SUET-FRUIT PUDDING
(
Sufficient to Serve Eight
)
- 3/4 c. suet
- 2-1/2 stale bread crumbs
- 2 egg yolks
- 1/4 c. milk
- 1 c. brown sugar
- Grated rind of 1 lemon
- 1 Tb. lemon juice
- 1-1/2 c. raisins
- 1/2 c. molasses
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. grated nutmeg
- 1/4 tsp. cloves
- 1/2 tsp. soda
- 1/2 c. flour
- 2 egg whites
Force the suet through a food chopper or chop very fine. Then work it with the hands until it is creamy and to it add the bread crumbs. Beat the egg yolks until they are light and add them to the suet and bread crumbs. Add the milk. Add the sugar, grated lemon rind, lemon juice, the raisins, cut into pieces, the molasses, and milk. Sift together the salt, spices, soda, and flour, and sift these into the mixture. Mix thoroughly, fold in the whites of the eggs beaten until they are stiff, turn into a buttered mold, adjust the cover, and steam for about 3 hours. Serve with any desired sauce.
50. CHRISTMAS PUDDING.--A pudding much used during the holiday season is Christmas pudding. The ingredients for this dessert are similar to those for suet-fruit pudding. In fact, both may be used for the same purpose. Christmas pudding is especially good when served with hard sauce, although other sauce may be used with it.
CHRISTMAS PUDDING
(
Sufficient to Serve Twelve