“BUCKWHEAT MINUTE” PUDDING

Pour three cups of milk in a stew-pan, place on range and let come to a boil.  Then stir slowly into the boiling milk 1-1/4 cups of buckwheat flour and 1/4 teaspoonful of salt.  Keep stirring constantly until a thick mush.  Serve at once with sugar and cream.  I have never eaten this pudding anywhere except in “Bucks County.”  It is cheap, quickly and easily prepared and well liked by many country folk in Bucks County.

PEACH TAPIOCA

One cup of tapioca soaked in 1 quart of cold water several hours.  Place in stew-pan, set on stove and cook until clear.  Add sugar to taste and 1 pint can of peaches.  Boil two or three minutes, remove from range and pour into the dish in which it is to be served.  Stand aside to cool.

AUNT SARAH’S PLAIN BOILED PUDDING

One cup of beef suet chopped fine or run through a food-chopper, 1/2 cup sour milk, 1 egg, 1 teaspoonful soda, pinch of salt. 1/2 cup sugar, 1 teaspoonful cinnamon, 1 cup raisins, seeded and floured.  Flour enough to make as stiff as ordinary cake batter.  Boil or steam in a muslin bag three hours.  This is a very inexpensive and good pudding.  Dust a small quantity of flour over suet before chopping.  Serve with the following sauce: 

PUDDING SAUCE.

One large tablespoonful of butter, 1 teacup water, 1/2 teacup milk, scant tablespoonful of flour, grated nutmeg to flavor.  Sweeten to taste, add a pinch of salt.  Cook and let cool.  Beat up yolk of egg, add to sauce, stand on back of stove to heat, not cook.  Serve hot over the pudding.

APPLE TAPIOCA

Pour 1 pint of cold water over 1/2 cup tapioca.  Allow to stand until the following morning, when cook until clean.  Slice 6 tart apples.  Place in bottom of pudding dish, strew sugar over, then pour over the tapioca; place over this a layer of thinly sliced apples over which dust sugar.  Place in oven and bake until the apples are cooked.  Serve with sugar and cream.  Several thin slices of lemon added before baking impart a fine flavor.

STEAMED WALNUT PUDDING

Place in a bowl 1/2 cup butter and 1 cup of granulated sugar.  Beat to a cream.  Add yolks of 2 eggs and 1/2 cup of syrup molasses or maple syrup, in which had been dissolved 1 teaspoonful baking soda.  Then add 1 cup sweet milk, alternately, with about 3-1/2 cups flour, 1/2 cup of walnut meats, run through food-chopper or crushed with rolling pin, 3/4 cup of seeded raisins, 1/2 teaspoonful ground cinnamon, 1/2 teaspoonful grated nutmeg, 1/4 teaspoonful ground cloves, a pinch of salt and the stiffly beaten whites of the two eggs.

The batter should be placed in two empty one-pound tin coffee cans, about two-thirds full, covered tightly with lid and placed in a pot of boiling water which should be kept boiling constantly for three hours; when steamed the pudding should almost fill the cans.  If the cans were well buttered and flour sifted over, the pudding when steamed may be easily removed to a platter.  Slice and serve hot with the following sauce: