the boiling milk. Pour this, when cooled, over the oranges and sugar. Beat the whites of the eggs to a stiff froth and add two tablespoonfuls of sugar. Spread this over the top and brown in the oven. To be eaten cold.

Plum Pudding

Take ten or twelve Boston crackers, split them open and soak over night in milk. Use a large pudding dish that will hold three or four quarts. Put in a layer of crackers, a handful of raisins, two tablespoonfuls of sugar, cinnamon and nutmeg, and a little butter on the crackers; repeat this three times. Have a layer of crackers on the top. Make a custard of three or four eggs, five is better, one cupful of sugar, a little salt, and milk enough to fill the dish within two inches of the top. Bake in a slow oven four or five hours. Let stand until cold, and it will slip out whole. Serve with hot sauce.

Queen’s Pudding

1 Pint of Bread	1 Cupful of Sugar
1 Quart of Milk	1 Teaspoonful of Butter
3 Eggs	1 Lemon

Soak one pint of bread in a quart of milk till soft. Beat together the yolks of the eggs, sugar, butter, and the juice and rind of half a lemon. Stir all together and bake until it rises, about an hour and a half. When nearly cold, spread the top with jelly, and then the white of the eggs, beaten stiff. Brown in the oven. To be eaten cold.

Poor Man’s Rice Pudding

1 Quart of Milk	1 Piece of Butter, size of
1 Small Cupful of Sugar	a Hickory Nut
½ Cupful of Washed	½ Teaspoonful of Salt
Rice (scant)	1 Teaspoonful of Vanilla

Bake slowly for three hours; the success lies in the baking. If baked right it will be creamy on top.

Suet Pudding

1 Cupful of Molasses	1 Teaspoonful of Soda
1 Cupful of Milk	½ Teaspoonful of Salt
1 Cupful of Chopped Suet	1 Teaspoonful of Clove
1 Cupful of Raisins	1 Teaspoonful of
3 Cupfuls of Flour	Cinnamon
	1 Teaspoonful of Nutmeg

Beat the soda into the molasses, add milk, salt and spices. Cover the raisins and suet with some of the flour, stir all together. Steam three hours in a tin pail, set in a kettle of boiling water. Serve hot with cold sauce, made of one cupful of sugar and one-third cupful of butter, creamed together. Grate a little nutmeg over the top.

Tapioca Cream

1 Quart of Milk	1 Teaspoonful of
5 Tablespoonfuls of	Cornstarch
Tapioca	⅔ Cupful of Sugar
3 Eggs	Pinch of Salt

Soak the tapioca in a little warm water for an hour. Put the milk on the stove in a sauce pan. Add the sugar and salt to the beaten yolks of the eggs. When the milk is scalded put in the soaked tapioca and when boiling, stir in the eggs. Cook a few minutes and remove from fire. Stir in the beaten whites and flavor. To be eaten cold.