Sauce.
One large cup brown sugar, one-half cup butter beat until light, two eggs beaten separately; flavor with vanilla, put on stove and stir until it creams.
PLUM PUDDING.
Three cups flour, one cup bread crumbs, one and one-half cup sweet milk, three-fourths cup cider, one cup sugar, one-half pound raisins, one-half pound currants, one-half pound suet, one nutmeg, two ounces citron, one teaspoonful cinnamon, one teaspoonful baking powder, one-half teaspoonful mace, yolks of four eggs, whites of two eggs. Boil five hours.
PLUM PUDDING.
Five-cent bakers' loaf of bread, one and one-half cup stoned raisins, one cup currants, one-fourth cup citron, one cup suet, one cup New Orleans molasses, one saltspoonful cloves, one tablespoonful cinnamon, two eggs, two teaspoonfuls baking powder, one cup flour, heaping. Soak loaf of bread thoroughly in cold water, then squeeze dry. Steam five or six hours. Serves sixteen persons.
PRUNE PUDDING.
Cook twelve large prunes until soft. Strain through a colander. Beat the whites of four eggs stiff and add one cup cracker or dried rusk crumbs, one cup powdered sugar and pulp of prunes. Boil in double boiler about one and one-half hours and serve with whipped cream.
PRUNE WHIP.
One-half pound prunes, one-half cup sugar, one-fourth teaspoonful lemon juice, white of one egg. Beat white of egg to stiff froth, add slowly three teaspoonfuls prunes, pressed through a sieve, then the lemon juice and sugar. The prunes should be soaked over night in enough water to cover; cook in same water till soft. Remove stones and force through a strainer (use the yolk of egg for custard sauce). One egg yolk, one-half cup milk, one tablespoonful sugar, pinch of salt, nutmeg. Beat egg and sugar, heat milk, pour over egg, cook in double boiler till it coats the spoon, about five minutes. Bake in a buttered dish, eight minutes in slow oven.