Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

one cupful of milk and the flour mixture alternately. Lastly, stir in the floured fruit; turn into a well-greased mold and boil two hours. Steamed apricot pudding With one heaping cupful of flour sift, twice, a heaping teaspoonful of baking-powder and half a teaspoonful of salt. Chop two tablespoonfuls of cottolene or other fat into this and mix to a dough with one cupful of milk. Strain the liquor from a can of apricots and save it to make sauce for the pudding. Butter a deep mold; pour an inch of dough into the bottom; cover with halved apricots; then more dough, and so on until all your materials are used up. Cover closely and boil or steam for three hours. For sauce, strain and heat the syrup, thicken with a roux of flour and butter, cook for one minute; add a great spoonful of sugar and boil three minutes. Suet pudding Slightly warm and stir together one cupful of molasses and one of suet, freed from strings and powdered. Have ready a cupful of seeded and minced raisins and two even cupfuls of flour, sifted with one even teaspoonful of soda and a saltspoonful of salt. Beat two eggs light, add to the warmed mixture, season with mace and cinnamon, put in the flour, lastly the fruit. Pour into a buttered mold and steam nearly three hours. Mary’s favorite pudding Sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-powder and half a teaspoonful of salt. Have ready half a cupful of nut-meats—walnuts or hickory-nuts—scalded, skinned and dried, then chopped, and a cupful of sultana raisins, stemmed and washed. Dredge well with flour. Mix one cupful of milk with one-half cupful of molasses. Stir the sifted flour into this, add the dredged nuts and fruit mixed together; turn into a well-buttered mold, fit upon it a close top, and steam or boil for three hours. Cornstarch hasty pudding Heat a quart of milk in a double boiler. When it reaches the boiling point add four tablespoonfuls of corn-starch wet up with cold water and a