Chop suet fine, put into a basin, add flour, soda, and ginger; mix syrup with the milk, stir this in the mixture; grease a mould and steam two hours.
Froth Sauce can be served round, or a little warmed golden syrup.
HARD SAUCE
Beat together a half-cup of powdered sugar and a half-cup of butter with a fork till both are light and creamy. Flavour with a teaspoonful of vanilla and put on the ice to harden.
FOAMY SAUCE
½ cup butter.
½ cup boiling water.
1 cup powdered sugar.
1 teaspoonful vanilla.
White of 1 egg.
Rub the butter and sugar to a cream; add vanilla and beat well. When it is time to serve, beat the egg stiff, stir the boiling water into the sugar and butter, and then put in the egg and beat till foamy, standing it on the stove as you do so to keep it hot. Serve in the sauce-boat.
CHRISTMAS PUDDING
4 lbs. of raisins.
4 lbs. of currants.
4 lbs. of mixed peel.
4 lbs. of beef suet.
2 lbs. of bread-crumbs.
2 lbs. of flour.
½ lb. of mixed spice.
3 lbs. of brown sugar.
16 or 20 eggs.
2 lbs. of chopped sweet almonds.
Rind of 4 lemons grated, and the juice.
Stone the raisins, wash the currants, chop the suet and peel, and put all dry ingredients together and mix well. Then add the whipped eggs and stir all together for half an hour; then add half a bottle of rum, half a bottle of brandy, and the juice of the lemons. Add spirits to taste; boil eight hours. Enough for twelve puddings.