1748 The Cornell Reading Courses 



GRAHAM PUDDING 



I cupful butter ^ teaspoonful baking powder 



^ cupful molasses | teaspoonful soda 



^ cupful sweet milk i teaspoonful salt 



I egg I cupful raisins, seeded 



I I cupfuls graham flour 



Melt the butter, add the well-beaten egg, the molasses, and the milk. 

 Mix the dry ingredients, and add to them the liquid mixture. Pour 

 the 'mixture into a well-buttered one-quart mold or into several smaller 

 molds, filling them not more than two-thirds full. Place the molds on 

 a rack, such as a perforated can, in the cooker pail ; pour warm water around 

 the rack, bring the water quickly to the boiling point, and allow it to 

 boil for- thirty minutes if a large mold is used or for fifteen minutes if 

 small molds are used. Place the pudding in the cooker for five hours. 

 If sour milk is available, omit the baking powder, and add an extra one- 

 fourth teaspoonful of soda. 



MARGARET J. MITCHELL 



STEAMED PUDDING 



I cupful sweet milk | cupful raisins or currants 



I cupful molasses ^ teaspoonful cinnamon 



I cupful butter j teaspoonful ginger 



3 1 cupfuls flour I teaspoonful salt 

 I teaspoonful soda 



Stir the soda into the molasses, add the milk and the melted butter. 

 Add the flour sifted with the spices and the salt, and lastly the raisins 

 or the currants dredged with some of the flour. Turn the mixture into a 

 buttered mold, place it in a kettle of boihng water, and boil it for thirty 

 minutes. Transfer the kettle to the cooker, and allow the pudding to 

 steam for five hours. 



STEAMED APPLE OR BERRY PUDDING 



1 cupful flour I tablespoonful butter 



2 teaspoonfuls baking powder f cupful sweet milk 



J teaspoonful salt 4 apples cut in eighths or 



2 tablespoonfuls sugar i cupful berries 



Mix and sift the dry ingredients; cut the butter into them or rub it 

 in with the fingers; add the milk, cutting it in lightly with a knife. When 

 the dough is barely mixed and no loose flour is left, toss it on a floured 

 board, and pat or roll it lightly into a sheet one-half inch thick. Spread 



