Line a charlotte mold or basin with slices of cold plum-pudding, cut so that they will fit closely together. Fill the inside with a sufficient quantity of gelatine pudding ([see page 272]). Set it in a cool place to stiffen. Turn out the charlotte on a dish, with a brandy sauce on the bottom.
Plainer Fruit Pudding.
Ingredients: One cupful of sugar, one-quarter of a pound of raisins, one cupful of butter, one half-pound of English currants, three and a half cupfuls of flour, a little citron sliced, four eggs, the whites and yolks beaten separately. Put one tea-spoonful of saleratus with, one half-cupful of cream. Flour the raisins, currants, and citron before adding to the mixture.
Boil it three hours in a floured cloth, or in buttered forms, large or small. Pour some brandy on top, and set it on fire just before taking to the dining-room. Serve with brandy-sauce.
Suet-pudding (Mrs. Gratz Brown).
Ingredients: One cupful of suet chopped fine, one cupful of molasses, one cupful of sweet milk, one cupful of raisins, one tea-spoonful of salt, one small tea-spoonful of soda mixed in the molasses, three and a half cupfuls of flour.
Boil in a bag or form three hours; or, better, steam it. It may be steamed in tea-cups, filling them a little more than half full. Serve with brandy-sauce.
Prune-pudding (Grace Greenwood).
This is the same as the suet-pudding, excepting that one half-pound of prunes and one half-pound of English currants are substituted for the raisins.