Steamed Breads and Puddings
| Boil on Stove Minutes | In Cooker Hours | PAGE | |||||
|---|---|---|---|---|---|---|---|
| 30 | Boston Brown Bread | 5 | - | 6 | |||
| 15 - 30 | Graham Pudding | 5 | |||||
| 30 | Apple or Berry Pudding | 3 | |||||
| 30 | Suet Pudding | 5 | - | 6 | |||
| 30 - 60 | Rich Plum Pudding | 5 | |||||
| 30 | Cranberry Pudding | 5 | |||||
| 30 | Ginger Pudding | 5 | |||||
| 30 | St. James Pudding | 5 | |||||
| 30 | Harvard Pudding | 5 | |||||
| 20 | Swiss Pudding | 3 | |||||
| Boil | Rice Pudding | 3 | - | 4 | or more | ||
| 10 | Indian Pudding | 12 | |||||
| Boil | Tapioca Custard | 1 | 1⁄2 and 1 | ||||
| Boil | Rice Custard | 1 | 1⁄2 and 1 | ||||
| Boil | Tapioca Fruit Pudding | 1 | - | 2 | |||
| Warm | Chocolate Bread Pudding | 1 | - | 2 | |||
| Warm | Queen of Puddings | 1 | - | 2 | |||
| Steamed Cup Custard | 1⁄2 | ||||||
| Boil | Compote of Rice and Fruit | 1 | - | 3 | |||