Graham Pudding

1 teaspoon butter

1 cup molasses

1 cup sour milk

1 cup chopped raisins

1 teaspoon soda

2 teaspoons cinnamon

1 teaspoon ginger

2 cups Graham flour

Steam 3 1/2 hours

Sauce: Any hard or liquid sauce or cream, butter and sugar together, beat in the whites of one or two beaten eggs beaten stiff. 

English Plum Pudding

1 cup of raisins

1 cup of currants

1/4 pound of citron or lemon peel

1 1/2 cups of sugar

1 tablespoon of grated nutmeg

1 1/2 cups of beef suet (ground fine)

2 1/2 cups of flour

1 cup of potatoes ground fine

1 cup of carrots ground fine

1 small bottle of vanilla

Mix the ingredients well worked together, and tie all in a cloth made of heavy unbleached muslin. Boil steadily for 2 1/2 hours. Serve hot with cream sauce. 

*Blogger's note: Potatoes and carrots! And a whole bottle of vanilla! 

Tapioca Anew

1/2 teaspoonful salt

2 cupfuls boiling water

1/3 cupful tapioca

1/4 cupful sugar

1 lemon

2 egg whites

1 cupful dates

Add the salt to the water and stir in the quick-cooking tapioca. Cook over water until the tapioca is transparent, stirring the mixture constantly until it begins to thicken and stirring occasionally throughout the cooking process. Pour boiling water over the dates and stir to separate them. Drain and dry. Remove the stones and cut in narrow strips with scissors. When the tapioca is transparent stir in the dates, the juice of the lemon, the sugar and the stiffly beaten egg whites. Cook three minutes. Serve cold with sugar and cream or with a custard sauce. If custard sauce is used the egg yolks left from 'tapioca anew' are utilized. 

Submitted by Mrs. H. Schuette of St. Louis 

Crow's Nest Pudding

Put a pint of cherries or any kind of berries into a buttered baking dish; sweeten and sprinkle a little flour over the top; make a batter of:

1 cup sugar

1 egg

1 teaspoon baking powder

1 teaspoon vanilla

Butter, size of walnut

1/2 cup milk

Enough flour to make a little stiffer than cake batter, and bake.

Sauce:

Butter, size of walnut, browned milk and water, 1/2 pint each; 1/2 cup sugar; flour enough to thicken. Add vanilla; let come to boil. Serve hot or cold.

*Blogger's note: I've never heard of browned milk. 

Poor Man's Rice Pudding

1 quart milk

2 tablespoons rice

1 tablespoon butter

A pinch of salt

3 tablespoons sugar

Wash the rice well and put it in a baking dish with the salt, sugar and butter. Pour the milk over and bake very slowly at least two and one half hours, stirring twice during the first hour.