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page 204
flavor with nutmeg and bake in pudding or cake mold; leave in mold till next
day, when steam for three-quarters of an hour over a kettle of boiling water and
serve with hot sauce.--Mrs. C. A. Malin.
CHRISTMAS PLUM PUDDING.
One quart seeded raisins, pint currants, half pint citron cut up, quart of
apples peeled and chopped, a quart of fresh and nicely chopped beef-suet, a
heaping quart of stale bread-crumbs, eight eggs beaten separately, pint sugar,
grated nutmeg, tea-spoon salt; flour fruit thoroughly from a quart of flour,
then mix remainder as follows: In a large bowl or tray put the eggs with sugar,
nutmeg and milk, stir in the fruit, bread-crumbs and suet, one after the other
until all are used, adding enough flour to make the fruit stick together, which
will take about all the quart; dip pudding-cloth in boiling water, dredge on
inside a thick coating of flour, put in pudding and tie tightly, allowing room
to swell, and boil from two to three hours in a good-sized pot with plenty of
hot water, replenishing as needed from tea-kettle. When done, turn in a large
flat dish and send to table with a sprig of holly, or any bit of evergreen with
bright berries, stuck in the top. Serve with any pudding-sauce.
This recipe furnishes enough for twenty people, but if the family is small,
one-half the quantity may be prepared, or it is equally good warmed over by
steaming. For sauce, cream a half pound sweet butter, stir in three-quarters
pound brown sugar, and the beaten yolk of an egg; simmer for a few moments over
a slow fire, stirring almost constantly; when near boiling add a half pint
bottled grape-juice, and serve after grating a little nutmeg on the
surface.--Mrs. Gov. Coke, Texas.
ENGLISH PLUM PUDDING.
Beat six yolks and four whites of eggs very light, and add to them a tumbler of
sweet milk; stir in gradually one-fourth pound grated or chopped stale bread, a
pound flour, three-quarters pound sugar, and a pound each of beef-suet chopped
very fine, currants nicely washed and dried, and stoned raisins, well floured;
stir well, then add two nutmegs, a table-spoon mace, one of cinnamon or cloves,
a wine-glass brandy, a tea-spoon salt, and finally another tumbler of milk. Boil
in bowls or molds five hours, and serve with sauce
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