Apple Pudding

Butter the bottom of a baking dish and sprinkle lightly with sugar. Peel, core and slice thinly six tart apples and arrange in dish. Sprinkle with ¼ c; sugar mixed with ½ tsp. cinnamon and 1/8 tsp. nutmeg. Melt 2 tbsp. butter in ¼ c. hot water and pour over all. Make this batter: Beat 1 egg, add ½ c. sugar, and beat until thick. Add 2 tbsp. butter and then add 1/3 c. flour sifted with 1 tsp. baking powder and a pinch of salt. Spread batter on top of apples and bake at 375 for 30 min. Then reduce heat to 350 and bake l0 min. longer. Serve hot with lemon sauce.

Bread Pudding Scald the milk and pour it over the bread. Let stand 10 min. Beat eggs slightly, add the sugar, salt and vanilla. pour into a buttered casserole, add the milk and bread. Add the melted butter. Stir well. Bake in another shallow pan of boiling water. Bake at 350 for 1¼ hours.
Caramel Rice Pudding Melt granulated sugar in small saucepan and cook until brown but do not burn; pour it, while hot, into pudding mold and spread it all over inside. Wash rice, parboil, drain and cook it slowly in milk for 30 min. Turn into basin, add powdered sugar, Crisco, salt, raisins, extract, and eggs well beaten. Pour into prepared mold. Set mold in pan of boiling water and bake in oven until quite set. Turn out and serve hot or cold.
Carrot Pudding
From Elva Hornsby
Mix and sift flour, soda, salt and spices. Add brown sugar. Add suet and rub into the dry ingredients. Quickly grate the carrot and potato and stir at once into the dry mixture. Add raisins. Fill a well greased mold 2/3 full, cover tightly and steam 3 hr. Serve hot with sauce.

Mother’s Note: This amount makes 5 soup cans. (Use empty soup cans for molds.) In pressure cooker, steam 20 min. with petcock open. Then close petcock and cook 50 min. at 10 pounds pressure.


Put water on to boil, add butter. Combine sugar and flour, add to water. Remove from fire, add vanilla.

Note from Janet: Mother made this a lot every winter. It was a real favorite with her. I used to eat it just so I could have the sauce, which I love!

Chocolate Custard Mix chocolate, cornstarch and sugar, and add cold milk, stirring until smooth. Add this to the boiling milk and cook 15 min. in a double boiler. Flavor with vanilla and turn into cups or glasses when cold.
Danish Cream

Prepare 1 pkg. vanilla Rennet Custard Dessert as label directs, substituting light cream for milk; pour into 8 sherbet classes. Prepare l pkg. Danish Dessert, as label directs. When Rennet is set, spoon Danish Dessert over it. Refrigerate Serve topped with toasted shredded coconut. Serves 8.

TINTED COCONUT: Shredded coconut delicately colored as follows: Blend 1 tsp. milk or water with a drop or so of food color. Add 1½ c. shredded coconut, also a little peppermint, almond, or vanilla extract, if desired. Toss with fork until blended.

Date Pudding Mix and beat sugar, milk, dates, chopped nuts, egg yolks and vanilla. Add flour and baking powder. Fold in stiffly beaten egg whites. Place in buttered pan and bake in a pan of hot water 40 min. in slow oven. Serve with Whipped cream.
Fresh Strawberry Tapioca Pudding Sprinkle berries with ¼ cup sugar; let stand 30 min. Drain; add enough water to juice to make 2 cups. In saucepan combine juice with ½ cup sugar, tapioca, salt; cook over medium heat, stirring until mixture comes to a boil. Cool, stirring occasionally. Add berries, lemon juice; refrigerate. Just before serving, fold in cream.
Grape Nut Puff Pudding Cream butter and sugar thoroughly, add egg yolks, flour, Grape Nuts, milk, lemon juice and rind. Fold in egg whites. Pour into greased baking dish and place in pan of hot water. Bake at 350 from 50 to 60 min. When done, pudding will have crust on top and jelly below. Serve cold with whipped cream.
Lemon Puff Pudding In mixing bowl, cream together butter, flour, and ½ c. of the sugar. Add egg yolks; beat well. Stir in lemon peel and juice, and milk. Add salt to egg whites, beat stiff, then gradually beat in remaining ½ c. sugar. Fold into first mixture. Pour into 1-½ qt. baking dish; set dish in shallow pan of boiling water 1" deep. Bake at 325 for 1 hr. As it bakes, the mixture separates into 2 layers-a creamy, jellied base and a puffy cake-like top. Serve with or without whipped cream. Makes 6 servings.
Lemon Cake Top Pudding

Cream 2 tbsp. flour, ¾ c. sugar and 1 rounded tbsp. soft butter. Add 2 beaten egg yolks, ¼ c. strained lemon juice and 1 c. sweet milk. Fold in 2 beaten egg whites and bake in an 8" unbuttered pudding dish or individual custard cups, set in a part of warm water in a 360 oven for 35 min. Will form a cake top with a layer of crust below. Serves 4 to 6.

Log Cabin Pudding
From Almeda
Press half of the vanilla wafer crumbs into a pan. Soften gelatin in water, add to scalded milk. Cool until it rolls from spoon. Add remaining ingredients and pour into pan. Top with remaining crumbs. Chill 12 hrs.

Mother's Note: Never tried.

Marshmallow Chocolate Pudding Halve marshmallows. Mix sugar, flour, salt and cocoa thoroughly in top of double boiler, add milk gradually, stirring until ingredients are well combined. Place over boiling water; cook 15 min., stirring occasionally. Remove from heat; add well beaten egg; and beat mixture over hot water. Add marshmallows and vanilla, and beat until marshmallows are dissolved. Pour into sherbet glasses, chill and garnish. Serves 6 to 8.
Norwegian Rice
From Minga

½ gal. milk-bring to a boil. Add 1 c. rice, cook slowly 1 hr., add 1 egg beaten, mix with 1 c. sugar, ¾ c. rich cream, 1 tsp. flour, 1 tsp. salt. Cook 1 min. more. Pour into bowl, sprinkle generously with cinnamon and sugar.

Persimmon Pudding Cream butter; beat in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Stir in persimmon pulp and milk, then add dry ingredients which have been mixed together. Add lemon rind, raisins and nuts, mixing well. Spoon into well-greased 8-cup mold or 2-lb. coffee can. Cover with foil; tie on with string. Place on trivet in deep kettle; add boiling water to halfway up mold. Cover kettle; bring to boil, then reduce heat and boil gently for 2 hours until done, or until food pick inserted in center comes out clean. Remove mold from kettle; let pudding stand in mold for 5 min. Turn out on rack to cool. Serve warm with Fluffy Lemon Sauce. Makes 8 to 10 servings. (If desired, wrap and freeze. Thaw completely, leaving wrapped in foil, then warm in oven or over steam.)
Puff Pudding Cream butter, sugar and rind well. Add egg yolks; beat until fluffy. Blend in juice, flour, cereal, milk. (Mixture will look curdled.) Fold in egg whites. Pour into greased custard cups; place in pan of hot water. Bake at 325 about 40 min., or until top springs back when lightly touched. Pudding will have cakelike layer on top with custard below. Serve warm or cold.
Rice Pudding Wash rice and steam in milk until thick, then allow to cool. Cream Crisco and sugar, add well beaten eggs, raisins, salt, rice and cinnamon. Grease pudding dish with Crisco; pour in mixture and bake 1 hr. in mod. oven. Dates may be substituted for raisins.
Steamed Pudding
From Judy Marshall
Mix and steam for 3 hours.


Mix and place over hot water for at least 30 min., stirring frequently.

Mother's Note: We don't care for this pudding, but I want to try this sauce sometime.

Janet's Note: She probably meant with her Steamed Carrot Pudding.

Tapioca Pudding

Combine in upper part of a double boiler:

  • 3 tbsp. tapioca
  • ¼ tsp. salt
  • 2 c. milk
  • ¼ c. brown sugar Cook until it becomes clear-5 to 10 min. Add 1 egg yolk, slightly beaten. Cook until mixture thickens, then remove from stove, add 1 tsp. vanilla and 1 beaten egg white.

    Mother's Note: This is served with the meal, but to me it is a dessert.