Make the paste, roll quite thin, and line an ashet; spread bottom with jam; pour on top above mixture, prepared as follows:—melt butter, add sugar, flour, and beat well, then the water, and fruit juice; finally, the eggs, well beaten.
Bake for about ½ an hour. Serve, of course, cold.
Graham Pudding
| 1 cup molasses 1 cup sweet milk 1½ cups graham flour 1 egg 1 tablespoon butter 1 teaspoon cinnamon ½ teaspoon nutmeg 1 teaspoon soda 1 cup raisins |
Put in buttered pudding dish and steam 3 hours.
Norwegian Prune Pudding
| ½ lb. prunes 2 cups cold water 1 cup sugar 1 inch piece stick cinnamon 11/3 cups boiling water 1/3 cup corn starch 1 tablespoon lemon juice |
Pick out and wash prunes; then soak 1 hour in cold water, and boil until soft; remove stones; obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water, and simmer ten minutes.
Dilute corn starch with enough cold water to pour easily; add to prune mixture and cook five minutes. Remove cinnamon; mould; then chill and serve with whipped cream.