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 1906 COOKBOOKSHORTCAKES & PUDDINGS 1 >  Graham Puddings, 2 Recipes >



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



Graham Pudding #1

Take 1 cup of sugar, 1 cup of molasses, 1 cup of sweet milk, 1 cup of raisins, 1/2 (scant) cup of butter, 1 cup of wheat flour, 2 cups of graham flour, 1 egg, 2 teaspoonfuls of soda, 1 teaspoonful of cream of tartar, 2 teaspoonfuls of ground cinnamon. Mix thoroughly in a pan that holds at least 3/4 of a gallon; place in a steamer and steam for 2 hours. This pudding can be kept for weeks in winter, can be resteamed at any time and be just as good as when first made. Serve warm with cream or the following dressing: 2 tablespoonfuls of sugar mixed with 1 tablespoonful of flour; pour over it slowly 1/2 pint of boiling water, stirring constantly; let boil till clear; add butter size of a walnut, 1 teaspoonful of vanilla; pour upon slices of the pudding.

Sister Felicia E. Shaffer, Morrill, Kans.

Graham Pudding #2

Take 2 cups of graham flour, 1 cup of molasses, 1 cup of raisins, 1 cup of sweet milk, 1 teaspoonful of soda, spice to taste. Steam 3 hours; eat with sugar and cream or sauce.

Sister A. W. Hawbaker, Kenmare, N. Dak.

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