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 1906 COOKBOOKSHORTCAKES & PUDDINGS 1 >  Two Iowa Apple Puddings >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Apple Pudding #4

Slice pudding dish half full of apples and pour over them the following mixture: 1 cup of sugar, 1 egg, a little salt, 2 tablespoonfuls of butter, 1 cup of sour cream, 1 teaspoonful of soda or 1 cup of sweet cream, 1/2 teaspoonful of soda, and l teaspoonful of cream of tartar, nutmeg to taste, 1 pint of flour. Sauce: 2 teaspoonfuls of flour mixed with a little cold water, 1 cup of hot water, butter size of an egg, 1/2 cup of sugar, a little nutmeg; boil about 15 minutes, then add 2 tablespoonfuls of sweet cream.

Sister J. E. Price, Dallas Center, Iowa.

Apple Pudding #5

Pare, core, and slice 6 or 8 large apples; good cooking apples arc the best. Grease your pan and put your apples in. Then make a dough of 1 cup sugar, 1 cup cream, 1 cup milk and 2 1/2 cups flour, with 2 heaping teaspoonfuls baking powder well sifted into the flour, and pour over the apples. Then bake in a moderate oven about 1 hour. Serve with sugar and cream while warm.

Sister Lottie E. Shick, Waterloo, Iowa.

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