Mix the molasses, melted butter, and milk and add them to the dry ingredients, which have been mixed and sifted. Add the dates and turn the dough into a buttered, one-quart mould. Boil it in a large cooker-pail of water for one-half hour and put it into a cooker for five hours. Serve with [Hard Sauce].
Serves five or six persons.
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.
Swiss Pudding
- 1⁄2 cup butter
- 7⁄8 cup flour
- 2 cups milk
- Grated rind of one lemon
- 5 eggs
- 1⁄3 cup powdered sugar
Cream the butter, add the flour, gradually; scald the milk with the lemon rind, add it to the first mixture and cook it five minutes over hot water. Beat the yolks of eggs until they are thick, add the sugar, gradually, and combine these with the cooked mixture; cool it and cut and fold in the stiffly beaten whites of eggs. Turn it into a buttered, one-quart mould, boil it in a large cooker-pail of water for twenty minutes, then put it into a cooker for three hours.
Serves six or seven persons.