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This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

CHRISTMAS PLUM PUDDING

2 cups ground suet 2 cups bread crumbs 2 cups flour 2 teaspoons Dr. Price’s Baking Powder 2 cups sugar 2 cups seeded raisins 2 cups currants 1 cup finely cut citron 1 cup finely cut figs 1 tablespoon finely cut orange peel 1 tablespoon finely cut lemon peel 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon salt 1 cup water or prune juice 1 cup grape or other fruit juice

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly.  Add more water if necessary to make stiff dough.  Fill greased molds 2/3 full, and steam five or six hours.  This pudding should be prepared and cooked a week or more before used.  Before serving steam one hour and serve with hard, lemon or foamy sauce.

PUDDING SAUCES

HARD SAUCE

1/3 cup butter 1 cup powdered sugar 1/2 teaspoon flavoring extract

Cream butter until very light; add sugar very slowly, beating until light and creamy.  Add flavoring and beat again.

FOAMY SAUCE

6 tablespoons butter 1 cup powdered sugar 3 eggs 2 tablespoons boiling water 1 teaspoon vanilla extract

Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water.  Before serving heat over boiling water five minutes, stirring constantly.

CHOCOLATE SAUCE

1-3/4 cups water 3/4 cup sugar 1/2 tablespoon cornstarch 2 squares chocolate or 6 tablespoons cocoa 1/2 cup cold water 1/8 teaspoon salt 1 tablespoon butter 1/2 teaspoon vanilla extract

Boil water and sugar 5 minutes.  Mix grated chocolate or cocoa with cornstarch and cold water.  Add to first mixture and boil 5 minutes.  Add salt, butter, and vanilla and serve hot.

MAPLE SAUCE

1 cup sugar 1 cup water 1 teaspoon cornstarch 1 tablespoon lemon juice 1 tablespoon maple flavoring

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, cornstarch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes; serve hot.

FRUIT SAUCE

1/3 cup butter 1 cup powdered sugar 1 cup fresh strawberries, raspberries
  or canned fruit drained from syrup
white of 1 egg

Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add fruit which has been carefully prepared and mashed.  Beat until creamy.

CARAMEL SAUCE

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