APPLE PUDDING (BAKED)
- Butter, 2 tablespoonfuls.
- Eggs, 4.
- Green tart apples, grated, 6.
- Sugar, ½ cup.
- Lemon, 1.
Stir the butter and sugar to a cream; stir into this the well-beaten yolks of the eggs, the juice and grated rind of the lemon, and the grated apples. Stir in the beaten whites of the eggs, flavor with cinnamon or nutmeg, and bake. Serve cold with cream.
PLUM PUDDING
- Eggs, 4.
- Cream, 1 cup.
- Flour, 1¾ cups.
- Raisins, seeded, chopped, ½ pound.
- Dried cherries, ½ pound.
- Candied orange peel, 2 ounces.
- Sugar, 1 cup.
- Bread crumbs 1 cup.
- Butter, 1⁄3 pound.
- Currants, ½ pound.
- Candied citron, 2 ounces.
Beat the eggs, add the cream, bread crumbs, flour, and butter. Beat well together, and mix in the sugar and fruit. Mix well, pour into a buttered pan, cover, and steam about two hours.
CABINET PUDDING
- Candied citron, ½ cup.
- Seedless raisins, ½ cup.
- Currants, ½ cup.
- Cinnamon.
- Nutmeg.
- Stale sponge cake, 1 quart.
- Milk, 2 cups.
- Eggs, 2.
- Butter, melted, 1 tablespoonful.
- Salt.
Butter a pudding mold that will hold at least two quarts. Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick; sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then cake, and so on till the ingredients are all used. Pour over this a custard made of the milk, eggs, and melted butter. Pour this over the cake without cooking, and let soak one-half hour, then set into a pan of water, cover, and bake until the custard is set. Serve with a tart sauce.