The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

I cup seeded raisins. Stir soda in the molasses; mix all together. Can steam it in a tin basin or a tin pudding dish, or boil in a bag; follow the directions for boiled batter pudding. 148 The Queen Cook Book Steam two hours. Use any sauce you like. Cream sauce is the most healthy. Lemon sauce is the most relishable. Genuine English Plum Pudding. I lo-cent loaf bread i quart rich milk I pound raisins i pound currants I pound brown sugar 3 tablespoons flour % pound beef suet 2 grated nutmegs 3 teaspoons cinnamon 2 lemons or oranges ^ pound cut up citron 10 eggs beaten separately Wash and seed your raisins, wash and dry the currants, chop the suet and get everything ready the day before making; also slice the baker's bread in thick slices and dry it in oven and grate it, stir your milk in it; then add the other ingredients beating it well, adding the whites last. Stir the flour on the fruit. Grate the orange peel, just the yellow rind (the white is always bitter), squeeze the juice and strain, making one-half cup of juice. Mix well and pour into a scalded and floured pudding bag if you wish to boil it, and place in a kettle of boiling water, and keep hot water to replenish with. Boil steadily five hours. Or put it in a tin mold or basin and steam it; if your mold has a tube in the center it will steam in three hours, if not, steam it five hours. This will keep three weeks. Leave it in bag and boil or steam it over one hour the day you use it. Some add to this two teaspoons of extract of nectarine, and three dozen of bitter and sweet almonds blanched and powdered. (I use no fruits in this pudding, but the raisins and oranges or lemons and the spices. I do not think it well to put everything into the stomach at once.) Use foaming or lemon sauce. ^~ - — • ,. » The Queen Cook Book 149 English Plum Pudding. I pound raisins % nutmeg % pound grated bread % pint brandy % pound flour % pound brown sugar I pound suet chopped fine i pound dried currants 5 eggs, salt y^ pound mixed candied I grated lemon rind orange peel This is the plum pudding winning the two-guinea prize (ten dollars, our money) offered by Queen Victoria. Clean, wash and dry the currants, stone the raisins, mix all the dry ingredients together. Beat the eggs and pour them over the dry ingredients and thoroughly mix. Put it into your buttered mold, or your scalded and floured bag (this will make about 3ix pounds), and boil eight hours at the time of making, and two hours when wanted for use. This, of course, can be made several weeks before Christmas, as the longer it stands the better it is. Serve with lemon sauce. Do not eat much. A Plain Steamed Pudding. I cup sweet milk 2 eggs 1 teaspoon salt 5 cups flour 2 teaspoons baking; powder i cup raisins I teaspoon cloves i teaspoon cinnamon Steam three hours. Seed and chop the raisins, sift the flour, baking powder and salt, sift together, then mix, beat the eggs separately and mix last, and put over to steam at once over boiling water. -A. I so The Queen Cook Book Steamed Graham Pudding. 2 cups Graham flour i cup molasses I cup sweet milk i teaspoon soda I cup raisins i egg I teaspoon salt J^ teaspoon cloves J4 teaspoon cinnamon A little nutmeg Put the flour in the dish, then add all the other ingredients, beating the soda well into the molasses. Mix thoroughly. Flour the raisins, put the mixture in a buttered pan, steam three hours. A very excellent pudding. Home Messenger, A More Simple Graham Pudding. 3 cups Graham flour 3 cups corn meal I quart milk i cup molasses 1 teaspoon soda Steam three hours in mold. Home Messenger. Sweet Corn Pudding. 12 ears corn 2 tablespoons flour 2 tablespoons sugar i tablespoon butter I quart rich milk 3 eggs, salt