The new century cookery book

Mix the suet with all the dry ingredients in a basin. Put the pine-apple and ginger in a small basin, pour over the rum and kirsch, cover, and let soak for an hour ; beat up 'the eggs well, and add by degrees to the dry ingredients. Work this thoroughly, then add the fruit, &c. If found too stiff a little fruit syrup or milk can be added. Fill one or two well-buttered pudding-moulds with the mixture, cover with buttered paper, and steam for three hours or longer. When done turn out on a hot dish and serve with a hot custard sauce or fruit syrup, flavoured with some kind of liqueur. 1587. Pudding de Bananes. — 2 bananas, \ lb. caster sugar, 3 eggs, ^ gill milk or cream, 4 oz. Coombs's self-raising flour, 1 oz. butter. Cream the sugar and butter, work in the yolks of eggs, one at a time, add the flour (sifted), then stir in the milk or cream. Beat the whites of eggs to a stiff froth. Peel the bananas, and cut in thin slices. Put both into the mixture (stir in gently). Have ready some buttered dariole moulds or one pudding-mould, put in the preparation, three-parts full. Steam or bake for one hour. When done turn out on a hot dish, and serve with a syrup or sweet sauce. 1588. Pudding de Marrons à la Créole. — f lb. cooked chestnuts, rubbed through a sieve, £ lb. caster sugar, \ lb. butter, 9 eggs, 4 oz. crushed macaroons, vanilla flavouring . Cream the butter and sugar in a basin ; add the macaroons and the yolks of eggs one at a time, add the vanilla flavouring, and mix in the chestnut puree. Whisk the whites of eggs to a stiff froth, and mix .the whole carefully. Fill up two well-buttered moulds, and steam for 1^ to 1J hour in the oven or in a covered stewpan on the stove. Dish up and serve with vanilla custard sauce. 1589. Pudding de Noël (Christmas Pudding). — 4 lb. stoned raisins, 4 lb. picked and cleaned currants, £ lb. candied, peel cut into shreds, 1 peeled apple ( russet ) chopped, 2 oz. ground almonds, the rind of 1 lemon grated, f lb. suet finely chopped, ^ teaspoonful ground cloves, h teaspoonful ground cinnamon, f lb. bread-crumbs, £ lb. flour, a pinch of salt, 5 eggs, 4 gill milk, 4 gill rum or brandy. Put all the dry ingredients in a large basin, mix thoroughly, work in the eggs one at a time, and the rum or brandy. Butter one or twu pudding-moulds, fill with the mixture, tie over with a buttered cloth. Place the mould in a stock-pot or large stewpan three-parts full of boiling water, and boil for about four hours. Add more boiling water when needed. Take off the cloth, turn the pudding on a hot dish, dredge well with caster sugar ; pour about a gill of rum or brandy round the dish, and light the same the moment it is sent to table. 1590. Finger Pudding. — 6 oz. almonds, 1 gill milk, 6 oz. caster sugar, 8 eggs, 1 teaspoonful ground cinnamon, 1 teaspoonful grated lemon-rind, a pinch of ground cloves, 3 oz. butter, 2 oz. crushed biscuits ( Savoy or finger biscuits).