The Story of Crisco Part 16

Break chocolate into small pieces, dissolve in boiling water, add Crisco, salt, cornstarch mixed with sugar, stir and boil for eight minutes. Remove from fire add vanilla and nuts and pour at once into wet mold. Cool, turn out and serve with whipped cream.

Cottage Pudding

1 cupful sugar 1 egg 1 cupful milk or water 2-1/4 cupfuls flour 2 tablespoonfuls Crisco 2-1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 teaspoonful vanilla extract 1 cupful sultana raisins

Sauce

1 tablespoonful Crisco 1 cupful sugar 1 egg 1 teaspoonful flour 1/2 teaspoonful vanilla extract 1-1/2 cupfuls boiling water

_For pudding._ Cream Crisco and sugar together, add egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into greased mold, and bake twenty-five minutes in moderate oven. Turn out and serve with sauce. This pudding may be steamed for one and a half hours.

_For sauce_. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla.

Mola.s.ses Sponge Pudding

2 cupfuls flour 2 teaspoonfuls powdered ginger 1/2 teaspoonful baking soda 1/2 cupful Crisco 1/2 cupful mola.s.ses 1 egg 1 tablespoonful breadcrumbs 3/4 cupful milk 1/2 teaspoonful salt

For Sauce

1 teaspoonful Crisco 1 teaspoonful cornstarch 2 tablespoonfuls lemon juice 3 tablespoonfuls mola.s.ses 1 cupful hot water

_For pudding_. Mix flour, breadcrumbs, soda and ginger together, then rub in Crisco with finger tips. Beat egg, add milk, mola.s.ses, salt and stir into dry ingredients. Turn mixture into Criscoed mold, cover with greased paper and steam steadily for two hours. Turn out and serve with sauce.

_For sauce_. Blend Crisco and cornstarch together, add mola.s.ses, water, and lemon juice, and boil a few minutes.

Monica Pudding

3 tablespoonfuls melted Crisco 2 cupfuls milk 1/2 cupful flour 3 eggs 1/4 cupful sugar 1/4 teaspoonful salt 1/2 teaspoonful vanilla extract

For Sauce

1/4 cupful Crisco 1/2 cupful powdered sugar 1/2 cupful cream 1/2 teaspoonful vanilla extract

_For pudding_. Heat 1 cupful milk. Add other cupful milk gradually to flour, then stir into boiling milk, stir and cook five minutes. The mixture should be quite smooth. Remove from fire, add Crisco, sugar, yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly beaten. Turn into Criscoed baking dish, set in pan half full of boiling water. Bake in moderate oven thirty-five minutes. Serve with sauce.

_For sauce_. Melt Crisco, add sugar, cream and vanilla extract and bring to boil.

Noodle Pudding

1 pint noodles 3/4 cupful sugar 4 eggs 1/4 cupful melted Crisco 1 lemon 1/4 cupful blanched and chopped almonds 2 cupfuls milk 1/4 teaspoonful salt

Throw noodles into boiling salted water, and cook five minutes. Drain in colander. Beat eggs until light and stir in the noodles. Grease pudding dish with Crisco, put in layer of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco. Then add another layer of noodles and proceed as before, until all are used up. Add milk and salt, and bake one hour in moderate oven. Serve hot with milk or cream. This pudding is delicious with stewed fruits.

Peach Delights

1 quart flour 3 teaspoonfuls baking powder 2 tablespoonfuls sugar 1/2 cupful Crisco 1/2 teaspoonful salt Milk 1 egg 1 teaspoonful lemon extract Peaches, fresh or canned Whipped cream

Sift flour, salt, sugar, and baking powder together, then rub Crisco lightly into them with finger tips; add lemon extract and enough milk to make soft dough. Drop mixture into Criscoed gem pans; place 1/2 peach on each one; fill cavities with sugar and bake in hot oven twenty-five minutes. Serve with whipped and sweetened cream.

Sufficient for twenty delights.

Pineapple Pudding

For Pudding

1 can pineapple 1 cupful sugar 4 tablespoonfuls melted Crisco 1 cupful breadcrumbs 1/4 teaspoonful salt 6 eggs Hard sauce

For Sauce

4 tablespoonfuls sugar 1/2 teaspoonful salt 1/2 cupful Crisco 2 tablespoonfuls sherry 4 tablespoonfuls blanched and chopped almonds

_For pudding_. Beat eggs, add crumbs, salt, Crisco, sugar, and pineapple cut into small dice. Turn into Criscoed pudding dish and bake in moderate oven until firm. Serve hot or cold with sauce.

_For sauce_. Beat Crisco with sugar to a cream, add salt, sherry, and almonds.

Mrs. Vaughn's Plum Pudding

1/2 lb. brown sugar 3 eggs 1/4 lb. breadcrumbs 1/2 lb. browned flour 1/2 lb. Crisco 2 teaspoonfuls baking powder 1 teaspoonful salt 1/2 teaspoonful powdered cloves 1/2 teaspoonful powdered cinnamon 1 teaspoonful powdered ginger 1/2 teaspoonful grated nutmeg 1/4 teaspoonful powdered mace 1/2 cupful New Orleans mola.s.ses 1/2 cupful brandy (or grape juice) 1/4 cupful lemon juice 1/2 lb. seeded raisins 1/2 lb. sultana raisins 1 lb. currants 1 lb. crystallized fruits, consisting of pineapple, cherries, figs, orange peel, and citron

Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours. Cream Crisco and sugar, add eggs well beaten together, and all other ingredients.

Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours. Turn out while hot and serve with hard sauce.

Sufficient for two medium-sized puddings or one very large one.

Rice Pudding

1/2 cupful rice 3 cupfuls milk 3/4 cupful sugar 1/4 cupful Crisco 3 eggs Powdered cinnamon to taste 1/4 cupful seeded raisins 1/2 teaspoonful salt