Strain this custard, and slowly pour it into the
mould containing the cake and fruit. Set the mould in a
saucepan containing enough hot water to reach half way up
the sides of the mould. Cover the saucepan, and steam the
pudding for two hours, or until the custard is quite firm.
Test the custard by running a small sharp knife down
through it. If the custard is liquid enough to stain the
knife, steam the pudding longer. When the pudding is done
turn it out of the mould, and serve it with rum-sauce. If a
tight covered mould is used, there will be no danger of water
penetrating the pudding : otherwise care must be taken to
prevent this.
FOREST-CITY BUM SAUCE.
Beat to a smooth cream the yolks of two raw eggs, two
heaping tablespoonfuls of powdered sugar, and a saltspoou-
SECOND-COURSE SWEETS. 4^9
ful of grated nutmeg. Beat the whites of two eggs to a stiff
froth. Just before serving the sauce, quickly and lightly mix
with the whites two heaping tablespoonfuls of powdered
sugar ; then mix in the yolks, and finally a glass of the best
old Jamaica rum✪ Forest-City Rum Sauce, or more, according to taste. Use the
sauce as soon as it is made.
CHRISTMAS PLUM-PUDDING.
Stone one pound of raisins, put them in a bowl, pour over
them a glass of brandy, and let them stand while the rest of
the ingredients are being prepared. Pick over a pound of
currants, wash them thoroughly in plenty of cold water, rub
them dry on a towel, and then in a sieve with a little flour to
separate the stems from them. Free a pound of beef-suet
from skin, and chop it fine with four tablespoonfuls of flour.
Cut in thin slices two ounces of citron and one ounce each
of candied lemon and orange peel. Grate the yellow rind
and squeeze the juice of one orange and one lemon. Pour
boiling water on four ounces of shelled almonds ; let them
remain in it until the skins become moist, then rub them off
the nuts with a clean dry towel, and cut each nut in three or
four slices. Grate one nutmeg, and sift it into a pound
of sugar, with one teaspoonful of salt. Crumb one pound of
dry bread from the inside of a stale loaf. Then mix to-
gether all these ingredients with the hand, adding to them
eight eggs, one glass each of good brandy and sherry, and
just enough cream or rich milk✪ Christmas Plum-Pudding to slightly moisten the pud-
ding. Butter and flour a tin pudding- mould, shaking out
all superfluous flour ; fill the mould to within an inch of the
top ; lay a round of buttered white paper over the pudding,
cover the mould so tightly that no water can penetrate to the
pudding while it is boiling, and fasten the cover securely.
Set the pudding-mould in sufficient boiling water to reach
two-thirds up the side, and boil the pudding steadily for
460 PRACTICAL AMERICAN COOKERY.
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Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Strain this custard, and slowly pour it into the
mould containing the cake and fruit. Set the mould in a
saucepan containing enough hot water to reach half way up
the sides of the mould. Cover the saucepan, and steam the
pudding for two hours, or until the custard is quite firm.
Test the custard by running a small sharp knife down
through it. If the custard is liquid enough to stain the
knife, steam the pudding longer. When the pudding is done
turn it out of the mould, and serve it with rum-sauce. If a
tight covered mould is used, there will be no danger of water
penetrating the pudding : otherwise care must be taken to
prevent this.
FOREST-CITY BUM SAUCE.
Beat to a smooth cream the yolks of two raw eggs, two
heaping tablespoonfuls of powdered sugar, and a saltspoou-
SECOND-COURSE SWEETS. 4^9
ful of grated nutmeg. Beat the whites of two eggs to a stiff
froth. Just before serving the sauce, quickly and lightly mix
with the whites two heaping tablespoonfuls of powdered
sugar ; then mix in the yolks, and finally a glass of the best
old Jamaica rum, or more, according to taste. Use the
sauce as soon as it is made.
CHRISTMAS PLUM-PUDDING.
Stone one pound of raisins, put them in a bowl, pour over
them a glass of brandy, and let them stand while the rest of
the ingredients are being prepared. Pick over a pound of
currants, wash them thoroughly in plenty of cold water, rub
them dry on a towel, and then in a sieve with a little flour to
separate the stems from them. Free a pound of beef-suet
from skin, and chop it fine with four tablespoonfuls of flour.
Cut in thin slices two ounces of citron and one ounce each
of candied lemon and orange peel. Grate the yellow rind
and squeeze the juice of one orange and one lemon. Pour
boiling water on four ounces of shelled almonds ; let them
remain in it until the skins become moist, then rub them off
the nuts with a clean dry towel, and cut each nut in three or
four slices. Grate one nutmeg, and sift it into a pound
of sugar, with one teaspoonful of salt. Crumb one pound of
dry bread from the inside of a stale loaf. Then mix to-
gether all these ingredients with the hand, adding to them
eight eggs, one glass each of good brandy and sherry, and
just enough cream or rich milk to slightly moisten the pud-
ding. Butter and flour a tin pudding- mould, shaking out
all superfluous flour ; fill the mould to within an inch of the
top ; lay a round of buttered white paper over the pudding,
cover the mould so tightly that no water can penetrate to the
pudding while it is boiling, and fasten the cover securely.
Set the pudding-mould in sufficient boiling water to reach
two-thirds up the side, and boil the pudding steadily for
460 PRACTICAL AMERICAN COOKERY.