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Classic
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page 353
many cherries as can be stirred in. Boil one hour, or steam, and serve with
liquid sauce.
Cranberries, currants, peaches, cherries, or any tart fruit is nice used with
this recipe. Serve with sweet sauce.
CHERRY PUDDING. No. 2.
Make a crust or paste of two cupfuls of flour, two teaspoonfuls of
baking-powder, a teaspoonful of salt; wet up with milk or water; roll out a
quarter of an inch thick, butter a large common bowl and line it with this
paste, leavingit large enough to lap over the top; fill it with stoned cherries
and half a cupful of sugar. Gather the paste closely over the top, sprinkle a
little with dry flour, and cover the whole with a linen cloth, fastening it with
a string. Put it into a pot of boiling water, and cook for an hour and a half.
Serve with sweet sauce.
ENGLISH PLUM PUDDING. (The Genuine.)
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 Zante
currants, washed and floured, a quarter of a pound of citron, cut in slips and
dredged with flour, one pound of beef suet, chopped finely, and salted, one
glass of wine, one glass of brandy, one nutmeg, and a tablespoonful 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 the cloth firmly, leaving room
for the pudding to swell, and boil six hours. Serve with wine or brandy sauce.
It is best to prepare the ingredients the day before, and cover closely.
CHRISTMAS PLUM-PUDDING. (By Measure.)
One cupful of finely chopped beef suet, two cupfuls of fine bread-crumbs, one
heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed
currants, one cupful of chopped blanched almonds, half a cupful of citron,
sliced thin, a teaspoonful of salt, one of cloves, two of cinnamon, half a
grated nutmeg, and four well-beaten eggs. Dissolve a level teaspoonful of soda
in a tablespoonful 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 cupful 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.
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