Three-fourths of a pound of chopped suet, one pound flour, one pound dark brown sugar, one pound of raisins, one pound currants, one-half pound citron cut fine, six eggs, tablespoon of allspice (ground), one whole nutmeg (ground), one wine-glass of brandy or whiskey. Steam six hours. This is large enough to serve for ten. Serve with hard or soft sauce.
Mrs. M. N. Heckscher
DATE PUDDING
One cup of brown sugar, one cup of suet minced finely, one cup of fine bread crumbs, three eggs, one teaspoon salt, three-fourths pound of dates chopped fine, one-half tumbler brandy or whiskey, two teaspoonfuls cinnamon. Steam in a buttered mould for two hours.
Mrs. H. J. Sower
MACAROON PUDDING
Two glasses of milk, one-fourth box of Cox gelatine. Boil together, stirring yolks of two eggs beaten together with one-half cup of sugar. Mix with the above. Boil ten minutes, stirring constantly. Take from fire and add one teaspoon vanilla and the whites of two eggs beaten stiff. Put in mould and drop in ten cents’ worth of macaroons (broken). Serve with whipped cream.
Mrs. J. Levy
DELICIOUS PUDDING
Take stale sponge-cake; slice. Put a layer of the cake in a pudding-dish and put a teaspoonful of jelly or preserves on each piece of cake, then another layer of cake. Repeat until dish is full, then pour fresh berries of any kind over same. Make the following custard and pour overall. Bake in a hot oven until light brown. Custard: Three eggs, one-half cup of sugar, beat well; add one teaspoon vanilla, two cups or more of milk.