Plum Pudding
| 2 lbs. suet 1 lb. sugar ½ lb. flour 12 eggs 1 pint milk 2 nutmegs grated ¼ oz. cloves. 2 lbs. bread crumbs (dry) 2 lbs. raisins 2 lbs. currants ¼ lb. orange & lemon peel 1 cup brandy ½ oz. mace ¼ oz. allspice |
Free suet from strings and chop fine. Seed raisins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time).
When cold cover with cheesecloth and tie with cord around the rim of the bowl. Steam again one hour before using. Use wine or brandy sauce. When on the table pour a little brandy or rum over the top of the pudding and set fire to it. This adds much to the flavor.
| Lemon Cream Cream together the yolks of five (5) eggs and four (4) tablespoons of sugar. Add the grated rind of one (1) lemon and the juice of one and one-half (1½) lemons. Dissolve 1 teaspoon of gelatine in a very little water, while hot stir into the pudding. Let stand till it thickens, then add the beaten whites of the eggs. Serve in individual sherbet cups. Mrs. Raymond Robins. |