Cookery for every household

Put the bread-crumbs into a basin, pour the milk boiling hot over them, and soak for a few minutes. Now add the suet finely chopped, the almonds blanched and chopped, the lemon rind grated, candied peel cut in small pieces, yolks of eggs, and sugar. Mix all together and lastly stir in the whites of eggs beaten to a stiff froth. Pour the mixture into a well-greased pudding mould or basin, cover with greased paper, and steam until firm to the touch. When ready, turn out and serve with lemon, custard, or any other suitable sauce. Time to steam, 1| to 2 hours. Sufficient for 4 persons. Probable cost. Id. of brandy round the base, and set a light to it just before putting it on the table. The dish must Plum Pudding 1804. Winchester Puddings 4 oz. flour. 4 oz. suet. 4 oz. bread-crumbs. 2 oz. currants. A pinch of salt. 2 oz. raisins. 4 oz. sugar. £ tea-sp. mixed spice. | tea-sp. carbonate of soda. About 1 tea-cupful of milk. Chop the suet very finely, using a little of the flour. Clean the currants, and stone and chop the raisins. Mix all the dry ingredients in a basin, except the soda. Warm the milk in a small pan, add the soda to it, and stir quickly. Moisten the mixture with this, and half fill small greased cups or dariole moulds. Steam steadily, covered with greased paper. Turn out when ready, and serve with orange or lemon sauce. Time to steam, 1 hour. Sufficient for 5 or 6 persons. Probable cost, 8 d. 1805. Xmas Plum Pudding, 1 2 lbs. Valencia raisins. 2 lbs. currants. 2 lbs. sultanas. 2 1 lbs. sugar. 2 lbs. suet. 1 lb. flour. | lb. apples. 11 lbs. bread-crumbs. § lb. mixed peel. \ lb. sweet almonds. 2 bitter almonds. 1 table-sp. mixed spice. \ tea-sp. salt. Rind and juice of 3 lemons. 1 glass of brandy. 1 glass of rum. 12 eggs. Milk if necessary. First prepare the fruit. Stone the raisins and chop them slightly. Pick and clean the currants and sultanas. Shred the peel, and blanch and chop the almonds. Peel and chop the apples, and grate the rind very thinly from the lemons. Put all the fruit into a large basin or crock, add the other dry ingredients and mix thoroughly. Then beat the eggs, and add them with the wine, lemon juice, and enough milk to bind all together. Mix again with a long spoon, cover the mixture, and let it stand for twenty-four hours before cooking. Then fill up moulds or basins with the mixture, tie over them a scalded and floured cloth, and boil from six to eight hours according to size. Keep the puddings in a cool place for several weeks before using them, and reboil for several hours as required. Before serving the pudding, pour a wine-glassful be hot and perfectly dry, or the brandy will not burn ■well. Notes. — A little grated orange rind and juice may be added to the above mixture. Remains of cold plum pudding are very good cut in slices and fried. 1806. Xmas Plum Pudding, 2 | lb. flour. I lb. bread-crumbs. 1 lb. beef suet. 1 lb. brown sugar. § lb. sultanas. \ lb. raisins. | lb. candied peel. 1 tea-cupful marmalade, f lb. currants. | lb. sweet almonds. Grated rind of 2 lemons. Juice of 1 lemon. 1 tea-sp. mixed spice. 1 tea-sp. salt. 6 large eggs. 1 glass stout. J tea-sp. carbonate of soda.