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

SHORTCAKES AND PUDDINGS

RASPBERRY PUDDING
 
 
 Take 2 eggs, 1 cup of sugar, 1 pint of sour milk, 1 teaspoonful of soda; beat well together, thicken with flour about as thick as cake batter; grease a baking pan, put in a layer of the batter, then a layer of the fruit, and so on; bake in a slow oven. Serve warm with cream.

Sister Ida B. Hamilton, New Castle, Ind.
 
 

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