Chapter M: G. H

=Plain Plum Pudding.=—Flour six ounces of suet, and chop it fine; add a quarter of a pound of currants, the same quantity of raisins, half a teaspoonful salt, and a teaspoonful Royal Baking Powder; sift a pound of flour into the mixture; mix the dry ingredients thoroughly, and stir into them nearly a pint of milk with three tablespoonfuls of molasses; add a little mixed spice; shape the pudding nicely; tie it up in a floured towel, allowing room for it to swell, and boil three hours.

=Boiled Pudding.=—Take a cupful of chopped suet, a cupful of grated bread, and a cupful of washed currants; mix with two tablespoonfuls sugar, a teaspoonful of grated lemon-peel, a salt-spoonful salt, and grated nutmeg; beat up two eggs with half a cupful of milk, and work the mixture to a light paste; wring some small cloths out of boiling water, flour them, and tie in each a small portion of the mixture; plunge them into boiling water, let them boil quickly half an hour, turn them out on a hot dish, dash sugar over them, and serve with a sauce made of sweetened melted butter, with a teaspoonful of grated lemon-peel, nutmeg to taste; a few spoonfuls of brandy will improve it.

=Batter Pudding.=—Beat the yolks and whites of four eggs separately, and mix them with six or eight ounces of flour and a salt-spoonful of salt. Make the batter of the proper consistency by adding a little more than a pint of milk; mix carefully; butter a baking-tin, pour the mixture into it, and bake three-quarters of an hour. Serve with vanilla sauce.

=Vanilla Sauce.=—Put half a pint of milk in a small saucepan over the fire; when scalding hot add the yolks of three eggs, and stir until it is as thick as boiled custard; remove the saucepan from the fire, and when cool add a tablespoonful of Thurber’s double extract of vanilla and the beaten whites of two eggs.

=Chocolate Pudding.=—One quart of milk boiled with one ounce of grated chocolate; sweeten to taste, and flavor with vanilla. Boil thoroughly, and stand aside to cool fifteen minutes; then stir in the yolks of six eggs, well beaten; bake in a pudding-dish until it stiffens like custard. Beat the whites of six eggs, with six tablespoonfuls of powdered sugar, to a stiff froth, and spread over top of pudding; put in oven and brown quickly.