Sprinkle with powdered sugar.
CHRISTMAS PLUM PUDDING
2 cups ground suet
2 cups bread crumbs
2 cups flour
2 teaspoons Dr. Price's Baking Powder
2 cups sugar
2 cups seeded raisins
2 cups currants
1 cup finely cut citron
1 cup finely cut figs
1 tablespoon finely cut orange peel
1 tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 tablespoon salt
1 cup water or prune juice
1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and
fruit juice and mix thoroughly. Add more water if necessary to make
stiff dough. Fill greased molds 2/3 full, and steam five or six hours.
This pudding should be prepared and cooked a week or more before used.
Before serving steam one hour and serve with hard, lemon or foamy
sauce.
PUDDING SAUCES
HARD SAUCE
1/3 cup butter
1 cup powdered sugar
1/2 teaspoon flavoring extract
Cream butter until very light; add sugar very slowly, beating until
light and creamy. Add flavoring and beat again.
FOAMY SAUCE
6 tablespoons butter
1 cup powdered sugar
3 eggs
2 tablespoons boiling water
1 teaspoon vanilla extract
Cream butter; add sugar slowly, beating continually; beat egg yolks
until thick and add gradually; beat well; add stiffly beaten egg
whites, flavoring and water.
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