The complete cook book

One pound and a half of raisins, half a pound of currants, three-quarters of a pound of bread crumbs, half a pound of flour, three-quarters of a pound of beef suet, nine eggs, one wineglassful of brandy, half a pound of citron and orange peel, half a nutmeg, and a little ground ginger. Chop the suet as fine as possible, and mix it with the bread crumbs and flour, add the currants washed and dried, the citron and orange peel cut into thin slices, and the raisins stoned and divided. Mix it all well together with the grated nutmeg and ginger, then stir in nine eggs well beaten, and the brandy, and again mix it thoroughly together, that every ingredient may be moistened ; put it into a buttered mould, tie it over tightly, and boil it for six hours. This pudding may be made a week before using, boiled in a cloth, and hung up in a dry place, and when required put into a saucepan of boiling water and boiled for two hours or two hours and a half, then turned out, and served with sauce as above. NESSELRODE PUDDING. Shell a pint of Italian chestnuts, rub off the brown skin, cover with boiling water and after cooking for twenty minutes, rub through a colander ; have ready a pint of shelled, blanched and pounded almonds and one pound of candied fruits, cut in bits ; boil for fifteen minutes, a pint of sugar with a pint of water; add six egg yolks beaten very light, stirring them very gradually into the boiling syrup; the moment this reaches the boiling point take it off and beat until cold ; now add the fruits, nuts, a pint can of pineapple minced fine, a pint of cream and four tablespoonfuls of sherry. Freeze as you would ice cream. 236 The Complete Cook Book. A RICH STEAMED PUDDING, Stir thoroughly together one cup of molasses with one cup of butter and a cup of milk. Add one cup of chopped raisins and three cups of flour into which a teaspoonful of saleratus has been stirred. Add citron if desired, and steam in a pudding boiler three hours. For the sauce beat three eggs to a froth, stirring into them a cup of sugar and a little vanilla. MACAROON PUDDING. One-half box gelatine soaked in a cup of cold water one hour. One pint milk, four eggs, one cup granulated sugar, one wineglass sherry, one teaspoonful vanilla, one-quarter pound macaroons. Beat the yolks of eggs well with one cup granulated sugar, add the milk heated to boiling and place in a double boiler. Stir until it begins to thicken, then add soaked gelatine and sherry, stirring continually until gelatine is dissolved. Beat whites to a stiff froth and pour slowly into them the boiling mixture, and mix well. When cool flavor with vanilla. Line mould with macaroons, fill in with the mixture and pack for six hours in ice and rock salt. Serve with whipped cream as decoration. , ORANGE PUDDING. If the "proof of the pudding" is in its being all eaten, it was certainly proved good. Peel three large oranges, cut them in thin slices, removing the seeds. Put them in a pudding dish and sprinkle over them one teacupful of sugar. Beat the yelks of two eggs with one tablespoonful of cornotrrch and two of sugar. Add a quarter teaspoonful of salt and stir it into a pint of boiling milk. As soo: . as it thickens, remove it from the fire, and when it is cool, spread it over the oranges. Beat the whites of the eggs to a stiff froth with two heaping tablespoonfuls of powdered sugar; put it over the top of the pudding and brown it very slightly is a hot oven. Serve cold. The Complete Cook Book. 237 DELICIOUS BREAD PUDDING. Buttei some slices of bread, cut thin, and lay them in a dish, with currants and citron between ; pour over it a quart of milk, with four well-beaten eggs, and sugar sufQcient to sweeten to taste, and bake. Serve with sauce. It is easily made, and very nice. It is good hot or cold. RICE PUDDING WITH PRUNES.