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(Puddings And Other Desserts) - (The New Dr. Price Cookbook)

1 cup sugar
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 eggs
4 tablespoons hot water
Currant or other jelly
Mix and sift dry ingredients; stir in beaten eggs; add hot water
slowly; beat until smooth; pour into large well greased pan. Batter
should be spread very thin and not more than 1/4 inch thick when
baked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheet
of brown paper; beat jelly with fork and spread on cake. With sharp
knife trim off all crusty edges and roll up while still warm by
lifting one side of paper. To keep roll perfectly round, wrap in
slightly damp cloth until cool. Sprinkle with powdered sugar.

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From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
One-half pound flour; one-half pound chopped suet; one-half pound
currants; one-half pound prunes; one-quarter pound grated raw carrots;
three-quarters pound grated raw potatoes; one-half pound brown sugar;
one large teaspoonful of baking powder; pinch of salt. Flavor with a
teaspoonful each of nutmeg, cinnamon and cloves. The moisture from the
raw vegetables makes sufficient wetting.
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.
One pound seedless raisins; one pound dried currants; one pound stale
bread crumbs; one-half pound finely chopped beef suet; one-fourth
pound shredded citron; eight eggs; one quart milk; one-half cup sugar;
mace or nutmeg; one gill of brandy; one teaspoon salt; eggs well
beaten and put in last; raisins floured before stirring in. Boil
gently five hours without stopping. Water must be boiling when pudding
is put in and kept boiling till done. Eat with liquid wine sauce. Pour
alcohol around pudding and set it on fire. A sprig of holly in centre
for Christmas.

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Christmas Plum Pudding


One pound each of raisins, currants and suet, three quarters of a pound

of bread crumbs, one quarter pound flour, one half pound candied peel,

one half pint brandy, one half nutmeg, one quarter pound brown sugar and

six eggs. Boil six hours and steam two or three more when required.

Caramel sauce. One cup brown sugar, one ounce of butter, and

dessertspoon cornstarch, stirred till brown, add boiling water and one

wine glass of brandy.

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Christmas Plum Pudding

Ingredients, two pounds of flour, twelve ounces of raisins, twelve

ounces of currants, twelve ounces of peeled and chopped apples, one

pound of chopped suet, twelve ounces of sugar, four eggs, one pint and

a-half of milk or beer, one ounce of salt, half an ounce of ground

allspice. Boil the pudding four hours. First, put the flour, suet, and

all the fruit in a large pan; mix these well together, and having made a

deep hole in the middle thereof with your fist, add the salt, sugar, and

allspice, and half a pint of the milk, or beer, to dissolve them; next,

add the four eggs, and the remaining pint of milk, or beer; mix all

vigorously together with the hand, tie up the pudding in a well-greased

and floured cloth, boil it for at least four hours, taking care that the

water boils before the pudding is put into the pot to boil. When done,

turn the pudding out on its dish, and, if you can afford it, pour over

it the following sauce:--

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