butter, 1 teaspoonful of Allinson fine wheatmeal, a little burnt
sugar. Grate the onion into the water, add curry, butter, and salt,
and let these ingredients cook a few minutes. Thicken the sauce with
the meal, and colour with burnt sugar.
CURRY SAUCE (BROWN).
2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter (or oil),
1 teaspoonful of curry powder, 1 English onion chopped fine, 1 good
tablespoonful of vinegar, a pinch of mint and sage, and salt to taste.
Fry the onions in the butter until nearly brown, add the meal, and
brown; add as much water as required to make the sauce the consistency
of cream; add the curry, vinegar, and seasoning. Let the whole simmer
for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it
up, and serve.
EGG CAPER SAUCE.
The same as "Egg Sauce," adding 1 tablespoonful of finely chopped
capers before the egg is stirred in, and which should simmer a few
minutes.
EGG SAUCE.
3/4 pint of half milk and water, 1 egg, 1 teaspoonful of Allinson
cornflour, juice of 1/2 lemon, 1/2 oz. of butter, pepper and salt.
Boil the milk and water, add the butter and seasoning. Thicken the
sauce with the cornflour; beat the egg up with the lemon juice. Let
the sauce go off the boil; add gradually and gently the egg, taking
care not to curdle it. Warm up the sauce again, but do not allow it to
boil.
EGG SAUCE WITH SAFFRON.
1/2 pint of milk and water, 1 egg, 1 teaspoonful of cornflour, a pinch
of saffron, pepper and salt to taste. Boil the milk and water with the
saffron, and see that the latter dissolves thoroughly. Add seasoning,
and thicken with the cornflour; beat up the egg, and after having
allowed the sauce to cool a little, add it gradually, taking care not
to curdle the sauce. Heat it up, but do not let it boil. To easily
dissolve the saffron, it should be dried in the oven and then
powdered.
FRENCH SAUCE.
1 oz. of butter, 2 oz. each of carrot, turnip, onion, or eschalots, 1
tablespoonful of vinegar, 1 dessertspoonful of Allinson fine
wheatmeal, pepper and salt to taste, a little thyme. Chop the
vegetables up fine, and fry them in the butter, adding the thyme. When
slightly browned add 3/4 pint of water, into which the meal has been
rubbed smooth. Stir the sauce until it boils, then add the vinegar and
seasoning. Let all simmer for 1/2 an hour, rub the sauce through a
sieve, return it to the saucepan, boil up, and serve.
FRIED ONION SAUCE.
Chop fine an onion, fry, add Allinson fine wheatmeal, and make into a
sauce like brown gravy.
HERB SAUCE.
Make like "Brown Gravy," and add mixed herbs a little before serving.
HORSERADISH SAUCE.
1/2 pint of water, 2 tablespoonfuls of grated horseradish, 1
dessertspoonful of Allinson fine wheatmeal, 1/2 oz. butter, salt to
taste. Boil the water, butter, and horseradish for a few minutes, add
salt, and thicken the sauce with the meal rubbed smooth in a little
cold water; cook for two minutes, and serve.
MAYONNAISE SAUCE.
1/2 pint of oil, the yolk of 1 egg, the juice of a lemon, 1/2
teaspoonful each of mustard, pepper, and salt. Place the yolks in a
basin, which should be quite cold; work them smooth with a wooden
spoon, add the salt, pepper, and mustard, and mix all well. Stir in
the oil very gradually, drop by drop; when the sauce begins to thicken
stir in a little of the lemon juice, continue with the oil, and so on
alternately until the sauce is finished. Be sure to make it in a cool
place, also to stir one way only. It you follow directions the sauce
may curdle; should this ever happen, do not waste the curdled sauce,
but start afresh with a fresh yolk of egg, stirring in a little fresh
oil first, and then adding the curdled mixture.
MILK FROTH SAUCE.
1/2 pint of milk, 2 eggs, sugar to taste, some essence of vanilla or
any other flavouring, 1 teaspoonful of Allinson fine wheatmeal. Mix
the milk, eggs, flour, and flavouring, and proceed as in "Orange Froth
Sauce."
MINT SAUCE.
1 teacupful of vinegar, 1 teacupful of water, 1 tablespoonful of
sugar, 1 heaped-up tablespoonful of finely chopped mint. Mix all the
ingredients well, and let the sauce soak at least 1 hour before
serving.
MUSTARD SAUCE.
1 good teaspoonful of mustard, 1 dessertspoonful of Allinson fine
wheatmeal, 1 oz. of butter, vinegar and salt to taste, 1 teaspoonful
of sugar, 1/2 pint of water. Brown the wheatmeal with the butter in
the saucepan, add the mustard, vinegar, sugar, and salt, let all
simmer for a few minutes, and then serve.
OLIVE SAUCE.
Make a white sauce, stone and chop 8 Spanish olives, add them to the
sauce, and let it cook a few minutes before serving.
ONION SAUCE.
1 large Spanish onion, 1/2 pint of milk, 1 gill of water, 4 oz. of
butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt
to taste. Chop the onions up fine, and cook them in the water until
tender, add the milk, butter and seasoning. Smooth the meal with a
little water, thicken the sauce, let it simmer for five minutes, and
serve.
ORANGE FLOWER SAUCE
Make a sweet white sauce, and flavour it with 2 tablespoonfuls of
orangeflower water.
ORANGE FROTH SAUCE.
The juice of 2 oranges, 2 eggs, sugar to taste, 1 teaspoonful of white
flour (not cornflour), add to the orange juice enough water to make
1/2 pint of liquid; mix this well with the sugar, the eggs previously
beaten, and the flour smoothed with a very little water; put the
mixture over the fire in an enamelled saucepan, and whisk it well
until quite frothy; do not allow the sauce to boil, as it would then
be spoiled. Serve immediately.
ORANGE SAUCE
2 oranges, 4 large lumps of sugar, 1/2 a teaspoonful of cornflour,
some water. Rub the sugar on the rind of one of the oranges until all
the yellow part is taken off; take the juice of both the oranges and
add it to the sugar. Mix smooth the cornflour in 8 tablespoonfuls of
water, add this to the juice when hot, and stir the sauce over the
fire until thickened; serve at once.
PARSLEY SAUCE.
This is made as "Wheatmeal Sauce," but some finely chopped parsley is
added five minutes before serving.
RASPBERRY FROTH SAUCE.
1/2 pint of raspberries, 1 gill of water, 2 eggs, sugar to taste, 1
teaspoonful of white flour. Boil the raspberries in the water for 10
minutes, then strain through a cloth or fine hair sieve; add a little
more water if the juice is not 1/2 pint; allow it to get cold, then
add the eggs, flour, and sugar, and proceed as for "Orange Froth
Sauce." This sauce can be made with any kind of fruit juice.
RATAFIA SAUCE.
3 oz. of ratafias, 1/2 pint of milk; the yolk of 1 egg. Bruise the
ratafias and put them in a stewpan with the milk; let it boil, remove
from the fire, beat up the yolk of egg, and when the milk has cooled a
little stir it in carefully; stir again over the fire until the sauce
has thickened a little, but do not let it boil.
ROSE SAUCE.
Make a sweet white sauce, and flavour with 2 tablespoonfuls of
rosewater.
SAVOURY SAUCE.
1 onion, 3 carrots, 1 oz. butter, a teaspoonful of Allinson fine
wheatmeal, a little nutmeg, pepper and salt to taste. Chop up the
onion and fry it a nice brown; cut up the carrots into small dice,
cook them gently in 1 pint of water with the onion and seasoning until
quite soft; then rub the sauce through a sieve, return it to the
saucepan, heat it up and thicken it with the meal, if necessary.
SORREL SAUCE.
Make a white sauce, and add to it a handful of finely chopped sorrel;
let it simmer a few minutes, and serve.
SPICE SAUCE.
Make a sweet white sauce, and add 1/2 teaspoonful of mixed spice
before serving.
TARTARE SAUCE.
1 lb. of mushrooms, 1 small onion, 1/2 oz. of butter, 1
dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste,
juice of 1/2 a lemon. Cook the mushrooms and onion, chopped fine, in
1/2 pint of water for 15 minutes; adding the butter and seasoning.
Strain the sauce and return it to the saucepan, thicken it with the
meal, add the lemon juice, let it simmer 2 or 3 minutes, and serve.
TOMATO SAUCE (1).
1/2 a canful of tinned tomatoes or 1 lb. of fresh ones, a
tablespoonful of Allinson fine wheatmeal, 1/2 oz. of butter, pepper
and salt to taste. If fresh tomatoes are used, slice them and set them
to cook with a breakfastcupful of water. For tinned tomatoes a
teacupful of water is sufficient. Let the tomatoes cook gently for 10
minutes, then rub them well through a strainer. Return the liquid to
the saucepan, add the butter, pepper, and salt, and when it boils
thicken the sauce with the meal, which should he smoothed well with a
little cold water. Let the sauce simmer for a minute, and pour it into
a warm sauce-boat.
TOMATO SAUCE (2).
Cut up fresh or tinned tomatoes, cook with water and finely chopped
onions; when done rub through a sieve, boil up again, thicken with
Allinson fine wheatmeal made into a paste with water. Add a little
butter, pepper, and salt. Eat with vegetables or savoury dishes.
WHEATMEAL SAUCE.
Mix milk and water together in equal proportions, add a grated onion,
and boil; rub a little Allinson fine wheatmeal into a paste with cold
water. Mix this with the boiling milk and water, and let it thicken;
add a little pepper and salt to taste. Eat this with vegetables.
WHITE SAUCE (1).
3/4 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, sugar
to taste. Boil 1/2 pint of the milk with sugar, mix the meal smooth in
the rest of the milk, add this to the boiling milk and keep stirring
until the sauce has thickened, cook for 3 to 4 minutes, strain it
through a gravy strainer, re-heat, and flavour with vanilla or almond
essence.
WHITE SAUCE (2).
1/2 pint of milk, a dessertspoonful of Allinson cornflour or potato
flour, a little vanilla essence, 1 teaspoonful of sugar. Boil the
milk, thicken it with the cornflour previously smoothed with a little
water, add sugar and vanilla, boil up, and serve with the pudding.
WHITE SAUCE (SAVOURY).
3/4 pint of milk, 1 good dessertspoonful of Allinson fine wheatmeal, a
small piece of butter, size of a nut, pepper and salt to taste. Bring
part of the milk to the boil, mix the meal smooth with the rest, add
the butter and seasoning, and thicken the sauce. Let it cook gently a
few minutes after adding the meal, and serve.
PUDDINGS
ALMOND PUDDING (1).
4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz.
of ground bitter almonds. Whip the whites of the eggs to a stiff
froth, mix them lightly with the well-beaten yolks, add the other
ingredients gradually. Have ready a well-buttered pie-dish, pour the
mixture in (not filling the dish more than three-quarters full), and
bake in a moderately hot oven until a knitting needle pushed through
comes out clean. Turn the pudding out and serve cold.
ALMOND PUDDING (2).
1/2 lb. of almond paste, 1/4 lb. of butter, 2 eggs, 2 tablespoonfuls
of sifted sugar, cream, and ratafia flavouring. With a spoonful of
water make the ground almonds into a paste, warm the butter, mix the
almonds with this, and add the sugar and 2 tablespoonfuls of cream or
milk, and the eggs well beaten. Mix well, and butter some cups, half
fill them, and bake the puddings for about 20 minutes. Turn them out
on a dish, and serve with sweet sauce.
ALMOND RICE.
1/2 lb. of rice, 2-1/2 pints of milk, 1 oz. of butter, 3 oz. of ground
sweet almonds and a dozen bitter ground almonds, sugar to taste, 1
teaspoonful of cinnamon, some raspberry jam. Cook the rice, butter,
milk, sugar, and almonds until the rice is quite tender, which will
take from 40 to 50 minutes; butter a mould, sift the cinnamon over it
evenly, pour in the rice, let it get cold, turn out and serve with
sauce made of raspberry jam and water. Dip the mould into hot water
for 1/2 a minute, if the rice will not turn out easily.
APPLE CHARLOTTE.
2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas,
1 heaped up teaspoonful of ground cinnamon, 2 oz. of blanched and
chopped almonds, sugar to taste, Allinson wholemeal bread, and butter.
Pare, core, and cut up the apples and set them to cook with 1
teacupful of water. Some apples require much more water than others.
When they are soft, add the fruit picked and washed, the cinnamon, and
the almonds and sugar. Cut very thin slices of bread and butter, line
a buttered pie-dish with them. Place a layer of apples over the
buttered bread, and repeat the layers of bread and apples until the
dish is full, finishing with a layer of bread and butter. Bake from
3/4 hour to 1 hour.
APRICOT PUDDING.
1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the
apricots into a saucepan, and let them simmer with a little sugar for
1/2 an hour; take them off the fire and beat them with a fork. Mix
with them the sponge cakes crumbled. Beat the eggs up with milk and
pour it on the apricots. Pour the mixture into a wetted mould and bake
in a hot oven with a cover over the mould for 1/2 an hour. Turn out;
serve either hot or cold.
BAKED CUSTARD PUDDING.
1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg. Warm the
milk, beat up the eggs with the sugar, pour the milk over, and
flavour. Have a pie-dish lined at the edge with baked paste, strain
the custard into the dish, grate a little nutmeg over the top, and
bake in a slow oven for 1/2 an hour. Serve in the pie-dish with stewed
rhubarb.
BARLEY (PEARL) AND APPLE PUDDING.
1/2 lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, 1/4 oz. of
butter, the grated rind of a lemon. Soak the barley overnight, and
boil it in 3 pints of water for 3 hours. When quite tender, add the
sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour
the mixture into a buttered dish, put the butter in bits over the top,
and bake for 1 hour.
BATTER JAM PUDDING.
1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal,
2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the
cornflour and meal smooth with a little of the milk; bring the rest to
boil with the butter, and stir into it the smooth paste. Stir the
mixture over the fire for about 8 minutes, then turn it into a basin
to cool. Beat up the yolks of the eggs and add them to the cooked
batter; whip the whites of the eggs to a stiff froth and add them to
the rest; butter a pie-dish, pour in a layer of the batter, then
spread a layer of jam, and so on, until the dish is full, finishing
with the batter, and bake the pudding for 1/2 an hour.
BATTER PUDDING.
1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 1
dessertspoonful of sugar, 1 teaspoonful of ground cinnamon (or any
other flavouring preferred). Beat the eggs well, mix all thoroughly,
and bake about 3/4 hour.
BELGIAN PUDDING.
Soak a 1d. French roll in 1/2 pint of boiling milk; for 1 hour, then
add 1/4 lb. of sultanas, 1/4 lb. of currants, 3 oz. of sugar, 4
chopped apples, a little chopped peel, the yolks of 3 eggs, a little
grated nutmeg and zest of lemon. Mix in lastly the whites of the 3
eggs whisked to a stiff froth, pour into a mould, and boil for 2
hours. Serve with a sweet sauce.
BIRD-NEST PUDDING.
6 medium-sized apples, 5 eggs, 1 quart of milk, sugar, the rind of 1/2
a lemon and some almond or vanilla essence. Pare and core the apples,
and boil them in 1 pint of water, sweetened with 2 oz. of sugar, and
the lemon rind added, until they are beginning to get soft. Remove the
apples from the saucepan and place them in a pie-dish without the
syrup. Heat the milk and make a custard with the eggs, well beaten,
and the hot milk; sweeten and flavour it to taste, pour the custard
over the apples, and bake the pudding until the custard is set.
BREAD AND JAM PUDDING.
Fill a greased pudding basin with slices of Allinson bread, each slice
spread thickly with raspberry jam; make a custard by dissolving 1
tablespoonful of cornflour in 1 pint of milk well beaten; boil up and
pour this over the jam and bread; let it stand 1 hour; then boil for 1
hour covered with a pudding cloth. Serve either hot or cold, turned
out of the basin.
BREAD PUDDING (STEAMED).
3/4 lb. of breadcrumbs, 1 wineglassful of rosewater, 1 pint of milk, 3
oz. of ground almonds, sugar to taste, 4 eggs well beaten, 1 oz. of
butter (oiled). Mix all the ingredients, and let them soak for 1/2 an
hour. Turn into a buttered mould and steam the pudding for 1-1/2 to 2
hours.
BREAD SOUFFLÉ.
5 oz. of Allinson wholemeal bread, 1 pint of milk, 2 tablespoonfuls of
orange or rosewater, sugar to taste, 4 eggs. Soak the bread in the
milk until perfectly soft; add sugar and the rose or orange water;
beat the mixture up with the yolks of the eggs; beat the whites of the
eggs to a stiff froth, and mix them lightly with the rest; pour the
whole into a well-buttered pie-dish and bake the soufflé for 1/2 an
hour in a brisk oven; serve immediately.
BUCKINGHAM PUDDING.
1/4 lb. of ratafias, 4 or 5 sponge cakes, 3 eggs, 3/4 pint of milk,
sugar to taste, vanilla flavouring. Butter a mould, press the ratafias
all over it, and lay in the sponge cakes cut in slices; then put in
more ratafias and sponge cakes until the mould is almost full. Beat
the yolks of the eggs well together and the whites of 2 eggs. Boil the
milk and pour it on the eggs, let it cool a little, add sugar and
flavouring. Pour into the mould. Cover it with buttered paper and
steam for about 1 hour. Turn it out carefully, and serve with jam or
sauce round it.
BUN PUDDING.
3 stale 1d. buns, 1-1/2 pints milk, 3 eggs, 2 oz. sugar. Cut the buns
in thin slices, put them in a dish, beat the eggs well, add to the
milk and sugar, and pour over the buns; cover with a plate, then
stand for 2 hours; bake for 1 hour in a moderate oven, or steam for
1-1/2 hours, as preferred; serve with lemon sauce.
CABINET PUDDING (1).
1/2 lb. of Allinson bread cut in thin slices, eggs and milk as in Bun
Pudding, 1 breakfastcupful of currants and sultanas mixed, 1 heaped-up
teaspoonful of cinnamon, 2 oz. of butter, 2 oz. of chopped almonds,
and sugar to taste. Soak the bread as directed in above recipe, add
the fruit, which should be previously well washed, picked, and dried,
and the cinnamon, almonds, and sugar. Dissolve part of the butter, add
it to the rest of the ingredients, and mix them all well together.
Butter a pie-dish with the rest of the butter, and bake the pudding in
a moderate oven for 1 hour.
CABINET PUDDING (2).
2 oz. dried cherries, 2 oz. citron peel, 2 oz. ratafias, 8 stale
sponge cakes, 1 pint of milk, 4 eggs, well beaten, a few drops of
almond essence, and some raspberry jam. Butter a mould and decorate it
with the cherries and citron cut into fine strips, break up the sponge
cakes and fill the mould with layers of sponge cake, ratafias, and
jam. When the mould is nearly full, pour over the mixture the custard
of milk and eggs with the flavouring added. Steam the pudding for 1
hour, and serve with sauce.
CABINET PUDDING (3).
Butter a pint pudding mould and decorate it with preserved cherries,
then fill the basin with layers of sliced sponge cakes and macaroons,
scattering a few cherries between the layers. Make a pint of custard
with Allinson custard powder, add to it 2 tablespoonfuls of raisin
wine and pour over the cakes, &c., steam the pudding carefully for
three-quarters of an hour, taking care not to let the water boil into
it; serve with wine sauce.
CANADIAN PUDDING.
To use up cold stiff porridge. Mix the porridge with enough hot milk
to make it into a fairly thick batter. Beat up 1 or 2 eggs, 1 egg to a
breakfastcupful of the batter, add some jam, stirring it well into the
batter, bake 1 hour in a buttered pie-dish.
CARROT PUDDING.
3 large carrots, 3 eggs, 1/2 pint of milk, 4 oz. of Allinson fine
wheatmeal, 2 tablespoonfuls of syrup, 1 teaspoonful of cinnamon.
Scrape and grate the carrots, make a batter of the other ingredients,
add the grated carrots, pour the mixture into a buttered mould, and
steam the pudding for 2-1/2 to 3 hours.
CHOCOLATE ALMOND PUDDING.
1/2 lb. of ground sweet almonds, 7 oz. of castor sugar, 1 oz. of
Allinson cocoa, 8 eggs, the whites beaten up stiffly, 1
dessertspoonful of vanilla essence. Place the yolks of the eggs in the
pan, whip them well, add the vanilla essence, the sugar, the almond
meal, and the cocoa, beating the mixture all the time; add the whites
of the eggs last. Pour the mixture into pie-dishes, taking care not to
fill them to the top, and bake the puddings the same way as almond
puddings.
CHOCOLATE MOULD.
1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine
wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of
vanilla essence, and sugar to taste. Smooth the potato flour,
wheatmeal flour, and cocoa with some of the milk. Add sugar to the
rest of the milk, boil it up and thicken it with the smoothed
ingredients. Let all simmer for 10 minutes, stir frequently, add the
vanilla and mix it well through. Pour the mixture into a wetted mould;
turn out when cold, and serve plain, or with cold white sauce.
CHOCOLATE PUDDING.
1/4 lb. of grated Allinson chocolate, 1/4 lb. of flour, 1/4 lb. of
sugar, 1/4 lb. of butter, 1 pint of milk, 3 eggs. Mix the chocolate,
flour, sugar, and butter together. Boil up the milk and stir over the
fire until it comes clean from the sides of the pan, then take it out
and let it cool. Break the eggs, whisk the whites and yolks
separately, first add the yolks to the pudding, and when they are well
stirred in, mix in the whites. Put into a buttered basin, and steam
for 1 hour. Turn out and serve hot.
CHOCOLATE PUDDING (STEAMED).
Three large sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz. of
Allinson fine wheatmeal, piece of vanilla 3 inches long Dissolve the
chocolate in 3/4 of the pint of milk, with the rest of the milk mix
the wholemeal smooth, add it to the boiled chocolate, and stir the
mixture over the fire until it detaches from the sides of the
saucepan; then remove it from the fire and let it cool a little. Beat
up the yolks of the eggs and stir those in, whip the whites to a stiff
froth and mix these well through, turn the whole into a buttered
mould, and steam the pudding 1-1/2 hours. Serve with white sauce
poured round.
CHOCOLATE TRIFLE.
8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of
1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and
chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes
into pieces, boil the milk and pour it over them; mash them well up
with a spoon. Dissolve half the chocolate in a saucepan with 2
tablespoonfuls of water, and flavour it with 1 inch of the vanilla,
split; when the chocolate is quite dissolved remove the vanilla. Have
ready a wetted mould, put into it a layer of sponge cake, next spread
some of the dissolved chocolate, sprinkle with almonds and ratafias,
repeat until you finish with a layer of sponge cake. Grate the rest of
the chocolate, whip the cream with the whites of eggs, vanilla, and 1
teaspoonful of sifted sugar; sift the chocolate into the whipped
cream. Turn the sponge cake mould into a glass dish, spread the
chocolate cream over it evenly, and decorate it with almonds.
CHRISTMAS PUDDING (1).
1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb.
breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and
ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter
almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6
eggs. Wash, pick, and dry the fruit, rub the butter into the
breadcrumbs, beat up the eggs, and mix all the ingredients together;
if the mixture is too dry, add a little milk. Fill some greased basins
with the mixture, and boil the puddings from 8 to 12 hours.
CHRISTMAS PUDDING (2).
12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet
almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter,
2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of
apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry
the fruit, stone the raisins, chop or grind the almonds, beat up the
eggs, mixing all well together, at the last stir in the apple sauce.
Boil the pudding in a buttered mould for 8 hours, and serve with white
sauce.
CHRISTMAS PUDDING (3).