2 sweet, summery raspberry desserts (1904)
Steamed raspberry pudding
Ingredients: One egg, one-half cupful of milk, two tablespoonfuls sugar, one tablespoonful butter, one-half tablespoonful baking powder sifted into one cupful of flour, one-eighth teaspoonful of salt and one cupful raspberries.
Directions: Beat the butter and sugar together until light and smooth, next add the milk, then the egg (well-beaten), then the salt. Sift flour well and beat in slowly in order to have it smooth. Beat the raspberries until well mashed, strain through a coarse sieve to remove the seeds, then add them to the other ingredients. Pour into a greased pudding mould and steam one and one half hours.
Serve with raspberry sauce, made as follows: One-fourth cupful raspberries, one and one-half cupfuls sugar, one tablespoonful butter. Have seeds removed from the berries, beat butter until smooth, add to sugar and raspberries slowly. Place upon a serving dish and set upon ice to chill.
Raspberry tapioca
Ingredients: One and one-half cups boiling water, one cup raspberries, one-half cup tapioca, one-half cup sugar, juice of half a lemon.
Directions: Cover the tapioca with cold water and let it soak overnight. When ready to use, drain off any surplus water, pour boiling water upon the tapioca and cook in a double boiler until clear. Stir in the sugar very lightly, remove from the stove and stand in a cool place until lukewarm. Then add lemon juice and fruit. Serve cold with whipped cream.
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Publication: The Ranch (Seattle, Wash.)
Publication date: August 01, 1904
