One-quarter pound of figs, chopped fine, one-quarter pound of breadcrumbs, one-quarter pound of brown sugar, one-quarter pound of suet, one-quarter pound of candied citron and lemon peel and five eggs. Mix thoroughly; steam or boil four hours. Mrs. Bryce.
One-half cupful of sugar, one-half cupful of molasses, one-half cupful of butter, one cupful of sweet milk, two eggs, three cupfuls of flour, one pound of chopped figs, two teaspoonfuls of baking-powder, a pinch of soda, one-half cupful of currants, one-half teaspoonful of nutmeg and one-half teaspoonful of cinnamon; steam in mould three hours; serve with whipped cream sauce. Miss Inez Burbanks.
One-fourth of a pound of figs chopped fine, two cupfuls of breadcrumbs, one cupful of brown sugar, one-fourth of a pound of suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessert-spoonful of molasses, one-half grated nutmeg, one tablespoonful of flour. Steam three hours and serve with boiled sauce flavored with lemon.
One pound of prunes, one-half pound of walnuts or almonds, the whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. Stew prunes and when cold remove stones, then chop fine, also chop nuts and put in dish with sugar and well-beaten whites of eggs. Whip cream, flavor, and spread on top. Mrs. W. H. Carrick.
Beat a teacupful of flour to a smooth paste with a little cold milk. Add two well-beaten eggs, a pinch of salt and as much milk as will make a rather thick batter. Wash one-half pound of prunes and simmer them in a little water till they are quite soft. Drain off the liquid, take out the stones; sprinkle a little flour over the prunes and then stir them into the pudding. Pour the pudding into a cloth and tie it securely, but leave a little room for the pudding to swell. Plunge it into boiling water and keep the pudding boiling until it is done enough. Serve with sweet sauce.
Mrs. Delia Simpson.
One cupful of chopped suet, one teacupful of molasses, one cupful of sweet milk, three and one-half cupfuls of flour, one full cupful of raisins, one cupful of currants, one teaspoonful of soda, a pinch of salt, one-half teaspoonful of cinnamon, one-half teaspoonful of allspice, one-half tea-spoonful of cloves. Steam two hours. Citron or lemon peel may be added if desired. Mrs. Belle Hazen.
One cupful of chopped suet, one cupful of New Orleans molasses, one cupful of sour milk, one cupful of seeded raisins, three and one-half cupfuls of flour, one egg, one-half teaspoonful of cloves, one teaspoonful of cinnamon and one-fourth of a nutmeg, a little salt, one teaspoonful of soda; boil three hours; eat with Vanilla or hard sauce.
Reserve one gill of milk from a quart and put the remainder on the fire in a double boiler. Mix three tablespoonfuls of corn-starch with the cold milk. Beat two eggs with one-half a cupful of powdered sugar and one-half teaspoonful of salt. Add this to the corn-starch and milk and stir into the boiling milk, beating well for a minute. Shave fine two ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pudding in all ten minutes, counting from the time the eggs and corn-starch are added. Serve cold with powdered sugar and cream. This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving-time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla. The eggs may be omitted, in which ease use one more tablespoonful of corn-starch. Maria Parloa.
For a small pudding use one pint of milk, two and one-half table-spoonfuls of corn-starch, one ounce of chocolate, two eggs, five table-spoonfuls of powdered sugar, one-fourth of a teaspoonful of salt and one-half teaspoonful of vanilla extract. Mix the corn-starch with one gill of milk. Put the remainder of the milk on to boil in the double boiler. Scrape the chocolate. When the milk boils, add the corn-starch, salt and chocolate and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar. Pour the hot mixture on this and beat well. Turn into a pudding dish that will hold about one quart and bake for twenty minutes in a moderate oven. Beat the whites of the eggs to a stiff, dry froth and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding and return to the oven. Cook for fifteen minutes longer, but with the oven door open. Serve either hot or cold. Maria Parloa.