CHRISTMAS PLUM PUDDING
One pound butter, one pound suet, freed from strings and chopped fine, one pound sugar, two and a half pounds flour, two pounds raisins, seeded, chopped and dredged with flour, two pounds currents, picked over carefully after they are washed, one quarter pound citron, shred fine, twelve eggs, whites and yolks beaten separately, one pint milk, one cup brandy, one half ounce cloves, one half ounce mace, two grated nutmegs. Cream the butter and sugar, beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, then the brandy and spice, lastly the fruit, well dredged with flour. Mix all thoroughly; wring out your pudding-cloth in hot water, flour well inside, pour in the mixture and boil five hours.
Cornmeal Pudding with Dates
Scald 1 pint of milk, add 1/2 cup cornmeal and cook for 20 minutes; add salt, 1 tablespoonful butter substitute and 1/2 cup sugar. Pour into a greased baking dish and add 1 teaspoonful cinnamon, 2 eggs, well beaten; 3/4 cup of dates cut in small pieces and 1 pint cold milk. Bake as any custard. Serve with a sauce if desired.
Date Pudding
Take 1/2 cup suet, mix with one cup bread crumbs, add 1/2 cup sugar, 1/2 pound dates, chopped fine; 1/2 cup milk, and 2 tablespoonfuls flour into which has been sifted 2 teaspoonfuls baking powder. Steam 3 hours and serve with a sauce, or a tumbler of jelly melted.
Marshmallow Cream
One teaspoonful gelatine
3 tablespoonfuls cold milk
1 cup heavy cream
1/2 cup sugar
white of 1 egg
1/8 pound marshmallows
1 banana
1 tablespoonful lemon juice
1/2 cup Malaga grapes
1 teaspoonful vanilla
cherries or nut meats
Method: Dissolve gelatine in milk; set in pan of hot water. When dissolved, but still warm, add cream (some-what beaten) and sugar. Prepare banana by slicing and covering with lemon juice. Add beaten egg white to mixture marshmallows (broken) and fruits. Garnish with cherries, grapes or nut meats. Chill before serving.
Apple Tapioca Pudding
Pare and quarter 2 tart apples and place in dish and cover with 1 cup sugar, a little salt, spice and butter. Cook 15 minutes 1/2 cup of minute tapioca. Add pinch salt in quart of hot water in double boiler; pour over apples and cook until soft. Serve with cream and sugar.
Raisin Puffs
Two tablespoonfuls sugar
2 eggs
1/2 cup butter
1 cup sweet milk
2 cups flour
3 tablespoonfuls Royal baking powder
raisins or fruit
Steam 1/2 hour in buttered cup. Serve with cream and sugar. This makes 8 cups.
Caramel Pudding
Two cups brown sugar, caramelized by placing in sauce pan over fire and stirring constantly until sugar is dark brown. Add 2 cups hot milk; pour gradually on the sugar; thicken with 2 rounded tablespoonfuls cornstarch. Add vanilla when partly cool. Serve with whipped cream.
Black Pudding (Very Good)
Half cup brown sugar
1/2 cup molasses
1/2 teaspoonful soda in 1 cup hot water
1 egg
1 1/2 cups chopped suet
1/2 teaspoonful each of cloves
cinnamon and nutmeg
1 cup each of raisins and currants
1/4 cup finely shredded citron
1 1/2 cups flour
Steam 2 hours.
Baker Cranberry Pudding
Two cups bread crumbs
1 cup chopped cranberries
1 cup sugar
1/2 cup raisins
1/4 cup butter
1/4 cup boiling water
Method: Mix sugar, butter and boiling water, then add raisins, cranberries and crumbs.
Sauce:
2 level tablespoonfuls butter
1 cup powdered sugar
1 dessert spoonful hot milk
vanilla
Date Pudding
Two eggs, well beaten; add 1/2 cup sugar, beat again; 1 cup nut meats, 1 cup dates, cut; 1 heaping tablespoonful flour, 1 teaspoonful Royal baking powder, 1 teaspoonful vanilla. Bake in a shallow tin 20 minutes. Serve either warm or cold with whipped cream.