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The 1918 Fanny Farmer Cookbook
Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking
powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould,
cover, and steam three hours. Serve with thin cream, sweetened and flavored with nutmeg.
3
6
Ginger Pudding
1
/3 cup butter
3
1/2 teaspoons baking
powder
1
1
2
/2 cup sugar
1
/4 teaspoon salt
egg
2
teaspoons ginger
1/4 cups
flour
1
cup milk
Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add
alternately with milk to first mixture. Turn into buttered mould, cover, and steam two hours;
serve with Vanilla Sauce.
3
7
Harvard Pudding
1
/3 cup butter
3
1/2 teaspoons baking
powder
1
2
/2 cup sugar
1
/4 teaspoon salt
1/2 cups
flour
1
1
egg
cup milk
Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and
combine mixtures; turn into buttered mould, cover, and steam two hours; serve with warm
Apple Sauce and Hard Sauce.
3
8
Apple Sauce. Pick over and wash dried apples, soak over night in cold water to cover;
until soft; sweeten, and flavor with lemon juice.
cook
3
9
Steamed Chocolate Pudding
3
tablespoons
Chapter XXIII − HOT PUDDINGS
456
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