Fig Pudding II

1/4 lb. suet

1/2 lb. figs (finely chopped) 1 large sour apple (cored, pared, and chopped)

1/4 lb. brown sugar 1/4 lb. bread crumbs 1/4 cup milk 2 eggs

3 oz. flour

Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour and whites of eggs beaten until stiff. Turn into buttered pudding mould, and steam four hours. Serve with Lemon Sauce III.

English Plum Pudding I

1/2 lb. stale bread crumbs 1 cup scalded milk 1/4 lb. sugar 4 eggs

1/2 lb. raisins, seeded, cut in pieces, and floured 1/4 lb. currants 1/4 lb. finely chopped figs

2 oz. finely cut citron

1/2 lb. suet

1/4 cup wine and brandy mixed

1/2 grated nutmeg

3/4 teaspoon cinnamon

1/3 teaspoon clove

1/3 teaspoon mace

1 1/2 teaspoons salt

Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.

English Plum Pudding II

6 ozs. flour

6 ozs. stale bread crumbs

3/4 lb. raisins, seeded and cut in pieces 3/4 lb. currants 3/4 lb. suet, finely chopped 10 ozs. sugar

1 cup molasses

3 ozs. candied orange peel, finely cut 1 teaspoon grated nutmeg

1 teaspoon mace

6 eggs, well beaten

2 teaspoons salt

Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.

Hard Sauce. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.

Liquid Sauce. Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add One tablespoon lemon juice and two tablespoons brandy; then color with fruit red.