HOT PUDDINGS
ENGLISH PLUM PUDDING
- ½ lb. stale bread crumbs,
- ½ cup scalded milk,
- ½ cup sugar,
- 4 eggs,
- ½ lb. raisins seeded,
- ½ lb. currants,
- ¼ lb, citron cut fine,
- 1 cup suet cut fine,
- ¼ cup brandy or wine,
- ½ grated nutmeg,
- ½ teaspoon salt.
Soak crumbs in milk and let cool ; add sugar, beaten yolks, raisins cut in pieces and floured; currants and citron. Cream suet, add to mixture with brandy, nutmeg and salt. Add stiffly beaten whites. Turn in buttered mold, cover and steam five or six hours. Serve hot with brandy sauce.
FRUIT DUMPLINGS
Make a dough as for biscuit. Pat and roll out one-fourth-inch thick; cut into four-inch squares. Place in the center of each square an apple or fruit, sprinkle with sugar, cinnamon or nutmeg. If fruit is hard, steam first five to ten minutes. Moisten the edges of the dough with warm water, fold so that the corners meet and the fruit is covered, press edges together. Bake in a hot oven about twenty minutes.
LEMON PUDDING
- 1 quart boiling water,
- 6 level tablespoons cornstarch,
- 2 eggs,
- ½ cup sugar,
- 2 lemons, juice and rind.
Mix cornstarch in cold water; add to boiling water and stir until thick. Beat yolks of eggs with sugar; add rind and juice. Mix altogether and pour in pudding dish. Make a meringue of whites with two tablespoons powdered sugar. Place in oven for a while and serve cold.
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