The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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day to be eaten, plunge it into boiling water and keep it boiling for two hours; then turn it out into a mould and serve with brandy sauce. On Christmas day a sprig of holly or some evergreen is us­ually placed in the middle of the pudding and about a wineglass of brandy poured around it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame. Boil 5 or 6 hours ; 2 hours the day it is to be served. Sufficient for a quart mould for 7 or 8 persons. Seasonable on various festive occasions, particularly on the 25th of December. N. B. Five or six of these puddings should be made at one time, as they will keep many weeks, in cases where unexpected guests arrive, they will be found accepta­ble, and it requires only warming through, a quickly prepared dish. Moulds of every shape and size are manufactured for these pud­dings.
A Plain Christmas Pudding for Children.—One lb. of flour or bread crumbs, 3-4 lb. of stoned raisins, 3-4 lb of currants, 1-4 lb. of suet, 3 or 4 eggs, milk, 2 oz. of candied peel, 1 teaspoonful of alspice, a pinch of salt. Let the suet be finely chopped, the raisins stoned and the currants picked well, washed and dried ; mix them with the other dry ingredients, and stir all well together; beat and strain the eggs to the pudding, stir these in and add just sufficient milk to make it mix properly. Tie it up in a well-floured cloth, put it into boiling water and boil for at least 5 hours. Serve with a sprig of evergreen placed in the middle of the pudding and a little pounded sugar sprinkled over it. Sufficient for 9 or 10 children. Seasonable at Christmas. Bake 5 hours.
Rum Pudding—(German).—Take 8 eggs, divide the yolks from the whites, beat the yolks and mix with sugar, sweet, rich cream and a little flour or corn starch, or rice flour, very little ; put on the fire and stir till thick ; then take half a small box of gelatine, say 25c box, and put it in a very small pan with a small portion of water; put on the fire, but not to boil; then add it slowly, with the rum, to the above mixture last; whip the whites of the eggs to a solid froth, and put that on top and bake to a delicate brown. To be eaten cold with red wine or jelly sauce. The wine and sugar to taste. The above proportion can be divided and make two puddings, and season one with rum, brandy or wine, and the other leaving out the spirits, can be flavored with essence of lemon or extract of vanilla to taste.
Orange Pudding.—Take 1 lb. of butter, 1 lb. of sugar, 10 eggs, the juice of 2 oranges, boil the peel, then pound it fine and mix it with the juice; add the juice of 1 lemon , a wineglass of brandy, the same of wine and rose water. If you do not have the fruits, add the extracts.