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

Harvard Pudding

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

Mix the butter and sugar, add the egg, then the dry ingredients, previously mixed and sifted together, alternating part of the dry ingredients and the milk until all are in. Turn it into a buttered, one-quart mould, boil in a large cooker pail of water for one-half hour and put it into a cooker for five hours. Serve it with warm [apple sauce] and [Hard Sauce].

Serves six or eight persons.