My mother's cook book

English Plum Pudding.— one-half pound of bread crumbs, one-half pound of beef suet, one-half pound of flour, one-half pound of sugar, one-half pound of raisins, one-half pound of curraiits, one teaspoonful of powdered cinnamon, one teaspoonful of powdered ginger, one-quarter pound of citron, rind of one lemon, one gill of milk, four eggs, one-half teaspoonful of baking-powder, one-quarter of a nutmeg. Chop the suet, after taking off the skin very finely, and put it together with the flour and bread crumbs into AMBER PUDDING. 153 a large bowl. Seed the raisins, wash and dry the currants thoroughly and mix these together, grate the lemon-rind and the nutmeg over them, and adding the ginger and cinnamon, mix all thoroughly together. Stir the fruit mixture into the bowl with the suet, add to this compound the sugar, baking-powder and citron, which must be cut into small thin pieces ; in a separate bowl beat the eggs until very light, add to them the milk, and when these are thoroughly blended, pour the liquid over the preparation in the large bowl, and stir all well together. Grease a quart pudding mould with butter, put the pudding into it and shut the cover securely over it, then plunging the mould into a large saucepan filled with boiling water, let the pudding boil therein for. four hours. When done, the pudding should be turned out upon a hot platter and served with brandy sauce, to prepare which, directions will be found on page 167. Note, — Plum puddings are prettier when boiled in a mould, but the traditional plum pudding is boiled in a double pudding cloth greased with butter for the purpose, and served with plain brandy poured over and around it, which is fired and the pudding so enveloped in the historical blaze of glory. Amber Pudding. — Two pounds of apples, six ounces of flour, three ounces of butter, one gill of cold water, four eggs, rind of one lemon, three ounces of sugar, one-half teaspoonful of baking powder, one grain of salt. Pare, quarter, and core the apples. Put into a small saucepan two ounces of sugar and half of the cold water, and place this over the fire ; when it boils put into it the apples and the lemon rind. Coyer the saucepan and let its contents simmer very slowly until the apples are cooked, and while they are cooking, mix together upon a mixing board the flour and butter ; add to this the baking powder and salt, and knead all to a Ifght dough with the remaining cold water. Roll this dough out very thinly, cut it into strips about three inches wide, and wetting the edges of a pudding dish with cold water, line them with the strips of dough, also cut some small lozenges from the fragments of dough remaining, and place them ornamentally around on the rim of dough. Take the apples from the saucepan, and pouring them into a sieve, rub them through it, in order to make them perfectly smooth. Separate the yolks from the whites of the eggs, dropping the yolks into the apples, and putting the whites upon a dry plate. Stir the apples and yolks of eggs together, and pour these when blended, into the pudding dish. The pudding dish must be placed in a quick oven and allowed to remain ten minutes to bake the paste arid cook the eggs, and while this is being done, whip the whites of eggs to a very stiff froth, and when the pudding is taken from the oven, pile this froth upon the top of the apple very high, and smooth it over with a knife blade. Sprinkle over this the remainder of the powdered sugar, and return the dish to the oven for two minutes, that the froth of egg may set and brown slightly on the surface. Serve this pudding hot. Venoise Pudding. — Five ounces of wheat bread, four ounces of sugar, three ounces of sultana raisins, two ounces of citron, one glass of sherry, one-half pint of milk, yolks of four eggs, one teaspoonful of essence of vanilla.