The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Ginger Pudding

• ¹⁄₃ cup butter
• ¹⁄₂ cup sugar
• 1 egg
• 2¹⁄₂ cups flour
• 3¹⁄₂ teaspoons baking powder
• ¹⁄₄ teaspoon salt
• 2 teaspoons ginger
• 1 cup milk

Cream the butter, add the sugar gradually, and the well-beaten egg. Mix and sift the dry ingredients and add a little of the mixture alternately with part of the milk. When all is in, put the dough into a buttered mould, cover it, and boil it one-half hour in a large cooker-pail of water, then put it into a cooker for five hours. Serve it with [Vanilla Sauce] or [Nutmeg Sauce].

Serves six or eight persons.