PLUM PUDDING.
To one pound of currants add one pound of
raisins, one pound of shred suet, one pound
flour (or half a pound bread crumbs and half a
pound of flour), a quarter of a pound of candied
orange and lemon peel, a little citron cut thin,
half a pound of moist sugar; mix all well
together as each article is added, then stir in
six beaten eggs and a glass of brandy, beat the
pudding well for half an hour, let it stand some
time, then put it into a basin and boil six or
seven hours in plenty of water; it should be
seasoned according to taste with ginger, nutmeg,
cloves, &c. Serve with sifted sugar or whites
of eggs beaten to a froth.
RATAFIA PUDDING.
Soak the crumb of a French roll and half a pound of ratafia cakes in milk or cream, then mix with them three ounces of warmed fresh butter, the yolks of five and the whites of two eggs, sweeten to taste; add one ounce of pounded almonds, and a few bitter almonds, boil in a shape lined with dried cherries, or bake in a cake-tin first well buttered, and sprinkled with bread crumbs.
