The 1918 Fanny Farmer Cookbook

add

to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten; turn into buttered

pudding−dish and bake one hour in a moderate oven. Serve with Hard or Cream Sauce I.

Mock Indian Pudding

/2 small loaf baker’s

entire−wheat bread

1/2 cups milk

/2 cup

molasses

Butter

Remove crusts from bread and cut into five slices of uniform thickness. Spread generously

with

butter, arrange in baking−dish, pour over three cups of milk and molasses. Bake from two to

three hours in a very slow oven, stirring three times during the first hour of baking, then add

remaining milk. Serve with cream or vanilla ice cream.

Bangor Pudding

1/3 cups cracker

crumbs

Boiling water

/3 cup molasses

egg

cups milk

cup raisins

Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg

slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and

steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.

Steamed Lemon Pudding

small slices stale

bread

tablespoons sugar

Lemon mixture

eggs

cup milk

Grated rind 1 lemon

/8 teaspoon salt

Spread bread with lemon mixture, and arrange in buttered pudding mould. Beat eggs slightly,

Chapter XXIII − HOT PUDDINGS

449