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

1 cup rice
1-1/2 quarts milk
1 teaspoon salt
1 cup sugar
Grated orange rind
1 cup seeded raisins
Wash rice with several waters; put into pudding dish; add milk, salt,
sugar, orange rind and bake in slow oven about 1-1/2 hours or until
thick, stirring several times during baking; add raisins, and bake 20
minutes longer.

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Cream together 1 cup of sugar, 2 tablespoonfuls of butter, 1 egg,
white beaten separately, and added last, 1 cup of sweet milk, pinch of
salt, 2 cups of flour, sifted with 2 heaping teaspoonfuls of Royal
baking powder, 1/2 cup of dried currants, well floured. Add stiffly
beaten white of egg. Bake in a small oblong bread pan.

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One cup of sugar, one-half cup of milk, one and one-half cups of
flour; and one tablespoonful of butter; bake as a cake, and serve with
SAUCE.--Two tablespoonfuls butter, one cup white sugar, and one
tablespoon flour, wet in cold water; one pint of boiling water. Let
boil two or three minutes, stirring all the time. Flavor with lemon.

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Cottage Pudding


After rubbing together a cupful of sugar and a tablespoon of butter, add

two eggs, and after beating the mixture until light, add a cupful of

milk; mix well in a sieve a pint of sifted flour and three teaspoons of

baking powder, rub through the sieve into the mixture already made,

beat quickly and pour the batter into one large pudding dish or two

small ones. Sprinkle with sugar, bake in a moderate oven for forty

minutes or thirty if there be two. Serve hot with lemon sauce or any

sweet sauce.

LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one

tablespoon of melted butter, one small tablespoon of cornstarch, beat

all together, then add one cup of boiling water, cook five minutes,

boiling all the while. Cook a little longer if set in a basin of hot

water, take from the fire, and add juice of lemon.

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Cottage Pudding

One cup of granulated sugar, a cup and a half of flour sifted, half a

cup of milk, a heaping tablespoonful of butter, two eggs, whites and

yolks beaten separately, a teaspoonful of Cleveland's baking powder

mixed with the flour. Beat butter and sugar to a cream, add the

well-beaten yolks of the eggs, then add milk and flour alternately by

degrees, and the whites of eggs beaten to a stiff froth, stirred in at

the last. Bake half an hour. Serve hot with plenty of sauce.

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Cottage Pudding

Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk,

three eggs, and two ounces of sugar. Bake it three quarters of an hour.

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Cottage Pudding

Cream one-third of a cup of butter with three-fourths of a cup of sugar,

add one egg, beaten very light, one cup of milk, and two cups of flour

sifted with two teaspoonfuls of baking powder. Stir thoroughly and bake

in a shallow pan. Cut in squares and serve hot, with hot chocolate or

lemon sauce.

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