Cassell's dictionary of cookery

ounces of finely-grated bread-crumbs, and mix with them a pound of flour, a pound of finely-shred beef suet, a tea-spoonful of salt, half a pound of raw sugar, three-quarters of a pound of stoned and chopped raisins, three-quarters of a pound of currants, two ounces each of candied lemon, orange, and citron cut into shreds, a quarter of a pound of apples pared, cored, and chopped, half an ounce of mixed spice consisting of pounded cloves, cinnamon, and grated nutmeg, and half a tea-spoonful of finelyminced lemon-rind. Mix these ingredients thoroughly, then make the mixture into a stiff batter by adding to it five eggs beaten up with half a pint of milk and a glass of brandy. Turn the pudding either into a cloth or a mould; if the latter is used, it must be filled quite full, and covered with a cloth. Put the pudding into boiling water, and keep it boiling until done enough. Sift powdered sugar over the pudding before serving it, and send brandy sauce or whip sauce to table in a tureen. Time to boil, five hours. Probable cost, 3s. Sufficient for seven or eight persons. Plum Pudding, Family.— Beat four eggs thoroughly. Mix with them half a pint of new milk and a tea-spoonful of salt. Then stir in half a pound of beef suet finely shred, a pound of raisins stoned and chopped, four ounces of currants picked and dried, four ounces of brown sugar, a grated nutmeg, and an ounce of candied peel cut into strips. Stir these ingredients well together, and pour in another half -pint of milk ; then add equal quantities of grated crumb of bread and flour, to make a stiff paste. Half an ounce of almonds blanched and chopped small, a little more candied peel, and a few more currants, may be added if liked, but if the pudding is too rich it will not be so likely to turn out properly. It may be boiled either in a cloth or in a mould. In a cloth it will be more quickly cooked; it wiU look better if boiled in a mould. A glassful of brandy and a dessert-spoonful of noyau stirred into the sauce greatly improves this pudding. Time to PLU ( 590 ) PLU boil, four to five hours. Probable cost, 2s. Sufficient for six or seven persons. Plum Pudding, French {see French Plum Pudding). Plum Pudding, Hedgehog.— Grate one pound of stale bread very finely, and mix with it half a pound of dried iiour. Add a teaspoonful of salt, a pound of currants carefully cleaned and dried, a pound of raisins stoned and chopped, a pound of beef suet finely minced, two ounces each of candied lemon, citron, and orange, half a jjound of brown sugar, the rind of a large lemon rubbed upon sugar and crushed to powder, a small nutmeg grated, an ounce of sweet almonds, and three bitter ones blanched and chopped small. Mix the dry ingredients thoroughly; moisten them with eight eggs well beaten up and mixed with a glass of brandy or a glassful of ale. If preferred, milk may be used instead of the ale, but no more liquid should be employed than is required to moisten the pudding. Tie the pudding in a mould or cloth, put it into a large pan of boiling water, and keep it boiling until done enough. If a mould is used, the pudding should entirely fill it. Turn it out, and when it is dished stick over it, as thickly as possible, three ounces of almonds which have been already blanched. This pudding will keep for six months after boiling.