PUDDINGS AND CUSTARDS.
Plum-pudding, with Rum or Brandy (Gouffé).
Take three-quarters of a pound of chopped suet, three-quarters of a pound of stoned raisins, three-quarters of a pound of currants, quarter of a pound of citron, three-quarters of a pound of sugar, three-quarters of a pound of bread-crumbs, two apples cut into small dice, and the grated peel of a lemon; mix the whole in a basin, with three pounded cloves, a pinch of salt, six eggs, and half a gill of rum or brandy. Butter a pudding-mold, fill it with the mixture, and tie a cloth over the top. Place a plate at the bottom of a kettle which is three-parts full of boiling water. Put the pudding in, and boil for four hours, keeping the pot replenished with boiling water. Turn out the pudding on a hot dish; sprinkle over it sugar. Pour over half a pint of warm rum or brandy, and light it when putting the pudding on the table.
German Sauce.—Made with eight yolks of eggs, quarter of a pound of sugar, three gills of Madeira, and the grated peel of half a lemon. Stir it over the fire until the spoon is coated. Serve in a boat. Or serve a common brandy sauce, or the same kind of sauce flavored with rum, if rum should be used in the pudding.
Plum-pudding (Mrs. General Sherman).
Ingredients: One cupful of butter, one cupful of sugar, half a cupful of cream, half a cupful of rum, one cupful of ale, one cupful of suet (chopped), one cupful of fruit (currants and raisins), half a cupful of candied orange cut fine, six eggs well beaten, two grated nutmegs, one tea-spoonful of ground cinnamon, half a tea-spoonful of ground cloves, bread-crumbs.
Beat the butter and sugar together to a cream. The bread-crumbs should be dried thoroughly, and passed through a sieve. Beat all well together before adding the bread-crumbs, then add enough of them to give proper consistency. Put the pudding into a tin mold (not quite filling it), and boil it four hours.
The Sauce.—Use equal quantities of butter and sugar. Cream the butter, then add the sugar, beating them both until very light. Add then the beaten yolk of an egg, and a little grated nutmeg. Heat on the fire a large wine-glassful of sherry wine diluted with the same quantity of water, and when just beginning to boil, stir it into the butter and sugar.