Impromptu Plum Pudding.
2 cups of made mince-meat—“Atmore’s” is very good; 1½ cups prepared flour; 6 beaten eggs.
Whip the yolks and stir (with additional sugar, if needed,) into the mince-meat. Beat hard for two or three minutes. Put in whisked whites and the flour alternately. Butter a large mould; put in the mixture, leaving room for the swelling of the pudding, and boil, without the intermission of a moment, for five hours. Turn out upon a hot dish; pour brandy over it, and light just as it goes into the dining-room. Eat with rich sauce.
Second Week. Thursday.