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Classic
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page 198
pint. Let the suet be finely chopped, the raisins stoned, the currants well
washed, picked and dried. Mix them with the other dry ingredients, stir all well
together; beat and strain in the eggs, and add just enough of the milk to make
it mix properly. Tie it up in a well floured cloth, put it into boiling water,
and boil for five hours. Serve with butter and sugar sauce, or wine sauce.
SWEET POTATO PUDDING
Take one pound or a pint of hot boiled sweet potato, pass it hot through a
sieve--the finer the better. To this add six eggs well beaten, three-fourths of
a pound of butter, and a pound of sugar; flavor with grated lemon rind, and a
little brandy. Make a paste around the dish, pour in the sweet potato mixture,
and bake. Sprinkle finely pulverized sugar over the surface of the pudding. This
is a Southern dish, and fit to grace the table of an epicure.
BAKED SUET PUDDING. ECONOMICAL AND WHOLESOME
To a pound of flour, add by degrees six ounces of finely chopped suet, four
eggs, together with as much milk as will make a firm batter. Beat all together
hard, until the last moment before placing it in the oven. Pour it into a
buttered dish, and bake. Serve as soon as done, with plain syrup, or butter and
sugar sauce.
LEMON PUDDING. VERY NICE
Six eggs, three lemons, six tablespoonfuls of corn starch, and one large
spoonful of butter. Cook the corn starch in a pint and a half of water, and stir
in
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