Woman's wisdom : a collection of choice recipes / Published by Ladies' society of the First Presbyterian church, Owensboro, Kentucky.

Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: Woman's wisdom : a collection of choice recipes / Published by Ladies' society of the First Presbyterian church, Owensboro, Kentucky. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    DESERTS. PLUM PUDEING. Half lb. raisins, half lb. currants, % lb. citron, sprinkle with a little flour; 6 eggs, beaten separately; half lb. flour, half lb. sugar, scant ]/x lb. butter, half lb. suet, a little salt, scant half pint milk, in which soak two slices baker’s bread. Mix the whites and yolks, add sugar and butter, stir in suet, milk and flour, one nutmeg mix- ed in a teaspoon of brandy. Add the fruit and boil four hours. * Mrs. B. W. G. JEFF DAVIS PUDDING. Three cups sugar, i cup molasses, i cup beef suet chopped fine, i cup sour cream, i cup raisins, seeded and split open ; put in at the last a little salt. Mrs. M. W. W. FRUIT PUDDING. One cup butter, I cup sugar, 2 cups flour, yolks 4 eggs, 4 tablespoons sour cream, 1 teaspoon soda, \V2 cups of jam or cherries, or 1 cup raisins and half a cup of cur- rants. Bake one hour. Beat the whites of the eggs to a stiff froth, spread over the top, return to the oven and brown slightly. To be eaten with sweet sauce. Mrs. M. F. V R. CHOCOLATE PUDDING. Two eggs, 7 tablespoons sugar, 1 tablespoon butter, 1 small cup milk or cream. When the pudding is nearly done spread with a meringue of egg, sugar and vanilla. Set in the oven to harden. Bake in a rich puff paste.