Three eggs, the weight of three eggs in b.u.t.ter, in sugar, and in flour, beat the b.u.t.ter to a cream. Add the eggs well beaten to the sugar and flour. Put into small teacups. Bake for twenty minutes.
MANITOBA PUDDING.
MRS. STRANG.
Four cups flour, two cups of suet, two cups raisins, one cup currants, two cups sugar (brown), a little baking powder, a little essence of lemon, a little allspice, a chopped apple, a little salt, wet with a small quant.i.ty of water, boil four hours.
FOAMING SAUCE.
One half teacup b.u.t.ter, ditto of sugar, beat to a froth, put in a dish and set in a pan of hot water, add one tablespoon of hot water, if liked a little vanilla. Stir one way until it comes to a very light foam.
MARMALADE PUDDING.
MRS. W. R. DEAN.
Two dessertspoons marmalade, two cups bread crumbs, b.u.t.ter size of two walnuts, one half pint of milk, two eggs, two ounces of sugar. Melt the b.u.t.ter and mix with the bread crumbs, marmalade and sugar, add the eggs well beaten and the milk, pour into a well b.u.t.tered mould, tie a cloth closely over it and boil one and one half hours. Serve with sauce.
CHRISTMAS PLUM PUDDING.
MRS. W. THOM.
One pound each of raisins, currants and suet, three quarters of a pound of bread crumbs, one quarter pound flour, one half pound candied peel, one half pint brandy, one half nutmeg, one quarter pound brown sugar and six eggs. Boil six hours and steam two or three more when required.
Caramel sauce. One cup brown sugar, one ounce of b.u.t.ter, and dessertspoon cornstarch, stirred till brown, add boiling water and one wine gla.s.s of brandy.
OLD ENGLISH PLUM PUDDING.
MRS. JOHN JACK.
One pound each of stoned raisins, currants, beef kidney suet, granulated sugar, bread crumbs, and flour, one half pound candied lemon and citron peel mixed; one tablespoon salt, one teaspoonful each of finely ground nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter almonds chopped fine, the red part of three large carrots grated, breakfast cupful of strong coffee, strained at breakfast, cupful of mola.s.ses, and enough pure apple cider to make the whole of the proper consistency. Mix thoroughly and stand in a warm place over night, put into mould or pudding bag, tie tightly and boil gently for twelve hours.
In serving make a sauce of flour, water, b.u.t.ter, and sugar flavored with brandy. Place the pudding on a hot dish, stick a sprig of berried holly in the centre, pour a winegla.s.sful of brandy around it and set fire to it.
ENGLISH PLUM PUDDING.
MRS. BLAIR.
Two pounds and a half raisins, three quarters of currants, two pounds finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds finely chopped suet, six ounces mixed candied peel, juice and rind of two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half ounce pounded bitter almonds, gill of brandy or if objected to, any flavoring at hand. Stone and cut up the raisins do not _chop_ them; wash and dry the currants; cut the candied peel into thin slices; mix all the dry ingredients well together and moisten with the eggs, which should be well beaten; then stir in the flavoring, and when all is thoroughly mixed, add about half a pound of flour and put the pudding into a stout new cloth; or boil in two moulds for twelve hours and serve with rich sauce.
PLUM PUDDING WITHOUT EGGS.
MRS. DAVID BELL.
Two cups of flour, two cups of raisins, two of currants, two cups of suet, one tablespoon sugar, enough water to make a stiff batter, colour with burnt sugar, spice to taste, salt, and lemon peel. _Just before_ putting on to boil stir in a couple of tablespoonfuls of raw sago; boil in a cloth, not a shape.
PLUM PUDDING.
MADAME J. T.
Four eggs, yolks and whites beaten together, one half cup brown sugar, one cup mola.s.ses, one cup stoned raisins, two cups currants, one cup bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated, the grated rind of a large lemon, one cup flour and one teaspoon baking powder. Steam for three and a half hours in a tightly closed pudding mould well b.u.t.tered, keeping the water boiling _constantly_. Before serving sprinkle thickly with sugar and pour over this one half cup brandy, and light. Serve with this a sauce made with the juice and rind (grated) of one lemon, put over to boil with one half cup sugar, one half cup water, add one tablespoon cornstarch, one half cup sherry, one half cup brandy. This quant.i.ty will serve sixteen people.
PALACE PUDDING.
MRS. SMYTHE.
Two eggs, one cup of flour, one half cup sugar, one quarter cup b.u.t.ter, one teaspoon baking powder, one half teaspoon nutmeg, cream b.u.t.ter, add sugar, eggs, the flour sifted with baking powder, also nutmeg. Grease tin and bake half an hour.
Sauce.--One dessertspoon b.u.t.ter, one dessertspoon of flour, rub well together, add slowly about one cup boiling water, three dessertspoons brown sugar, one teaspoon of mola.s.ses. Boil slowly until it thickens and flavor as desired.
QUAY PUDDING.
One cup flour, one half cup sugar, one quarter cup b.u.t.ter one teaspoon soda, one tablespoon jam, two eggs. Cream b.u.t.ter with sugar, add to this the eggs and jam, the flour sifted with the soda. Put into a b.u.t.tered mould and steam for two hours and serve with lemon sauce.
RAILROAD PUDDING.
MRS. GEORGE ELLIOTT.
Four eggs, beat whites and yolks separately, a cup of sugar to the whites, beat again, then add the yolks, mix a teaspoon of baking powder in a cup of flour and mix the flour and eggs and beat again. Put a sheet of b.u.t.tered paper in a square pan and bake. When done turn it on a heated towel, the b.u.t.tered side up and take off the paper and spread with a thick jam or marmalade, roll up quickly and pour sweetened whipped cream over, flavor with vanilla.
RICE PUDDING.
MRS. W. W. HENRY.
One cup of rice boiled soft in water, add a pint of cold milk, and a piece of b.u.t.ter size of an egg, salt to taste, yolks of four eggs, rind of lemon grated. Mix and bake one half hour. Beat the whites of four eggs, stir in a pint of sugar, juice of one good sized lemon. After the pudding is baked and cooled a little pour this over and brown in the oven. Eat cold; this will keep for several days.
SUET PUDDING. (Plain.)
MRS STUART OLIVER.
Three quarters of a pound of flour, one quarter of a pound suet chopped fine; mix with an egg and milk.
VICTORIA PUDDING.
MRS. ARCHIBALD LAURIE.
The weight of two eggs in b.u.t.ter, sugar, and flour. b.u.t.ter and sugar to be beaten to a cream, add the well beaten eggs, two tablespoons of marmalade, then the sifted flour, one half teaspoon soda, dissolved in boiling water. Steam for three hours, not less.