STEAMED FRUIT PUDDING.—One cupful each of molasses, bread crumbs, water, flour and currants and raisins or dates. Soak bread crumbs in the water until soft, add one beaten egg, three level tablespoons of melted butter or beef drippings, one teaspoon of soda, a little salt and cinnamon. Mix all ingredients together and steam in a greased steam cooker or double boiler for two hours. Serve with any favorite pudding sauce. As it is something like plum pudding foam sauce is liked best with it.—Mrs. Whitehead, demonstration of puddings.
CORN STARCH PUDDING.—One quart milk, eight tablespoons corn starch, pinch of salt and one half cup sugar. Heat milk to boiling point and stir in sugar, salt and corn starch mixed together. When cooked sufficiently turn over the beaten whites of two eggs and stir. To make it yellow use the yolks of eggs. Serve (without) with or without cream.—Dorothy Whitehead.
CHOCOLATE PUDDING.—One quarter cup butter, one cup sugar, yolks of two eggs, one half cup milk, one and three eighths cups of flour, three teaspoons baking powder, whites of three eggs, one and one third squares Bakers chocolate, one eighth teaspoon salt and one fourth teaspoon vanilla. Cream the butter, add one half of the sugar, beat yolks and add remaining sugar, combine mixture, add milk, flour, baking powder and salt, then add the whites beaten stiff, melted chocolate and vanilla. Bake in cake pan. Fill the center with whipped cream sweetened and flavored and pour around chocolate sauce.
CHOCOLATE SAUCE.—Boil one cup sugar, one half cup water until a thin syrup. Melt one and one half squares Bakers chocolate and pour gradually over the hot syrup.—Dorothy Whitehead, demonstrated in 7th grade Domestic Science class at school.
SUET PUDDING.—One cup chopped suet, one cup milk (or water) one cup chopped raisins, one cup molasses, two and one half cups flour, one teaspoon soda, one half teaspoon each salt, cloves, cinnamon and nutmeg. Sift flour, soda, salt and spices. Add suet and raisins. Mix milk (or water) and molasses, beat into the dry mixture and steam three hours. Dressing for pudding: One cup sugar, one egg, one tablespoon flour, two tablespoons cold water, beat well and stir in half pint boiling milk or water. Add butter size of an egg, flavor with vanilla.—Mrs. W. C. McGuiness.
NUT PUDDING.—One cup sugar, one cup butter, one cup milk, two eggs, two and one half teaspoons salt, two teaspoons baking powder, two cups flour, one cup nuts. Steam good three hours and do not uncover at all while steaming or it will fall. Eat with golden sauce. One heaping teaspoon butter, one cup powdered sugar, two egg yolks, four or six tablespoons cream, flavoring. Beat whites of two eggs well, and add last, do not boil.—Mrs. Paul Leonhardy.
STRAWBERRY SHORT CAKE.—Sift one quart of flour with three teaspoons of baking powder and a tablespoon of sugar and one half teaspoon of salt. Work in three rounding tablespoons of butter to a mealy mixture or until the butter and flour are thoroughly blended; now lightly mix in enough milk to make a soft dough, (a little over a pint). Handle just enough to roll out after the milk is added to the flour. Roll in two round or square sheets, put in greased tins, dot with butter and bake a nice brown in a quick oven. Crush two quarts of strawberries with sugar to sweeten. Build the short cake in layers with the berries between cakes and generously spread on top. The whole berries are often reserved for the top. Serve with thick cream or with sweetened whipped cream. Raspberries, grated pineapple and fresh sliced peaches or oranges are used in season as well as strawberries.—Mrs. Whitehead, demonstration Southern Cookery.
RICE PUDDING.—Mix one half cup of rice with two quarts of sweet milk, two thirds cup of sugar and a little salt. Powder with cinnamon or nutmeg if liked. Place dish in a pan of cold water and bake two hours or more, stirring frequently until milk has cooked out and rice is creamy.—Contributed.
STEAMED CUP PUDDING.—Two eggs, one half cup sugar, one tablespoon butter, one cup milk, two teaspoons baking powder, flour to make a stiff batter. Steam twenty minutes in well greased cups and serve with pudding sauce.—Mrs. A. McKay.