# Recipes Tried and True/Hot Puddings

"Men, when dying, make their wills, But wives escape a work so sad; Why should they make what all their lives, The gentle dames have had?"
HOT PUDDINGS
APPLE CHARLOTTE
* 3 to 4 cups chopped apples,
* 1 cup sugar,
* Cinnamon,
* 1 cup raisins and currants mixed,
* 1 lemon, rind and juice,
* Almonds,
* Citron.
Line well greased pudding dish with pie crust. Fill with ingredients cover with pie crust and bake ¾ to an hour in hot oven.
BIRD'S NEST PUDDING
* 6 apples,
* ½ cup sugar,
* Cinnamon,
* Raisins.
Butter dish, fill with apples which have been pared, cored and filled with sugar, cinnamon and raisins. Pour over a sponge batter made from two eggs. Bake about ½ hour. Steam apples first to soften, before filling the dish. Serve with sauce if desired.
BROWN BETTY PUDDING
Butter pudding dish, line bottom with bread crumbs, cover with layer of sliced apples, sprinkle with sugar, cinnamon and flakes of butter. Continue to alternate with bread crumbs and apples, leaving crumbs on top. Bake about three-fourths of an hour. Serve with any sauce.
BLUEBERRY PUDDING
* ⅓ cupful Crisco,
* ½ cupful sugar,
* 2 egg yolks,
* 5 teaspoonfuls baking powder,
* 2½ cupfuls wheat flour,
* ½ teaspoonful salt,
* ½ cupful milk,
* 2 eggs whites,
* 1 cupful blueberries.
* Use level measurements
Cream the Crisco; beat in the sugar and yolks; add the flour with the baking powder and salt, alternately, with the milk; beat in the whites and berries. Steam in a mold one hour and a half. Serve hot with blueberries stewed with a little sugar.
BREAD PUDDING
* 2 eggs,
* ½ cup sugar,
* 1 quart scalded milk,
* ¼ teaspoon salt,
* ¼ teaspoon cinnamon,
* 2 cups bread crumbs,
* 1 cup raisins.
Beat eggs, sugar and add milk ; add salt and cinnamon. Butter dish. Turn in bread crumbs and raisins. Pour milk over this. Bake about one hour. If desired, 10 minutes before finished, a layer of jelly may be spread, with the whites of eggs beaten with a little sugar as a meringue, then browned.
CHOCOLATE NUT PUDDING
* 1 cup chopped nuts,
* 1 cup soft bread crumbs,
* 2 cups scalded milk,
* 2 squares grated chocolate,
* ½ teaspoon salt,
* 2 eggs,
* 1 lemon, juice and rind,
Mix altogether and bake ½ hour. Serve with whipped cream.
ENGLISH PLUM PUDDING
* ½ lb. stale bread crumbs,
* ½ cup scalded milk,
* ½ cup sugar,
* 4 eggs,
* ½ lb. raisins seeded,
* ½ lb. currants,
* ¼ lb, citron cut fine,
* 1 cup suet cut fine,
* ¼ cup brandy or wine,
* ½ grated nutmeg,
* ½ teaspoon salt.
Soak crumbs in milk and let cool ; add sugar, beaten yolks, raisins cut in pieces and floured; currants and citron. Cream suet, add to mixture with brandy, nutmeg and salt. Add stiffly beaten whites. Turn in buttered mold, cover and steam five or six hours. Serve hot with brandy sauce.
FRUIT DUMPLINGS
Make a dough as for biscuit. Pat and roll out one-fourth-inch thick; cut into four-inch squares. Place in the center of each square an apple or fruit, sprinkle with sugar, cinnamon or nutmeg. If fruit is hard, steam first five to ten minutes. Moisten the edges of the dough with warm water, fold so that the corners meet and the fruit is covered, press edges together. Bake in a hot oven about twenty minutes.
LEMON PUDDING
* 1 quart boiling water,
* 6 level tablespoons cornstarch,
* 2 eggs,
* ½ cup sugar,
* 2 lemons, juice and rind.
Mix cornstarch in cold water; add to boiling water and stir until thick. Beat yolks of eggs with sugar; add rind and juice. Mix altogether and pour in pudding dish. Make a meringue of whites with two tablespoons powdered sugar. Place in oven for a while and serve cold.
MACAROON SOUFFLE
* 1 dozen macaroons,
* 1 cup milk,
* 3 eggs.
Scald macaroons in milk. Pour over beaten yolks and cook in double boiler until slightly thick. Fold in whites beaten stiff and bake in buttered mold set in a pan of hot water for about twenty minutes. Turn from mold, sprinkle top with fresh fruit and surround with whipped cream.
MOCK PLUM PUDDING OR SUET PUDDING
* 1 lb. chopped veal suet,
* ¾ cup molasses,
* ½ cup sugar,
* 2 cups milk,
* 3 cups flour,
* 1½ cups chopped raisins,
* 1½ cups currants,
* 2 beaten eggs,
* ½ teaspoon cinnamon, cloves and nutmeg,
* 1 dozen almonds chopped,
* 1 tablespoon whiskey,
* 1 teaspoon baking soda,
* ¼ cup milk.
Mix all ingredients in large bowl, add baking soda dissolved in warm milk. Put in either form or tin pail and boil vessel five to six hours in large vessel. Best prepared a few weeks before using when it can be boiled three hours and when ready to use three hours more.
MOCK APPLE STRUDDLE
Grease pudding dish. Spread layer toasted corn flakes. Sprinkle with plenty of sugar and flakes of butter. Then add a layer of sliced apples, sprinkle with sugar, butter, cinnamon and raisins. Continue to alternate, having corn flakes on top. Bake about one hour.
NOODLE CHARLOTTE
* Noodles
* 4 or 5 eggs,
* ½ cup sugar,
* ½ cup raisins,
* 1 cup currants,
* 1½ cup apples or jelly,
* ¼ cup grated almonds,
* Rind of one lemon,
* Juice of one orange,
* Nutmeg and cinamon.
Boil noodles in milk or water with a little salt; when done drain. Stir yolks with sugar and add to noodles with all ingredients. Beat whites stiff and add. Bake in moderate oven until done. Serve with any fruit or wine sauce.
PEACH AND FARINA PUDDING
Boil one-half cup farina in one quart milk with a small lump of butter and a pinch of salt, until thick, in double boiler. Beat yolks of four eggs with two tablespoons sugar and add this just before taking off the fire, stirring thoroughly, but not boiling any longer. Flavor with vanilla. Beat whites of eggs and add to mixture. Butter pudding dish, put in part of custard, then a layer of stewed or canned peaches, cover with remaining custard and bake.
PEACH PUDDING
Peel and slice one quart peaches. Cook with a little sugar until soft. One quart canned peaches may be used instead of the fresh ones. Scald two cups milk, add three egg yolks mixed with ¼ cup sugar and a pinch of salt, and cook over hot water until the mixture coats the spoon. Remove from the fire and add l½ tablespoons gelatine soaked in 2 tablespoons cold water. Cool slightly and add the juice from the peaches. Stir until the mixture begins to thicken and add 3 egg whites, beaten until stiff. Line a large mold with peaches and pour the custard over them. Chill and serve with or without cream.
PRUNE WHIP
Stew one pound of prunes as usual and when cold, remove the pits. Butter a pudding dish, beat the whites of two eggs, add to them one-half teaspoonful baking powder and mix with the prunes. Bake in oven till light brown and serve warm with whipped cream.
RICE PUDDING
Put into a pudding dish one quart milk, two large kitchen spoonsful of rice, one cup sugar, one handful of raisins, and mix well together. Bake until rice is soft, stirring often, about three fourths of an hour. It should be soft and creamy when served cold.
ROLY POLY
Make a dough of either plain pie crust or biscuit dough; roll one-half-inch thick. Spread with chopped apples, raisins, sugar, cinnamon or jam and roll. Spread butter over all, add two cups of cold water in pan, bake in hot oven, basting often with sauce in the pan, until done. Serve hot.
RYE BREAD PUDDING
* ½ cup rye bread crumbs,
* 4 eggs,
* ½ cup sugar,
* ½ teaspoon cinnamon,
* Pinch of cloves and allspice,
* Rind of ½ lemon,
* ¼ lb. chopped almonds.
Dry crumbs in oven; beat yolks very light with sugar; add cloves, allspice, cinnamon, lemon and almonds. Moisten crumbs with whiskey and add to mixture. Add stiffly beaten whites. Put in mold, and boil three hours. Serve with whiskey sauce.
SURPRISE PUDDING
* 1½ cups preserved blackberries, or raspberries,
* 1 cup chopped suet,
* 1 cup sweet milk
* 1½ cups flour,
* 2 tablespoons sugar,
* 1 teaspoon baking soda,
* Pinch of salt.
Sift flour, salt and soda and mix well with other ingredients. Pour in buttered dish. Cover with buttered paper and steam steadily for two hours. Serve with any sweet pudding sauce.