1750 Thk Cornell Rp:adin(; Courses 



HARVARD PUDDING 



^ cupful butter i tcaspoonful salt 



^ cupful sugar 25 cupfuls flour 



I egg I cupful milk 

 3^ teaspoonfuls baking powder 



Cream the butter, add the sugar and the well-beaten egg. Sift the 

 dry ingredients together, and add them to the mixture alternately with 

 the milk. Turn the mixture into a buttered one-quart mold, set the mold 

 in a kettle of warm water, and boil it for half an hour. Transfer the 

 kettle to the cooker, and allow the pudding to cook for five hours. 

 Serve it with warm apple sauce and hard sauce. 



MARGARET J. MITCHELL 



TAPIOCA FRUIT PUDDING 



^ cupful pearl tapioca f cupful sugar 



I quart water | teaspoonful salt 



6 apples, pared, cored, and sliced 2 tablespoonfuls butter 



Soak the tapioca for one hour, place it and the other ingredients in a 

 cooker kettle, and bring the mixture to the boiling point. Place the 

 kettle in the cooker for one hour. Serve the pudding cold with cream. 

 If it is preferred to serve the pudding warm, use only three cupfuls of 

 water. 



MARGARET J. MITCHELL 



ST. JAMES PUDDING 



3 tablespoonfuls butter j teaspoonful salt 



^ cupful molasses j teaspoonful cloves 



^ cupful thick sour milk j teaspoonful allspice 



I f cupfuls flour J teaspoonful nutmeg 



I teaspoonful soda ^ pound dates, stoned and 



cut in pieces 



Mix the molasses, the melted butter, and the milk, and add them to 

 the dry ingredients, which have been mixed and sifted. Add the dates, 

 and turn the dough into a buttered one-quart mold. Place the mold in 

 water in the pail of a cooker, and boil the pudding for one-half hour. 

 Place it in the cooker for five hours. Serve the pudding with hard 

 sauce, 



MARGARET J. MITCHELL 



