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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

WOODFORD PUDDING (2recipes)

Woodford Pudding #1

Take 1 cup of jam, 1 cup of sugar, 2 cups of flour, 1/2 cup of butter, 1 teaspoonful of soda dissolved in 3/4 of a cup of sour cream, a little nutmeg, cinnamon and cloves. Bake slowly and serve with a sauce.

Sister Nora B. Hufford, Rossville, Ind.
 

Woodford Pudding #2

Take 3 eggs, 1 cup jam or preserves (it is best to use something with small seeds, such as gooseberries or raspberries), 1/2 cup sugar, 1/2 cup butter, 1 1/2 cups flour, 1 teaspoonful soda dissolved in 3 teaspoonfuls of sour milk. Flavor with vanilla, cinnamon and nutmeg, and bake slowly. Sauce: 1 cup sugar, butter size of an egg, 1 tablespoonful flour, 1 cup boiling water. Flavor with vanilla. Pour the sauce over the pudding and serve while warm.

Sister Sallie Shirkey, Rockingham, Mo.