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Plum Pudding No. 2, and Sweet Sauce for Same. —Bread crumbs, 1 lb (%% cups); sweet milk, 1 qt.; eggs, 6; sugar, 1 cup; suet, chopped; English currants, and raisins, each, 1 lb.; sliced and chopped citron, % lb.; cinnamon, cloves, nutmeg and allspice, each, 1/2 teaspoonful; sifted flour to make a thick batter; pour into the flannel cloth (see general directions), tie, leaving very little room for swelling, and plunge into a large kettle of boiling water, and boil for 7 hours, in a well covered kettle, pouring in boiling water, if needed, to keep the pudding covered all the time. This pudding, says a lady writer, in the Free Prets, will keep for several weeks, and is nearly as good steamed, as when first boiled.
Sauce for Same. —Sugar, 4 tablespoonful, rubbed to a cream with butter, 2 spoonfuls, and 2 of flour; then add boiling water, 1 pt., or still better, some of the boiling water in which the pudding was boiled, same amount flavored with lemon or vanilla. "A tin fire-pan, or small tin cover, bottom upwards in the bottom of the kettle, " she says, '¦will prevent the pudding from burning. "
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