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The 1918 Fanny Farmer Cookbook
4
2
Snowballs
/2 cup butter
1/4 cups flour
cup sugar
1
1
2
3
1/2 teaspoons baking
powder
1
/2 cup milk
Whites 4 eggs
Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder;
then add the whites of eggs beaten stiff. Steam thirty−five minutes in buttered cups; serve
with
preserved fruit, quince marmalade, or strawberry sauce.
4
3
Graham Pudding
/4 cup butter
1/2 cups Graham flour
1
1
1
/2 cup
molasses
1
/2 cup milk
1
/2 teaspoon soda
teaspoon salt
1
1
egg
1
cup raisins, seeded
and cut in pieces
Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and
raisins;
turn into buttered mould, cover, and steam two and one−half hours. Serve with Wine Sauce.
Dates or figs cut in small pieces may be used in place of raisins.
4
4
St. James Pudding
3
tablespoons
butter
Salt
1
/4 teaspoon
each
1
/2 cup
molasses
Clove
/2 cup milk
Allspice
1
Chapter XXIII − HOT PUDDINGS
458
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