ENGLISH
PLUM PUDDING
Soak one pound of stale bread
in a pint of hot milk and let it stand and cool. When cold, add to it one-half
pound of sugar and the yolks of eight eggs beaten to a cream, one pound
of raisins, stoned and floured, one pound of currants, washed and floured,
a quarter of a pound of citron cut in slips and dredged with flour, one
pound of beef suet, chopped fine and salted, one glass of wine, one glass
of brandy, one nutmeg and a tablespoon of mace, cinnamon and cloves mixed;
beat the whole well together and, as the last thing, add the whites of
the eight eggs, beaten to a stiff froth; pour into a cloth, previously
scalded and dredged with flour, tie it firmly, leaving room for the pudding
to swell and boil six hours. Serve with wine or brandy sauce.
TIP: It is best to prepare
the ingredients the day before and cover closely.
CHRISTMAS
PLUM PUDDING
One cup of finely-chopped beef
suet, two cups of fine bread crumbs, one heaping cup of sugar, one cup
of seeded raisins, one cup of well-washed currants, one cup of chopped
blanched almonds, half a cup of citron, sliced thin, a half teaspoon of
salt, one teaspoon of groung cloves, two teaspoons of cinnamon, half teaspoon
of grated nutmeg and four well-beaten eggs. Dissolve a level teaspoon of
soda in a tablespoon of warm water. Flour the fruit thoroughly from a pint
of flour; then mix the remainder as follows: In a large bowl put the well-beaten
eggs, sugar, spices and salt in one cup of milk. Stir in the fruit, chopped
nuts, bread crumbs and suet, one after the other, until all are used, putting
in the dissolved soda last and adding enough flour to make the fruit stick
together, which will take all the pint. Boil or steam four hours. Serve
with wine or brandy or any well-flavored sauce.
PRUNE
PUDDING
Heat a little more than a pint
of sweet milk to the boiling point, then stir in gradually a little cold
milk in which you have rubbed smooth a heaping tablespoon of cornstarch;
add sugar to suit your taste, three well-beaten eggs, about a teaspoon
of butter and a little grated nutmeg. Let this come to a boil, then pour
it in a buttered pudding-dish, first adding a cup of stewed prunes, with
the stones taken out. Bake for from fifteen to twenty minutes, according
to the state of the oven. Serve with or without sauce. A little cream improves
it if poured over it when placed in saucers.
BAKED
PLUM PUDDING
Use one pint of bread crumbs
and place in a large mixing bowl. Boil one quart of milk and turn boiling
hot over the bread crumbs; cover and let steep an hour. In the meantime
pick, soak and dry half a pound of currants, half a pound of raisins, a
quarter of a pound of citron cut in large slips, one nutmeg, one tablespoon
of mace and cinnamon mixed, one cup of sugar mixed with half of a cup of
butter. When the bread crumbs are ready mix with it the butter, sugar,
spices and citron, adding a glass of white wine; beat eight eggs very light,
and when the mixture is quite cold, stir them gradually in; then add by
degrees the raisins and currants dredged with flour; stir the whole very
hard; put it into a buttered dish; bake two hours. Serve warm. Eat with
wine sauce, or wine and sugar. Excellent.
TIP: Prepare the ingredients
the day before, cover closely and bake next day.
PLUM
PUDDING WITHOUT EGGS
This delicious, light pudding
is made by stirring thoroughly together the following ingredients: One
cup of finely-chopped beef suet, two cups of fine bread crumbs, one cup
of molasses, one cup of chopped raisins, one cup of well-washed currants,
one half spoon of salt, one teaspoon each of cloves, cinnamon, allspice
and baking soda, one cup of milk and flour enough to make a stiff batter.
Mix well and put into a
well-greased pudding-mold, or a three-quart pail and cover closely. Set
this pail into a larger kettle, close covered, and half full of boiling
water, adding boiling water as it boils away. Steam not less than four
hours. This pudding is sure to be a success, and is quite rich for one
containing neither eggs nor butter. One-half of the above amount is more
than eight persons would be able to eat, but it is equally good some days
later, steamed again for an hour, if kept closely covered meantime. Serve
with wine sauce or common sweet sauce.
SUET
PLUM PUDDING
One cup of suet chopped fine,
one cup of cooking molasses, one cup of milk, one cup of raisins, three
and one-half cups of flour, one egg, one teaspoon of cloves, two of cinnamon
and one of nutmeg, a little salt, one teaspoon of soda; boil three hours
in a pudding-mold set into a kettle of water; eat with common sweet sauce.
TIP: If sour milk
is used in place of sweet, the pudding will be much lighter. |
