The Swedish, French, American cook book

How to Make It. Put beef suet through the machine. Pre¬ pare the bread crumbs made from stale bread. Stone raisins and cut in halves. Pick the currants and cut citron peel in very small thin slices. Beat yolks of eggs with the sugar to a souffle. Mix crumbs and beef suet lightly together; add the fruit gradually, then the yolks of eggs, sugar, brandy, and wine; last beat the whites of eggs to a stiff froth and add. Put in a well-buttered mould or cloth bag that has been dipped in cold water and sprinkled with flour. Cook eight hours — six on the day it is made and two on the day it is used. This pudding should be made in September for Christmas or New Year. Serve with foam sauce or any kind of a brandy sauce. Put brandy on it and let it go burning to the table. This pudding can be kept all year around. Steamed Prune-and-Rice Pudding Pouding au Riz et aux Pruneaux, cuit a la vapeur Cook three-quarters cup rice for about fifteen minutes in two cups water, one cup milk; add about one cup of raw cut-up prunes and the chopped nuts from them, one tablespoon butter, two tablespoons brandy, a speck of cinnamon, and three-quarters cup sugar. Mix together, put in a well-buttered and sugared melon mould, cook for about two hours. Turn out, cover with meringue, decorate with maraschino cherries, brown in oven. Serve with wine sauce, whipped cream, or foam sauce. This pudding can also be served plain when turned out of the mould; put a little of the prunes at the bottom of the mould before filling it. Almond Steamed Pudding Pouding aux Amandes, cuit a la vapeur Three eggs, the weight of three eggs in sugar, the weight of two eggs in butter and flour, three tablespoons chopped almonds (or almond paste), the juice and rind of one orange, and a small teaspoon of Royal baking powder. How to Make It. Stir butter to a cream; add the sugar, almonds, yolks, orange juice, rind, and flour with the baking powder. Beat whites of eggs well and add. Butter a melon mould and fill, put in a pan on top of a small mould so that it does not rest against the bottom of the pan, boil two hours with a tight cover — take care during the time that the water does not boil away or the pudding will burn (if needed add hot water during the time of steaming). Turn out on a paper doily. Serve with foam, hard, wine, or custard sauce, as a dessert for luncheon or dinner.' Steamed Sultana Pudding Pouding aux Raisins de Damas, cuit a la vapeur One pound sultana raisins, half pound of beef suet, one large coffee cup of bread crumbs, two tablespoons flour, one teaspoon Royal baking powder, three tablespoons sugar, two well-beaten eggs, one cup milk, one teaspoon ginger, half teaspoon nutmeg, two tablespoons brandy. How to Make It. Mix bread crumbs and well-chopped suet, flour, Royal baking powder, brandy, and spices. Beat yolks, add to the mixture after first adding the milk, then raisins; last add whites of the eggs — well beaten. Fill in buttered mould, steam three hours. Serve with any wine sauce. Guards’ Steamed Pudding Pouding du Garde, cuit a la Vapeur Two ounces butter, three ounces bread crumbs, three ounces sugar, three eggs, three tablespoons raspberry jam, half teaspoon carbonate of soda, one tablespoon flour, one cup sherry.