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Classic
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page 354
BAKED PLUM-PUDDING.
It will be found best to prepare the ingredients the day before and cover
closely. Grate a stale loaf of bread, or enough for a pint of crumbs; boil one
quart of milk, and turn boiling hot over the grated bread; cover and let steep
an hour; in the meantime pick, soak and dry half a pound of currants, half a
pound of raisins, a quarter of a pound of citron cut in large slips, one nutmeg,
one tablespoonful of mace and cinnamon, mixed, one cupful of sugar, with half of
a cupful of butter; when the bread is ready, mix with it the butter, sugar,
spice and citron, adding a glassful of white wine; beat eight eggs very light,
and when the mixture is quite cold, stir them gradually in; then add by degrees
the raisins and currants dredged with flour; stir the whole very hard; put it
into a buttered dish; bake two hours, send to the table warm. Eat with wine
sauce, or wine and sugar. Most excellent.
PLUM-PUDDING, WITHOUT EGGS.
This delicious, light pudding is made by stirring thoroughly together the
following ingredients: One cupful of finely chopped beef suet, two cupfuls of
fine bread-crumbs, one cupful of molasses, one of chopped raisins, one of
well-washed currants, one spoonful of salt, one teaspoonful each of cloves,
cinnamon, allspice, and carbonate of soda, one cupful of milk, and flour enough
to make a stiff batter. Put into a well-greased pudding mold, or a three-quart
pail, and cover closely. Set this pail into a larger kettle, close covered, and
half full of boiling water, adding boiling water as it boils away. Steam not
less than four hours. This pudding is sure to be a success, and is quite rich
for one containing neither eggs nor butter. One-half of the above amount is more
than eight persons would be able to eat, but it is equally good some days later,
steamed again for an hour, if kept closely covered meantime. Serve with wine
sauce or common sweet sauce.
CABINET PUDDING.
Butter well the inside of a pudding-mold. Have ready a cupful of chopped citron,
raisins and currants. Sprinkle some of this fruit on the bottom of the mold,
then slices of stale sponge cake; shake over this some spices, cinnamon, cloves
and nutmeg, then fruit again and cake, until the mold is nearly full. Make a
custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of
melted butter; pour this over the cake, without cooking it; let it stand and
soak one hour; then steam one hour and a half. Serve with wine sauce or a
custard. Seasoned with wine.
---Manhattan Beach Hotel.
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