PASSOVER PUDDING.
Mix equal quantities of biscuit powder and
shred suet, half the quantity of currants and raisins, a little spice and sugar, with an ounce
of candied peels, and fine well beaten eggs; make
these into a stiff batter, and boil well, and serve
with a sweet sauce. This pudding is excellent
baked in a pudding tin, it must be turned out
when served.
ANOTHER SORT.
Mix the various ingredients above-named,
substituting for the raisins, apples minced finely,
add a larger proportion of sugar, and either boil
or bake.
ANOTHER SORT.
Mix into a batter a cup full of biscuit powder, with a little milk and a couple of eggs, to which add three ounces of sugar, two of warmed butter, a little shred of lemon peel, and a tablespoonful of rum; pour the mixture into a mould, and boil or bake.
