Salem Capital Journal, Salem, Oregon July 30, 1920, page 7
Cream Puffs
One cup of boiling water, poured over 1/2 cup of butter, put it over the stove and bring to a boil, add 1 cup of sifted flour. Let boil five minutes beating all the time, when cool add 3 eggs, not beaten, beat for 10 minutes, then add soda the size of a pea. This makes 12 puffs. Bake 30 minutes. Filling: 1 cup of milk, 1 egg, 1/2 cup of sugar, 1 teaspoon cornstarch, cook in a double boiler until thick.
Caramel Pudding
Put in a double boiler, 1 pint of milk, thicken with 2 teaspoons cornstarch dissolved in cold milk. Melt 1 cup of brown sugar in a skillet add the thickened milk, when smooth pour into mold, with nuts. Serve cold with whipped cream.
Nut Pudding
Two cups of wheat flour and 1 cup of walnuts cut fine, 1 cup of Sultana raisins, 1 cup of milk, 1/2 cup of molasses, 1/2 teaspoonful of salt, 1/2 teaspoon of soda, and 1 teaspoon baking powder; steam one and one-half hours.
Recipes of Yesteryear 