Page:Gurney - Things Mother Used to Make.djvu/93

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THINGS MOTHER USED TO MAKE
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Graham Pudding
  • 1½ Cupfuls of Graham Flour
  • ½ Cupful of Molasses
  • ½ Cupful of Milk
  • ¼ Cupful of Butter
  • 1 Egg
  • 1 Teaspoonful of Soda
  • ½ Cupful of Raisins and Currants, mixed
  • Salt and Spice to taste

Stir the soda into the molasses, then add the beaten egg and milk, salt and spice, and melted butter. Add the flour and, last of all, currants and raisins, which have been sprinkled with flour. Steam two hours in a tin pail set in a kettle of water and serve hot with sauce.

Hasty Pudding

Into a dish of boiling water (a double boiler is best) stir Indian meal, very slowly. Let it cook for an hour. The water should be salted a little. Turn this into a bowl. The next day, or when perfectly cold, cut into slices and fry in pork fat or hot lard. This is served with molasses.

Baked Indian Pudding
  • 2 Quarts of Milk
  • 1 Cupful of Yellow Cornmeal
  • 1 Cupful of Molasses
  • ½ Teaspoonful of Salt

Put one quart of the milk into an earthen pudding-pot, and the other quart of the milk into an agate

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