Graham Pudding

Ingredients

• one fourth cup of butter
• one half cup of milk
• one half cups of graham fiour
• one half teaspoon of puddings
• one teaspoon of soda
• one tablespoonful of ground cinna- mon
• half teaspoonful of ground cloves
• one teaspoonful of mace
• a pound of raisins
• a pint of milk
• one half coffee-cup of molasses
• 67 soda
• one cap of raisins
• three eggs
• one teacup of sugar
• one half teacup of butter
• one half teacup of flour
• one teacup of jams
• three tea- spoons of sour milk
• three teacupfuls of bread crumbs
• three teacupfuls of apples
• one teacupful of sugar
• one quarter of a pound of raisins
• two table- spoonfuls of brand3^ one tablespoonful of ground cinna- mon
• six large apples
• one tea- cup of sugar
• cinnamon
• nutmeg

Directions

1. Mix well together one half coffee-cup of molasses, one fourth cup of butter, one half cup of milk, one and one half cups of Graham fiour, one <d^^, one half teaspoon of

2. PUDDINGS. 67

3. soda, one cap of raisins, or currants ; spices to taste. Steam four hours. — 3Irs. JY. 0. Jones, Syracuse, N. Y.

4. W001>F0RI> PUI>1>I\'G.

5. Three eggs, one teacup of sugar, one half teacup of butter, one half teacup of flour, one teacup of jams, or preserves, one teaspoon of soda, dissolved in three tea- spoons of sour milk ; cinnamon and nutmeg, to taste. Mix all together, and bake slowly in pudding pan. — Mrs. Rebecca Ford, Kansas Clty^ Mo.

6. A SPICED APPL.E PIJDDIXG.

7. Three teacupfuls of bread crumbs, three teacupfuls of apples, chopped, one teacupful of sugar, one quarter of a pound of raisins, perhaps a little citron, two table- spoonfuls of brand3^ one tablespoonful of ground cinna- mon, half teaspoonful of ground cloves, one teaspoonful of mace, two or three eggs, beaten separately. Cook the bread crumbs a few minutes with a pint of milk, before adding the other ingredients ; add the whites of the eggs the last tiling before baking. Bake half an hour, if the oven be quite hot. Serve with any sweet sauce. — From Mrs. Henderson's Cook Book.

8. TAPIOC.i PlDI>I\0.

9. Peel, core and cook, until quite done, six large apples ; drain otf the water ; and beat well with one tea- cup of sugar. Add the tapioca, which has been in soak several hours. Stir all well together. Flavor with nut- meg, or lemon. Bake in baking dish about three-quar- ters of an hour. Serve with cream, or solid sauce made of sugar and butter, beaten together until light, and fla- vored Willi wine. Peaches (fresh or canned) may be substituted, and are an improvement. — Mrs. E. Major, Fayette, Mo.

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.