KITCHEN AND COOKERY 244 Chop the suet very finely, mixing it while you do so with the crumbs and flour. Clean and stalk the currants and sultanas, btone and halve the muscatels and chop the raisins finely. Chop the peel and citron in fairly large pieces. , . Put all these ingredients in a large basin with the sugar, grated lemon and orange rinds. Put the almonds and pistachio nuts in a small saucepan with cold water to cover them ; bring it to the boil, and let it boil lor three or four minutes, then drain off the water and skin the nuts. Shred them and add them to the other ingredients with the salt and baking-powder. Mix all the dry ingredients together. Then beat up the eggs in a basin ; it is advisable to break each egg into a cup to ascertain if it is quite good before adding it to the others in the basin ; add the brandy and wine to the eggs. pour these into the mixture, and mix all very thoroughly. Have ready some well -buttered moulds or basins, put in the mixture, pressing it down well. Next take the pudding-cloths. dip each one into boiling water, dredge it well with flour, shaking off all that will not stick. Cover the moulds with the cloths, taking care to make a pleat in the cloth across the top of each pudding, so as to allow it room to swell. Put the puddings in a pan of fast boiling water and let them boil steadily from ten to twelve hours. As the water boils away, pour into the pan more boiling water. No. 2. A FRUITARIAN PUDDING Required : One pound each of breadcrumbs, raisins, sultanas, and currants. Half a pound each of Demerara sugar, mixed peel, sweet almonds, shelled Brazil nuts, and pine kernels. Quarter of a pound each of glace cherries and butter. Three lemons. Six eggs. Eight bitter almonds. Shell the nuts and almonds and pass them through a mincing machine. Chop the peel and pine kernels coarsely. Stalk and clean the currants and sultanas and stone and chop the raisins. Mix all these ingredients together, then add the grated rinds and strained juice of the lemons. Melt the butter very gently, skim it carefully, then add it. and lastly the beaten eggs. Mix all well together, press the mixture into well- buttered moulds, cover with scalded and floured cloths, and boil for six hours. No. 3. A RICH PUDDING Required : One and a half pound of chopped beef suet. Half a pound each of fresh breadcrumbs and glace cherries. Si.x ounces of flour. One pound each of stoned raisins, sultanas, currants, mixed peel, apples, and Demerara sugar. Six ounces of sweet almonds. Quarter of a pound of cornflour. The rinds and juice of four lemons. One ounce of baking-powder. One grated nutmeg. Ten eggs. Quarter of a pint of milk. Quarter of a pint of brandy. A level teaspoonful of salt. Mix together all the dry ingredients, then add the strained lemon juice, the beaten eggs, brandy and milk. Mix all well together, press the mixture into prepared moulds or basins, cover with scalded and floured cloths, and boil steadily from ten to twelve hours. No. 4. RECIPE GIVEN BY FRANCATELLI Mix well three quarters of a pound of stoned and chopped raisins, three-quarters of a pound of currants, half a pound of candied orange, lemon, and citron peel, a pound and a quarter of chopped beef suet, four eggs, about three gills of milk, one pound of flour, three-quarters of a pound of moist sugar, the grated rinds of three lemons, half an ounce of nutmeg, cinnamon and cloves (in powder), a glass of brandy, and a very little salt. Mix together well in a large basin several hours before the pudding is to be boiled. Pour into a greased mould, tie over with a cloth. Boil four and a half hours. GIVEN BY SOYER one pound of the best No. 5. RECIPE Pick and stone raisins, which put in a basin with one pound of currants, well washed, dried, and picked, a pound and a half of good beef suet (chopped, but not too fine), three-quarters of a pound of brown or white sugar, two ounces of candied lemon and orange peel, two ounces of candied citron, six ounces of flour, and a quarter of a pound of breadcrumbs, with a little grated nutmeg. Mix the whole together with eight whole eggs and a little milk. Have ready a plain or ornamented pudding mould, well butter the interior, pour the above mixture into it. cover a sheet of paper over, tie the mould in a cloth, put the pudding into a large stewpan containing boiling water, and let boil quite fast for four hours and a half. When done, take out of the cloth, turn from the mould upon the dish, sprinkle a little powdered sugar over, and serve. No. 6. WITHOUT EGGS Required : One pound each of flour and chopped raisins. Three-quarters of a pound each of cleaned cur- rants and chopped suet. Half a pound of brown sugar. Quarter of a pound each of cooked potatoes and carrots. Two tablespoonfuls of golden syrup. Quarter of a pound of mixed peel. Put the flour, raisins, currants, suet, and sugar in a basin ; rub the potatoes and carrots through a sieve, add them to the other ingredients, also the syrup and chopped peel. Mix all well together, and let the mixture stand for several hours before cooking. Put it into buttered moulds or basins, cover with prepared cloths, and boil steadily for eight hours. 1.
