BROWN CREAM PUDDING.
7 lbs. Brown Sugar.
2 lbs. Glucose.
1 lb. Currants.
½ lb. Sultanas.
½ lb. Raisins.
½ lb. Mixed Peel.
½ oz. Mixed Spice.
2 pints Water.
Process.—Dissolve the sugar in the water and put the pan on the fire and add the glucose; let the whole boil to a stiff ball, then pour the contents on a damp pouring plate; when nearly cold commence to cream by rubbing and working it about the slab with pallette knife until it becomes opaque, stiff and creamy, have the fruit prepared and mix as in previous recipe, then work them into the boil with spatula; now divide the boil into small basins, holding about one pound each; press the cream well down and let them remain till set. Take them out, brush over them a thin solution of gum and dust them with powdered sugar to represent frosting. Before putting the cream in the basins, shake a little icing sugar over the basins, it will keep them from sticking.