Part 13
Mix all thoroughly well together; place in heavy porcelain basins tying each basin in heavy pudding cloth; boil 4 hours when mixed and four hours when used. Serve with hot sauce flavored with brandy.
WHITE PLUM PUDDING.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Half cup of sugar, ¾ cup of butter, 4 eggs, 1 pt. of milk, 1 qt. of flour, very little salt, 2 even tablespoons Royal Baking Powder, ½ cup citron cut fine, ½ cup raisins seeded, ½ cup currants, nutmeg and vanilla flavoring. Beat the eggs, add sugar, butter, salt, and milk. Stir all in the flour in which the fruit has been mixed. Just before cooking stir in the baking powder. Boil or steam 2 hours. To be eaten with sauce. Sauce--Butter, sugar, flour, and wine, cream consistency. Served hot.
COCOANUT BLANC-MANGE.
_Contributed by Mrs. M. Kim Miller, New York._
Make Blanc Mange by ordinary recipe, only a trifle sweeter. Just before taking off stove stir in 1 grated cocoanut. Then pour into shapes.
ENGLISH PLUM PUDDING.
_Contributed by Mrs. Francis M. Boykin, Richmond, Va._
Mix 2 soup plates of raisins, 2 of currants, 2 of citron and a little candied orange peel, 2 of beef suet, 2 of bread crumbs, 2 of sugar, 2 of flour. These must be heaping plates; 1 doz. eggs beaten separately and 1 pt. of milk. If you have only 8 or 9 eggs it will take 1 qt. of milk. Season with a ½ tumbler of brandy, 3 or 4 nutmegs grated, 2 pinches of allspice. After mixing up the ingredients, tie the pudding up in a strong cloth and boil 7 hours. This pudding will keep for months in the winter. Cut off a piece the size you wish to serve and put in a tin mould. Put mould into boiling water until the pudding is _hot through_. Turn into a dish and pour over a little alcohol and set on fire. Serve with a rich sauce seasoned with nutmeg and brandy. An old and tried recipe and most delicious one.
CONTINENTAL PUDDING.
MRS. ALBOR MAN, PLATTSBURG, N. Y.--1806.
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates Lloyd, Haverford, Pa._
One quart of milk, ½ pint of fine bread crumbs, 3 eggs--yolks only, 1 cup of sugar, small piece of lemon, grated rind of lemon. Bake. Whip the whites of the eggs with a cup of fine sugar, add juice of the lemon. When the pudding is cold spread over it jelly or sweetmeats, then the meringue and brown lightly. To be eaten cold.
HAMBURG CREAM.
_Contributed by Mrs. M. Kim Miller, New York._
Five eggs, 2 lemons, ½ lb. powdered sugar. Beat yolks with juice and grated rind of lemons, also sugar. Put on fire and let it come to a boil. Then add quickly the whites beaten light. Stir all together, take off and put in shapes until cold.
PLUM PUDDING.
Brought from “Moi Ellen” near Dublin, Ireland, by my Great-Grandmother, MARY PHELPS ROBINSON, when she came over on a visit in 1830--she being about fifty.
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates Lloyd, Haverford, Pa._
Two lbs. of raisins, 2 lbs. of currants, 1 lb. of suet, ½ lb. of citron, 8 eggs, 1 large loaf of soft bread grated fine, 1 cup of brandy, 1 cup of syrup, 1 cup of sugar, 1 cup of flour. Tie into a cloth buttered ¹⁄₁₆ of an inch and dredged with flour--making a ball--then boil three hours. Keep a plate under pudding in kettle to prevent burning. Turn out of cloth carefully while hot and serve with burning brandy--also use hard sauce.
MARMALADE PUDDING.
A. M. LEWIS, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._
1 breakfast cup of bread crumbs, 1 breakfast cup of suet chopped fine, 3 eggs well beaten, 2 tablespoons of marmalade, 1 tablespoon of cream, 1 wineglass of brandy. Mix well together. Butter the mould well and sift a little white sugar over it. Steam for 4 hours.
TAPIOCA PUDDING.
_Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa._
Soak 4 small tablespoons of tapioca (not the pearl) in a quart of fresh milk over night. The next morning put this on the fire in a farina kettle, and when it comes to a boil add the yolks of 4 eggs, well beaten, and sugar to your taste. A wineglass of brandy, a pint of cream, and the grated peel of 1 lemon, then add the well beaten whites of the eggs. Heat the whole mixture in a farina kettle, then pour into a pudding dish and bake for ½ an hour in a pan of hot water.
FRUIT PUDDING.
MRS. G. T. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Six ounces of chopped apples, 6 ounces of bread crumbs, 6 ounces of beef suet picked fine and chopped, 6 ounces of sugar, 6 ounces of raisins (seeded), 6 ounces of currants, 6 eggs, and a little citron sliced fine. Put all together and boil in a close form 3 or 4 hours. Sauce for pudding. Mix well ¼ pound of sugar, 2 ounces of butter and boil for a few minutes. Then draw off the fire and add when not too hot, 1 beaten egg. Have a wineglass of sherry and add just before taking from the fire.
POTATO PUDDING, VERY GOOD.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia._
One half lb. of butter, ½ lb. of sugar, ½ lb. Irish mashed potato, ½ gill of cream, 5 eggs, the grated rind of an orange or lemon, 1 teaspoon of nutmeg and 1 of cinnamon, ½ glass of good brandy. Mash potatoes with butter and cream and when cold add other ingredients and bake in puff paste.
ENGLISH PLUM PUDDING.
_Contributed by Mrs. Malcolm S. Councill, Bryn Mawr, Pa._
Sixteen eggs, 1 cup of flour, 1½ lbs. of muscatel raisins, 1¾ lbs. of currants, 1 lb. of sultana raisins, 2 lbs. of brown sugar, 3 lbs. of bread crumbs, 2 lbs. finely chopped suet, 6 ounces of candied orange peel, the same of lemon and citron, 1 oz. ground nutmeg, 1 oz. cinnamon, ½ powdered bitter almond, ¼ pint of brandy. Stone and cut the raisins, do not chop them; cut the candied peel in thin slices. Mix all the dry ingredients first; then beat the yolks of the eggs, strain into the pudding. Beat whites until stiff and put in last. Boil 6 or 8 hours.
PLUM PUDDING.
MRS. VOGELS.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Twelve eggs well beaten, 12 spoonfuls of flour, 12 spoonfuls of sugar, 1 lb. of beef suet, 1 lb. of stoned raisins, ½ lb. of currants, ¼ lb. of citron, 1 wineglass wine and brandy mixed, 1 nutmeg, 1 teaspoon cinnamon, ½ wineglass of milk, 1 teaspoon of cloves. Beat the eggs well, chop the suet fine and mix by degrees, flour, sugar, etc., and last of all the wine and spices. Beat the mixture thoroughly and tie your bag close to the mixture and boil 8 hours. Sauce.
SAUCE.
Mix butter, flour and plenty of sugar in the proportion of ½ lb. of sugar, ¼ lb. of butter, ½ pt. of water, wine and nutmeg to taste. Boil the sauce well.
BOILED FLOUR PUDDING.
R. T. WEST.
One pint milk, flour enough to thicken, little salt, 3 eggs beaten separately, yolks put in first, even teaspoonful saleratus dissolved in a little warm water, a very small piece of butter, and lastly add the whites of the eggs. Boil 1 hour in mould or bag in boiling water and flour the inside of it.
PUDDING SAUCE.
E. W. HORSTMAN.
_Contributed by Mrs. Walter D. Horstman, Philadelphia._
One quarter lb. of butter (melted), ¾ lb. of sugar, 2 eggs well beaten, 1 tumbler full of wine. Boil all together a few minutes. Mix in 1 pint of the juice of fresh strawberries.
LEMON KISS PUDDING.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two lemons, 4 eggs, two thirds of a tumbler of boiled milk, 10 tablespoons of sugar. Grate the lemons and to the rinds and juice add the beaten yolks of the eggs, the sugar, and the milk. Stir quickly together, have ready a baking dish lined with paste, and pour the mixture into it. Bake until the crust is done. About a half an hour is usually required. Then cover the whole with the whites of the eggs beaten to a stiff froth with 4 tablespoonfuls of sugar. Brown delicately in the oven. This pudding is very nice cold as well as hot, and the same quantity will make two or three pies, which should be covered with the meringue in the same way.
PERFECTION PLUM PUDDING.
_Contributed by Mrs. G. H. Ellerbe, New Orleans, a Famous Southern Housekeeper._
Two lbs. of cup cake crumbs or sponge cake, 2 lbs. of raisins, 1 lb. of currants, 1 lb. of citron, 1 cup of shelled pecans, 1 cup of blanched almonds, 1 tablespoonful level of allspice, the same of ginger, 2 teaspoons of cloves, 2 teaspoons of nutmeg, 2 teaspoons of cinnamon, 1 cup of sugar, 2 cups of sifted flour, 1 cup of milk, 1 cup of butter, ½ cup of brandy. Rub butter and sugar together, add eggs one at a time, then flour and milk, then cake crumbs toasted and ground. Soak spices in brandy and add to mixture. Cut almonds and pecans in rather large pieces and citron in thin slices, seed raisins, wash currants, and add to batter. Put in pudding mould and boil steadily for 5 hours. Serve with liquid sauce, seasoned with brandy and whipped cream. When pudding is placed on table pour brandy over it and light. This greatly improves flavor and makes an ideal Christmas dish. This receipt has been used many years and is infallible. About ¼ the quantity will make a pudding to fill a 1 lb. yeast powder can which makes a good mould.
ENGLISH XMAS. PUDDING.
LONDON, ENGLAND, 1800.
The English make several puddings early in the winter and use them as they require them. They consider that they are better if kept some time before using.
_Contributed by Mrs. Charles C. Duggin, New York._
One lb. raisins, 1 of currants, 1 of Sultanas, 1 of orange and citron candied peel mixed, and 1 of suet, a pinch of salt, 8 oz. flour, 8 oz. bread crumbs, ¾ lb. sugar, 1 nutmeg, 1 teaspoonful mixed spices, grated rind of 1 lemon, 10 eggs, brandy to taste. When well mixed, pack closely in bowl and tie very tightly in cloth. Boil 5 or 6 hours. Can be kept for months without removing the cloth, and when required can be heated by boiling for an hour before serving.
PLUM PUDDING.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia._
One lb. of suet chopped very fine, 1 lb. of crackers, 1 lb. of sugar, 1 lb. of citron, 1 lb. of raisins, 8 eggs, 1 coffee cup of brandy and wine mixed, 1 cup of milk, 1 tablespoon of flour, 2 tablespoons of mixed spices, 1 tablespoon of salt. Divide it into small puddings. Steam 5 hours. When wanted steam 1 hour.
PLUM PUDDING.
A very old recipe.
MISS SCHUYLER, NEW YORK.
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Coffee cup of white sugar, ½ lb. of suet chopped very fine, 1 lb. of dried bread crumbs, 6 eggs, yolks and whites beaten separately, allspice, a little cloves, cinnamon, and 1 nutmeg, 1 pt. of milk, 1 lb. of currants, 1 lb. of dried raisins, ¼ lb. of citron well dredged with flour, 1 teaspoon of baking powder, whites of eggs last. Boil between 4 and 5 hours.
ENGLISH PLUM PUDDING.
H. HORTON, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._
One lb. of raisins, ¼ lb. of flour, 1 lb. of suet chopped fine, 1 lb of currants, ¾ lb. of stale bread crumbs, ½ nutmeg grated, ¼ lb. of brown sugar, 5 eggs, grated rind of 1 lemon, ½ pint of brandy, ½ lb. minced candied orange peel. Mix all dry ingredients together. Beat the eggs, then add them to the brandy and thoroughly mix all together. Boil 6 hours; this will make 6 pounds.
ECONOMICAL PLUM PUDDING.
One and one half cups of flour, 1 cup of brown sugar, 1 cup of grated suet, 1 cup stoned raisins, 1 cup currants, 1 cup grated carrots, 1 cup of grated potatoes, ¼ cup minced orange peel, spices and flavoring to taste.
_Sauce._
1 tablespoon cornstarch, 2 tablespoons butter, ½ cup brown sugar, 4 tablespoons grape or apple jelly, spices and flavoring to taste. Beat cornstarch, sugar and butter together in a saucepan at a moderate heat, wet with hot water a little at a time. Add hot water as required and boil until cornstarch is cooked. Equal to any plum pudding.
SWEETMEAT PUDDING.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Cover your dish with a puff paste, take candied lemon peel, orange and citron of each 1 ounce sliced very thin. Lay on bottom of your dish. Beat the yolks of 8 eggs, 2 whites, ½ lb. of sugar, ½ lb. of butter, a little mace. Beat all well together, when the oven is ready pour it over the sweetmeats. One hour or less will bake it, the oven must not be too hot.
BAKED INDIAN PUDDING.
GRANDMOTHER HANNAH WADSWORTH.
_Contributed by Mrs. F. S. Burrows, Philadelphia, Pa._
One quart milk, one third cup of yellow corn meal, 1 cup sugar, 1 cup molasses, 3 eggs, 2 tablespoons butter, ½ teaspoon cinnamon. Heat the milk to the boiling point, stir in the meal and let it just boil. Remove from the fire and add butter, sugar and molasses. When it is cooler, add the eggs, etc. Bake in rather slow oven for about an hour. Serve with butter for a sauce. Some put raisins in the pudding.
SNOW PUDDING.
MRS. W. V. R. WATSON, HOUSTON, TEX.
_Contributed by Mrs. Robert L. Pollard, Austin, Tex._
Dissolve ½ box of gelatine in a tea cup of cold water, 1 cup sugar, 1 pt. of boiling water, juice of 2 lemons, 1 qt. of milk, 4 eggs, 1 cup of wine, 1 tablespoon of cornstarch, 1 teaspoon of vanilla. Soak gelatine 1 hour, add boiling water and stir until melted. Add lemon juice, sugar, whites of eggs beaten stiff, milk and wine. Beat 15 minutes. Pour in mould lined with lady fingers. Set on ice.
ICED RICE PUDDING.
MRS. JOSEPH PATTERSON.
_Contributed by Mrs. Meredith Bailey, Philadelphia._
One cup of rice well boiled in 1 cup of water, then mashed smooth, add 1 qt. of milk, yolks of 3 eggs, rind of one lemon, 5 tablespoons of sugar. Put on fire and stir until boiled to a custard, then turn into a shallow dish. Beat light, whites of 3 eggs with juice of 1 lemon, 6 spoons sugar. Pour on the custard and let brown in the oven.
A DELICIOUS DESSERT.
H. HERTON, GODERICH, LAKE HURON.
_Contributed by Mrs. William A. Glasgow, Jr., Philadelphia._
One cup of tapioca, soaked in plenty of water over night. In the morning drain off most of the water, place on back of stove, cook until clear. Add to this when about half cooked one tin of grated or shredded pineapple, juice of 2 lemons, 2 cups of sugar, and whites of 3 eggs beaten stiff. Serve with whipped cream.
FIG PUDDING.
MRS. RUSSELL ROBINSON, NELSON COUNTY, VA.
½ lb bread crumbs, ½ lb. figs, 6 oz. brown sugar, ¼ lb. suet, 2 oz. flour, 2 chopped apples, enough milk to make a batter, 6 eggs well beaten, ½ nutmeg. Boil 4 hours.
APPLE DUMPLINGS.
MRS. WILLIAM COXE.
Boil 12 good sized potatoes, mash them very smooth. Mix them while hot with 1 qt. of flour (no water), beat well with flour and roll it out. Pare and core apples, put a little cinnamon or grated lemon or orange peel in the hole from which the core is taken. Roll the paste thin, wrap and tie each apple in a cloth, and boil them.
CUP CUSTARD.
ELLEN GALLAGHER.
_Contributed by Mrs. Walter Horstmann, Philadelphia, Pa._
To 1 qt. of milk add the yolks of 6 eggs, 1 tablespoonful of brandy, sweeten to taste. Beat the yolks and sugar together, add the brandy, and the scalded milk, put into cups in a pan of water, and bake in a moderate oven 20 minutes.
CHERRY ROLL.
MRS. HELOISE MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Six medium sized Irish potatoes, 1 large spoonful of butter, ½ teaspoon of salt, flour enough to make a paste. Mash potatoes smooth. Add butter and salt, then the flour. Roll it out in a strip longer than wide. Lay over it the fruit. Roll it up and tie in a floured bag. It must boil steadily 1 hour and water boiling when put in. Serve with sauce.
TAPIOCA AND CANNED PEACHES.
_Contributed by Miss Josephine Barry Meeks, New York._
Soak ½ a pt. of tapioca several hours or over night in ½ a pt. of water. Fill a baking dish two thirds full of peaches taken out of syrup, sprinkle with sugar and bake from 20 to 30 minutes. Add ½ a pt. of peach syrup to the tapioca and when it boils add 1 gill of boiling water, 1 gill of white sugar, pour over peaches and bake half an hour.
RED RICE.
_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._
One lb. flour, ½ lb. suet chopped fine, ¾ lb. dried currants, pinch of salt mixed with the flour. Mix with water rather stiff. Make into dumplings and roll in dry flour. Drop into boiling water and boil about 1 hour.
INDIAN PUDDING.
LUCY DETWILER.
_Contributed by Miss F. Virginia Baldwin, West Orange, N. J._
Pour 1 pt. of boiling milk over ½ pt. of sifted Indian meal with ¼ cup of butter in ½ cup of sugar, add ½ cup of molasses and pour in the mixture. When cool stir in 3 well beaten eggs, add cinnamon, nutmeg and brandy. Beat the whole well, pour into a buttered pudding dish, bake 1 hour, serve hot with wine sauce.
PLUM PUDDING.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Six eggs, 1 lb. raisins, 1 lb. currants, 1 lb. suet chopped fine, ½ lb. white bread crumbs, ½ lb. flour, ½ lb. citron, 1 pt. sherry or Madeira, 1 pt. milk, 1 tablespoonful ginger, ½ an orange peel chopped fine, and ½ a lemon peel. Put in a mould or tie in a cloth, and boil for 6 to 8 hours if in a cloth, but longer if in a mould.
“ADAM’S PUDDING.”
_Contributed by Mrs. Edwin S. Cramp, Philadelphia, Pa._
Grate 8 mellow apples, ½ a lb. of sugar, ½ a lb. of butter, 3 eggs, ¼ lb. of grated bread, flavor with a teaspoon full of vanilla and bake a half hour. The whites of 3 eggs beaten until they stand alone, shake 1 tablespoonful of granulated sugar into the whites of the eggs, beating all the time until the sugar is dissolved, add 1 teaspoonful of vanilla put on top of pudding, brown in quick oven 5 minutes. This pudding may be eaten hot with cream.
A QUAKING PUDDING.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One pint of cream, 6 eggs, half the whites, beat well and mix with the cream. Add ½ nutmeg and a little salt. Put in the crumbs of a light loaf and 1 tablespoon of rice flour first mixed with a little of the cream. Butter a cloth well and flour it, put in your mixture. Do not tie it too closely. Have a pot of boiling water ready, put in and let it remain half an hour. Serve with a sauce.
RICE PUDDING.
_Contributed by Mrs. Portieux Robinson, Richmond, Pa._
Beat 6 eggs with 12 tablespoons of sugar, then add gradually 2 teacups of rice that has been boiled soft and 1 tablespoon of butter (heaping). Season with grated nutmeg or lemon. Add at last 1 quart of cream or rich milk. Put in dish and place in oven. When you put it in cover so it will not brown too quickly. Just as soon as done remove from oven as it becomes watery.
SUET PUDDING.
_Contributed by Mrs. M. Kim Miller._
One cup suet chopped fine, 1 cup raisins, 1 cup currants, 1 cup molasses, 1 cup of milk, 2½ cups flour, 1 teaspoonful of baking powder, ½ teaspoonful of cinnamon and nutmeg, a little candied lemon, chopped. Boil 3 hours.
NEST PUDDING.
MARIE LOUISE HOXIE, 1859.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
Make the foundation of jelly or blanc mange, rasp the skin of 3 lemons and preserve it. Lay it around in the jelly like straw. Take out the contents of 4 eggs through a small hole. Fill the shell with blanc mange. When cold break off the shells and lay the blanc mange eggs in the nest.
SAUCES FOR PUDDINGS.
FOAMY SAUCE.
_Contributed by Mrs. C. Stuart Patterson, Philadelphia, Pa._
Three eggs well beaten, 2 cups of pulverized sugar, 1 cup of cream, ½ a cup of sherry. Beat eggs to a cream, adding sugar gradually, also the cream whipped lightly, then the wine and beat all together.
CHOCOLATE ICING.
_Contributed by Mrs. John Poe, Baltimore, Md._
One quarter lb. chocolate, 2 teacups sugar, one third cup milk. Heat milk, add grated chocolate; heat thoroughly, then add sugar. Cook in hot water until thick. Add teaspoon vanilla and lump of butter or tablespoon butter. Place on and between layers of cake.
PUDDING SAUCE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Six heaping tablespoons of sugar, ½ lb. of butter, worked to a cream, then add 1 egg beaten light, 1 wineglass of wine or brandy, 1 nutmeg grated. Let boil hard 10 minutes.
LEMON CUSTARD FOR TARTS.
_Contributed by Mrs. M. Kim Miller, New York._
One lb. pulverized sugar, ¼ lb. butter, yolks of 6 eggs, whites of 4, juice and rinds of 3 lemons. Beat yolks and sugar to a cream, then add whites unbeaten one at a time. Beat the whole very light. Beat butter to a cream and add this to it. Now put into a bowl and stand in a kettle of boiling water. Stir until thickens, take off and let cool.
FOAMY SAUCE.
_Contributed by Mrs. J. Frailey Smith, Philadelphia, Pa._
1 tablespoon butter, 1 cup powdered sugar, 2 eggs, 1 wineglass sherry, a little nutmeg. Beat the butter and sugar to a very light cream and add the eggs, first well beaten. Then the sherry little by little, and nutmeg. Stand the bowl into the top of a boiling tea kettle, beating all the time rapidly till it softens, but not melts at the bottom, say for 1 or 2 minutes. Serve at once.
YELLOW SAUCE FOR PUDDINGS.
_Contributed by Mrs. M. Kim Miller, New York._
Cream ¼ cup of butter. Add gradually 1 cup powdered sugar. When light add gradually the yolks of 3 eggs, and whites of 2 beaten light. Flavor with sherry. Stand in bowl in pan of boiling water.
SAUCE FOR CAKES AND PUDDINGS.
MRS. EDWARD FISHER, LEE CAMP, VA.
_Contributed by Mrs. Norman Randolph, Richmond, Va._
One half cup of butter and 1 tablespoonful of flour rubbed together; 1 cup of white sugar, 1 pt. hot water. Boil until somewhat thick. Season with vanilla, mace or brandy.
WINE SAUCE.
MRS. B. M. ANGLE, RICHMOND, VA.
_Contributed by Mrs. Norman Randolph, Richmond, Va._