Cassell's dictionary of cookery

and a half pounds of bread-crumbs, half a pound of flour, two pounds of finely-shred beef suet, two pounds of stoned raisins, two pounds of currants, washed, j^icked, and dried, two pounds of sugar, a quarter of a pound of candied lemon and citron-peel, that is, two ounces of each, two small nutmegs grated, the juice of a lemon, and the rind finely chopped, a teaspoonful of salt, two ounces of sweet almonds, blanched and sliced, sixteen eggs, a glass of brandy, and as much milk as will wet it, but no more than that, as it makes the pudding heavy. It should be as stiff as paste. Mix all the dry ingredients thoroughly, then add the eggs and milk, and, last of all, the brandy. Boil it, and keep boiling for ten hours. Sufficient fient for a large family pudding (big enough for fourteen or sixteen persons) or four or five small ones. Probable cost, Gs. 6d. Christmas Plum Pudding (another way). — Shred finely half a pound of beef suet ■with a little flour to prevent it sticking, add a pinch of salt, a quarter of a pound of stoned raisins, a quarter of a pound of sultanas, half a pound of currants, half a pound of breadcrumbs, two ounces of flour, two table-spoonfuls of sugar, six sweet and six bitter almonds, blanched and shred finely, half a nutmeg grated, two ounces of candied lemon and citron, and the rind of half a lemon finely chopped. Mix thoroughly, then add four well -beaten eggs and a wine-glassful of brandy. Let these stand for five or six hours, then add a cupful of milk, and boil for three hours. Probable cost. Is. 8d., exclusive of the brandy. Sufficient for four or five persons. Christmas Plum Pudding (for children). ■ — Shred finely three-quarters of a pound of beef suet, and add to it a pinch of salt, one pound and a half of breadcrumbs, half a pound of flour, three-quarters of CHRISTMAS PUDDING. a pound of muscatel raisins (these can be purchased loose, not in bunches ; they are then almost as cheap as the ordinarj- puddingraisins, and the flavour is very superior), threequarters of a pound of currants, picked and dried, two ounces of candied lemon and citron together, and half a large nutmeg. Mix these thoroughly, then add four eggs and milk enough to moisten it, but not too much, or the pudding -will be heavy. Tie it in a puddingcloth well floured, and boil for five or six hours. Probable cost, 2s. Sufficient for eight or ten children. Christmas Pudding, Economical and Good. — Shred very finely a quarter of a jjound of beef-suet, add a quarter of a pound of flour and a quarter of a pound of finelygrated bread-crumbs, six ounces of currants, picked and dried, six ounces of stoned raisins, two table-spoonfuls of brown sugar, a quarter of a pound of mashed carrot and the same of mashed potatoes, one ounce of chopped candied lemon and one ounce of fresh lemon-rind, salt to taste, and a table-spoonful of treacle. 3Iix these ingredients well together, tie loosely in a floured cloth, boil for four hours, and serve with brandy sauce. If possil)le, let this pudding be made a few hours before it is wanted. Probable cost. Is. Sufiicient for half a dozen persons. Christmas Piidding, Teetotaller's, Small.— Take one pound of finely-grated bread-crumbs, pour over them a cupful of new milk, and let them soak until the milk is / CHR ( 138) CIN