My mother's cook book

When done the mould should be removed from the boiling water, allow two minutes for it to cool, and then turn the pudding out upon a hot platter. This pudding should be served either with a jam, wine or lemon sauce, to prepare which see directions for sauces, pages 167 and 168. Fig Pudding. — One-half pound of figs, one-half pound of bread crumbs, one- half pound of sugar, onehalf pound of beef suet, three eggs. Remove the skin from the suet, chop it very finely. 144 ' PilDDWGS. put it into a bowl and chopping the figs also very finely mix both together. Stir into this the bread crumbs, beat in a separate bowl the eggs and sugar, mix this with the figs, suet and bread crumbs, and greasing the interior of a melon mould pour this mixture into it, put on the cover and plunging it into a large saucepan of boiling water, let it with its contents boil for two hours. When done the pudding should be turned out upon a hot platter and served with wine or brandy sauce' poured around it, for the preparation of which sauces, see pages 167 and 168. Albert Pudding. — One-quarter of a pound of butter, one-quarter of a pound of flour, one-quarter of a pound of sugar, three eggs, rind of one lemon, two ounces of raisins. Grease well a pint and a half pudding mould with butter and seeding the raisins, stick them against the walls of the mould at intervals so that they may garnish the exterior of the pudding when done. Put the butter into a bowl, rub into it the sugar with the back of a wooden spoon, and if the weather is cold the butter will require to be warmed a little, care being taken that it does not oil. Add to this cream of butter and sugar, a little of the flour and the yolk of one of the eggs. Stir all well together and repeat this process until the flour and eggs are all used. Add to the mixture now the grated lemon rind, whip the whites of the eggs to a stiff froth and stir this in also, very lightly. By this time the butter with which the mould is greased will have cooled and the pudding may be poured in, using a little care to avoid disarranging the raisins. AVNT MARTHA'S PUDDING. When the mould is filled, cover its mouth with a piece of greased paper and, sinking it half its length into a saucepan of boiling water, boil the pudding therein for an hour and a half. When the pudding is boiled, turn it out of the mould upon a hot platter and pour around it a jam or lemon sauce, directions for making which will be found upon pages 167 and 168. IiOwell Pudding. — Four teacupfuls of flour, one teacupful of beef suet, one and one-half teacupfuls of sweet milk, one and one-half teacupfuls of sugar, one teaspoonful of salt, one teaspoonful of bi-carbonate of soda. Put the flour into a bowl and removing the skin from the suet, chop it very finely and mix it with flour. When these are well mixed add the milk and sugar. Put the bi-carbonate of soda upon a plate and make it smooth with the back of a spoon, add this with the salt to the other ingredients and stir all very thoroughly together. Pour the pudding into a well greased pudding mould and put on the cover, place the mould into a large saucepan, cover it with boiling water and let it boil therein for three hours. When done remove the mould from the boiling water, let it cool for a moment, and turn the pudding out upon a hot platter, and serve with a hard or wine sauce, to prepare which see pages 168 and 169. Aunt Martha's Pudding. — Six ounces of bread crumbs, one gill of milk, yolks of three eggs, whites of two eggs, one teaspoonful of essence of vanilla, three ounces of sugar, one-half dozen of preserved cherries. Grease a pint pudding mould thoroughly inside with butter ; stick into the bottom of it the preserved cher^ ries in order that they may garnish the top of the pudding.