San Rafael cook book, 1906

1 lb. butter, 1 lb. suet chopped fine and free from shreds, 1 lb. sugar, 2% lbs. flour, 2 Tbs. raisins seeded and chopped fine and dredged with flour, 2 lbs. currants carefully washed, 14 lb. citron finely shredded, 12 eggs, whites and yolks beaten separately, 1 pt. milk, 1 cup brandy, % oz. cloves, % oz. mace, 2 grated nutmegs. Beat together cream, butter and sugar, and mix in the yolks when beaten smooth and light. Add the milk, then the flour alternately with the beaten whites. Then add the brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Wring out pudding cloth in hot water, flour well inside, pour in the mixture, and boil 5 hrs. ENGLISH PLUM PUDDING^— Mrs. Thos. Menzies. 1 lb. raisins, 1 lb. currants, 1 lb. beef suet chopped very fine, % !!>• brown sugar, % lb. flour, % lb. bread crumbs (stale bread), V2 lb. mixed peel (orange, lemon and citron), 1 teaspoon salt, 1 teaspoon mixed spices, and 8 eggs. Mix all the ingredients very thoroughly. Wring a cloth out of boiling water, and flour it. After putting the pudding into the cloth, tie tightly, but allow room to swell. Boil 10 or 12 hours. PLUM PUDDING— Mrs. Robert Dollar. 2 lbs. raisins, 1 lb. currants, 1 lb. beef suet, 2 ozs. orange peel, 2 ozs. lemon peel, 2 ozs. sweet almonds, 2 ozs. bitter almonds, 1 lb. bread crumbs, the rind and juice of 1 lemon, % lb. flour, 1 lb. sugar, 1 tumbler of jelly, 9 eggs, % teaspoon soda. Boll 9 hrs. This quantity may be made into several puddings, and, cooked a shorter time. ENGLISH PLUM PUDDING— Mrs. French. 1 lb. suet shredded and minced, 1% lbs. raisins stoned and cut, 1% lbs. currants washed, 1 lb. stale bread crumbs grated, 1 lb. sugar, % pt. brandy, 12 eggs beaten light; 14 lb. of citron, orange and lemon peel, 1 nutmeg grated, 1 spoon ginger, cloves, and cinnamon. Mix % hour with the hand. . Flour and butter a cloth which is just dipped in hot water; put the pudding in and tie tightly; boil 5 to 8 hrs.; blanch some almonds, put them endwise 2 Inches apart over the top; after it is on the dish, pour some brandy over; and just as it is to be brought to the table, set fire to the brandy that the pudding may be in flames. ANY-DAY PUDDING— Miss A. Gordon. 1 cup of sweet milk, 1 cup of molasses, 1 cup each of raisins and currants, 1 cup of suet chopped fine (or, instead, a small cup of butter), 1 teaspoon of salt and 1 teaspoon of soda sifted with 3 cups of flour, 1 teaspoon each of cinnamon and allspice. Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in a buttered mold, and boil 3 hrs. Serve with hard or liquid sauce. ENGLISH PLUM PUDDING— Miss 0. E. Reynolds. Ross Valley 3 cups raisins (stoned), 3 cups currants, 3 cups suet, 3 cups bread crumbs, 2 cups of flour, 2 cups brown sugar, 12 eggs, mix with sherry and brandy — no water; candied citron, lemon peel and orange peel, 1 grated nutmeg, spices to taste. Boil about 8 hrs. After the ingredients are all mixed beat it up half an hour with the hand. It must be tiedi up very tight in a floured cloth. Put a small plate in the bottom of the saucepan to prevent the pudding from sticking. PLUM PUDDING— Mrs. B. M. Sims. 1 cup ground fat salt pork, 1 heaping cup chopped raisins, 1 cup New Orleans molasses, 2 scant teaspoons soda, 1% cups milk, 1 teaspoon powdered cloves, 4 cups flour. Steam 3 hrs. Sauce that Goes With This Pudding. Cream together a half cup butter, a heaping teaspoon flour, a beaten, egg, scant cup sugar, pour slowly into this while stirring nearly a pt. of boiling water. When creamed add the juice and grated rind of 1 lemon. ORANGE MARAMLADE PUDDING— Mrs. Chas. Christensen. ,^ 1 cup orange maramlade, 1 cup suet chopped fine, 2 cups dried bread crumbs, % cup sweet milk, 1 egg, 1 teaspoon soda dissolved in hot