The Swedish, French, American cook book

Two ounces beef suet, three-quarters pound flour, salt, a teaspoon carbonate of soda, one teaspoon ginger, one egg, one tea cup molasses, four tablespoons milk, one cup cut-up raisins, half cup bread crumbs. Chop beef suet very fine, rub it into the flour, add a small pinch of salt and the raisins, bread crumbs, also the ginger. Beat up the egg, mix with it the molasses, milk, then the soda that has been dissolved in little warm water, stir this into the other mixture. If the pudding is not sufficiently moist add a little milk. Butter the mould, fill, steam from two to three hours. Serve with hot custard sauce or wine sauce. Steamed Lemon Pudding Pouding au Citron, cuit a la vapeur Quarter pound beef suet, one lemon, two cups bread crumbs, two tablespoons flour, three tablespoons sugar, three tablespoons honey, two eggs, half glass sherry, half glass brandy, one teaspoon Royal baking powder, two ounces citron peel, twelve sweet almonds, three bitter almonds. How to Make It. Grind the beef suet through the machine and add the bread crumbs, flour, baking powder, rind and juice of lemon, chopped almonds, the cut-up citron peel, brandy, sherry, and honey. Stir yolks and sugar to a souffle, add to the mixture; last add the whites of eggs — well beaten. Butter and flour a mould and fill, put the mould in boiling water with something under the mould, boil two hours. Serve with hard sauce, any kind of a wine sauce, whipped cream, or boiled custard. Admiral Steamed Pudding Pouding a V Amir al, cuit a la vapeur Half pound potatoes, three-quarters pound carrots, half pound sugar, half pound flour, half pound currants, quarter pound candied peel, one egg, quarter pound beef suet, four tablespoons brandy. How to Make It. Cook potatoes and carrots. Rub to a smooth paste; add brandy, flour, egg, sugar, and suet (that have been mixed), currants, and candied peel. Butter a mould and fill, boil four hours in hot water — well covered. Serve with a brandy foam sauce. Steamed Caramel Pudding a la Ericsson Hammond Pouding au Caramel, cult a la vapeur, a la Ericsson Hammond One and a half cups bread crumbs, one cup sugar, two eggs, one teaspoon nutmeg, half cup milk, two tablespoons flour, one teaspoon Royal baking powder, juice of half a lemon and the rind, a little pinch salt, two tablespoons brandy, two tablespoons melted butter, two tablespoons water. How to Make It. Put bread crumbs in a bowl, add flour and baking powder, mix well. Put water with part of the sugar in a pan, let cook to a light coffee color, add the milk and butter to the caramel, mix all together, add brandy, nutmeg, the yolks beaten with rest part of the sugar to a souffle, and last, the whites of eggs — well beaten. Put in a buttered and floured mould, in a pan of hot water — well covered — and steam from two to three hours. Turn out on a paper doily, serve with a hot or cold foam sauce. Steamed Almond Pudding with Chocolate, a la Hedgehog Ponding aux Amandes et au Chocolat, c uit a la vapeur , a la Herisson 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, a little pinch of salt, a small teaspoon Royal baking powder.