Cassell's dictionary of cookery

It will only require to be boiled again for an hour before being used. Time to boil, ten hours. If the pudding is allowed to simmer only, the sweetness -will go into the water. Probable cost, 3s. 6d. Sufficient for eight or nine persons. Plum Pudding, Plain. — Shred six ounces of suet very finely, add a pound of flour, a quarter of a pound of currants, a quarter of a pound of raisins, half a tea-spoonful of salt, and a tea-spoonful of baking-powder. Mix the dry ingredients thoroughly, and stir into them threequarters of a pint of milk in which has been dissolved three table-spoonfuls of treacle. Tie the pudding in a cloth, and boil it until done enough. A little spice and sugar may be added if liked. Time to boil, three hours. Probable cost, 9d. Sufficient for five or six persons. Plum Pudding, Sauce for.— Plum pudding when served at Christmas is generally sent to table with brandy only poured over it and lighted. At other times, or when sauce is required, sweetened melted butter, flavoured or not with brandy, may be served in a tureen, or any of the following sauces : — Rich Sauce. — Take two spoonfuls of pounded lumji sugar, and, if liked, a pinch of grated lemon-rind. Put it into a bowl by the side of the fire, and pour over it a table-spoonful of brandy and two ounces of clarified butter. When the sugar is thoroughly dissolved, pour in another tablespoonful of brandy, and a glass of sherry. Stir the sauce a minute, and pour it over the pudding, or serve in a tureen. If liked, the mixture may be stirred into a quarter of a pint of thick melted butter, and sent to table with a little nutmeg grated over it. Time, five or six minutes. Sufficient for four or five persons. Almond Sauce. — Blanch an ounce of sweet almonds and four bitter ones, and pound them to a smooth paste with a table-spoonful of orange-flower water. Mix with them three ounces of powdered sugar, and pour over them a quarter of a pint of boiling cream. Stir the sauce until it is well mixed. Add the yolks of two eggs, and stir it over a slow fire until it begins to thicken. Whisk it to a froth, and serve. Probable cost. Is. Sufficient for fout or five persons. Arrowroot Sauce. — Mix a tablespoonful of arrowroot to a smooth paste with two table-spoonfuls of water. Add two tablespoonfuls of loaf sugar and a third of a pint of milk or water. Stir the sauce over the fire until it boils. Flavour with wine, liqueurs, or any kind of flavouring. Time, fifteen minutes. Probable cost, 3d., made with water and flavoured with lemon. Sufficient for four or five persons. Plum Pudding with Apples.— Chop four ounces of apples very small; mix with, them four ounces of currants cleaned and dried, two ounces of raisins stoned and chopped, four ounces of the crumb of bread finely grated, a heaped table-spoonful of loaf-sugar, and half an ounce of candied peel. Stir into the mixture one ounce and a half of clarified butter and four well-beaten eggs. Pour the pudding into a buttered mould, or tie it in a cloth, and boil until it is done enough. This pudding is better if mixed the day before it is wanted. Time to boil, two hours. Probable cost, 9d. Sufficient for four persons.