[178]. Christmas Pudding.
Mix 1-lb. breadcrumbs, 1-lb. flour, 1-lb. sultanas or currants, 2-lbs. raisins, ¼-lb. mixed peel, ½-lb.
sugar, ½-lb. Nutter ((or Vegsu), flaked in the nut mill), ½-lb. chopped pine kernels. Add nutmeg to taste, and five or six eggs. Boil for 12 hours, and serve with sauce as usual. This pudding wins approbation from all who try it.
N.B.—All boiled puddings should be allowed ample room to swell during cooking. If too closely confined they are sometimes prevented from being light.
[179]. A Simple Plum Pudding.
Mix ½-lb. flour, 1-lb. raisins or sultanas, 6-ozs. Nutter and 1-oz. mixed peel. Add 1 teaspoonful of mixed spice, 2 eggs, and a little milk if required. Boil for at least 6 hours, serve with sweet sauce.
[180]. A Fruit Salad.
By the Chef of the Canton Hotel.
Peaches, apricots, cherries, grapes, black and red currants, pineapples, bananas. The peaches and apricots are peeled and quartered, the cherries stoned, the bananas and pineapples cut in slices or dice. Mix, cover with powdered sugar, a glass of kirsch, and a glass of maraschino, and lay on ice until required.