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Classic
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page 197
raisins stoned, a little nutmeg and sugar to taste. Mix all well together, and
boil it in a basin or floured cloth for quite five hours. The peel of a lemon
grated, and a few pieces of citron cut thin may be added.
CHEAP PLUM PUDDING
Take a cup of chopped suet, a cup of raisins, a cup of currants and citron
mixed, a cup of sweet milk, two eggs, a cup of molasses, and a teaspoonful of
soda; add to this three and a half cups of sifted flour or bread crumbs, and a
little salt. Boil three or four hours. Serve with hard sauce of beaten butter,
sugar and nutmeg; or with butter, sugar and wine sauce. This is inexpensive, but
is modeled after the most excellent recipes. The quantity suits a small company.
PLAIN PUDDING WITHOUT EGGS OR WINE
One pound of chopped and stoned raisins, half a pound of suet, one pound of
flour, a cup of bread crumbs, two tablespoonfuls of molasses, a pint of milk or
nutmeg grated, and a lemon peel chopped. Cut the suet very fine and mix it with
the flour; add the bread crumbs, lemon and nutmeg, with the stoned raisins, to a
pint of milk; mix all together and put in the molasses; keep it closely covered
in a cool place. When it is wanted, pour it in a floured cloth and boil it five
hours. Serve with rich sauce.
PLAIN PLUM PUDDING FOR CHILDREN
One pound of flour, one pound of bread crumbs, three quarters of a pound of
stoned raisins, three quarters of a pound of currants, three quarters of a pound
of suet, four eggs, and milk to moisten, say about one
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