Plum Pudding

Ingredients

• 1/2 lb. stale bread crumbs
• 1/2 cup figs chopped fine
• 1 cup scalded milk
• 1/2 cup citron cut in thin shreds
• 1/2 cup soft brown sugar
• 1/2 cup Cottolene
• 5 eggs
• 1/2 cup brandy
• 1 cup raisins seeded and shredded
• 1/2 grated nutmeg
• 1 teaspoon cinnamon
• 1/2 cup English currants
• 1/2 teaspoon mace
• 1/2 cup English walnut meats chopped
• 1/2 teaspoon cloves
• 1 1/2 teaspoons salt

Method

1. 1

   Add crumbs to milk and let soak for one or more hours.

2. 2

   Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron.

3. 3

   Cream Cottolene and add to first mixture, then brandy and sifted spices.

4. 4

   Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam for five to six hours.

5. 5

   Remove from mold to hot serving platter.

6. 6

   Garnish with sprays of holly, pour around brandy, light with a taper and serve en flambeau.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 77. The excerpt below is the record exactly as published.

PLUM PUDDING J^ lb. stale bread crumbs. % cup figs chopped fine. 1 cup scalded milk. 3^ cup citron cut in thin shreds ^ cup soft brown sugar. % cup Cottolene. 5 eggs. M cup brandy. 1 cup raisins seeded and Y2 grated nutmeg, shredded. 1 teaspoon cinnamon. ^/i cup English currants. }/2 teaspoon mace. J^ cup English walnut meats Yi teaspoon cloves. chopped. V/2 teaspoons salt. Process: Add crumbs to milk and let soak one or more hours. Add sugar, yolks of eggs beaten very light, fruits mixed with nut meats and citron. Cream Cottolene and add to first mixture, then brandy and spices sifted together. Fold in whites of eggs beaten stiff; mix thoroughly and turn into a well-greased tube mold and steam five to six hours. Remove from mold to hot serving platter. Garnish with sprays of holly, pour around brandy, light with a taper and send to table en flambeau (in a flame). Serve with Brandy Sauce. BRANDY SAUCE Y2 cup butter. % cup heavy cream whipped stiff. 1 cup confectioners' sugar. 2 tablespoons brandy. Whites 2 eggs beaten stiff. 1 tablespoon Jamaica rum. y^ teaspoon salt. Grating nutmeg. Process: Cream butter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg. nmsunday $2 Suuday Dinners 173 (YUenu Consomme with Barley Roast Loin oy Pork — Brown Gravy Apple Rings Baked Sweet Potatoes Spiced Peaches Apple and Date Salad Cranberry Tarts — Cheese Coffee CONSOMME WITH BARLEY % quarts consomme. % quarts boiling water. 2 tablespoons pearl barley. Salt. Chives or Parsley. Process: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consomme. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers. ROAST LOIN OF PORK Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan. Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats. APPLE RINGS Pare, core and cut apples that are not too sour, in rings one-half inch thick. Sprinkle them with lemon juice. Make a syrup' by 174 52 Sunday Dinners '""'^'' Fifth Sunday cooking one cup sugar with one cup water, ten minutes. Drop in three or four Cassia buds or pieces of stick cinnamon. Cook three or four apple rings at a time in syrup until soft, turning often to pre- serve their shape. Drain and arrange them around roast loin of pork. The syrup may be used for stewing apples or prunes. BAKED SWEET POTATOES Select smooth sweet potatoes of uniform size. Wash and scrub with a vegetable brush. Bake same as white potatoes. When soft, break the skins, put into each a teaspoon butter and serve hot. APPLE AND DATE SALAD Pare and core three Jonathan apples. Cut them Julienne style (in straws); there should be two cups. Sprinkle apples with lemon juice to prevent discoloration. Clean one-half pound of dates, re- move skins and stones; let them dry oflP in the oven. When cold cut each date in strips, same as apples. Mix apples and dates and marinate them with French Dressing. Let stand one hour. Then add one-half cup almonds cut in shreds lengthwise. Mix well and serve in nests of lettuce heart leaves. Mask with Mayonnaise Dressing. CRANBERRY TARTS Roll Rich Paste one-eighth inch thick; cut in three-inch squares. Put one or two teaspoons Cranberry mixture on one side of square, moisten the edges with water, fold in triangle shape. Crimp the edges and prick over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve hot with cheese. CRANBERRY MIXTURE 2 cups cranberries chopped moderately. J^ cup water. J^ cup raisins seeded and chopped. Few grains salt. \}/2 cups sugar. 1 tablespoon butter. Process: Mix ingredients in the order given (except butter). Cook until soft, stirring constantly. Add butter, chill mixture. Use for pie with one crust and decorate, when baked, with pastry cut in fancy shapes and baked on a tin sheet, or use for filling tarts. Supplementary Recipes Including recipes for a few cakes for special occasions y a variety of cookies suitable for use at any time, together with a selection of breakfast cakes, muffins, rolls, etc., that would not usually come within the compass of a dinner menu. BRIDE^S CAKE \/2 cup Cottolene

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