For sauce. Beat Crisco with sugar to a cream, add salt, sherry, and almonds.
Mrs. Vaughn's Plum Pudding
| 1/2 lb. brown sugar 3 eggs 1/4 lb. breadcrumbs 1/2 lb. browned flour 1/2 lb. Crisco 2 teaspoonfuls baking powder 1 teaspoonful salt 1/2 teaspoonful powdered cloves 1/2 teaspoonful powdered cinnamon | 1 teaspoonful powdered ginger 1/2 teaspoonful grated nutmeg 1/4 teaspoonful powdered mace 1/2 cupful New Orleans molasses 1/2 cupful brandy (or grape juice) 1/4 cupful lemon juice 1/2 lb. seeded raisins 1/2 lb. sultana raisins 1 lb. currants |
| 1 lb. crystallized fruits,consisting of pineapple, cherries, figs, orange peel, andcitron | |
Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours. Cream Crisco and sugar, add eggs well beaten together, and all other ingredients. Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours. Turn out while hot and serve with hard sauce.
Sufficient for two medium-sized puddings or one very large one.
Rice Pudding
| 1/2 cupful rice 3 cupfuls milk 3/4 cupful sugar 1/4 cupful Crisco | 3 eggs Powdered cinnamon to taste 1/4 cupful seeded raisins 1/2 teaspoonful salt |
Wash rice and steam it in milk until thick, then allow to cool. Cream Crisco and sugar, add well beaten eggs, raisins, salt, rice, and cinnamon. Grease pudding dish with Crisco, pour in mixture and bake one hour in moderate oven.
Walnut Pudding
| 1/2 cupful sugar 2 cupfuls flour 2 teaspoonfuls baking powder 4 tablespoonfuls melted Crisco | 1/2 teaspoonful salt 2 eggs 1 cupful milk 1 teaspoonful vanilla extract |
| 1 cupful chopped English walnutmeats | |
| For Sauce | |
| 1 cupful sugar 1/2 cupful water 3 yolks eggs | 2 cupfuls whipped cream 1/2 teaspoonful lemon extract |