Take a cup of chopped suet, a cup of raisins, a cup of currants and citron mixed, a cup of sweet milk, two eggs, a cup of molasses, and a teaspoonful of soda; add to this three and a half cups of sifted flour or bread crumbs, and a little salt. Boil three or four hours. Serve with hard sauce of beaten butter, sugar and nutmeg; or with butter, sugar and wine sauce. This is inexpensive, but is modeled after the most excellent recipes. The quantity suits a small company.
PLAIN PUDDING WITHOUT EGGS OR WINE
One pound of chopped and stoned raisins, half a pound of suet, one pound of flour, a cup of bread crumbs, two tablespoonfuls of molasses, a pint of milk or nutmeg grated, and a lemon peel chopped. Cut the suet very fine and mix it with the flour; add the bread crumbs, lemon and nutmeg, with the stoned raisins, to a pint of milk; mix all together and put in the molasses; keep it closely covered in a cool place. When it is wanted, pour it in a floured cloth and boil it five hours. Serve with rich sauce.
PLAIN PLUM PUDDING FOR CHILDREN
One pound of flour, one pound of bread crumbs, three quarters of a pound of stoned raisins, three quarters of a pound of currants, three quarters of a pound of suet, four eggs, and milk to moisten, say about one pint. Let the suet be finely chopped, the raisins stoned, the currants well washed, picked and dried. Mix them with the other dry ingredients, stir all well together; beat and strain in the eggs, and add just enough of the milk to make it mix properly. Tie it up in a well floured cloth, put it into boiling water, and boil for five hours. Serve with butter and sugar sauce, or wine sauce.
SWEET POTATO PUDDING
Take one pound or a pint of hot boiled sweet potato, pass it hot through a sieve—the finer the better. To this add six eggs well beaten, three-fourths of a pound of butter, and a pound of sugar; flavor with grated lemon rind, and a little brandy. Make a paste around the dish, pour in the sweet potato mixture, and bake. Sprinkle finely pulverized sugar over the surface of the pudding. This is a Southern dish, and fit to grace the table of an epicure.
BAKED SUET PUDDING. ECONOMICAL AND WHOLESOME
To a pound of flour, add by degrees six ounces of finely chopped suet, four eggs, together with as much milk as will make a firm batter. Beat all together hard, until the last moment before placing it in the oven. Pour it into a buttered dish, and bake. Serve as soon as done, with plain syrup, or butter and sugar sauce.
LEMON PUDDING. VERY NICE