60 PILGRIM COOK BOOK
One-half pound prunes, 2 cups cold water, 1 cup sugar, 1½ cups boiling water, ⅓ cup corn starch, 1 saltspoon salt, 1 piece stick cinnamon. Wash and soak prunes, cook them in the 2 cups of water until soft. Cut in pieces, crack the stones and take out kernels and add to prunes. Add the boiling water and cinnamon, boil 5 minutes, take out the cinnamon, mix corn starch with sugar and salt and add to prunes; boil until clear. Turn into a bowl that has been wet with cold water, chill and serve with cream.—Miss Clara Wollerman.
Stew ½ pound prunes with a little sugar and water until done, put through collender. Beat the whites of 2 eggs to a froth, mix with prunes, bake a few minutes. Serve with whipped cream.—Mrs J. H. Kalte.
English Plum Pudding.
One pound chopped beef suet, 1 pound currants, 1 pound large seedless raisins, 1 pound small raisins, 1 pound mixed lemon, orange and citron peel, ½ dozen eggs, 1½ pounds brown sugar, 1 teaspoon ground cloves, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ cup molasses, ½ cup tea mixed with molasses, 1 teaspoon salt, flour enough to mix all into a stiff batter, ½ cup whisky, 2 teacups milk, into which you have put ½ teaspoon soda. Boil for 6 hours.—Mrs. W. R. Ahrens.
My Own Plum Pudding.
One pound chopped suet, 1 pound each of brown sugar, currants, raisins, and breadcrumbs, 1 cup flour, 2 ounces mixed peel, pinch of salt, mixed spice to taste, a few chopped almonds and figs, 8 eggs, about ½ pint milk. Boil 3 hours. Makes 3 small puddings.—Mrs. F. Ingham.
Thanksgiving Plum Pudding.
Six crackers, 3 pints milk, ¼ cup butter, ½ teaspoon salt, 1 teaspoon mixed spices, 6 eggs, 1 pound seeded raisins. Soak