The home cook book

Clean, wash and dry one pound of currants and stone one pound of raisins. Chop fine one pound of suet. Mix these with quarter of a pound of flour and three-quarters of a pound of fine breadcrumbs. Grate in half a nutmeg, the rind of one lemon, and add quarter of a pound of brown sugar and half a pound of shredded and candied orange peel cut in small pieces. Have all these ingredients well mixed. Then beat five eggs, pour them into half a pint of brandy, stirring all the time, and pour over the ingredients you have previously mixed. Stir all together thoroughly. You will have six pounds. Put in small, well-greased molds and boil six hours. When you want the puddings for use, boil another six hours. [See illustration, Plate XXV.] PLUM GRAHAM PUDDING Have a cup of raisins seeded, chopped, and lightly dredged, and one cup of molasses into which two teaspoons of soda dissolved in a tablespoon of water have been beaten. Add the raisins and molasses to a cup of fresh milk, and a teaspoon of salt, and stir in two cups of graham flour. Work quickly to catch the molasses in its foam. Pour into a buttered pudding mold, cover tight, and plunge in a kettle of boiling water to boil three hours without let up. When cooked tip the mold upside down, slip out the pudding, and serve steaming hot with liquid sauce. BOILED PRUNE PUDDING Chop fine six ounces of suet and mix in six ounces of breadcrumbs. Free from the pits and chop half a pound of prunes and add them to the suet. Add also a heaping tablespoon of sugar and half a teaspoon of salt. Beat three eggs and mix with a gill of milk. Pour this over the other ingredients and let stand. Oil or grease a pudding boiler, pour in the pudding, set in a saucepan of boiling water so that the water will reach three-quarters of the way to the top of the pudding boiler, and cook for three hours. Twist over the top of the pudding boiler a piece of oiled or greased paper to keep out water and steam while cooking. SPONGE PUDDING Mix quarter of a cup of sugar with half a cup of flour. Wet with a little cold milk from a pint of fresh milk. The rest of the pint heat in a double-boiler. Stir in the hot milk the sugar and flour and cook till thick and smooth. Add half a cup of butter, and when well mixed stir in the well-beaten yolks of five eggs. Afterward add the whites of the eggs beaten stiff. Pour in well-buttered cups or in a shallow dish, set in a pan of hot water in a hot oven and bake about thirty minutes. Serve hot with creamy sauce. BOILED SUET PUDDING Have a cup of finely chopped suet, and a cup of seeded raisins lightly dredged. With these stir a cup of molasses, a cup of milk, one egg, a teaspoon of ginger, and three and a half cups of flour into which two teaspoons of baking powder have been sifted. Butter a mold for steaming puddings, pour in the batter, cover tight, and steam for three hours. Serve with a liquid or brandy sauce.