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Plum-Pudding, Mo. 5. —Suet, chopped fine, English currants and raisins, each 1 lb.; flour, \% lbs. (about 5 cups); cloves, cinnamon, and nutmegs, each 1/2 teaspoonful; salt, 1 tablespoonful. Mix all well together and add m j\asses, 1 cup; sugar, 2 cups; eggs, 7; sweet milk, J^ pt. Make over night, in the morning tie in a cloth and boil 4 hours. To be eaten with sweet sauce, Any of the above sauces are known as " sweet sauce. "
Remarks. —Salt, the author considers, as important in puddings as in bread or cakes, although it is not always mentioned. [See, also, "Suet Puddings, Steamed. "]
Christmas Plum-Pudding, No. 6, Old Style. —Stone 1J£ lbs. of raisins, wash, pick and dry 1/2lb. of currants, mince fine % lb. of suet, cut into thin slices % lb. of mixed peel (orange and lemon), and grate fine % lb. of bread-crumbs. When all these dry ingredients are prepared; mix them well together, then moisten the mixture with 8 eggs, well beaten, and one wine-glass of brandy; stir well, that everything may be thoroughly blended, and press the pudding into a buttered mould; tie it down tightly with a floured cloth, and boil 6 hours. On Christmas day a sprig of holly is usually placed in the middle of the pudding, and about a wine-glass of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to the table encircled in flames.
Remarks. —With half-a-dozen plum-puddings none need go without a Christmas day, certainly. The only point that seems to me unreasonable is the long boiling, 8, or even 6 hours, which appears to be more than is needed. A circle of three ladies, to whom I referred the matter, gave it as their judgment that 3 hours would be sufficient. Let English people stick to the old custom, but Americans will find that from 3 to 4 hours will cook them perfectly. [See the Paradise Pudding below, which is only to be boiled 2 hours. ] A wine-glass, at least, of brandy is almost universally put into the sauce upon Christmas occasions.
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