The household gas cookery book

Take some stale bread and rub it through a sieve until you have three-quarters of a pound of bread¬ crumbs, put these into a bowl with one pound of flour, and half a teaspoonful of salt; add threequarters of a pound of chopped suet, one and a half pounds of muscatel raisins, half a pound of currants, picked and dried, six ounces of candied peel, six or eight bitter almonds, half a pound of moist sugar. Prepare the raisins by cutting each one in half and removing the pips. Mix the dry ingredients thoroughly, whisk six good eggs well, stir them into the pudding, and add one gill of milk, two teaspoonfuls of carbonate of soda, and a wineglassful of brandy. The pudding should be barely moistened, or it will be heavy. Take a pudding cloth that has been boiled in water, wring dry, flour it, and tie the pudding in it securely, leaving room for swelling. Plunge the pudding into boiling water, and boil it for four hours, or steam it for five hours. When adding water, take care that it is boiling. After the pudding is taken up, hang it in the cloth. If placed on a dish it will make it heavy. To make the pudding ready for use, boil it for one hour to make it hot through. 1 7 1 Plum Pudding (another recipe). — One pound of currants, one pound of sultana raisins, one pound of sugar, three-quarters of a pound of suet chopped very fine, half a pound of flour, half a pound of bread grated fine, half a pound of raw carrots, grated fine, half a pound of raw potatoes grated, three ounces of candied peel cut fine, one ounce of salt, two eggs, one nutmeg grated, and ginger and cinnamon to flavour. Make the pudding two weeks before wanted, and steam it for six hours. Then hang it up in the cloth in which it is boiled until it is required. Then boil again for one or two hours. No milk or other moisture is required in mixing this pudding. Fig Pudding. — Half a pound of dried figs, \ lb. of brown sugar, 6 oz. of suet, J lb. of breadcrumbs, t lb. of flour, 2 eggs, half of a nutmeg, J pint of milk, a pinch of salt, and J teaspoonful of baking powder. Rub together the flour, suet, salt, and sugar, then add the breadcrumbs, chopped figs, baking powder and nutmeg. Beat the eggs until light, add to them the milk. Mix all well together, pour into a buttered basin, cover with buttered paper and steam six hours. Ground Rice Pudding. — Rub one ounce of the rice quite smooth in a very little cold milk, then pour on it a pint of boiling milk, stirring it well together; add sugar and flavouring to taste; one egg would improve this pudding greatly. Place the whole on the gas simmering burner, let it cook gently till quite thick, then pour it into the pie-dish ; add some tiny morsels of butter to keep it from drying up, and bake slowly on the solid shelf. Apple Plum Pudding— Grate half a pound of bread, chop six ounces of beef suet, and add half a pound of raisins, half a pound of currants, a quarter of a pound of sugar; chop half a pound of apples and add to it two tablespoonfuls of flour, a little mixed spice, and one or two ounces of chopped candied peel, accordingto taste; beat four eggs thoroughly, and after well mixing the dry ingredients, stir in the eggs, and put it all into a well-greased mould and steam for four hours, and serve with a sweet sauce.