Puddings and Desserts

Transcribed by  Michele Gibson Pierson and Nancy Smith

Cottage Pudding

One cup of sugar, 1 large tablespoon butter, 1/2 cup of milk, 2 eggs, 1 1/2 cups flour, 2 teaspoons of baking powder, a little vanilla.

Mrs. H. P. Bridge 

Cottage Pudding 

One cup sugar, 1/2 cup milk, 1 1/2 cups flour, 3 eggs beaten together, butter the size of walnut, 2 teaspoons of baking powder.  Bake in pudding pan. 

Huckleberry Pudding 

Three-fourths cup of butter, 2 cups of sugar, 3 cups of flour, 1 cup of milk, 3 eggs, 2 teaspoons baking powder, a little nutmeg, one tin cup of fruit dredged with flour.  Bake.

Isabel TenEyck 

Huckleberry Pudding 

One pint of berries, mixed with a little flour, 1 pint of flour, 1 teacup of molasses, butter size of an egg, 1/2 cup soda, 1 teaspoon cinnamon, 1 teaspoon cloves, 1/2 teaspoon allspice.  Bake in a slow oven about 1 1/2 hours.  Serve nearly cold with wine or vanilla sauce.

Mrs. W. C. Helmbold 

Peach Pudding 

Mix together 1 pint of flour, 2 teaspoons of baking powder and 1/4 teaspoon of salt. 1/2 cup of sugar.  Add 1 well beaten egg, 1 small cup milk and 3 teaspoons of melted butter.  Pour into a well buttered shallow cake pan and cover with peaches, pared and halved.  Sprinkle with 4 tablespoons of sugar and bake 1/2 hour in a moderate oven.  Serve with cream and sugar.

Mrs. Carrie McGaughey 

Apple Pudding 

One tablespoon butter, 1/2 cup sugar, 1/2 cup milk, 1 cup flour, 1 egg, 1 teaspoon baking powder.  Line pudding pan with apples, pour over batter and bake for 20 minutes. 

Steamed Cherry Pudding 

Two cups of flour, 1 teaspoon salt, 2 teaspoons baking powder, 1 tablespoon sugar, 2 tablespoons of butter.  Mix all together, all 1 cup of milk and 1 well beaten egg.  Drop a little of the batter into cups, then add a few well drained cherries (sour, canned), then more batter on top.  Steam 1/2 hour. 

Sauce--Boil 1 cup sugar, 1.2 cup water 5 minutes.  Add 1 teaspoon butter, juice of cherries, juice of 1/2 lemon, and 1 tablespoon of cornstarch.  Boil until clear then add the remaining cherries.  This pudding is always light.  It requires one pint can of red cherries, and makes 6 large servings (8 better size), and is good warmed over. 

Mrs. E. C.  Reeve    

Steamed Pudding 

Five-sixths cup of flour, 1/4 teaspoon soda, 1/8 teaspoon cloves, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg, 1 1/2 tablespoons melted butter, 1/4 cup milk, 1/4 cup molasses, 1/4 lb. dates or raisins.  Melt butter, add molasses and milk, mix and sift dry ingredients; wash and cut dates and dust with flour. Put in pudding.  Turn into buttered mould, cover and steam one hour. Serve with lemon sauce.  

Mrs. J. Lawrence Dole  

Prune Pudding 

One large cup cooked prunes, seeds being removed.  Cut into small pieces and drain off juice; sweeten and flavor with vanilla to taste.  Separate two eggs, beat whites very stiff and mix with prunes; put into pudding dish and bake in moderate oven 3/4 hour.  Best to set dish in pan of hot water.  To be served with whipped cream of custard made with the yolks of the eggs. 

Mrs. John R. Gearhart  

Huckleberry Pudding 

One quart of berries, 1 pint of flour, 1 cup of baking molasses, 1/2 teaspoon soda dissolved in hot water,  pinch salt; steam 3 hours.  Serve with hard sauce. 

Mrs. Allison O. Smith  

Chocolate Pudding 

Soak 2 cups of breadcrumbs in 4 cups scalded milk, add two eggs slightly beaten, 1-3 cup of sugar, 1 teaspoon vanilla, 1/4 teaspoon salt.  Melt two squares chocolate, add 1-3 cup sugar and milk enough to pour, then mix all; turn into buttered dish, bake 45 minutes.  Serve with cream. 

Mrs. A. M. Liveright 

Suet Pudding 

One cup chopped suet, 1 cup molasses, 1 cup milk, 3 cups flour, 1 teaspoon soda, 1 1/2 teaspoon salt, 1/2 teaspoon each of ginger, cloves and nutmeg, 1 teaspoon cinnamon.  Mix and sift dry ingredients, add molasses and milk to suet; combine mixtures; turn into buttered mould, cover and steam three hours.  Raisins and currants may be added.  Serve with hard sauce.   

Mrs. Emmott Harder 

Thanksgiving Pudding 

One-third cup suet, 1/2 lb. figs, finely chopped, 3 1/2 cups stale bread crumbs, 3/4 cup milk, 1 cup brown sugar, 1 teaspoon salt, 3/4 teaspoon cinnamon, 1/2 teaspoon grated nutmeg, 1/2 cup chopped English walnut meats, 1/2 cups raisins chopped, 2 tablespoons flour, 2 teaspoons baking powder.  Chop suet, work until creamy, soak bread crumbs in milk, add eggs well beaten, sugar, salt and spices.  Combine mixture, add nut meats and raisins, dredge with flour, sprinkle over baking powder, beat thoroughly, turn into a buttered mould, steam three hours. 

Sauce--1 small cup sugar, one egg, piece of butter size of walnut, one teaspoon flour, 2 tablespoons cold water; beat all together and pour into half pint boiling milk, cook in double boiler until it thickens; flavor with brandy or wine. 

Mrs. Emmott Harder 

Suet Pudding 

One-half cup white sugar, one-half cup molasses, one cup suet chopped fine, one-half cup currants, one cup raisins, one cup sweet milk, one-half teaspoon soda, 2 1/2 cups of flour.  Mix with salt and spices to taste, steam 2 hours.

 Mrs. S. V. Border 

   English Plum Pudding 

One large cup of raisins, one cup currants, one cup of suet, one cup of flour, 1 1/2 cups of sugar, 1 1/2 cups of buttermilk, one bowl of bread crumbs, 3 eggs, 1 nutmeg, 1 teaspoon of cinnamon,  1/2 teaspoon of salt, 1 wine glass of brandy, 1 tablespoon of soda.

Brandy Sauce--Twp cups of sugar, 1/2 cup of butter, a little flour, 1 quart of boiling water. Boil to a syrup and flavor with brandy.

Mrs. Carrie McGaughey.

   Eggless Plum Pudding 

One heaping cup bread crumbs, 2 cups flour, 1 cup chopped suet, 1 cup molasses, 1 cup sweet milk, 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon cloves, 1 tablespoon Cinnamon, nutmeg to taste, 1 cups raisins and currants.

Mrs. Frank Reed.

   Plum Pudding 

One cup sweet milk, 1 cup molasses, 1 cup raisins,  1 cup chopped nuts, 1 cup chopped suet, 2 1/2 cups flour, 1 teaspoon soda, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon. Steam 2 1/2 hours.

Sauce---Cream together 1 tablespoon flour, 1 large tablespoon butter, 3/4 cup sugar. Add boiling water to make right consistency. Flavor with nutmeg.

Mrs. H. B. Douglas

   Mrs. Bennett's Batter Pudding 

One half cup sugar, 3 tablespoons melted butter, 1 egg beaten, 1 cup milk, 1 pint flour, 1 1/2 teaspoons baking powder. Mix with any kind of berries or fruit bake.

   Steamed Pudding 

Two eggs, 1/2 cup butter, 2 teaspoons baking powder,  3 tablespoons sugar, 1 cup milk, 2 cups flour, 1 cup raisins. Mix ingredients into a batter and add raisins or cherries, with juice drained off. Put into cups and steam 1/2 hour. 

Mrs. W. C. Gordon.

  Cottage Pudding 

Two eggs, 2 cups flour, 1/2 cup milk, 2 teaspoons baking powder, about 1/2 cup butter, 1 cup sugar, 1 teaspoon vanilla. Mix as you would a layer cake and bake in either an angel food cake pan or a dripping pan. Serve hot in slices with a hot sauce.  

Mrs. John Gearhart.

  Brown Pudding 

One cup chopped suet, 1 cup brown sugar, 1 cup raisins, 1 flat teaspoon soda, a little salt, spice as you like, flour enough to stiffen, 1 cup sour milk; steam 2 1/2 hours. Serve with hard sauce.

Mrs. W. C. Miller

  Brown Pudding   

Two cups dried bread crumbs, 1 cup flour, 1/2 cup sugar, 1/2  cup milk, 1/2 cup molasses, 1 cup chopped suet, 1 teaspoon baking soda, 1 cup seeded raisins. Mix all the ingredients thoroughly, put into a water-tight mould and boil for 4 hours; serve with hard sauce.

  Suet Pudding 

One cup chopped suet, 1 cup seeded raisins, 1 cup sweet milk and a little sugar; flour to make a batter not as thick as flannel cakes, add last 2 teaspoons (scant) of soda dissolved in a small quantity of hot water; steam 2 hours in vessel with tight lid.  

Mrs. William P. Kelley.

  Plum Pudding 

One-quarter pound shelled almonds, 1/4 pound walnut meats, 1/4 pound pecans, 1/4 pound candied lemon, orange and citron, 1 pound raisins, 1 pound currants, 1/2 pound chopped suet, 1/4 pound brown sugar, 1/4 cup Karo syrup, 1/2 pound bread crumbs, 1 cup flour, 1/8 pound cornstarch, 1/2 ounce mixed spices, 3 eggs. Milk to bind together. Chop all together and bind in bag, and boil 8 hours.

Mrs. Grant Ross.


One-half cup butter, 1 cup sugar, 1/2 cup milk, 2 1/2 cups flour, 31/2 teaspoons baking powder, whites of 4 eggs. Cream butter, add sugar gradually, milk, and flour, mixed and sifted with baking powder, add whites of eggs beaten stiff. Steam 35 minutes in buttered cups. Serve with preserved fruit or sauce.

   Boiled Pudding 

One cup chopped suet, 1 cup brown sugar, 1 cup raisins, 1 level teaspoon soda in 1 cup sour milk, a little salt, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon nutmeg. Steam 3 hours. Candied lemon peel may also be added.

Mrs. Singleton Bell

   Small Bread Pudding 

Mix 1 pint soft bread crumbs with 1/2 cup raisins. Put in bottom of buttered baking dish. Beat well 2 eggs, add 2 tablespoons sugar and 1 1/2 cups milk. When sugar is dissolved pour over bread crumbs. Sprinkle with cinnamon or nutmeg and let stand 10 minutes. Stand baking dish in shallow pan of hot water and bake in hot oven.

Mrs. David L. Krebs, Jr.

   Apple Roll 

Make a good plain dough of 1 quart of flour, 1 teaspoon salt, 2 tablespoons butter and lard mixed, 2 teaspoons baking powder and milk to make a soft dough. Roll out, cover with apple sliced thin, sprinkle with sugar and cinnamon, roll up and cut in slices. Place on cut ends in buttered pan; add 1/4 cup of sweetened water in which a piece of butter has been melted. Bake in moderate oven 3/4 of an hour, baste frequently. Serve with cream.

Mrs. F. B. Kerr

   Plum Pudding 

3/4 lb. chopped suet, 3/4 lb. raisins, 3/4 lb. currants, 1/4 lb. citron, 3/4 lb. sugar, 3/4 lb. bread crumbs, 2 apples cut in small dice, grated rind of 1 lemon; mix together with 1/4 teaspoon ground cloves and a pinch of salt, 6 eggs, 1/2 gill rum or brandy. Butter a pudding mold, fill with mixture, tie a cloth over the top, place a plate at bottom of kettle which is 3 parts full of boiling water, put mold in and boil 4 hours. Keep kettle replenished with water. Turn out pudding on hot dish. Sprinkle with sugar and pour over a pint of hot brandy or run.

Mrs. Hurxthal W. Smith  

   Cherry Pudding 

One cup milk, 1 cup sugar, 1 egg, 1 1/2 pints flour, 2 teaspoons baking powder, 1 1/2 cups of seeded cherries.  Mix in order given. To be eaten while hot while hot with sugar and cream.

Mrs. George Irwin.

   Huckleberry Pudding   

One cup N. O. molasses, 1 teaspoon sugar, 1 cup flour, 1 cup  huckleberries without juice, 1 cup flour. Bake 40 minutes.

Sauce---1 cup huckleberry juice, 1/2 cup sugar, 1/2 cup butter, 1 tablespoon cornstarch, 2 teaspoons vinegar. Cream butter and sugar, add cornstarch. Mix huckleberry juice and the vinegar, cook a minute, then add mixture.

Mrs. E. E. Jimeson.

   Indian Pudding 

Five tablespoons cornmeal, 1 large cup molasses, 2 eggs, 1 scant tablespoon ginger, 1 large teaspoon cinnamon, 1/2 teaspoon salt, 4 tablespoons butter. Scald mixture in double boiler, when thick add 3 cups cold milk.  

Mrs. John R. Gearhart.  

   Frank Pudding  

One pint milk, yolks of 4 eggs, small cup sugar, make custard. Dissolve 1 tablespoon gelatine in cold water and stir into custard. Flavor with vanilla. Beat whites of eggs stiff and stir into custard when cold. Serve with chocolate sauce.

Mrs. Herbert Ballou.

   Steamed Peach Pudding 

Cream 2 tablespoons of melted butter with 1/2 cup white sugar; add 1 egg well beaten, 1-3 teaspoon nutmeg, 1-3 teaspoon soda, dissolved in 1 teaspoon cold water, add 1 tablespoon sour milk and 3/4 cup of sifted flour; stir in lightly two cups peaches sliced and drained free from juice; steam in a buttered dish for 1 hour. Serve hot or cold with floating sauce.

Floating Sauce--2 tablespoons butter and 1/2 cup sugar creamed, white 1 egg not beaten, 1 teaspoon vanilla. Serve while hot.

Mrs. A. M. Liveright.

   Queen of Plum Pudding   

1 lb. of butter, 1 lb. of suet, 1 lb. of sugar, 2 1/2 lbs. flour, 2 1/2 lbs. raisins, 2 lbs. currants, 1 lb. walnut meats, 1/4 lb. citron, 12 eggs, 1 pint of strong black coffee, 1 pint of strong boiled cider, 2 heaping teaspoons allspice, 2 heaping teaspoons cinnamon, 2 heaping teaspoons baking powder. Mix as for fruit cake. Bake about four hours in slow oven, pans lined and covered with heavy brown paper greased, or steam in cheese cloth bags set in double boiler. This ripens with age and is a sufficient amount to last the average family a whole winter. It may be reheated by steaming a few minutes. Serve with either hot or cold sauce.

Mrs. A. W. Leonardson.

   Hot Peach Pot Pie 

1 dozen peaches, pare the peaches and leave whole, add enough water to stew soft. When half done, add 2 cups of sugar or enough to sweeten. Move to back of stove and mix  batter, 1 quart of flour, 2 teaspoons baking powder, 2 eggs well  beaten, and enough sweet milk to make it spread nicely. Pour over peaches that have been put over fire, put on lid and cook until batter is done, or about 15 minutes. Serve hot.  

Mrs. T. J. Norris  

   Orange Puffs 

One-half cup butter, 1 cup sugar, 1 cup of milk, 2 cups flour, 2 teaspoons baking powder, 3 egg yolks. Mix as you do cake and  bake in gem pans.

Sauce--Grated rind and juice of 2 oranges, whites of three eggs, one cup pulverized sugar. Make a meringue of the eggs and sugar and when ready to serve add the juice and rind of oranges.

Mrs. A. W. Bigler.

   Lemon Short Cake    

Make a rich shortcake, split and butter, then take the grated rind and pulp of 2 lemons, 1 cup of sugar and 1 cup of cream. Mix thoroughly and cook until thick. Spread between layers and cover with whipped cream.

   Strawberry Short Cake 

          Two cups of flour, 2 teaspoons of baking powder, pinch of salt. Butter size of an egg rubbed into the flour, 1 egg, add 1/2 cup of milk, bake and split, spread with butter and with sweetened crushed berries, between the layers and on top. Serve hot with cream.

          Mrs. W. I. Betts.  

   Apple Dumplings 

          Two cups sifted flour, salt, 2 heaping teaspoons baking powder, 4 level tablespoons butter and lard, 1/2 cup milk. Mix, roll to biscuit thickness, cut into six pieces. Put in fruit (apples, peaches or pineapples) and bake. Meanwhile make a syrup of 2 cups brown sugar, 2 cups water, tablespoon butter and nutmeg. Boil 10 minutes and pour over dumplings after they are brown and bake until tender. Serve with cream.

                 Mrs. P. F. Weaver 

   Charlotte Russe 

          Break 1 dozen macaroons into small pieces. Pour over them 2 tablespoons sherry substitute. Beat together 2 yolks eggs and 1/2 tablespoon sugar. Scald 1/2 cup milk and stir Into beaten yolks, add dash salt, return to double boiler. Stir over fire until it coats spoon.  Add to this hot custard 1 level tablespoon granulated gelatine which has been soaked for 1/2 hour in 4 tablespoons cold water. Stir until gelatine is dissolved, then strain into bowl. When cool add whipped whites of 2 eggs, beat until it begins to thicken, then mix in lightly 1 pint cream, whipped to still froth and pour over macaroons.

         Mrs. James P. O’Laughlin.

   Caramel Cream

          One pint milk, 3 tablespoons flour, 1 cup brown sugar, 1/2 cup nuts. Put milk in double boiler, rub flour smooth in a little cold milk, add to hot milk and stir until thick. Melt brown sugar in frying pan until it bubbles, add to thickened milk. Add nuts chopped and pour into mold. Serve with cream.  

   Charlotte Russe 

          One pint new milk, 4 eggs, 1/2 box of gelatine, 1 pint cream, sugar to sweeten. Put the milk and sugar in a double boiler, add the gelatine and let all dissolve, and when boiling hot add the beaten yolks of 4 eggs and stir constantly to keep from curdling. When it is like custard, take off and strain in a bowl to cool; flavor with vanilla. Whip the whites of the eggs stiff, and whip 1 pint of cream; stir the whites of eggs in the cream and when the custard is very cold stir it into the cream, and pour the whole over lady fingers, over which wine or brandy has been poured.

         Mrs. Edmund A. Bigler.  

   Chocolate Foam   

          Four eggs beaten separately, 1 cup sugar beaten with yolks, 1 teaspoon gelatine dissolved in 2 tablespoons of boiling water, 2 squares chocolate melted, 1 teaspoon vanilla. Put in mould until set. Serve with whipped cream.  

          Mrs. G. W. Shillingford  

   Chocolate Dessert   

          Melt 2 cakes of sweet chocolate, add 1 1/2  tablespoons of hot water, and 1 1/2  tablespoons of powdered sugar; add the yolks of four eggs and whites beaten stiff; vanilla. Use 1 1/2  dozen lady fingers. Grease a pan, separate the fingers, put a layer of fingers, then pudding, etc. Stand in cool place 4 hours. Turn on a platter and put whipped cream on top. 

          Mrs. W. C. Helmbold.  

   Date Pudding

  Four eggs, 1 cup suger, 1 cup bread crumbs, 1 lb. dates, 1 cup  nuts; vanilla.  Beat eggs, add suger and crumbs with 2 teaspoons of baking power, dates, nuts and vanilla.  Bake in moderate oven, serve with whipped cream or sauce.  Will serve 10 people.

 Mrs. F. G. Betts.  

   Date Pudding

           One cup of dates, cut small, 1 cup English walnuts, chopped, 1 cup sugar, 2 eggs well beaten, 2 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon vanilla. Bake 40 minutes in pan with paper well buttered. Serve hot with whipped cream. 

          Mrs. H. B. Douglas.            

   Rhubarb Tapioca Pudding

          Soak 1/2 cup tapioca in 1/2  cup cold water for 1 hour (the granulated tapioca is best for the purpose.) Add to 2 cups of finely cut rhubarb, 1 dozen cooked prunes, 1/4 cup of prune juice, 1/2 cup of sugar. Boil for 10 minutes; add the soaked tapioca and cook until the tapioca looks clear. Serve very cold with cream and sugar.

          Mrs. J. R. McMurray.

  Maple Whip

           One-half cup sugar, 1 tablespoon cornstarch, 1/2  cup of water, 1/2  cup of maple syrup. Cook until thick, pour over the beaten whites of 2 small eggs, flavor with vanilla, serve in sherbet glasses with whipped cream. Will serve six.  

          Mrs. Singleton Bell.

  Marshmallow Pudding

          One tablespoon granulated gelatine, 1 cup boiling water, 1 cup sugar, whites of 3 eggs, 1 1/2 teaspoons vanilla. Dissolve gelatine in boiling water. Set bowl in pan of ice water, add sugar and stir constantly until mixture is cool. Add whites of eggs and vanilla and beat, using a Dover egg beater until thickens, the time required being about 20 minutes. Turn into a deep cake pan, first dipped in water, and let stand until thoroughly chilled. Just before serving time, remove from pan and cut in pieces the size and shape of marshmallows. Pile on a glass dish. Serve with whipped cream or hot chocolate sauce.  

   Heavenly Hash

          Whip 2 cups of cream, sweeten and flavor with vanilla. Mix together 2-3 (sic) of a cup of English walnuts chopped fine, 1 cup grated pineapple, 1 small box of marshmallows, cut in pieces. Add to whipped cream and serve. 

          Mrs. Carrie McGaughey.  

  Marshmallow Pudding

          One tablespoon of Knox gelatine dissolved in 1/2 cup of water; add 1/2 cup boiling water and cool. Beat whites of four eggs stiff, add 1 cup granulated sugar, and juice of 1 lemon, add gelatine and beat until very stiff. Color 1-3 (sic) mixture pink. Put half of white mixture in dish, cover with walnut meats, then the pink and cover with walnut meats, then white. Serve with boiled custard. 

          Mrs. Grant Ross.  

  Marshmallow Frappe

           One pint of cream whipped very stiff, 1/2 pound marshmallows cut in dice, 1/2 pound English walnuts chopped fine, 1 tablespoon powdered sugar, 1 teaspoon vanilla or sherry. Stand in a cool place for 2 hours.  

          Mrs. W. C. Helmbold.  

  Lemon Foam

          Four eggs, 2 lemons, 1 cup sugar, 1 teaspoon cornstarch, 1 cup hot water. Add to the beaten yolks the grated rind and juice of lemons, then the other ingredients, boil for a few minutes. Then add the beaten whites, pour into glasses.  

          Mrs. J. Lewis Irwin.  

  Candied Apples 

          Remove cores from apples without paring. Cut in half crosswise. Make a syrup of one cup sugar, 1/2 cup hot water and a piece of butter. Boil this in a skillet for a few minutes. Place apples in bottom of pan with cut side down, cook until apples are tender and syrup is like taffy.  

          Mrs. J. R. McMurray  

  Glorified Apples

          Pare, core and bake good sized apples. When tender remove from oven and fill center of each apple with chestnut meats, which have been boiled and blanched. Place a large spoon of meringue on the top of each apple. Place in oven a second time and bake until meringue is a light brown. Make a thin custard of milk, sugar and the yolks of the eggs. Serve apples very cold with custard and some more of the boiled chestnuts.  

          Mrs. J. R. McMurray.  

  Compote of Apples

          Select well shapped apples. Pare and core them. Arrange closely in a deep baking dish. Fill each center loosely with granulated sugar with 2 whole cloves on the top. Dissolve half a cup of sugar in a cup of water and stir in a pinch of nutmeg, 1 of cinnamon, and the juice of a lemon. Sprinkle over the top of the apples, pouring the remainder in the bottom of the dish. Cover and bake slowly until the apples are soft but not broken. Remove the apples to a deep serving dish. Strain the juice in the baking pan; add a cup of sugar and a tablespoon of gelatin dissolved in water. Boil for 5 minutes, then strain and pour over the apples. Cool and put in the box until the juice thickens. Serve with whipped cream.  

  Baked Peaches 

          Plunge into boiling water; skin and leave whole. Stick a couple of cloves in each peach. Arrange in deep baking dish, sprinkle with sugar, and dot tops with butter. Add a cup of boiling water and sprinkle a few chopped nuts over top. Bake until done. These may be eaten hot or cold.  

          Mrs. W. H. Patterson.  

  Fruit Dessert

          Mix orange pulp, white grapes cut in halves, candied cherries chopped fine and a grated pineapple with half a cup of powdered sugar; stand aside to cool. At serving time fill dessert glasses with two tablespoons of this mixture; put a tablespoon of lemon water-ice in the center of each glass. Cover it over with four tablespoons of whipped cream, and serve it at once.  

          Mrs. W. H. Denlinger.  

  Plum Pudding Jelly    

          One and one-half tablespoons gelatine (granulated), 1 cup water, 1 1/2 ounce Bakers chocolate, 1 cup sugar, 1 pint milk; cook in double boiler; take from fire, beat with Dover beater then when cool add 1 cup raisins, 1/2 cup currants, 1/4 cup citron. Serve  with cream.  

          Mrs. H. B. Douglas.



This page was last updated on Sunday, March 12, 2006

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