The Oregon Statesman Uecipe beciuu"
t -
Pliiiii T; Pudding lis Glimait for "Chr istmasf Dinner
; First'Prixe Winner
MRS. JAMES TANKER
- ' -73 N. 16th i
Individual Paddings
H ess raisins f
H e aria figs ' .'
ray M wet. ebsnnad fin
H ' rap lifkt Mluw i
4 cap Orbits (Trap
to rap iwhI snilk
1H caps flour
1 teaapaoa soda .
: I UMPMI cilUH !
! 1 teaspaoa dtrti
'4 . tHipMI ttM(
XL IM1BMI rait
, Wash the dried fruits, cover
with cold water and bring to a
boil. . Cook fire minutes, drain,
eool and cut np. not too fine. Mix
the molasses, syrup and milk. Sitt
the dry ingredients and add the
chopped suet and fruits, mixing
sufficiently to separate the pieces.
Add to the moist ingredients and
mix well. Oil individual molds or
custard cups thoroughly, sprinkle
thickly with sugar and fill full
with the pudding1 mixture. Put
Into m steamer and steam for 1
to 2 hours, depending .upon the
sise of the molds. These puddings
may he made 2 or 3 weeks In ad
vance of serving. Re-steam about
30 minute just before serving.
Serve very hot with hard sauce
or aay desired pudding sauee.
; Quick Pudding
i cap batter - - " j
"P rarar : I
1 tabWvpeom lacaae Jniea
I A twp areata )! i
1 tabl aaea racrim
' to laaapeea a4a
1 rap era. cbeanaa
lto rap. flam
- teas P salt
1 Uaapaoa bakinf pew Car
rap walaata, eboppaa
3 m whites, atiffls beataa
" Cream butter, add sugar grad
ually. Add fruit Juices, rind and
soda to figs. Mix together and add
to creamed mixture. Sift flour and
measure. Sift again with salt and
baking powder and add to fig mix
ture.! Add i nuts and fold in egg
whites. Pour Into well - greased
Quart tpuddlng .mold and steam
two hours: Serve with the follow
ing: . r . ..
: ; ;('
' Sugar Sauce
: t aap pawaie s-aj-ar
U :a battar
M aap atilk , '
; -to teaspoon Yanrtle j
to taasoaan salt ' i
; Place all ingredients in a bowl
over hot water. Beat until smooth.
Serve warm. Makes 1 cup of sauce.
: Pudding serves 8.1
Mrs. Velma Stuart
1250 Fairmount
Chocolate Pudding
t-. Tajp as car '
. A " teaspoon eaU
, 2 tablaspoaas aseltee shartaainf
2 rapa Hoar
2 acsa - J
S teaepseaa baking powder
1 rap sweat milk j
1 taaspoaa cinnamon
2 aqaaraa cbaealata
X rap chopped nut taeata
1 cap -raisins (seeded or seedless)
. Cream sugar nod butter togeth
er, then add the beaten eggs. Sift
: flour, cinnamon, salt, and baking
nowder ' together i and add alter.
) nately with- the milk to the first
i mixture. Melt chocolate and add.
-: Add , nuts and raisins last. Mix
j well 'and , pour into one large or
, several 'small molds. Steam one
hour. Serve-hot or cold with whip
: ped cream or pudding sauce.
; serves twelve.
. Sauce: . j !
4 tea poena batter
.2 rapa brewa an gar -
1 sattare cheeolata at
M' Pp eaeaa ' i
.1 tablaapaaa flear
' Ttttr
.: I Melt butter in a small pan, stir
i in sugar and flour, mix well and
: then t add; enough water to make
; a thin-sauce. Last stir in the melt
i ed ehocolate. Use hot or cold.
, Mrs. Myron Van Eaton
' Route 4, Box 120
;
Second Prize Winner
MRS. PAUli E. ROBINSON
i Independence, Ore.
'. Snow Balls
4 tablaapoasa bat tar
s Tew drops leaea jolea
H cap saitar . j
aap nilk ' i
11a eapa paatry floar !
. a'teaapoaa aalt i
1 taatpoons bakiag pawdar
2 aff wait - - i
14 taaanooa Tinilla
Cream butter, add lemon Juice.
Gradually add 'sugar. Sift flour,
baking .powder and salt together.
Add alternately! with milk to but
ter mixture. Add vanilla and fold
in stiffly beaten egg; whites. Fill
greased molds full, cover tight
ly and steam 30 minutes. Serve
hot with lemon or any fruit sauce.
Makes six to eight snow balls.
Christmas Pudding as Grift:
f f - , -4,:":,
It has become a charming custom
plum puddings tn cellophane or
utem to rrtenas ana relatives as
Jerusalem Pudding
4 tablespoons rice
y box lemoe jello
cap cold watar
H cap aufar
1 pint cream
lb. dates
Vi teacpoon vanilla ;
Pinch of (alt
Cook rice in a double boiler un
til soft. Add sugar and jello which
have been softened in the cold
water. Stir until clear. Wash,
stone and chop dates and add to
other ingredients. Whip cream
and mix all together. Turn into
molds or dish and let stand over
night or for a few hours. This
makes about 1 quart. The whip
ped cream makes this a rich des
sert but it may be garnished with
a dash more cream and a cherry.
Mrs. J. R. Alexander
Aumsville, Ore.
a a
Sweet Potato Pudding
1 eup floar
1 teaspoon soda ,
1 cup grated raw Irish potato
hi teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
hk teaspoon cloTea -
1 eup crated raw sweet potato
Vt cup chopped walnut meats
i eup chopped dates
1 cap brown sugar, firmly packed
14 cop water
Sift flour, measure and sift
again with soda,' salt and spices.
Combine potatoes, nuts, dates and
sugar. Add flour alternately with
the water and mix well. Pour into
well-greased quart pudding molds,
filling full. Cover and steam
three to four hours. Serve with
liquid or hard : sauce. Serves 8
generously. 5
Mrs. Jamea Tanner
976 N. 16th
a a a .
' Easy Pudding
1 eup sour milk j
1 cop raisins I
1 cup molasses
1 cup chopped saet
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon soda
4 cups flour ;
Dissolve the soda in the milk.
Mix the ingredients thoroughly
and steam three hours. Serves 10.
It will keep for weeks and may
i be sliced and reheated in a steam
er. Serve any kind of sauce on it.
Mrs. Eula Woods
! 1740 Broadway
a : a
Christmas Pudding
enp chopped apple
2 eggs, well beaten
M cop firs, chopped
cup citron, sliced
X tablespoon candied orange p a 1,
chopped
i cup almonds, blanched and chopped
2 teaspoons baking powder
li teaspoon salt ;
H teaspoon soda "
teaspoon cinnamon
4 teaspoon allspice
Vx teaspoon nutmeg
is cup suet, chopped
Vt eup milk
H enp raisins
14 cap candied cherries, quartered
Vi enp molasses :
2 eups sifted flour
1 V- V . ; - yiV ' ?
" i nn ii ii.nai..i Kn. miiniiiaitiima-Mi hn i m mi if . Y i . r i i lliMiMiaM
- ; " nnt .. "
of good cooks to wrap their choice
other protective paper and send
gifts at Ouistmae time.
Plum Pudding
1 package' lemon jjallo
1 cup ' hot water t
1 cap cold water
k teaspoon salt j
1 tableapon : sugaif
la cop cooked prunes, chapped
H eup cates. chopped
la eup -raisins j
14 cup currants I
14 eup candied cherries
Is eup- walnut meats, chopped
Dissolve lemon jello in cup of
hot water, add; cold water, salt
and sugar.. While still warm add
the prunes, raisins, dates, cur
rants, candied cherries, and mix
thoroughlyi. Set aside to cooL Be
fore it congeal) add the walnuts
and put into molds. Put into the
refrigerator or bold place and let
the pudding set. When ready to
serve, un,mod on to dessert
plates, top with one tablespoon
of .whipped cream and stick a
small, red, lighted candle in the
center, and put
a sprig of holly
on the side of:
the plate. Serves
Mary Maley
825 N. Capitol
8. - ' I
i ;
. . i
MAIZES 'EM
BALANQE!
Whatever goes out
Must first come in.
That's where lessons
In thrift begin!
Don't spend money
Before you earn it.
The lesson is simple, -Be
sure you learn it!
H .-- i '
; t I
;!
Budget your income
And stretch it far.
Pay casli at' Penney's
Where bargains are!,
Sf a i V : f, -.4
.jfciax ; ,-.. - ' ' 111:
- - ' - . i i WW 1
Urn 1655
Carrot Pudding
14 enp Criseo . ' ;j -14
teaspoon soda i
14 cup brawa sugar
-1 C . ' ! '., S
1 enp grated raw! carrots ; 1
14 eup seedless raisins
cup currants ;
2 teacpoons lemon peal, cut fine -
114 eups flour ,
1 teaspoon baking powaer
14 teaspoon salt '
14 teaspoon cinnamon . j
14 teaspoon nutmeg 1 ' , - ' - - i
Blend Criseo, sugar and egg in
one operation. Add carroU. rats
ins. currants and lemon peel. Sift
flour, baking powder and sptces.
Add : to first mixture. Add soda
dissolved in water. Pour into bak
ing dish. Bake at 325 degrees for
1 hour. Serve with sauce or w nip
ped cream. Serves six. ,
Mrs. Ken Laudahl
940 Academy
.
Carrot Pudding L
Cream together 1 tablespoon
butter and 1 cup sugar. Add:
1 eup grated carrots
1 cap gratad potatoea
1 eup floor
1 eup raisins (floured with part of
above flour)
14 enp nntmaata
1 teaspoon soda dissolved ia 2 table
spoons water
1 teaspoon cinnamoa
14 teaapon allspice
Pinch of elorea and nutmeg
Mix in order given and steam
n double boiler for 3 hours.
Makes 8 generous servings, hem-
on sauce or sweet cream makes
an excellent compliment.
Mrs. R. E. Oglesbee
1270 Nebraska
a a a
Steamed Cherry Padding
14 eup shortening
1 eup sugar
3 eups flour
4 cup milk
14 teaspoon salt
4 egg whites, beaten stiff
5 teaspoon baking powder
1 cup stoned, cherries
14 teaspoon lemon extract
Cream shortening and sugar.
Mix and sift baking powder, salt
and flour and add to cherries.
Fold into first mixture alternate
ly with the milk. Fold in egg
whites. Turn into mold, cover and
steam two hours. Serve with hard
sauce. Serves six.
Mrs. Ken Laudahl
940 Academy Street
t kriti i Us"
(JJ jj quality and better value to be
had in the double-tested double-mctton
K C Baking Powder.
It produces delicious bakings of fine texture and
large volume. i
Maanfactarwd fcy Bakiag
thing bat Bakiag Pcweler " atsaaler enpervl
Ex part CTiaanlata af NatlaHsal Raytatlsiai. Alwars i
lersa aepeaMtable. That
Women who want
Same Price Today
as 45 Years Aqo
25 ounces tor 25c
You can also buy
AX--11 10 ounco can for 100
J Ull IS ouncw can for X$
rULl.
AsJtoaaa
ADDRESS.
1 f ct 1
Second Prize Winner
I EVA NELSON .
i ' Route 7, Box 14 ' -
Cranberry Pudding ;
14 cup butter ' . , ' " ' .
1 eup ugsr '
' 8 eggs, well beaten
3 eups sifted flour
2 teaspoons baking powder
14 eup aweet milk
1 14 cups fresh cranberries, halved
Cream shortening and sugar.
add beaten eggs. Sift flour and
hakin? nowder togetner ana aaa
alternately with milk. Fold in cut
cranberries gently. Turn i into a
buttered mold, cover and steam 3
hours or until done. Serves 8. to
10. Serve with lemon hard sauce
or the following lemon sauce:
j Lemon Sauce
1 tablespoon cornstarch
14 cup sugar
1 leaspoea grated lemon rind
2 tablespoons lemon juice
2 tablespoons butter
1 rup boiling water
Dash of nutmeg and- salt '
Mix cornstarch, sugar and grat
ed rind. Add water gradually, stir
ring: constantly. Boil 6 minutes.
Remove from heat, add salt, nut
meg; butter and lemdn juice.
Serve hot. This color combination
is fine for Christmas.
I Cranberry Pudding
1 cup sugar
2 tablespoons matted batter
Tolks of 2 ergs
14 eup sweat milk
2 teaspoons baking pawcar
2 eups raw cranberries, waahad
1 Cups floar ar S caps if cranberries
are wet
Beat egg yolks, sift flour and
baking powder, mix in order given
as any plain cake, add cranber
ries last when cake is well mixed
and smooth. Bake hour and
serve hot with the following
sauce:
Sauce:
1 large tablespoon flour mixed
in a little cold water and stirred
smooth. Pour 1V& eups boiling
water over flour mixture and cook
until thickened slightly. Add 1
cup scugar. When cool add whites
of 2 eggs beaten stiff and 1 tea
spoon vanilla. Beat all together
until sauce is frothy.
j Mrs. Newell Williams
797 S. 25th St.
wlin 1r.Aw af.sa UlmU
PwWator tpedstltts who i
I Mures aaec ral Baktat.
the best, demand the
Economical and Efficient
BhtuciG Powder
PACK NO CLACK TOXINO
I Tlsamaaskas of Weastaai
Bavt Hot el t asl
THE COOK'S DOOIX
Yam can gat a copy of tUs beautifully Qlastraesd bask
full of practical, sma sacsaes that will plssia yea.
Mail aba catttficasa fas as a cam f K C Bakias Pawdar
aad year ever will be seas
JAQUES MTG. CODwa.C.sU.
caacAoo, ixuitots
'I
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' :srYwrn.-