272. A Good Plum Pudding “ A pound of everything,” with the exception of the raisins and Valencia almonds, makes a really good, though not extravagant, pudding. Chop one pound of suet very finely ; add a pound of bread-crumbs, a pound of very finely chopped candied peel, a pound of currants, a pound and a half of raisins (which must, of course, be stoned), half a pound of Valencia almonds, which should be pounded in a pestle and mortar ; then add the juice of an orange, a good wineglassful of rum and brandy, a grated nutmeg, and some allspice. Stir all thoroughly, and mix with eight well-beaten eggs✪ A Good Plum Pudding ; the flour that has been used for chopping the suet will be found sufficient. Boil for seven or eight hours, and should you be boiling it before required, do not boil for less than five hours. 273. A Very Economical Plum Pudding One pound of suet, one pound of flour, one pound each of raisins, currants, and sultanas, one pound of bread-crumbs, half a pound of 136 PLAIN COOKING candied peel well chopped, and a pound of Demerara sugar. Add to these ingredients, egg powder, baking powder, allspice, and a pinch of carbonate of soda. Mix with two well-beaten eggs and a little milk, and boil for five or six hours. 274. Plain Plum Pudding Mix well together one pound of bread-crumbs, two tablespoonsful of flour, a pinch of salt, and a teaspoonful of baking powder, half a pound of moist sugar, and a teaspoonful of mixed spice. When well mixed, add half a pound of finely-chopped suet, three-quarters of a pound of stoned raisins, half a pound of currants, and two ounces of candied peel. Slightly moisten the whole with a little milk, taking care not to make it too wet, or the pudding will be heavy. Boil in a basin for six hours ; or it may be boiled for four hours, and two hours when required for use. 275. Half-Pay Pudding Chop a quarter of a pound of suet, and mix with it a quarter of a pound of bread-crumbs, a quarter of a pound of currants, a quarter of a pound of stoned raisins, a quarter of a pound of PLAIN COOKING 137 flour, and two tablespoonsful of treacle, and mix with a quarter of a pint of milk. Beat well together, and boil for four hours. 276. Baked Plum Pudding Make a light batter, and add to it some raisins, which has been stoned, sugar-grated lemon-peel, and spice to taste. Add to this some very finely chopped suet, and then place in a well-greased tin, and bake in a moderate oven. 277. Vegetable Plum Pudding Grate very finely a quarter of a pound of carrot, and the same quantity of potato. Chop a quarter of a pound of suet, and mix with a quarter of a pound of sultanas, ✪ A Very Economical Plum Pudding and the same quantity of currants, moist sugar and flour, and two ounces of finely-chopped candied peel, and a little allspice. Mix with an egg, and steam for four hours or longer, and serve with wine sauce. 278. Plum Duff Chop the suet fine, and mix with it bread- crumbs and flour and a few currants, some raisins, moist sugar and some allspice and a K 138 PLAIN COOKING little grated lemon-peel. Stir all well together, and mix with a little milk ; tie in a cloth, and well boil. 279. Bread and Butter Pudding ✪ Plum Duff

AI-modernized reading of the original text

272. A Good Plum Pudding “ A pound of everything,” with the exception of the raisins and Valencia almonds, makes a really good, though not extravagant, pudding. Chop one pound of suet very finely ; add a pound of bread-crumbs, a pound of very finely chopped candied peel, a pound of currants, a pound and a half of raisins (which must, of course, be stoned), half a pound of Valencia almonds, which should be pounded in a pestle and mortar ; then add the juice of an orange, a good wineglassful of rum and brandy, a grated nutmeg, and some allspice. Stir all thoroughly, and mix with eight well-beaten eggs ; the flour that has been used for chopping the suet will be found sufficient. Boil for seven or eight hours, and should you be boiling it before required, do not boil for less than five hours. 273. A Very Economical Plum Pudding One pound of suet, one pound of flour, one pound each of raisins, currants, and sultanas, one pound of bread-crumbs, half a pound of candied peel well chopped, and a pound of Demerara sugar. Add to these ingredients, egg powder, baking powder, allspice, and a pinch of carbonate of soda. Mix with two well-beaten eggs and a little milk, and boil for five or six hours. 274. Plain Plum Pudding Mix well together one pound of bread-crumbs, two tablespoonsful of flour, a pinch of salt, and a teaspoonful of baking powder, half a pound of moist sugar, and a teaspoonful of mixed spice. When well mixed, add half a pound of finely-chopped suet, three-quarters of a pound of stoned raisins, half a pound of currants, and two ounces of candied peel. Slightly moisten the whole with a little milk, taking care not to make it too wet, or the pudding will be heavy. Boil in a basin for six hours ; or it may be boiled for four hours, and two hours when required for use. 275. Half-Pay Pudding Chop a quarter of a pound of suet, and mix with it a quarter of a pound of bread-crumbs, a quarter of a pound of currants, a quarter of a pound of stoned raisins, a quarter of a pound of flour, and two tablespoonsful of treacle, and mix with a quarter of a pint of milk. Beat well together, and boil for four hours. 276. Baked Plum Pudding Make a light batter, and add to it some raisins, which has been stoned, sugar, grated lemon-peel, and spice to taste. Add to this some very finely chopped suet, and then place in a well-greased tin, and bake in a moderate oven. 277. Vegetable Plum Pudding Grate very finely a quarter of a pound of carrot, and the same quantity of potato. Chop a quarter of a pound of suet, and mix with a quarter of a pound of sultanas, and the same quantity of currants, moist sugar and flour, and two ounces of finely-chopped candied peel, and a little allspice. Mix with an egg, and steam for four hours or longer, and serve with wine sauce. 278. Plum Duff Chop the suet fine, and mix with it breadcrumbs and flour and a few currants, some raisins, moist sugar and some allspice and a K little grated lemon-peel. Stir all well together, and mix with a little milk ; tie in a cloth, and well boil. 279. Bread and Butter Pudding

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A Good Plum PuddingA Very Economical Plum PuddingPlain Plum PuddingHalf-Pay PuddingBaked Plum PuddingVegetable Plum PuddingPlum DuffBread and Butter Pudding

The book of plain cooking