1 cupful of flour.
1 heaping teaspoonful of baking-powder. 1 tablespoonful of butter.
Mix the baking-powder with the flour and sift them. . Rub the butter and sugar together to a cream and beat into it the egg; then add the milk, in which the salt has been dissolved. Add the flour; beat well together and turn into a cake-tin having a tube in the center. Bake about twenty-flve minutes in a moderate oven. Turn it onto a flat dish, leaving it bottom side up. The chocolate sauce given below is recommended, but any other sauce may be served with it.
Chocolate sauce: Melt three ounces or squares of Baker's chocolate on a dry pan (see page 388): add one half cupful of sugar and one half cupful of boiling water. Stir until well dis solved and smooth, then add one quarter teaspoonful of vanilla.
Take the mixture for Genoese cake, which is three eggs, and their weight respectively of sugar, butter, and flour; cream the butter and sugar; then beat in, one at a time, the three eggs; add lightly the sifted flour. Butter a covered pudding-mold; decorate it with raisins, or sprinkle it all over with currants; fill it half full of the mixture; cover and steam for one hour, or put it in individual timbale-molds and bake for twenty minutes. Serve with wine or fruit or Richelieu sauce.
1 cupful of molasses. 1 teaspoonful of soda. 1 cupful of milk.
3½ cupfuls of flour.
1 cupful of stoned raisins.
1 cupful of suet, chopped fine.
1 teaspoonful of salt.
Mix the salt, flour, and suet together. Mix the molasses and milk; add the soda and then as much of the flour mixture as will make a stiff batter (not dough), then add the raisins floured, and fill a covered pudding-mold half full; steam for three hours. Serve with foamy, wine, or brandy sauce.
Stir into three cupfuls of boiling milk one cupful of farina, anil cook for ten minutes. Rub together one tablespoonful of butter and two tablespoonfuls of sugar; add the yolks of three eggs, the grated rind of one lemon and twenty-five chopped blanched almonds. Stir this mixture into the farina after it is a little cooled; lastly add the whites of three eggs beaten to stiff froth. Boil this pudding in a covered mold for one and a half hours. Serve with any pudding sauce.
¾ pound of suet chopped very fine; mix with it, while chopping, a tablespoonful of flour. ¾ pound of raisins seeded, ¾ pound of currants, ¾ pound of sugar, ¾ pound of fresh bread-crumbs. Grated zest of one lemon.
¼ pound candied orange-peel and citron cut into thin shavings. ½ teaspoonful each of ground cinnamon, cloves, nutmeg, and allspice.
Mix the dry materials together thoroughly, and then add six eggs, one at a time, and one half cupful of brandy; add another egg if too stiff, and more crumbs if too soft. Wet a strong cloth in cold water, wring it dry, butter it, and dredge it well with flour; turn the mixture into the center and draw the cloth together over the top, leaving room for the pudding to swell a little, and tie it firmly; give it a good round shape. Put it into a pot of boiling water, having it completely covered with water; cover the pot and boil four to five hours. Do not let the water fall below the pudding, and in adding more let it be hot, so as to not arrest the boiling. After it is removed from the water let it rest in the bag for ten minutes to harden a little, then cut the string and turn it carefully onto a dish. Cut a small hole in the top of the pudding and insert a paper bonbon case (see page 386); trim it so it does not show. Pour rum or brandy onto the dish and also into the paper box on top; place it on the table and touch it with a lighted taper. Serve with a brandy sauce. The amount given will serve twelve to fourteen persons. The mixture may be divided and boiled in small puddings if it is too much to use at one time. It will keep for a long time, and the puddings can be warmed when used. Slices of cold plum pudding may be steamed and served with a sauce; or they may be rolled in egg and crumbs and fried in hot fat, and be served as fruit croquettes.