PLUM-PUDDING, WITH RUM OR BRANDY (_Gouffé_).
[Illustration]
Take three-quarters of a pound of chopped suet, three-quarters of a
pound of stoned raisins, three-quarters of a pound of currants, quarter
of a pound of citron, three-quarters of a pound of sugar, three-quarters
of a pound of bread-crumbs, two apples cut into small dice, and the
grated peel of a lemon; mix the whole in a basin, with three pounded
cloves, a pinch of salt, six eggs, and half a gill of rum or brandy.
Butter a pudding-mold, fill it with the mixture, and tie a cloth over
the top. Place a plate at the bottom of a kettle which is three-parts
full of boiling water. Put the pudding in, and boil for four hours,
keeping the pot replenished with boiling water. Turn out the pudding on
a hot dish; sprinkle over it sugar. Pour over half a pint of warm rum or
brandy, and light it when putting the pudding on the table.
_German Sauce._--Made with eight yolks of eggs, quarter of a pound of
sugar, three gills of Madeira, and the grated peel of half a lemon. Stir
it over the fire until the spoon is coated. Serve in a boat. Or serve a
common brandy sauce, or the same kind of sauce flavored with rum, if rum
should be used in the pudding.
PLUM-PUDDING (_Mrs. General Sherman_).
Ingredients: One cupful of butter, one cupful of sugar, half a cupful of
cream, half a cupful of rum, one cupful of ale, one cupful of suet
(chopped), one cupful of fruit (currants and raisins), half a cupful of
candied orange cut fine, six eggs well beaten, two grated nutmegs, one
tea-spoonful of ground cinnamon, half a tea-spoonful of ground cloves,
bread-crumbs.
Beat the butter and sugar together to a cream. The bread-crumbs should
be dried thoroughly, and passed through a sieve. Beat all well together
before adding the bread-crumbs, then add enough of them to give proper
consistency. Put the pudding into a tin mold (not quite filling it), and
boil it four hours.
_The Sauce._--Use equal quantities of butter and sugar. Cream the
butter, then add the sugar, beating them both until very light. Add then
the beaten yolk of an egg, and a little grated nutmeg. Heat on the fire
a large wine-glassful of sherry wine diluted with the same quantity of
water, and when just beginning to boil, stir it into the butter and
sugar.