Beat the eggs light, add the sugar and spices, stir in the suet and bread crumbs, add the fruit by degrees, then the wine and brandy. Pour into a well-floured bag, leaving a third as much room as the mixture occupies, for swelling. Put into a pot of boiling water and boil four hours. Dip the bag into cold water when ready to turn out the pudding, to prevent it from sticking.—Mrs. E. B.
Plum Pudding.
At sunrise, sift a quart of the best flour; rub into it an Irish potato mashed, free from lumps. Put in it a teaspoonful of salt, and a half teacup of yeast. Add six eggs, beaten separately, and enough water to make a soft dough. Knead half an hour without intermission. In winter, set it in a warm place, in summer set it in a cool place to rise. If dinner is wanted at two o'clock, knead into this at one o'clock, half pound of butter, two pounds of stoned raisins, cut up, and a grated nutmeg. Work very little, just enough to mix. Wet a thick cloth, flour it and tie it loosely that the pudding may have room to rise. Put it in a kettle of milk-warm water, heating slowly until it boils. Boil one hour. Serve with wine sauce.—Mrs. S. T.
Rich Plum Pudding.
Nine eggs beaten to a froth.
Add flour sufficient to make a thick batter, free from lumps. Then add one pint of new milk and beat well. Afterwards add the following ingredients, in small quantities at a time, keeping it well stirred.
Two pounds stoned raisins, two pounds currants, well washed, picked, and dried. One-quarter pound bitter almonds, blanched and divided; three-quarters pound brown sugar; three-quarters pound beef suet, chopped fine; one nutmeg, grated fine; one teaspoonful of ground allspice, the same of mace and cinnamon.
This pudding should be mixed several days before cooking, then well beaten, and more milk should be added, if required. Make this into two puddings, put in cotton bags and boil four hours. By changing the bags, and hanging in a cool, dry place, they will keep six months and be the better for it. Steam and serve with sauce made as follows:
One cup of sugar, one of butter. Beat well together. Break an egg in and mix well. Add a tablespoonful of wine or brandy, and serve immediately.—Mrs. F.
English Plum Pudding.