Plum Pudding

Ingredients

• 1 1/2 loaf stale bread broken
• 2 cups sugar
• pour over 1 pt. hot milk
• 1 1/2 lb. suet
• 4 eggs
• 1 lb. seeded raisins
• 1 lb. cleaned currants
• 1 lb. citron peel cut fine
• 1 teaspoon each cinnamon
• and ginger
• 1 teaspoon lemon extract
• 3 teaspoons baking powder
• 1 lb. walnuts

Method

1. 1

   Mix all ingredients together, making quite stiff.

2. 2

   Bake for three hours.

As published

This recipe was extracted from The Carbon County cook book (1926), page 24. The excerpt below is the record exactly as published.

Plum Pudding. 1 cup chopped suet, 1 cup raisins, 1 cup cur- rants, 2 cups flour, 14 cup milk, 1 egg, 1 cup sugar, all kinds of spices 1 teaspoon each, 2 teaspoons baking powder and a pinch of soda and salt. Prunes may be added. MRS. GEO. ROBB. MRS. PRICE, Helper. Banana Pudding. 1 tablespoon cornstarch dissolved in a little cold water, cup sugar, butter size of walnut. Stir together in a granite pan, pour on 1 pini of boiling water. When thick stir 2 well beaten eg'g yolks into the mixture and let come to a boil. When cold add sliced bananas. Decorate with the whites of eggs well beaten, sweetened and flavored to suit taste. ‘ MISS DOROTHHA SAUER, Helper. Cheese Pudding. 1 cup grated cheese, 1 cup boiling milk, 2- eggs, 1 tablespoon bread crumbs, 1 dessertspoon butter, 1 teaspoon _ flour, 1 teaspoon salt, dash of pepper. Mix in a bowl, cheese flour, — salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly. Bake in buttered dish 20 minutes and serve hot. MRS. S. FARRIMOND, Cameron. Bread Pudding. 1 pt. dry bread crumbs, 14 cup chopped suet, — 14 cup brown or white sugar, 1 cup raisins, 1 teaspoon baking pow- — der, spices to taste. Just enough milk to moisten. Boil in double boiler for 114 hours. Serve hot with lemon-or caramel sauce. MRS. ALMA BALLINGER. ; Steamed Apple Pudding. 2 cups flour, 4 teaspoons baking . powder, 14 tablespoon salt, 2 tablespoons butter, 34, cup milk. Sift dry ingredients, work in butter with finger tips, add milk, roll lightly, place apples in middle of dough, and fold, after sprinkling with sugar and cinnamon, place in buttered dish to steam 114 hours. Serve while hot with white sauce or cream and sugar. | MRS. KATE WILLIAMS. CARBON COUNTY COOK BOOK 39 Hollandaise Sauce. 1 cup butter, 2 yolks eggs, 2 tablespoons lemon juice, 14, cup hot water, 14 teaspoon salt, cayenne. Put in a bowl, cover with cold water and wash using a spoon. Divide into three pieces. Put one piece into a sauce pan with yolks of eggs and lemon juice. Place in a pan of water or use a double boiler. Stir constantly with wire egg beater. When first piece of butter is melted, add second, when second is melted add third. Add water and cook 1 minute longer, season with cayenne and salt. MRS. A. L. HEPPLER,Provo. Plum Pudding. 1% loaf stale bread broken, 2 cups sugar, pour over 1 pt. hot milk, 1% lb. suet, 4 eggs, 1 lb. seeded raisins, 1 lb. cleaned currants, 1 lb. citron peel cut fine, 1 teaspoon each cinna- mon and ginger, 1 teaspoon lemon extract, 3 teaspoons baking powder. Mix in flour the last thing, make quite stiff, add 1 lb. walnuts

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