Things Mother Used to Make / A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before

by Lydia Maria Gurney

Cook the rhubarb and rind and juice of the lemon and oranges together for twenty-five minutes. Put into tumblers and cover with paraffine.

=Spiced Fruit=

6 Pounds of Fruit 4 Pounds of Sugar 1 Pint of Vinegar

For all kinds of spiced fruit use the above measurements, adding one tablespoonful each of cinnamon, allspice, and cloves, and cook until tender. Seal in glass jars.

=Bread Pudding=

1 Pint of Stale Bread 1 Quart of Milk 1 Cupful of Sugar 1 Egg 1/2 Cupful of Raisins 1 Teaspoonful of Cinnamon 1/2 Teaspoonful of Salt

Pour hot water over the stale bread and let soak until soft. Then add other ingredients and bake for three hours in a moderate oven. If eaten cold, serve with hot sauce. If eaten hot, serve with cold sauce.

=Steamed Chocolate Pudding=

Butter size of a Walnut 1/2 Cupful of Sugar 1/2 Cupful of Milk 1 Cupful of Flour 1 Teaspoonful of Baking-powder 1 Square of Chocolate, or Two Dessertspoonfuls of Cocoa 1 Egg Salt to Taste

Cream together the butter and sugar, then add egg and milk; then the cocoa, flour, salt, and flavoring. Steam for an hour and a half, and serve hot with sauce.