Stir the cereal mixture gradually into the boiling water, to which the salt has been added. Cook directly over the flame for about five minutes, stirring constantly, and then cook over water for one and one-half hours. Add oleomargarine, syrup, egg, well beaten, and chopped dates. Turn into a greased baking dish and bake for about 30 minutes in a moderate oven (360-390° F.).
Chocolate Bread Pudding (11)
- Bread, broken in small pieces, 2 ½ cups
- Corn syrup (dark), ½ cup
- Brown sugar, ¼ cup
- Egg, 1
- Salt, ¼ teaspoon
- Chocolate, 2 squares
- Milk, 1 ½ cups
- Hot water, 1 ½ cups
- Vanilla, ¾ teaspoon
Soak bread in milk; add syrup, brown sugar, egg, well beaten, and salt. Melt chocolate in water; add gradually to bread mixture. Add vanilla. Bake in custard cups, set in hot water, in a moderate oven.
Eggless Steamed Pudding (11)
- Flour, 1⅔ cups
- Soda, ½ teaspoon
- Salt, ¼ teaspoon
- Cloves, ¼ teaspoon
- Allspice, ¼ teaspoon
- Nutmeg, ¼ teaspoon
- Cinnamon, ½ teaspoon
- Hardened vegetable fat, 3 tablespoons
- Molasses, ½ cup
- Milk, ½ cup
- Raisins (seeded and cut in pieces), 1 cup
Sift together the flour, soda, salt, and spices; add the raisins. To milk add molasses and melted fat; add liquid mixture gradually to dry ingredients. Stir thoroughly. Turn into greased molds, filling them a little over half full; cover and steam for about two and one-half hours. Serve with pudding sauce or milk. (Baking powder cans are satisfactory molds for steamed puddings.)