1/2 lb. brown sugar
3 eggs
1/4 lb. breadcrumbs
1/2 lb. browned flour
1/2 lb. Crisco
2 teaspoonfuls baking powder
1 teaspoonful salt
1/2 teaspoonful powdered cloves
1/2 teaspoonful powdered cinnamon
1 teaspoonful powdered ginger
1/2 teaspoonful grated nutmeg
1/4 teaspoonful powdered mace
1/2 cupful New Orleans molasses
1/2 cupful brandy (or grape juice)
1/4 cupful lemon juice
1/2 lb. seeded raisins
1/2 lb. sultana raisins
1 lb. currants
1 lb. crystallized fruits, consisting of pineapple, cherries,
figs, orange peel, and citron
Chop crystallized fruits, add raisins and currants, then pour brandy
(or grape juice) over them and let stand several hours. Cream Crisco
and sugar, add eggs well beaten together, and all other ingredients.
Divide into greased mold (small Crisco cans will do) filling
two-thirds full and steam steadily for three hours. Turn out while hot
and serve with hard sauce.
Sufficient for two medium-sized puddings or one very large one.