Royal baker and pastry cook

Plum Pudding (Royal Christmas). — 2 cups raisins, 2 cups currants, 2 cups suet, y2 cup almonds, blanched, 2 cups flour, 2 cups grated bread, A cup each citron, orange, and lemon peels, 8 eggs, 1 cup sugar, A cup cream, 1 gill each wine and brandy, large pinch salt, 1 tablespoon extract nutmeg, 1 teaspoon Royal Baking Powder. Put in large bowl raisins, seeded, currants, washed and picked, suet, chopped very fine, almonds, cut fine, citron, orange, and lemon peels, chopped, sugar, wine, brandy, and cream ; lastly, add flour, sifted with powder; mix all well together, put in large, well-buttered mold; set in saucepan with boiling water to reach A up sides of mold, steam thus 5 hours; turn out on dish carefully; serve with Royal wine sauce. Plum Pudding, 2. — 134 cups each grated bread, very finely chopped suet, raisins, seeded, currants, washed and picked, and coffee sugar, 34 cup each citron, milk, and orange marmalade, 4 eggs, 2 cups flour, 1 tea¬ spoon Royal Baking Powder, 1 teaspoon each extract cinnamon, cloves, and nutmeg. Mix all these ingredients well together in large bowl, put in well-buttered mold, set in sauce¬ pan with boiling water to reach 34 up its sides ; steam thus 3)4 hours; turn out carefully on dish, and serve with Royal wine sauce. Raisin Roly Poly. — 2 cups flour, 34 teaspoon salt, 1 teaspoon Royal Baking Powder, sifted together. Rub in 2 tablespoons butter, mix with milk to soft dough, roll out 34 inch thick. Spread with a little soft butter. Sprinkle thickly with seeded raisins, then with 2 table¬ spoons granulated sugar. Roll up, pinch ends together, lay on buttered pie-plate, and steam 30 minutes. Dry off in oven 10 minutes. Serve with creamy or liquid sauce. Rice Pudding. — 34 cup rice, 134 pints milk, 34 cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine. Put rice, washed and picked, sugar, salt, and milk in quart pudding-dish ; bake in moderate oven 2 hours, stirring frequently first 134 hours, then permit it to finish cooking with light-colored crust, disturbing it no more. Eat cold with cream. Rice Pudding, 2. — 34 cup rice, M pint milk, 4 apples, peeled, cored, and stewed, 34 cup sugar, 4 eggs. Boil rice in milk until reduced to pulp; beat well with apple sauce and sugar for 10 minutes, then set aside to cool ; then carefully mix in whites of eggs, whipped to stiff froth, butter the mold, pour in pud¬ ding, set in saucepan with boiling water to reach 34 up its sides; steam slowly for 25 min¬ utes; permit it to stand 3 minutes before turning out; serve with custard sauce. Sago Pudding. — 1 quart milk, 4 table¬ spoons sago boiled in the milk till soft; set dish in kettle of hot water, and let sago swell gradually. Beat up 3 eggs, and stir into cooked milk and sago; salt and sugar to taste. Then put in oven and bake very lightly. Serve with creamy sauce. Tapioca Pudding. — 1 small cup tapioca, 1 quart milk, 1 teaspoon butter, 3 tablespoons sugar. Soak tapioca in water 4 or 5 hours, then add the milk ; flavor with extract lemon, or anything else you prefer. Bake slowly 1 hour. To be made day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with 3 pints milk and no water. Tapioca and Cocoanut Pudding. — 1 cup