Page:Eggless recipe book for cakes, cookies, muffins, and desserts.djvu/17

 No. 6. BROWN BETTY PUDDING

Wet the bread with the milk and put a layer in a buttered pudding dish; cover with apples; add ½ the sugar, sprinkle with cinnamon and dot with butter; cover with the rest of the bread and bake ¾ of an hour in a moderate oven; serve hot, with a pudding sauce or milk.

No. 7. STEAMED BREAD PUDDING

Melt the butter and mix with the sugar or molasses; dissolve soda in the hot water and add: then add the bread crumbs and spices and stir in the raisins; steam 2 hours in a pound coffee can and serve with hard sauce.

No. 8. BAKED RICE PUDDING

Stir rice, raisins, salt and ½ the milk into a pan and bake for 1 hour, stirring often to prevent browning; add the remainder of the milk and sweeten to taste; Flavor with vanilla; bake another hour, frequently stirring.

No. 9. JERUSALEM PUDDING

1 teaspoon vanilla Soak gelatine in cold water 15 minutes; dissolve with the hot water; add the fruit cut fine and the sugar, rice and vanilla; stir well and mix in the whipped cream; set on ice in a mold to chill.

No. 10. CHOCOLATE PUDDING

½ teaspoon salt

Sift the sugar, flour, salt and baking powder together and add the milk; melt the chocolate and shortening and add; fill greased baking powder cans ⅔ full and steam 1 hour; serve hot with a hard sauce. 15