Grandmother Status.

This week (five weeks ahead of schedule), I became a grandmother! I am sure you will forgive me for short posts for the rest of the week. Today, in honour of myself, I give you a recipe from Slade’s Cooking School Recipes, (Boston, 1920) – a nice example of a product advertising cookbook. The name of the pudding seems a bit confused, which maybe fits with how this grandmother is feeling herself, given the unexpected timing of the grandmotherhood.


Small Plum Brown Bread (Grandmother's Pudding Sauce)
2/3 cup Graham flour
2/3 cup corn meal
2/3 cup rye meal
1 ½ teaspoons Slade’s soda
½ teaspoon salt
½ cup molasses
1 ¼ cup thick sour milk.
1 cup raisins seeded.
Thoroughly mix and sift the first five ingredients. Mix molasses and sour milk and add to the first mixture. Add raisins and stir well. Butter the inside of ½ lb. baking
powder tins, fill them half full of the mixture, cover tightly, place in a covered kettle of boiling water and steam one hour. Be sure to keep the kettle tightly covered, and the water boiling the entire time. If a crust is desired, put the brown bread in a hot oven after removing from the tins and bake ½ hour or until a firm crust forms.

Grandmother's Pudding Sauce.
1 cup granulated sugar
½ cup butter
¼ cup orange juice
¼ cup boiling water.
Cream the butter and sugar thoroughly; add orange juice and cream again, add boiling water gradually, mix well, and serve at once. If butter and sugar are thoroughly
creamed, this sauce is very foamy.