Desserts and Salads Part 7

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303. +Orgeat of Almond Milk.+-- 1 pound sweet and 12 bitter almonds are scalded in boiling water, freed from their brown skins and laid for 1 hour in cold water; drain the almonds on a sieve and pound them fine with 1 pound sugar and a few spoonfuls water; put the pounded nuts into a porcelain dish, pour over them 4 quarts cold water, add 2 teaspoonfuls vanilla extract and strain through a napkin. The napkin should be well washed in cold water and wrung out previous to being used. Put this almond milk into gla.s.s bottles and place them on ice before serving.

304. +The Polonaise.+-- Place a porcelain-lined saucepan over the fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1 lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6 and sugar to taste; beat the whole with an egg beater over the fire till nearly boiling; instantly remove, continue beating for a few minutes longer and serve hot in cups. This is served at the end of a ball or party shortly before the guests go home.

305. +Iced Tea.+-- Boil 1 quart milk with 4 tablespoonfuls sugar, add 1 ounces tea, cover and set aside for 5 minutes; then strain and when cold pour it into an ice form; finish with whipped cream the same as Coffee Ice.

306. +Iced Coffee.+-- Boil 1 quart milk with 4 tablespoonfuls sugar, add 1 cup coa.r.s.ely ground coffee, cover and let it stand for 15 minutes; then strain and when cold put it into an ice form, cover and set into cracked ice with a little rock salt sprinkled between; let it stand for hour; then thoroughly stir it with a long-handled spoon and mix with 1 pint whipped cream; serve in small cups.

307. +Bread Crumbs.+-- Take stale bread or pieces which are left from the table, put them in a long, shallow tin pan and place in a medium hot oven; leave the door of oven open a little, so that the bread may dry slowly; when it is dry and has become a delicate brown color put the bread on a pastry board and roll it fine with a rolling pin; sift the crumbs through a sieve, return those which remain in it back on the board and roll and sift again; continue in this way until all the crumbs have been rolled fine and sifted; put them into a jar or box until wanted.

308. +How to Prepare a Pudding Form.+-- Rub the inside of a form well with b.u.t.ter and thickly sprinkle it with fine bread crumbs; turn the form upside down, in order that the loose crumbs may fall out; the cover of the form must be treated the same way; fill form with the pudding mixture, put on the cover and tie it firmly with a cord; set the form in a vessel of boiling water so that ? of it is immersed; then cover the vessel and boil slowly till done; add more water according as it diminishes through boiling. The form may be put in a large saucepan of boiling water and the latter covered with a deep dish or pan; but care must be taken not to have too much water in the saucepan, otherwise it will get inside of the form.

BOILED AND BAKED PUDDINGS.

Half the quant.i.ty of any of the following recipes will be sufficient for a small family, but care must be taken in measurement to use only the _exact_ half.

309. +Plum Pudding.+-- Take pound finely minced suet, pound stoned raisins, pound well cleansed currants, pound finely cut citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1 teaspoonful salt, 2 cups bread crumbs, cup sour cream or milk, 1 cup syrup, 1 cup brown sugar, 1 pounds sifted flour, 1 teaspoonful baking soda dissolved in a little boiling water, 2 teaspoonfuls cream of tartar mixed with the flour and 1 gla.s.s brandy; mix all well together; have ready a large pudding form, rub the inside well with b.u.t.ter and sprinkle with bread crumbs; fill the mixture into the form and boil 4 hours; when done turn the pudding out onto a dish, pour brandy or rum over it, light and bring the pudding to table while burning; serve with hard sauce made as follows:--Stir 2 tablespoonfuls b.u.t.ter with 8 tablespoonfuls powdered sugar to a cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little nutmeg and the beaten whites of 2 eggs; sufficient for 20 persons.

If any of the pudding be left put in a stone jar and it will keep for a long time. When wanted cut off a piece sufficient for dinner, put it in a colander over a vessel of boiling water, cover with a plate, steam for hour and serve. The quant.i.ties cited in this recipe will make 1 large pudding or 2 medium sized ones.

310. +English Plum Pudding.+-- 1 pounds Muscatel raisins, 1 pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2 pounds bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6 ounces finely cut citron, the grated rind of 2 lemons, 1 ounce ground nutmeg, 1 ounce cinnamon, ounce ground bitter almonds and pint brandy; stone and cut up the raisins, but do not chop them; wash and dry the currants; mix all the dry ingredients together and moisten with the eggs, which should be well beaten; stir in the brandy and when all is well mixed b.u.t.ter and flour a strong pudding cloth; put in the mixture, tie up cloth very tightly, put into a large vessel of boiling water and boil from 6 to 8 hours; serve with brandy sauce.

This quant.i.ty may be divided and boiled in b.u.t.tered moulds. For small families this is the most desirable way, as the above ingredients will be found sufficient to make a pudding for 25 persons. This pudding is excellent, but any one troubled with dyspepsia had better not eat it.

311. +Biscuit Pudding.+-- 2 cups milk, 1 cup b.u.t.ter, 2 cups flour, 1 cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the grated rind and juice of 1 lemon; put the milk with of the b.u.t.ter over the fire; as soon as it boils stir in the sifted flour and keep on stirring until the contents of saucepan form into a smooth paste and loosen from bottom of saucepan; then transfer it to a dish and set aside to cool; stir the remaining b.u.t.ter to a cream and add alternately the yolks of eggs, the sugar and the paste; thoroughly stir this and add the lemon, vanilla and the 10 whites beaten to a stiff froth; fill into a well b.u.t.tered and floured form, boil 2 hours and serve with wine cream sauce. NOTE.--This pudding should be served as soon as taken from the form. The above ingredients will make a pudding sufficient for 10 persons.

312. +Cottage Pudding (baked).+-- Take 1 cups milk, 3 cups prepared flour, cup sugar, cup b.u.t.ter, 3 eggs and the grated rind of 1 lemon; stir b.u.t.ter and sugar to a cream, add by degrees the eggs and lemon and lastly, alternately, the flour and milk; b.u.t.ter a long tin pan, sprinkle with bread crumbs, pour in the mixture and bake hour; serve with wine or nutmeg sauce; in serving cut the pudding into squares; sufficient for 10 persons.

313. +Cottage Pudding (boiled).+-- Prepare a batter the same as in foregoing recipe, b.u.t.ter a pudding form, sprinkle with bread crumbs and pour in the mixture; the form should be about full; boil 2 hours and serve with following sauce:--Stir cup b.u.t.ter with 1 cups powdered sugar to a cream, add the yolk of 1 egg, some pitted or preserved cherries and 1 tablespoonful brandy; or add bruised strawberries, blackberries or peaches cut into small pieces.

314. +Cottage Apple Pudding.+-- Prepare a batter as for Cottage Pudding (baked) and add 3 cups finely cut apples; in other respects treat the same as foregoing recipe and serve with lemon sauce.

315. +Batter Fruit Pudding.+-- pound b.u.t.ter, 4 tablespoonfuls sugar, 4 eggs, 2 cups milk, 4 cups prepared flour, 1 cup seedless raisins and currants, cup finely cut citron, the grated rind of 1 lemon and a little nutmeg; stir b.u.t.ter and sugar to a cream and add the eggs by degrees; then add alternately the sifted flour and milk, next the fruit, lemon and nutmeg; b.u.t.ter a pudding form, sprinkle with bread crumbs, put in the mixture and boil 2 hours; serve with hard, brandy or punch sauce. NOTE.--The fruit should be dusted with flour before adding it to the batter; sufficient for 10 persons.

316. +Prince Regent Pudding.+-- After removing the crust off a 5 cent loaf of stale bread grate on a grater and pour 1 pint milk over it; then stir 2 tablespoonfuls b.u.t.ter with 4 tablespoonfuls sugar to a cream, add the yolks of 7 eggs, 4 tablespoonfuls finely cut citron, pound well cleansed seedless raisins, the bread and the beaten whites of the eggs; fill this into a pudding form which has been well b.u.t.tered and sprinkled with bread crumbs, close tightly and boil 2 hours: serve with sherry wine, cream or brandy sauce.

317. +Layer Pudding (German style).+-- Cut a 5 cent Vienna loaf of bread (after the crust has been removed) into thin slices; b.u.t.ter these on both sides, dip each slice into milk, lay them on top of one another and set aside; mix together cup stoned raisins, 3 tablespoonfuls well cleansed currants, 2 tablespoonfuls finely cut citron and teaspoonful cinnamon; beat 8 eggs to a froth and add, stirring constantly, 1 pint milk; next b.u.t.ter a pudding form and sprinkle thickly with bread crumbs; put in a layer of the slices of bread, sprinkle over them some of the fruit mixture and 2 tablespoonfuls sugar; then put in another layer of bread, fruit and sugar; continue until all is used; then pour over it the milk and eggs, cover the form closely and boil 1 hours; serve with hard or cherry sauce; sufficient for 12 persons.

318. +Portugal Pudding.+-- Grate the crust from a small loaf of bread and soak the latter in milk; when soft press it out and put in a saucepan with 1 tablespoonful b.u.t.ter and 1 tablespoonful clarified dripping; stir for 5 minutes over the fire, transfer it to a dish and as soon as cold mix with the yolks of 6 eggs, 5 tablespoonfuls sugar, pound stoned raisins, pound well washed currants, the grated rind and juice of 1 lemon, 2 tablespoonfuls finely cut citron, cup Cognac or rum and lastly the beaten whites of the eggs; b.u.t.ter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with hard or wine sauce; sufficient for 10 persons.

319. +Ipsilanti Pudding.+-- Mix 1 cup bread crumbs with 1 cup sweet cream and let it stand hour; stir pound b.u.t.ter with 6 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs; after this is well blended together add by degrees the bread, the grated rind of 1 lemon, 6 ounces finely cut citron, 4 tablespoonfuls bread crumbs fried in b.u.t.ter, 1 teaspoonful ground cinnamon and if handy 2 tablespoonfuls finely cut preserved ginger; beat the whites of the 8 eggs to a stiff froth, mix all well together, fill the mixture into a pudding form which has been well b.u.t.tered and sprinkled with bread crumbs, boil 2 hours and serve with wine or cherry sauce.

320. +Fine Cherry Pudding (of fresh fruit, for a family of 6).+-- pound finely chopped suet, pound flour, 2 eggs, 2 tablespoonfuls sugar, pint milk or water, 1 teaspoonfuls baking powder sifted with the flour and a little salt; mix all the ingredients together; add pound cherries (minus the pits) to the batter and fill the mixture into a pudding form which has been well b.u.t.tered and sprinkled with bread crumbs; boil the pudding 2 hours and serve with the following sauce:--Stir 2 tablespoonfuls b.u.t.ter with 8 of powdered sugar to a cream, add the yolks of 2 eggs, 2 tablespoonfuls Cognac, rum or sherry wine and lastly the whites of the eggs beaten to a stiff froth and cup stoned cherries. 2 tablespoonfuls of lard, b.u.t.ter or clarified drippings may be subst.i.tuted for suet, and instead of cherries any other kind of fruit may be used.

321. +Cherry Pudding (of preserved Cherries).+-- pound finely chopped suet, 2 cups flour, 1 teaspoonfuls baking powder, 2 tablespoonfuls sugar, teaspoonful salt, 2 eggs and 1 cup milk or water; sift flour, sugar, salt and powder into a bowl and mix them with the finely chopped suet; make a hole in center, put in the yolks of the 2 eggs, gradually add the milk and mix the whole into a smooth batter; lastly add the whites of the eggs, beaten to a stiff froth; put a can of preserved cherries in a colander or sieve, drain off all the liquor and stir 1 cup of the cherries into the batter; b.u.t.ter well with b.u.t.ter or lard a pudding form and dust it with finely sifted bread crumbs; fill in the mixture, put on the cover and tie it tightly with a string; place the form in a large saucepan of boiling water (the form should not be immersed in the water more than half its depth), cover the saucepan with a deep dish or pan, so that no steam can escape, and boil 2 hours; according as the water boils away add more boiling water; when done turn the pudding onto a round plate and serve with the following sauce:--Put 1 tablespoonful cornstarch in a saucepan and mix it with a little cold water; add 1 cup boiling water, stirring constantly, and let it boil for 2 minutes; then remove it from fire, add 1 cup cherry syrup, 1 teaspoonful vanilla, a little more sugar, 1 gla.s.s sherry wine and lastly 2 tablespoonfuls preserved cherries. 1 tablespoonful lard or b.u.t.ter may be used instead of suet. This pudding can be made of all kinds of preserved fruit; sufficient for a family of 6 persons.

322. +Cherry Batter Pudding.+-- Stir cup b.u.t.ter with 3 tablespoonfuls sugar to a cream, add by degrees 4 eggs and alternately 4 cups Hecker's prepared flour and 2 cups milk; then add 1 quart cherries; b.u.t.ter a pudding form, sprinkle with bread crumbs, put in the mixture, cover the form, set in a kettle of boiling water, so that the form is half immersed, and boil 2 hours; serve with cherry, hard or wine sauce; or stir one cup pitted cherries into the hard sauce. NOTE.--If fresh cherries are not available the California canned cherries may be used, and will be found excellent.

If canned fruit is used drain off the juice and only put the cherries into the batter, using the liquor either for the sauce or to make a form of jelly (see Jelly). California preserved peaches and apricots also make very fine puddings. The above recipe is sufficient for 12 persons.

323. +Plain Suet Pudding.+-- pound finely chopped suet, 4 cups sifted flour mixed with 3 teaspoonfuls baking powder, 1 teaspoonful salt, cup sugar, 4 eggs and 1 pint milk; beat up the eggs and add the salt and milk; when this is well beaten together add the flour with the powder and sugar, mix the suet with a little flour and stir it into the batter; b.u.t.ter a pudding dish, sprinkle with bread crumbs, pour in the mixture, put on the cover, set the form in a kettle of boiling water, so that the water covers half of the form, and boil 2 hours; serve with strawberry sauce made as follows:--Stir 2 tablespoonfuls b.u.t.ter with 1 cup powdered sugar to a cream; wash and mash finely 1 cup strawberries and mix them with the sauce; stir a handful of whole berries into it, put the sauce into a gla.s.s dish, smooth it with a knife and set some whole strawberries all around the top. Pitless cherries, cut up peaches, pitless plums or blackberries may be subst.i.tuted for strawberries. The above quant.i.ties will make a pudding sufficient for 12 persons.

324. +Suet Pudding (with Apples).+-- Dust 3 cups finely chopped apples with flour and stir them into the plain suet pudding mixture; otherwise treat the same as Plain Suet Pudding and serve with hard or sherry wine sauce.

325. +Blackberry Pudding+ is made in the same manner as Plain Suet Pudding, except that 1 quart well washed and floured blackberries are stirred into the batter; serve with hard sauce, into which 1 cup bruised blackberries may be stirred. Huckleberry pudding is made the same way.

326. +Cherry Suet Pudding.+-- Add to the plain suet pudding mixture 1 pound stoned cherries (which should be dusted with flour before adding) and finish the same as Apple Suet Pudding; serve with following sauce:--Take 1 pound cherries and pound half of them fine in a mortar; place the whole cherries with the pounded ones in a saucepan over the fire, add 1 cup water and boil till tender; then strain them through a sieve, return the liquor to saucepan, sweeten to taste, add 2 teaspoonfuls cornstarch dissolved in a little cold water, a piece of cinnamon and boil a few minutes; then add pint claret and serve; or stir into the hard sauce 1 cup pitted cherries.

Both of these sauces are excellent with cherry pudding.

327. +Suet Pudding (with Nuts).+-- Stir into the plain suet pudding mixture 1 cup chopped almonds, walnuts or any kind of nuts; boil in the form the same as Plain Suet Pudding and serve with nut sauce, which is made as follows:--Stir cup b.u.t.ter with 1 cups powdered sugar to a cream and add the yolks of 2 eggs and 1 cup chopped nuts.

328. +Suet Pudding (with Raisins).+-- Stir into the plain suet mixture 1 cups stoned raisins broken into pieces, boil the same as Plain Suet Pudding and serve with hard sauce flavored with rum and mixed with cup blanched almonds or walnuts broken into pieces.

329. +Suet Fruit Pudding.+-- 1 cup finely chopped suet, 1 cup milk, 1 cup mola.s.ses, 1 cup seedless raisins, 1 cup currants, 1 teaspoonful cinnamon, teaspoonful cloves, nutmeg, teaspoonful salt, 4 eggs, 2 cups bread crumbs and 2 cups sifted prepared flour; mix all the ingredients together, fill the mixture, into a well b.u.t.tered pudding form, boil 2 hours and serve with the following sauce:--Boil 1 cups water, add 1 tablespoonful flour wet with cup cold water and boil for a few minutes; then add 1 tablespoonful b.u.t.ter, a little nutmeg, the juice of 1 lemon and sweeten to taste.

330. +Marrow Pudding.+-- pound finely chopped beef marrow, pound finely chopped suet, 5 eggs, 2 cups bread crumbs, cup milk, pound prepared flour, cup rum, cup sugar, pound raisins, the same of well washed currants, 2 ounces finely cut citron, the grated rind of 1 lemon, grated nutmeg and 1 teaspoonful salt; mix all together with the yolks of 5 eggs and add lastly the whites of the eggs, beaten to a stiff froth; put the mixture in a well b.u.t.tered pudding form and boil 3 hours; serve with hard or brandy sauce. This pudding may also be boiled in a cloth, but is much finer when done in a form; sufficient for 10 persons.

331. +Fig Pudding.+-- pound finely chopped suet, 4 eggs, 1 pint milk, pound figs cut into pieces, 1 pound flour and 3 teaspoonfuls baking powder; mix flour and baking powder together, add suet, eggs, 1 teaspoonful salt, the figs and mix it with the milk into a stiff batter; add 2 tablespoonfuls sugar, fill the mixture into a well b.u.t.tered pudding form and boil 2 hours; serve with hard or wine sauce.

332. +Apple Pudding (baked).+-- Stir 2 tablespoonfuls b.u.t.ter to a cream, add pound sugar, cup chopped almonds, the yolks of 6 eggs, 3 tablespoonfuls flour, the grated rind of 1 lemon and 1 quart stewed apples; mix all together, add the beaten whites of the eggs, fill the mixture into a b.u.t.tered pudding dish and bake 1 hour; when done sprinkle with powdered sugar and serve without sauce in the same dish in which it was baked.

333. +Pineapple Pudding (or Souflee).+-- Boil 1 pint milk with 1 tablespoonful b.u.t.ter, while boiling sprinkle in 1 pint sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from bottom of saucepan; transfer it to a dish to cool; stir 1 tablespoonful b.u.t.ter to a cream, add alternately the yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind of 1 lemon and the paste (1 spoonful at a time); lastly add the whites of the eggs, beaten to a stiff froth; b.u.t.ter a deep pudding dish and sprinkle with bread crumbs; put in a layer of the mixture and sprinkle over it a few bread crumbs; put over this a layer of stewed or preserved pineapples (cut into small dice) and sprinkle over a few bread crumbs; then a layer of the mixture and pineapples, until all is used; let the last layer be the mixture; bake 1 hour and serve with raspberry sauce; sufficient for a family of 8.

Preserved peaches, apricots or cherries may be used instead of pineapples.

334. +Almond Sponge Pudding.+-- Place a saucepan with 1 pint milk and 1 tablespoonful b.u.t.ter over the fire; as soon as it boils stir in pound sifted flour, keep stirring until it forms into a smooth dough and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful b.u.t.ter to a cream and add alternately the yolks of 9 eggs, 9 tablespoonfuls sugar and the dough; stir it with a potato masher until all the dough, the 9 yolks and 9 tablespoonfuls sugar have been used; add 1 cup finely chopped or grated almonds, the juice and rind of 1 lemon and lastly the beaten whites of 9 eggs; fill this mixture into a pudding form which has been well b.u.t.tered and sprinkled with bread crumbs or flour and boil 2 hours; serve with the following sauce:--Place a saucepan over the fire with 1 pint white wine, 4 tablespoonfuls sugar, a little lemon rind and 3 whole eggs; beat this until just about to boil; instantly remove from the fire and serve in a sauciere with the pudding. NOTE.--The pudding should be served immediately after being turned out.

335. +Nut Pudding.+-- Remove the sh.e.l.ls from 1 pound walnuts, scald the nuts in boiling water and remove the fine brown skin; pound them in a mortar with white of egg and mix them with cup milk; boil pint milk with tablespoonful b.u.t.ter and while boiling add slowly 1 cup sifted flour; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; put the paste in a dish, mix it with the pounded nuts and set aside to cool; stir 1 tablespoonfuls b.u.t.ter to a cream and add by degrees the yolks of 8 eggs, 4 tablespoonfuls sugar and (by spoonfuls) the paste; when all is well mixed add the whites of the eggs, beaten to a stiff froth; b.u.t.ter a pudding dish, sprinkle with bread crumbs, fill in the mixture, set the dish into a pan of hot water and bake 1 hour in a medium hot oven; when done turn it onto a dish and serve with fruit or nut sauce; care should be taken not to use too small a dish, as the pudding raises very light; serve as soon as baked.

336. +Uncle Tom's Pudding.+-- Mix 2 teaspoonfuls baking powder with 3 cups sifted flour and a little salt, add 1 cup mola.s.ses, 1 cup finely chopped suet, 2 tablespoonfuls sugar, 1 teaspoonful ground ginger, 1 teaspoonful cinnamon, teaspoonful cloves, grated nutmeg, 1 cup b.u.t.termilk and 3 eggs; b.u.t.ter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil 2 hours; serve with lemon or hard sauce.

337. +Plain German Flour Pudding.+-- Sift 4 cups flour, add teaspoonful salt, 4 tablespoonfuls sugar, the grated rind of 1 lemon, 1 cup seedless raisins, 1 yeast cake dissolved in cup warm milk, 2 tablespoonfuls melted b.u.t.ter, 1 cups warm milk and 2 eggs; mix all together into a stiff batter; b.u.t.ter a pudding form, sprinkle with bread crumbs, fill in the mixture and set in a warm place till it rises to double its height; then cover the form and boil 2 hours; serve with roast meat and stewed fruit or with sauce.

338. +The Queen of Puddings (with Strawberries).+-- 1 cup sugar, 2 cups fine bread crumbs, 6 eggs, 2 tablespoonfuls b.u.t.ter, the grated rind of 1 lemon, 4 cups milk and 1 pint strawberries; soak the bread crumbs in the milk for hour; stir b.u.t.ter and sugar to a cream, add by degrees the yolks of the eggs and next the bread crumbs (by spoonfuls), stirring constantly; lastly add the whites of 3 eggs, beaten to a stiff froth, and the lemon; fill this into a b.u.t.tered pudding dish, which should be a large one and but ? full; bake until done; draw to the front of oven, put a layer of fresh strawberries over it, sprinkle with sugar and cover with a meringue made of the 3 remaining whites of eggs and 1 tablespoonful powdered sugar; put it back in the oven and bake for a few minutes, until the meringue begins to color; serve cold with cream or vanilla sauce. Any kind of fruit may be used instead of strawberries, as may also jelly or marmalade.

339. +Indian Pudding (boiled).+-- Bring 1 pint milk to a boil, stir into it 1 cup yellow Indian meal and boil 5 minutes, stirring constantly; then take it from the fire and mix with 1 cup mola.s.ses, 1 tablespoonful ground ginger, 1 cup chopped suet, teaspoonful salt and 2 eggs; when this is well blended together fill it into a b.u.t.tered pudding form and boil 3 hours; serve with the following sauce:--Mix 2 teaspoonfuls cornstarch with a little cold water, add 1 cups boiling water and boil a few minutes; then add teaspoonful salt, 1 tablespoonful b.u.t.ter, the juice of 1 lemon, 1 cup sugar, 1 teaspoonful vanilla and some grated nutmeg.

340. +Economical Boiled Pudding.+-- 1 cup milk, 1 cup stoned raisins, 1 cup fine chopped suet, cup mola.s.ses, cup brown sugar, 3 cups flour, 1 teaspoonfuls baking powder, 1 teaspoonful grated nutmeg, the same of cinnamon, teaspoonful cloves. Mix all together and boil in a form 2 hours; serve with lemon or vanilla sauce.

341. +Graham Flour Pudding (also called Imitation Plum Pudding).+-- Two large slices of bread, cup milk, pound b.u.t.ter, 1 cup stoned raisins, 1 cup currants, cup finely sliced citron, 1 cup mola.s.ses, 1 cup graham flour, 1 cup sugar, 1 gla.s.s brandy and 1 teaspoonful baking soda dissolved in a little hot water; mixed with the mola.s.ses, 3 eggs, 1 teaspoonful allspice, grated nutmeg and teaspoonful salt; break the bread into small pieces and put it with the milk into a bowl; stir b.u.t.ter and sugar to a cream; add the eggs, one at a time, stirring a few minutes between each addition; next add the spice; then, alternately, the bread, mola.s.ses and flour; when this is well mixed dust the fruit with flour and stir it into the mixture; b.u.t.ter a pudding form and dust with fine bread crumbs; put in the mixture, close the form and set it in a kettle of boiling water (only enough water to half cover the form should be used); cover the kettle and boil 3 hours; serve with brandy or hard sauce. Half of the above quant.i.ties will make a pudding sufficient for a family of 6 persons.

342. +Madeira Pudding.+-- Pare the crust off a 6 cent loaf of bread; cut the bread into slices and dip each slice in Madeira wine; mix 5 tablespoonfuls sugar with pound finely cut preserved orange peel, a little nutmeg and cinnamon; have ready a well b.u.t.tered pudding form, which sprinkle with fine bread crumbs; first put in a layer of bread and sprinkle over it some of the mixed sugar; then a layer of currant jelly; continue in this fas.h.i.+on until all is used up; lay 1 tablespoonful b.u.t.ter in small pieces on top; beat up 6 eggs with 1 pint cream or milk and pour it into the form over the bread; close the form and boil 1 hours; serve with the following sauce:--Put 1 pint Madeira wine in a saucepan with 3 or 4 eggs, the peel of 1 lemon, a piece of cinnamon and cup sugar; place over the fire and stir with an egg beater until nearly boiling; instantly remove and serve with the pudding. If the sauce is allowed to boil it will be spoiled.

343. +Almond Pudding.+-- Stir 2 tablespoonfuls b.u.t.ter to a cream, add 5 tablespoonfuls sugar, the yolks of 6 eggs, 1 cup chopped almonds, the grated rind and juice of 1 lemon, 2 cups fine bread crumbs and lastly the whites of the eggs, beaten to a stiff froth; b.u.t.ter a pudding form, sprinkle with bread crumbs, cover tightly and boil 1 hours; serve with wine or cream sauce.

344. +Boiled Bread Pudding.+-- Stir 1 tablespoonful b.u.t.ter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the grated rind of lemon, 2 cups bread crumbs, cup milk, 2 ounces seedless raisins, the same quant.i.ty of well cleansed currants and 2 tablespoonfuls finely chopped almonds; add lastly the beaten whites of the eggs; b.u.t.ter a form, sprinkle with bread crumbs, fill it with the mixture, put on the cover and boil 1 hours; serve with sherry wine or cream sauce.

345. +Zwieback Pudding, No. 1.+-- b.u.t.ter a form and sprinkle with bread crumbs; take pound round zwieback, pound seedless raisins, the same quant.i.ty of well cleansed currants and chopped almonds; put a layer of zwieback into the form and sprinkle some of the fruit over it; continue in this way until all is used; then beat up 6 eggs with 6 tablespoonfuls sugar and add 2 cups milk; pour this over the zwieback in the form, cover tightly and let it stand 1 hour; then boil 2 hours; serve with fruit, wine or hard sauce; sufficient for 10 persons.

346. +Cabinet Pudding.+-- Stir cup b.u.t.ter with 4 tablespoonfuls sugar to a cream and add by degrees the yolks of 8 eggs and the grated rind and juice of 1 lemon; cut the crust off a 5 cent loaf of bread, grate the white part and add it to the above mixture with 1 cups milk, cup finely cut citron and the whites of the eggs beaten to a stiff froth; in the meantime pour over pound vanilla wafers and pound macaroons, some Madeira or sherry wine and sprinkle with finely sifted bread crumbs; put a layer of the bread mixture, an inch in thickness, into the form and cover it with a layer of macaroons and wafers; then bread again; continue in this way until all is used, the last layer being the bread mixture; close the form tightly and boil 2 hours; serve with wine cream or hard sauce; sufficient for 12 persons.