Sauce for Plum Pudding.
Melt good fresh butter, thicken it, and stir in by degrees, a wine-glassful of white wine, the same of brandy or old rum; sweeten to your taste, and add grated lemon peel and cinnamon. A Store Pudding Sauce.—To ½ pint brandy, and 1 pint sherry, add 1 oz. thinly pared lemon peel, and ½ oz. mace; infuse these two or three weeks, then strain and bottle it. Add as much as you like to thick melted butter, and sweeten to taste.
French Plum Pudding.
Mix 6 oz. suet, 7 oz. grated bread, 2 oz. sugar, 3 eggs, a coffee-cupful of milk, a table-spoonful ratafia, or 2 of rum, and ½ lb. French plums; let it stand two hours, stir well again, and boil it in a mould, two hours.
Plum Pudding of Indian Corn Flour.
To 1 lb. corn flour add ½ lb. shred suet, and what currants, raisins, and spices you choose; mix the whole well together, with a pint of water, and boil the pudding in a cloth three hours.
Maigre Plum Pudding.
Simmer in ½ pint milk, 2 blades mace, and a bit of lemon peel, for ten minutes; strain into a basin, to cool. Beat 3 eggs, with 3 oz. lump sugar, ¼ of a nutmeg grated, and 3 oz. flour; beat well together, and add the milk by degrees; then put in 3 oz. fresh butter, 2 or 3 oz. bread-crumbs, 2 oz. currants, and 2 oz. raisins; stir all well together. Boil it in a mould two hours and a half. Serve melted butter sweetened, and flavoured with brandy.
Bread Pudding.
Pour a pint of boiling new milk over a breakfast-cupful of stale bread-crumbs, cover till cold, then beat them with a spoon; add 2 oz. currants, or a few cut raisins, a little sugar, cinnamon, nutmeg, and 3 or 4 eggs, well beaten; beat well together, and either boil in a buttered mould, or
