The Blue Grass Cook Book

page 229

  1 pound suet,

  1 pound currants,

  1/2 pound citron,

  1/2 pound bread-crumbs or flour,

  6 eggs,

  1/2 nutmeg,

  2 teaspoons mixed spices,

  1 tumbler of wine and whisky, mixed.

Steam 4 hours and serve with hard sauce. 2 teaspoons of baking-powder is an
addition if the pudding is to be used soon after making. These puddings may be
made in moulds or bags of the required size and kept in a cool place. Heat
thoroughly when used.

      PRUNE PUDDING (No. 1)
Mrs. James E. Clay

Whites of 5 eggs, beaten very stiff.

Add 1/2 pint granulated sugar and beat well. Stir in 1/2 teaspoon vanilla;
lastly, add 1 dozen prunes, after being cooked and strained. Put in a
baking-dish and set in a pan of warm water and cook 20 or 30 minutes.

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