)
- 2-1/2 c. stale bread crumbs
- 1/2 c. milk
- 1 c. beef suet
- 1/2 c. sugar
- 1/2 c. molasses
- 2 eggs
- 1 c. chopped raisins
- 1/2 c. chopped citron
- 1/2 c. chopped nuts
- 1 c. flour
- 1/2 tsp. soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/3 c. fruit juice
Soak the bread crumbs in the milk. Work the suet with the hands until it is creamy, and to it add the sugar, molasses, and well-beaten eggs. Mix with the milk and bread crumbs, and add the fruit and nuts. Mix the dry ingredients and sift them into the mixture. Add the fruit juice, turn into a buttered mold, and steam for 3 hours. Serve hot with hard sauce or any other desired sauce.
51. POCONO PUDDING.--Directions for still another steamed pudding in which suet is used are given in the accompanying recipe for Pocono pudding. This dessert does not require so many ingredients as suet-fruit or Christmas pudding, and in many cases will answer the same purpose.
POCONO PUDDING
(
Sufficient to Serve Eight
)
- 3/4 c. suet
- 2 c. apples
- 2 c. stale bread crumbs
- 3 eggs
- 3/4 c. brown sugar
- 1/2 c. milk
- 1 tsp. salt
- Rind and juice of 1 lemon
- 1/2 c. raisins
Put the suet, apples, peeled and cored, and the bread crumbs through the food chopper. Beat the yolks of the eggs and add these with the sugar, milk, salt, and grated rind and juice of the lemon. Chop the raisins and add to the mixture. Beat the egg whites and fold these into the mixture. Pour the mixture into buttered molds and steam for 3 to 4 hours. Serve with any desired sauce.