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

Graham Pudding

• ¹⁄₄ cup butter
• ¹⁄₂ cup molasses
• ¹⁄₂ cup sweet milk
• 1 egg
• 1¹⁄₂ cups graham flour
• ¹⁄₂ teaspoon baking-powder
• ¹⁄₂ teaspoon soda
• 1 teaspoon salt
• 1 cup raisins, seeded and cut in pieces

Melt the butter, add the egg, well beaten, molasses and milk. Mix the dry ingredients and add to them the liquid mixture. Pour it into a well-buttered, one-quart mould or into several smaller moulds. Do not fill them more than two-thirds full. Place the moulds on a rack in a six-quart cooker-pail of warm water, bring quickly to a boil and boil thirty minutes if the larger cans are used; fifteen minutes, if the small cans are used. Put it into the cooker for five hours. If sour milk is available, omit the baking powder and add an extra one-fourth teaspoonful of soda.

Serves six persons.