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Classic
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page 175
SUET PUDDING
Take a cupful of chopped suet, half a cup of molasses, one cup of raisins
chopped, a teaspoonful of powdered cloves and cinnamon, one-half cup of sugar,
two eggs well beaten, half a cup of sweet milk, a little salt, and two
teaspoonfuls of yeastpowder. Stir in flour until it is a thick batter; flour a
cloth, and pour in the mixture, leaving room to swell. Boil two hours.
ROLL PUDDING OF ANY KIND OF FRUIT
Make a light paste, roll out lengthwise, spread any kind of fruit over the
paste, and roll it up in the dough; wrap it up in a cloth, tie it carefully, and
boil it one hour. You will find this delicious if made of either blackberries,
strawberries, peaches, or any kind of dried fruit stewed and sugared; if fresh
fruit is used, it needs no stewing.
A DESSERT FOR A DELICATE PERSON
Boil one cup of rice until perfectly soft, then add a teacup of rich sweet
cream, and half a teacup of any acid jelly--currant is the best but plum,
strawberry or lemon will do. Put it over the fire a few minutes, turn it into a
mould. Eat with sweetened cream.
MACAROON PUDDING ICED
Line a mould with macaroons, as described for Iced Cabinet Pudding. Fill the
mould with dried cherries, seedless raisins and macaroons, in layers; then pour
a little Madeira or sherry wine over them, and finish by pouring over all a
custard of a pint of milk, two eggs
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