_Ingredients._—To every lb. of plums, weighed before being stoned,
allow ¾ lb. of loaf sugar. _Mode._—In making plum jam, the quantity of
sugar for each lb. of fruit must be regulated by the quality and size
of the fruit, some plums requiring much more sugar than others. Divide
the plums, take out the stones, and put them on to large dishes, with
roughly-pounded sugar sprinkled over them in the above proportion,
and let them remain for one day; then put them into a preserving-pan,
stand them by the side of the fire to simmer gently for about ½ hour,
and then boil them rapidly for another 15 minutes. The scum must be
carefully removed as it rises, and the jam must be well stirred all
the time, or it will burn at the bottom of the pan, and so spoil the
colour and flavour of the preserve. Some of the stones may be cracked,
and a few kernels added to the jam just before it is done: these impart
a very delicious flavour to the plums. The above proportion of sugar
would answer for Orleans plums; the Impératrice, Magnum-bonum, and
Winesour would not require quite so much. _Time._—½ hour to simmer
gently, ¼ hour to boil rapidly. _Best plums for preserving._—Violets,
Mussels, Orleans, Impératrice, Magnum-bonum, and Winesour. _Seasonable_
from the end of July to the beginning of October.
PLUM PUDDING, Baked.
_Ingredients._—2 lbs. of flour, 1 lb. of currants, 1 lb. of raisins,
1 lb. of suet, 2 eggs, 1 pint of milk, a few slices of candied peel.
_Mode._—Chop the suet finely; mix it with the flour, currants, stoned
raisins, and candied peel; moisten with the well-beaten eggs, and add
sufficient milk to make the pudding of the consistency of very thick
batter. Put it into a buttered dish, and bake in a good oven from 2¼ to
2½ hours; turn it out, strew sifted sugar over, and serve. For a very
plain pudding, use only half the quantity of fruit, omit the eggs, and
substitute milk or water for them. The above ingredients make a large
family pudding; for a small one, half the quantity will be found ample;
but it must be baked quite 1½ hour. _Time._—Large pudding, 2¼ to 2½
hours; half the size, 1½ hour. _Average cost_, 2_s._ 6_d._ _Sufficient_
for 9 or 10 persons. _Seasonable_ in winter.
PLUM PUDDING, Excellent, made without Eggs.
_Ingredients._—½ lb. of flour, 6 oz. of raisins, 6 oz. of currants, ¼
lb. of chopped suet, ¼ lb. of brown sugar, ¼ lb. of mashed carrot, ¼
lb. of mashed potatoes, 1 tablespoonful of treacle, 1 oz. of candied
lemon-peel, 1 oz. of candied citron. _Mode._—Mix the flour, currants,
suet and sugar well together; have ready the above proportions of
mashed carrot and potato, which stir into the other ingredients; add
the treacle and lemon-peel; but put no liquid in the mixture, or it
will be spoiled. Tie it loosely in a cloth, or, if put in a basin, do
not quite fill it, as the pudding should have room to swell, and boil
it for 4 hours. Serve with brandy-sauce. This pudding is better for
being mixed over-night. _Time._—4 hours. _Average cost_, 1_s._ 6_d._
_Sufficient_ for 6 or 7 persons. _Seasonable_ in winter.
PLUM PUDDING, Unrivalled.
_Ingredients._—1½ lb. of muscatel raisins, 1¾ lb. of currants, 1
lb. of sultana raisins, 2 lbs. of the finest moist sugar, 2 lbs. of
bread-crumbs, 16 eggs, 2 lbs. of finely-chopped suet, 6 oz. of mixed
candied peel, the rind of 2 lemons, 1 oz. of ground nutmeg, 1 oz. of
ground cinnamon, ½ oz. of pounded bitter almonds, ¼ pint of brandy.
_Mode._—Stone and cut up the raisins, but do not chop them; wash and
dry the currants, and cut the candied peel into thin slices. Mix all
the dry ingredients well together, and moisten with the eggs, which
should be well beaten and strained, to the pudding; stir in the brandy,
and, when all is thoroughly mixed, well butter and flour a stout
new pudding-cloth; put in the pudding, tie it down very tightly and
closely, boil from 6 to 8 hours, and serve with brandy-sauce. A few
sweet almonds, blanched and cut in strips, and stuck on the pudding,
ornament it prettily. This quantity may be divided and boiled in
buttered moulds. For small families this is the most desirable way, as
the above will be found to make a pudding of rather large dimensions.
_Time._—6 to 8 hours. _Average cost_, 7_s._ 6_d._ _Seasonable_ in
winter. _Sufficient_ for 12 or 14 persons.
_Note._—The muscatel raisins can be purchased at a cheap rate loose
(not in bunches): they are then scarcely higher in price than the
ordinary raisins, and impart a much richer flavour to the pudding.
PLUM PUDDING, a Plain Christmas, for Children.
_Ingredients._—1 lb. of flour, 1 lb. of bread-crumbs, ¾ lb. of stoned
raisins, ¾ lb. of currants, ¾ lb. of suet, 3 or 4 eggs, milk, 2 oz.
of candied peel, 1 teaspoonful of powdered allspice, ½ saltspoonful
of salt. _Mode._—Let the suet be finely chopped, the raisins stoned,
and the currants well washed, picked and dried. Mix these with the
other dry ingredients, and stir all well together; beat and strain
the eggs to the pudding, stir these in, and add just sufficient milk
to make it mix properly. Tie it up in a well-floured cloth, put it
into boiling water, and boil for at least 5 hours. Serve with a sprig
of holly placed in the middle of the pudding, and a little pounded
sugar sprinkled over it. _Time._—5 hours. _Average cost_, 1_s._ 9_d._
_Sufficient_ for 9 or 10 children. _Seasonable_ at Christmas.
PLUM PUDDING, Christmas (very good).
[Illustration: CHRISTMAS PLUM PUDDING IN MOULD.]
_Ingredients._—1½ lb. of raisins, ½ lb. of currants, ½ lb. of mixed
peel, ¾ lb. of bread-crumbs, ¾ lb. of suet, 8 eggs, l wineglassful of
brandy. _Mode._—Stone and cut the raisins in halves, but do not chop
them; wash, pick, and dry the currants, and mince the suet finely;
cut the candied peel into thin slices, and grate down the bread into
fine crumbs. When all these dry ingredients are prepared, mix them
well together; then moisten the mixture with the eggs, which should be
well beaten, and the brandy; stir well, that everything may be very
thoroughly blended, and _press_ the pudding into a buttered mould; tie
it down tightly with a floured cloth, and boil for 5 or 6 hours. It may
be boiled in a cloth without a mould, and will require the same time
allowed for cooking. As Christmas puddings are usually made a few days
before they are required for table, when the pudding is taken out of
the pot, hang it up immediately, and put a plate or saucer underneath
to catch the water that may drain from it. The day it is to be eaten,
plunge it into boiling water, and keep it boiling for at least 2
hours; then turn it out of the mould, and serve with brandy-sauce. On
Christmas-day a sprig of holly is usually placed in the middle of the
pudding, and about a wineglassful of brandy poured round it, which,
at the moment of serving, is lighted, and the pudding thus brought
to table encircled in flame. _Time._—5 or 6 hours the first time of
boiling; 2 hours the day it is to be served. _Average cost_, 4_s._
_Sufficient_ for a quart mould for 7 or 8 persons. _Seasonable_ on the
25th of December, and on various festive occasions till March.
_Note._—Five or six of these puddings should be made at one time, as
they will keep good for many weeks, and in cases where unexpected
guests arrive, will be found an acceptable and, as it only requires
warming through, a quickly-prepared dish. Moulds of every shape and
size are manufactured for these puddings, and may be purchased of
Messrs. R. & J. Slack, 336, Strand.
PLUM PUDDING (a Pound).
_Ingredients._—1 lb. of suet, 1 lb. of currants, 1 lb. of stoned
raisins, 8 eggs, ½ grated nutmeg, 2 oz. of sliced candied peel, 1
teaspoonful of ground ginger, ½ lb. of bread-crumbs, ½ lb. of flour,
½ pint of milk. _Mode._—Chop the suet finely; mix with it the dry
ingredients; stir these well together, and add the well-beaten eggs
and milk to moisten with. Beat up the mixture well, and should the
above proportion of milk not be found sufficient to make it of the
proper consistency, a little more should be added. Press the pudding
into a mould, tie it in a floured cloth, and boil for five hours, or
rather longer, and serve with brandy-sauce. _Time._—5 hours, or longer.
_Average cost_, 3_s._ _Sufficient_ for 7 or 8 persons. _Seasonable_ in
winter.
[Illustration: BAKED PUDDING, OR CAKE-MOULD.]
_Note._—The above pudding may be baked instead of boiled; it should
be put into a buttered mould or tin, and baked for about 2 hours; a
smaller one would take about 1¼ hour.
PLUM PUDDING (Fresh Fruit).
_Ingredients._—¾ lb. of suet crust, 1½ pint of Orleans or any other
kind of plum, ¼ lb. of moist sugar. _Mode._—Line a pudding-basin with
suet crust rolled out to the thickness of about ½ inch; fill the basin
with the fruit, put in the sugar, and cover with crust. Fold the edges
over, and pinch them together, to prevent the juice escaping. Tie over
a floured cloth, put the pudding into boiling water, and boil from 2
to 2½ hours. Turn it out of the basin, and serve quickly. _Time._—2
to 2½ hours. _Average cost_, 10_d._ _Sufficient_ for 6 or 7 persons.
_Seasonable_, with various kinds of plums, from the beginning of August
to the beginning of October.