FRAU SCHMIDT'S GRAHAM PUDDING
Sift into a bowl ¼ cup of pastry flour and 1 teaspoonful of baking powder. Add 1 cup Graham flour, pinch of salt and ½ cup granulated sugar. Mix all thoroughly, then add ½ cup of finely chopped kidney suet. Add 1 cup of seedless raisins mixed with one extra tablespoonful of white flour. Mix into a batter with 1 cup of sweet milk, to which add yolk of one egg. Lastly, add the stiffly beaten white of egg. Flavor with either a little grated nutmeg or essence of vanilla.
Make a strong, unbleached muslin bag 7 by 12 inches. Pour the batter into the bag, which had been previously dipped in cold water, the inside of the bag sifted over with flour, and tie bag at top with a string, allowing room for the pudding to swell. Place the bag in the perforated compartment of a steamer, over boiling water, and boil continuously 1½ hours, or longer, without removing lid of steamer oftener than absolutely necessary.
Serve Graham Pudding hot with sauce used for "cottage pudding," or serve simply with sugar and cream, or a sauce may be served composed of ½ cup of pulverized sugar, creamed with ¼ cup of butter. Add 1 tablespoonful of lemon juice or flavor with vanilla. Stand sauce in a cool place a short time and serve cold on hot pudding.
SPONGE BREAD PUDDING
Place 1¾ cups of soft stale (either white or graham) bread crumbs in a pudding dish. Pour 2 cups of hot milk over the crumbs, cover with a plate and allow it to stand about thirty minutes, then add yolks of 2 eggs, ½ teaspoonful of salt, 1 tablespoonful of sugar and grated yellow rind of orange or lemon for flavoring. Beat the mixture until perfectly smooth, add the stiffly beaten whites of two eggs. Bake in a moderately hot oven. Serve hot with the following sauce: