Page:The Boston cooking-school cook book (1910).djvu/470

 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