Ingredients: One cupful of sugar, one-quarter of a pound of raisins, one
cupful of butter, one half-pound of English currants, three and a half
cupfuls of flour, a little citron sliced, four eggs, the whites and
yolks beaten separately. Put one tea-spoonful of saleratus with, one
half-cupful of cream. Flour the raisins, currants, and citron before
adding to the mixture.
Boil it three hours in a floured cloth, or in buttered forms, large or
small. Pour some brandy on top, and set it on fire just before taking to
the dining-room. Serve with brandy-sauce.
SUET-PUDDING (_Mrs. Gratz Brown_).
Ingredients: One cupful of suet chopped fine, one cupful of molasses,
one cupful of sweet milk, one cupful of raisins, one tea-spoonful of
salt, one small tea-spoonful of soda mixed in the molasses, three and a
half cupfuls of flour.
Boil in a bag or form three hours; or, better, steam it. It may be
steamed in tea-cups, filling them a little more than half full. Serve
with brandy-sauce.
PRUNE-PUDDING (_Grace Greenwood_).
This is the same as the suet-pudding, excepting that one half-pound of
prunes and one half-pound of English currants are substituted for the
raisins.
EVE’S PUDDING (_Mrs. Frank Blair_).
Ingredients: Six ounces of bread-crumbs, six ounces of sugar, six ounces
of raisins or currants, six ounces of butter cut in small pieces, or
beef suet chopped fine, six large apples chopped, one table-spoonful of
flour, six eggs, one table-spoonful of cinnamon, one tea-spoonful of
ground cloves.
Flour the fruit. Mix eggs and sugar together, and the suet and apples;
then mix all, adding the beaten whites of the eggs the last thing. Boil
it in a form or bag three hours, or bake it two hours. Serve with
brandy-sauce.