/
AND HOW TO COOK THEM. 159
PLUM PUDDING.
BY MKS. JOS. E. M' DONALD.
(Wife of ex-Senator from Indiana.)
pIIS pudding is best when prepared, all but
milk and eggs, the day before using. Seed and
cut in half one pound of the best bloom raisins ;
pick, wash and dry before the fire one pound
of Zante currants, commonly called plums ; dredge the
fruit well with flour, to prevent its sinking or clog-
ging ; take one pound of fresh beef suet, freed from
the skin and string, and chop very fine ; one pint of
grated bread crumbs and a half pint of sifted flour ; a
large quarter of a pound of best sugar, a large table-
spoonful of powdered mace and cinnamon mixed, and
two powdered nutmegs ; all the spice to be steeped in
a half pint of mixed wine and brandy ; put away
these ingredients separately, closely covered, and let
them stand all night. Next morning finish the pud-
ding, which requires at least six hours' boiling. Beat
Avine and eggs together until very thick and smooth ;
then add one pint of rich milk, then the bread
crumbs and flour; mix with the sugar the grated
yellow rind and juice of two lemons, and add to the
mixture gradually all the prepared ingredients, stir-
ring hard. If too thick add more milk ; if too thin
add more bread crumbs ; take care not to have too
much bread or flour, or the pudding will be heavy ;
add two teaspoonfuls of baking powder, one quarter
of a pound of citron✪ Plum Pudding ; boil in tin molds ; serve with
lemon sauce, or with butter and sugar beaten to a
cream and flavored with nutmeg and rose.
.4^^^^
160 STATESMEN'S DISHES;
CIDER JELLY.
BY MRS. D. J. BREWER.
(Wife of Associate Justioe of Supreme Court.)
jjAKE one package of Cox's gelatine ; dissolve
it in one pint of cold water. When it is
% thoroughly dissolved add one pint of cider
and one quart of boiling water, (the cider must be
sweet, and the very best;) to this add, also, two
pounds of best granulated sugar, a pinch of ground
cinnamon, the juice of two lemons, and the grated
peel of one✪ Cider Jelly. Let it come to the boiling-point, strain
and turn into molds. It must be kept in a cool place
of course.
This is not only an excellent dish in a general
way, being as good as wine jelly and clear as amber,
but it is unequaled in sickness where stimulants are
prohibited.
In warm weather it takes a little more gelatine to
the same amount of fluid, than in cold weather.
*./#
^UL O I (/J^on^u^s
AND HOW TO COOK THEM.
161
DIXIE PUDDING.
BY MRS. W. H. P. LEE.
(Wife of Representative from Virginia.)
|$|§S&>NE pint of bread crumbs, one quart of milk,
w raj$ yolks of four eggs, rind of one lemon, one cup
^jjsilir of sugar. Bake in pudding-dish. When
done spread over with some kind of jams ; beat the
whites of the eggs light, season with the juice of
lemon; one cup of sugar✪ Dixie Pudding; put on top of pudding;
set in oven for a minute to brown.
V $■ $°&*~
162 STATESMEN'S DISHES;
BREAD TOTE.
BY BIBS. JOHN LIND.
(Wife of Representative from Minnesota.) ✪ Bread Tote
Page 31 · 5 recipe records on this page
Presented as published in 1890. 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
/
PLUM PUDDING.
BY MRS. JOS. E. M'DONALD.
(Wife of ex-Senator from Indiana.)
THIS pudding is best when prepared, all but milk and eggs, the day before using. Seed and cut in half one pound of the best bloom raisins ; pick, wash and dry before the fire one pound of Zante currants, commonly called plums ; dredge the fruit well with flour, to prevent its sinking or clogging ; take one pound of fresh beef suet, freed from the skin and string, and chop very fine ; one pint of grated bread crumbs and a half pint of sifted flour ; a large quarter of a pound of best sugar, a large tablespoonful of powdered mace and cinnamon mixed, and two powdered nutmegs ; all the spice to be steeped in a half pint of mixed wine and brandy ; put away these ingredients separately, closely covered, and let them stand all night. Next morning finish the pudding, which requires at least six hours' boiling. Beat wine and eggs together until very thick and smooth ; then add one pint of rich milk, then the bread crumbs and flour; mix with the sugar the grated yellow rind and juice of two lemons, and add to the mixture gradually all the prepared ingredients, stirring hard. If too thick add more milk ; if too thin add more bread crumbs ; take care not to have too much bread or flour, or the pudding will be heavy ; add two teaspoonfuls of baking powder, one quarter of a pound of citron ; boil in tin molds ; serve with lemon sauce, or with butter and sugar beaten to a cream and flavored with nutmeg and rose.
CIDER JELLY.
BY MRS. D. J. BREWER.
(Wife of Associate Justioe of Supreme Court.)
MAKE one package of Cox's gelatine ; dissolve it in one pint of cold water. When it is % thoroughly dissolved add one pint of cider and one quart of boiling water, (the cider must be sweet, and the very best;) to this add, also, two pounds of best granulated sugar, a pinch of ground cinnamon, the juice of two lemons, and the grated peel of one. Let it come to the boiling-point, strain and turn into molds. It must be kept in a cool place of course.
This is not only an excellent dish in a general way, being as good as wine jelly and clear as amber, but it is unequaled in sickness where stimulants are prohibited.
In warm weather it takes a little more gelatine to the same amount of fluid, than in cold weather.
DIXIE PUDDING.
BY MRS. W. H. P. LEE.
(Wife of Representative from Virginia.)
ONE pint of bread crumbs, one quart of milk, w raj$ yolks of four eggs, rind of one lemon, one cup ^jjsilir of sugar. Bake in pudding-dish. When done spread over with some kind of jams ; beat the whites of the eggs light, season with the juice of lemon; one cup of sugar; put on top of pudding; set in oven for a minute to brown.
BREAD TOTE.
BY BIBS. JOHN LIND.
(Wife of Representative from Minnesota.)
Records on this page
Plum PuddingCider JellyDixie PuddingSpanish CreamBread Tote