244 SWEET PUDDINGS.
Plum Pudding with Rum.—Take 2 peeled, large, ripe and plump apples, cut in smalf squares; 3-4 lb. bread crumbs, 3-4 lb. of picked and finely-chopped suet, 3-4 lb. each of powdered sugar, 3-4 lb. of well-washed and picked currants, 1-4 lb. of candied orange peel and citron cut in smali slices, 3-4 lb of seeded raisins and the grated peel of a lemon. Mix the whole thoroughly in a basin with three pounded cloves, a pinch of salt, 6 eggs, 1 at a time, and 2 spoonfuls of rum. Butter a pudding mould ; fill it with the mixture and tie a cloth tightly over it. Fill a boiling pot 3-4 full of boiling water; put the pudding in it and boil for 3 or 4 hours, keeping the pot replenished with boiling water. Turn the pudding out of the mould on a hot dish; sprinkle the dish with powdered sugar, pour in 1 glassful of warm rum and light it after putting the pudding on the table.
Plum Pudding with Wine Sauce.—Prepare the pudding as before. For the sauce, put 8 yolks of eggs in a stew-pan, with 1 cup of finely-pounded sugar, 1 1-2 cups of superior California wine and 1-3 the grated peel of a lemon; stir over the fire until the sauce coats the spoon, strain through a fine cloth or hair sieve, and serve the sauce in a boat with the pudding.
Rich Plum Pudding.—One lb. of flour, dried, 1 lb. of currants very carefully picked, washed and dried before the fire; 1 lb. of stoned and chopped raisins, 1 lb. of beef suet or marrow picked very fine, 8 eggs, the whites and yolks beaten separately and thoroughly and well-mixed with the flour before any other ingredients are added ; 1 oz. of candied citron chopped very fine, 2 oz. blanched almonds cut in pieces, a nutmeg and a little new milk or water—the less the better of either; the milk will make it cut more solid; but the water will make it more light and hollow. Let it boil 4 hours and serve with sugar sifted over, and wine sauce.
Christmas Plum Pudding.—One-half lb. raisins, 1-2 lb. currants, 1-2 lb. mixed peel, 3-4 lb. bread crumbs, 3-4 lb. suet, 8 eggs, 1 wineglass of brandy; stone and cut the raisins in halves, but do not chop them ; wash, pick and dry the currants, and mince the suet finely ; cut the candied peel into thin slices and grate down the bread into fine crumbs; when all these dry ingredients are prepared, mix them well together; then moisten the mixture with the eggs, which should be well beaten, and the brandy ; stir well, that everything may be thoroughly blended, and press the pudding into a buttered mould, tie it up tightly with a floured cloth and boil for 5 or 6 hours. It may be boiled in a cloth without a mould, and will require the same time for cooking. As Christmas puddings are usually made a few days before they are required for the table, when the pudding is taken out of the pot, hang it up immediately, and put a plate or saucer underneath to catch the water that may drain from it. The