combine mixtures, add flour and whites of eggs beaten until stiff. Turn into buttered pudding mould, and steam four hours. Serve with Lemon Sauce III.
English Plum Pudding I
1/2 lb. stale bread crumbs
1 cup scalded milk
1/4 lb. sugar
4 eggs
1/2 lb. raisins, seeded, cut
in pieces, and floured
1/4 lb. currants
1/4 lb. finely chopped figs
2 oz. finely cut citron
1/2 lb. suet
1/4 cup wine and brandy mixed
1/2 grated nutmeg
3/4 teaspoon cinnamon
1/3 teaspoon clove
1/3 teaspoon mace
1-1/2 teaspoons salt
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.
English Plum Pudding II
6 ozs. flour
6 ozs. stale bread crumbs
3/4 lb. raisins, seeded and cut in pieces
3/4 lb. currants
3/4 lb. suet, finely chopped
10 ozs. sugar
1 cup molasses
3 ozs. candied orange peel, finely cut
1 teaspoon grated nutmeg
1 teaspoon mace
6 eggs, well beaten
2 teaspoons salt
Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.
Hard Sauce. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.
Liquid Sauce. Mix one-half cup sugar, one-half table-
