Rich Plum-pudding. — This is an excellent recipe (Mrs. Brady’s) for a rich plum-pudding — i lb. bread-crumbs, same weight of raisins and also of currants, of suet, of .sugar, of chopped apples, f lb. almonds, ^ lb. mixed candied peel, half a nutmeg grated, i teaspoonful grated ginger, ^ tea- spoonful of mixed spice, 6 eggs, i wineglass brandy, I teaspoonful salt✪ Rich Plum-pudding. Stone the raisins, wash and pick the currants, chop up the suet and apples, crumb or grate the bread, which must be stale, cut up the candied peel fine, whisk the eggs. Mix all thoroughly well together, and boil in a buttered mould, tied up in a floured cloth, for six hours. Serve with a rich custard. To use up cold remains, .squares of this in batter make a nice fritter. Plain Plnm-pudding. — Then here is a plain plum- pudding— 4 eggs. I glass of milk. 1 wineglass of brandy. 4 teaspoonful of salt. 2 ozs. almonds. I lemon. ^ lb. moist sugar. I lb. flour. 224 ANCIENT HISTORY OP PARKIN Nov. -4- lb. bread-crumbs. 5 lb. mixed peel, lb. beef suet, lb. sultanas, teaspoonful of soda✪ Plain Plum-pudding. Rub the flour, salt, and suet well together, then add bread- crumbs, currants, raisins, peel, and sugar, and beat up the eggs and stir well, adding the brandy last. Boil in a floured cloth or in a mould for four or five hours. No^e. — As this book is passing through the press an interesting article appears in the Globe of November 2, 1901, on “ Parkin,” which is mentioned at p. 72 of this book (there spelt Parkyn). The following extract (by kind permission of the editor of the Globe) will interest both cooks and antiquaries — Parkin is a kind of oatmeal-gingerbread, which is still made and eaten, chiefly in Lancashire and the West Riding of Yorkshire, but also in Staffordshire, in the early days of November. The earlier name of parkin, thar-cake, shows clearly the origin of the term, for “tharf” comes from an Anglo-Saxon word which means unleavened. . . . There is no doubt that parkin was originally one of the many forms of soul-cakes or soul-mass-cakes, which were made and eaten on November 2, All Souls Day. Parkin is only one of various local names. In Cleveland “ saumas loaves,” that is, soul-mass loaves, are made, and in general all such dainties were known as “soul-cakes.” In Shropshire, Cheshire, and farther north, on November 2, village children still often go “ a-souling,” singing rhymes which ask for cakes, apples, ale, or money. ... In years gone by the correct things to give to those who came “ souling ” were, of course, the “ soul-cakes ” specially made 225 Q Nov. ANCIENT HISTORY OP PARKIN for All Souls Day. Farmers used to make quantities of these cakes to give away. Miss Burne prints the following recipe for the genuine old Shropshire soul-cake, as given by the family of a lady who kept up the old custom till her death in 1884 : — “ Three lbs. flour, | lb. butter (or \ lb. if the cakes are to be extra rich), \ lb. sugar, 2 spoonfuls of yeast, 2 eggs, allspice to taste, and sufficient new milk to make it into a light paste. Put the mixture (without the sugar or spice) to rise before the fire for half-an-hour, then add the sugar, and allspice enough to flavour it well ; make into rather flat buns, and bake.” This was clearly a more luxurious cake than parkin, which consists chiefly of oat- meal, treacle, and ginger.

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Rich Plum-pudding. — This is an excellent recipe (Mrs. Brady’s) for a rich plum-pudding — i lb. bread-crumbs, same weight of raisins and also of currants, of suet, of .sugar, of chopped apples, f lb. almonds, ^ lb. mixed candied peel, half a nutmeg grated, i teaspoonful grated ginger, ^ tea- spoonful of mixed spice, 6 eggs, i wineglass brandy, I teaspoonful salt. Stone the raisins, wash and pick the currants, chop up the suet and apples, crumb or grate the bread, which must be stale, cut up the candied peel fine, whisk the eggs. Mix all thoroughly well together, and boil in a buttered mould, tied up in a floured cloth, for six hours. Serve with a rich custard. To use up cold remains, .squares of this in batter make a nice fritter. Plain Plnm-pudding. — Then here is a plain plum- pudding— 4 eggs. I glass of milk. 1 wineglass of brandy. 4 teaspoonful of salt. 2 ozs. almonds. I lemon. ^ lb. moist sugar. I lb. flour. 224 ANCIENT HISTORY OP PARKIN Nov. -4- lb. bread-crumbs. 5 lb. mixed peel, lb. beef suet, lb. sultanas, teaspoonful of soda. Rub the flour, salt, and suet well together, then add bread- crumbs, currants, raisins, peel, and sugar, and beat up the eggs and stir well, adding the brandy last. Boil in a floured cloth or in a mould for four or five hours. No^e. — As this book is passing through the press an interesting article appears in the Globe of November 2, 1901, on “ Parkin,” which is mentioned at p. 72 of this book (there spelt Parkyn). The following extract (by kind permission of the editor of the Globe) will interest both cooks and antiquaries — Parkin is a kind of oatmeal-gingerbread, which is still made and eaten, chiefly in Lancashire and the West Riding of Yorkshire, but also in Staffordshire, in the early days of November. The earlier name of parkin, thar-cake, shows clearly the origin of the term, for “tharf” comes from an Anglo-Saxon word which means unleavened. . . . There is no doubt that parkin was originally one of the many forms of soul-cakes or soul-mass-cakes, which were made and eaten on November 2, All Souls Day. Parkin is only one of various local names. In Cleveland “ saumas loaves,” that is, soul-mass loaves, are made, and in general all such dainties were known as “soul-cakes.” In Shropshire, Cheshire, and farther north, on November 2, village children still often go “ a-souling,” singing rhymes which ask for cakes, apples, ale, or money. ... In years gone by the correct things to give to those who came “ souling ” were, of course, the “ soul-cakes ” specially made 225 Q Nov. ANCIENT HISTORY OP PARKIN for All Souls Day. Farmers used to make quantities of these cakes to give away. Miss Burne prints the following recipe for the genuine old Shropshire soul-cake, as given by the family of a lady who kept up the old custom till her death in 1884 : — “ Three lbs. flour, | lb. butter (or \ lb. if the cakes are to be extra rich), \ lb. sugar, 2 spoonfuls of yeast, 2 eggs, allspice to taste, and sufficient new milk to make it into a light paste. Put the mixture (without the sugar or spice) to rise before the fire for half-an-hour, then add the sugar, and allspice enough to flavour it well ; make into rather flat buns, and bake.” This was clearly a more luxurious cake than parkin, which consists chiefly of oat- meal, treacle, and ginger.

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