A Look Back in Time

I thought you all might enjoy a real trip back into the past. The image below is a copy of the menu of what was being served at the one and only resturant of my home town the year I was born. Take a look at the prices of the food! The printing is strange also......the types letters are so uneven.


Since the pudding was served so often, a variety of sauces were used as a topping. I have included a small sampling of sauce recipes.



1/2 c. sugar
1 egg
1/2 c. milk
1 3/4 c. sifted flour
2 1/2 tsp. baking powder
1/8 tsp salt
4 Tbsp melted butter
1/2 tsp vanilla

Add baking powder and salt to sifted flour. Sift twice. Put egg and sugar in a bowl, beat well; add milk and flour alternately, beating well after each addition. Add melted butter and beat again.

Bake in lightly buttered muffin tins, oblong or loaf pan, in moderate over. Serve with sauce or stewed fruit.

Here are some of the sauces that she would serve with this pudding. There were so many sauces, but these were among the ones she used the most.

Brown Sugar Sauce

1/2 c. butter
1 c. brown sugar
4 Tbsp cream
2 Tbsp wine or 1 tsp vanilla

Cream butter, add sugar slowly, add cream and wine drop by drop. Beat sauce constantly. chill well before serving

Lemon Sauce

1/2 c. sugar
1 Tbsp cornstarch
1 c. boiling water
2 Tbsp butter
1 /12 Tbsp lemon juice
1/8 tsp nutmeg
1/8 tsp. salt

Combine sugar and cornstarch and add water slowly, stirring sauce constantly. boil over low flame until thickened (for about 5 minutes) remove from fire and add remaining ingredients

Then 1 egg may be beaten in if thicker or richer sauce is needed.


Fruit sauce

1/2 c. sugar
3 Tbsp flour
1/8 tsp salt
1 c. sliced peaches, crushed fruit, or fruit juice
1 c. water
2 Tbsp butter
1 Tbsp lemon juice
1/8 tsp cinnamon or nutmeg

Combine sugar, flour and salt. Add remaining ingredients. Cook over hot water, stir constantly until thick and smooth. Serve sauce hot or cold.

Best if one or 2 Tbsp whiskey or wine are added.


For the Caramel Sauce a caramel syrup was made first.

Caramel Syrup

Place 3 c. sugar in iron skillet and melt over very slow fire. If a stron caramel flavor is desired, sugar may be burned slightly. Stir constantly.

Add 2 c. boiling water gradually and cook ingredients until the consistency of maple syrup. This may be kept indefinitely in closed jar.

Caramel sauce

1/4 c. caramel syrup
2 c. cream
1 tsp vanilla
1/8 tsp salt

Mix all ingredients and serve. Fine over rice, tapioca, etc.

Raisin Sauce

1 1/2 c. water
1/3 c. raisins
1/4 c. sugar
1/8 tsp salt
2 Tbsp butter
1 tsp flour
Grating of nutmeg or lemon rind
1 tsp vanilla

Boil first 4 ingredients 15 minutes. Melt butter, stir in flour. Add sauce slowly. Stir until it boils. Add flavoring.

This last sauce that I decided to add is called Economy Sauce.

Economy Sauce

1 1/2 c. water
1/2 c. sugar
2 Tbsp molasses
1/2 c. sweet milk
2 Tbsp cornstarch
2 Tbsp butter
1 tsp vanilla

Stir first 3 ingredients over heat until sugar is dissolved. Combine milk and cornstarch. Stir into sauce.

Cook 2 minutes. Remove from fire. Stir in butter and vanilla.