Harper's cook book encyclopædia

2 lbs. of stoned raisins, 2 lbs. of currants, washed, picked, and dried, 2 lbs. of sugar, Y\ lb. of candied lemon and citron peel, that is, 2 ozs. of each, two small nutmegs, grated, the juice of a lemon, and the rind finely chopped, a teaspoonful of salt, 2 ozs. 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. Best Sauce for Plum Pudding. — Take lb. of butter, wash the salt from it, and cream till very light ; stir in Y\ lb. of brown sugar and the beaten yolk of an egg ; simmer over a slow fire or on the back of a stove for a few minutes, and when at boiling heat add a half-pint of good cooking wine. Serve in a sauce-boat, and sprinkle nutmeg over the surface. If you would serve your pudding in true old English style, have ready a gill of pure alcohol, and the pudding being turned out in a large and handsome platter, just as the servant Poor Man’s Pudding PUDDINGS, ETC. Queen of Puddings enters the dining-room let another person outside the door be furnished with a lighted match. Having poured the alcohol over the pudding, ignite it with the match, and a beautiful, leaping blue flame will gladden the eyes of the beholders. Poor Man’s Pudding. — Half-cupful of chopped suet, half - cupful of seeded raisins, half - cupful of currants, washed and picked ; one and one-half cupfuls of grated bread, one cupful of flour, one-quarter of a cake of compressed yeast, half -cupful of brown sugar, one pint of milk. Mix all well together, put into a wellbuttered mould, set in a saucepan with boiling water to reach half up the sides of the mould ; steam it two hours ; turn out on its dish carefully, and serve with butter and sugar. Potato Pudding (German recipe). — Beat lb. of butter into a cream. Rub the peel of a lemon on to some white loaf sugar; pound it, and add I lb. granulated sugar to the above. Add gradually the yolks of nine eggs. Add, also very gradually, i lb. of potato flour. Lastly, beat up well the whites of six eggs, and add these. Stir the whole for one hour continuously, always the same way. Butter a mould; strew it with bread-crumbs and put in the mixture. Bake for one hour, and turn it out. Serve hot. Another recipe adds 3 ozs. of almonds, with a few bitter ones among them, the juice as well as the rind of a lemon, and three or four table-spoonfuls of maraschino to the above. No. 2. Boil Yz lb. of potatoes ; rub them through a fine sieve ; add 6 ozs. of clarified butter, four eggs, well beaten, the juice and rinds of two lemons, 7 ozs. of pounded sugar, and a little brandy. Put paste round the edge of a pie - dish. Bake for three-quarters of an hour. Princess of Wales Pudding. — Butter a pint pudding -mould or basin, and fill it with equal quantities of bread - crumbs, sultanas, and cur- rants ; add a little mixed spice, and two wineglassfuls of brandy ; make a raw custard of three eggs and nearly a pint of milk ; sweeten and flavor it to taste; pour it over the bread-crumbs, etc. ; tie in the usual way and boil for an hour and a quarter.