1890.—PLUM PUDDING, CHRISTMAS. (Another Method.)
Ingredients.—5 ozs. of breadcrumbs, 4 ozs. of flour, 4 ozs. of finely-chopped suet, 4 ozs. of raisins, halved and stoned, 4 ozs. of currants, washed and dried, 4 ozs. of moist sugar, 2 ozs. of shredded candied peel, 2 ozs. of raw carrot grated, 1 level teaspoonful of finely-grated lemon-rind, ½ a saltspoonful of grated nutmeg, 1 good teaspoonful of baking-powder, about ¾ of a pint of milk, 2 eggs.
Method.—Mix all the dry ingredients except the baking-powder together, add the beaten eggs and sufficient milk to thoroughly moisten the whole, then cover, and let the mixture stand for 1 hour. When ready, stir in the baking-powder, turn into a buttered mould or basin, and boil for 6 hours, or steam for 7 hours. Serve with a suitable sauce.
Time.—To cook, from 6 to 7 hours. Average Cost, 1s. 3d. Sufficient for 9 or 10 persons.
1891.—PLUM PUDDING. (Pouding Anglais.)
Ingredients.—6 ozs. of flour, 6 ozs. of breadcrumbs, 6 ozs. of finely-chopped suet, 6 ozs. of moist sugar, 6 ozs. of raisins, halved and stoned, 6 ozs. of currants, washed and dried, 1 heaped teaspoonful of baking powder, 1 saltspoonful of salt, ½ a saltspoonful of ground mace, ½ a saltspoonful of grated nutmeg, about ½ a pint of milk.
Method.—Mix all the dry ingredients well together, add sufficient milk to mix into a very stiff batter, and turn into a well-greased basin. Boil for 6 hours, or steam for at least 7 hours.
Time.—To cook, from 6 to 7 hours. Average Cost, 1s. Sufficient for 9 or 10 persons.
1892.—PLUM PUDDING. (Another Method.)
Ingredients.—½ a lb. of flour, ½ a lb. of rasins, halved and stoned, ½ a lb. of treacle, ¼ of a lb. of finely-chopped suet, 1 heaping teaspoonful of baking-powder, a good pinch of nutmeg, a good pinch of salt.
Method.—Mix all the dry ingredients well together, then stir in the slightly warmed treacle, turn the mixture into a greased basin, and steam for 5 hours, or, if preferred, boil for 4 hours.
Time.—To cook, from 4 to 5 hours. Average Cost, 10d. Sufficient for 6 or 7 persons.
1893.—POUND PUDDING.
Ingredients.—1 lb. of finely-chopped suet, 1 lb. of currants cleaned, ½ a lb. of breadcrumbs, ½ a lb. of flour, 2 ozs. of shredded mixed peel, 1 teaspoonful of ground ginger, ½ a grated nutmeg, ½ a pint of milk, 4 eggs.
