Puddings and Pudding Sauces
"Since Eve ate apples much depends upon dinner."—Lord Byron.
ENGLISH PLUM PUDDING.—Two cups sugar, five eggs, one nutmeg, one tablespoon salt, one quart sweet milk, one loaf bread without crusts, one large piece citron chopped, four cups suet, two cups currants, four heaping cups raisins, three pints flour. This makes a large pudding and if cooked in one mould, must boil ten hours.—Mrs. Mary Harvey.
BROWN BETTY PUDDING.—Take stale pieces of bread and lightly brown them in oven until thoroughly dry and crisp. With rolling pin crush the bread into small crumbs. Put into pudding dish a layer of these crumbs, then a layer of apples, and arrange in layers until dish is full, last layer crumbs. Flavor with sugar, cinnamon, lemon and butter on each layer and bake slowly. Serve with sweet sauce, cream or milk.—Mrs. Mary Harvey.
SUET PUDDING.—One cup chopped suet, one cup raisins, one cup brown sugar, two tablespoons syrup, one tablespoon soda, salt, and one egg, three cups flour, one teaspoon cinnamon. Steam from two to three hours and serve with pudding dip made of one cup sugar, scant, one tablespoon butter, two tablespoons flour, one cup boiling water, flavor to taste.—Mrs. D. E. Plier.
PLUM PUDDING.—One and one half pounds suet, one pound stoned raisins, one pound currants, eight eggs, one and one half nutmeg, two ounces candied peel, one teaspoon ground ginger, one half pound bread crumbs, one half pound flour, two pounds of dark sugar, one half pint milk.—Mrs. A. McKay.
SPONGE PUDDING.—Two large tablespoons sugar, two large tablespoons butter, four large tablespoons flour, six eggs, two cups sweet milk. Let milk scald, while hot add butter, then sugar, then flour mixed with cold milk. Stir well until it boils, remove from the fire, add yolks well beaten, then add whites beaten stiff. Pour into buttered dish, set in pan of hot water and bake one hour. Half of this will serve six people.—Mrs. Schollander.
ANGEL PUDDING.—Two eggs, one cup of sugar, one cup of chopped walnuts, one cup of dates, two tablespoons flour, one teaspoon baking powder. Bake twenty minutes, serve with hard sauce or whipped cream.—Mrs. Schollander.
SNOW BALLS.—One half cup of butter, one half cup milk, one cup sugar, one and one quarter cups flour, three and one half teaspoons baking powder, whites of four eggs. Cream butter, add sugar gradually, then milk. Add flour mixed and sifted with baking powder, then add the whites of eggs beaten stiff. Steam thirty five minutes. Serve with orange sauce. Orange sauce. Whites of three eggs, one cup of powdered sugar, juice and rind of two oranges and juice of one lemon. Beat whites until stiff, add sugar gradually, and continue beating. Add rind and fruit juices.—Mrs. Schollander.