Take 4 pounds flour, 6 ounces baking powder, 1 ounce salt, 6 eggs broken in flour, 3 pints water, 1 can cream, 1 quart stewed peaches, mix all together. Add flour until it is thick enough to drop from spoon. Fry in hot lard like doughnuts.
Plum pudding (for 80 men).
Take 3 pounds beef suet chopped fine and freed from fiber, 2¼ pounds stale bread crumbs thoroly grated, ¾ pound brown sugar, rind of 3 lemons, ¾ pound flour, 3 pounds raisins, 3 pounds currants, 1½ pounds citron, 2 nutmegs, 15 eggs, 1½ pints milk. Put in deep pan, mix well, tie up with cloth in cans, boil 5 to 6 hours. Serve with cream sauce.
Everything mentioned, except eggs, should be prepared the day before.
Cost about $2.75.
Rice pudding (for 20 men).
Put on stove in a tin boiler 1 pound of rice in 3 quarts of water. Let boil about 1 hour or till done, then remove from stove and add 6 eggs, ½ pound lard, 1 pound sugar, ½ pound currants, ½ pound raisins, and ½ can cream diluted in 1 pint water. Season with nutmeg, cinnamon, and salt. Grease a bake pan and put mixture into the oven and let cook for about 1 hour or till done.
Tapioca pudding (for 20 men).
Take 2 pounds tapioca and boil in 1 pint cold water for 20 minutes. Remove from fire and add 1 quart fresh milk (cow’s), ¾ pound sugar, nutmeg, cinnamon, salt, and ¼ pound butter, and 8 eggs well beaten all together. Mix all thoroly together. Put in a pudding dish and bake ¾ hour or till done, and serve with sweet cream sauce.
Sauce for apple fritters (for 20 men).