|
Classic
Cook Books
< last page | next page >
page 205
made of drawn butter, wine, sugar, and nutmeg. These will keep for months; when
wanted, boil one hour before using.
A pound of citron or blanched sweet almonds adds to the richness of the pudding,
but may be omitted.--Mrs. Collier, Bellefontaine.
EGGLESS PLUM PUDDING.
Heaping cup bread-crumbs, two cups flour, one of suet chopped fine, one of
raisins, one of molasses, one of sweet milk, table-spoon soda, tea-spoon salt,
one of cloves, and one of cinnamon; boil two and a half hours in a two-quart
pail, set in a kettle of boiling water, or steam for the same time. For sauce
take one cup white sugar, butter size of an egg, grated rind of one lemon, and
white of an egg.--Mrs. Mary Lee Gere.
HALF-BATCH PLUM PUDDING.
Three eggs, half pound each of flour and sugar, fourth pound bread-crumbs soaked
in one pint milk, half table-spoon each mace, cloves and cinnamon, half gill
molasses, half gill of wine or brandy, half pound each of raisins and currants,
and fourth pound citron well floured. Bake or steam.--Mrs. E. L. Hanford,
Harlem, N. Y.
ICED PLUM PUDDING.
Take two dozen sweet and half a dozen bitter almonds; blanch in scalding water,
throw into a bowl of cold water; pound one at a time in a mortar; till they
become a smooth paste free from the smallest lumps; add frequently a few drops
of rose-water or lemon juice to make them light and prevent "oiling." Seed and
cut a quarter pound of the best bloom raisins; mix with them a quarter pound of
Zante currants, picked, washed and dried, and three ounces of chopped citron;
dredge well with flour. Take a half pint of very rich milk, split a vanilla
bean, cut it into pieces two or three inches long, and boil it in the milk till
the flavor of the vanilla is well extracted, then strain it out and mix the
vanilla milk with a pint of rich cream, and stir in gradually a half pound of
powdered loaf-sugar and a nutmeg grated. Then add the pounded almonds, and a
large wine-glass of either marasquino, noyau, curacoa or the very best brandy.
Beat in a shallow pan the yolks of eight eggs till very light, thick and smooth,
and stir
< last page | next page >
Classic
Cook Books
|
