English Plum Pudding

Adopted from my great great grandmother's Recipe. The original receipe is nearly 300 years old.

Recipe: 1 lb. beef suet chopped fine, 1 lb. each raisins and cleaned currants, ½ lb. citron shaved thin, 1 scant cup brown sugar, 3 cups grated bread, 1 tablespoon each of ground nutmeg, cinnamon and mace, 4 tablespoons of cream, 6 eggs. Zest and juice of 5 oranges and 2 lemons (juice should equal 1 cup.) 1 cup flour and ½ a teaspoon salt. Sift flour, salt and spires together, add suet and fruit, mix thoroughly. Now beat the egg yolks and add the cream, then stir into them the other ingredients, adding last the stiffly beaten egg whites. Steam six hours without letting the water stop boiling. Replenish when needed with boiling water. These puddings may be made a month before Christmas. Store the same as fruit cake.

Mrs. M. L. Fuller.

English Plum Pudding

2 lbs. raisins, 1 teacupful suet, ½ pint bread crumbs, 5 eggs,

1 lb. currants,

1 pint flour,

I cup sweet milk,

I cup brown sugar,

One dozen cooked prunes with juice, a little candied lemon peel, a little citron, one teaspoonful baking powder, spice to taste. Mix all together and steam 3 hours. This recipe will serve twenty people.

Mrs. J. Straesser.

Pudding

1 cup raw grated carrot,

1 cup raw grated potato,

½ cup currants,

½ cup raisins,

5 tablespoons brown sugar,

5 tablespoons flour,

1 teaspoon cinnamon, ½ teaspoon cloves,

½ teaspoon soda stirred into potato,

2 tablespoons butter, ½ teaspoon nutmeg.

Steam 2 hours in buttered pan. Sauce: 2 cups powdered sugar, 2 eggs, butter size of an egg. Flavoring. - Bemice Oliver.

Suet Pudding

1 cup chopped suet, 1 cup molasses, 1 cup raisins,

3 cups flour,

1 cup sweet milk,

1 teaspoon soda.

A little salt and cinnamon. Steam in pound baking powder tins, tightly covered 2½ hours. Serve with a hard sauce.

Mrs. Joseph Richer, Peru, Ind.

Suet Pudding

1 cup of sour milk,

1 cup of bread crumbs,

1 cup of raisins,

1 teaspoon of baking powder,

1 cup of sugar,

1 cup of suet,

1 teaspoon of soda in milk,

1 cup of currants,

2 cups of flour,

1 teaspoon each of cinnamon, allspice and nutmeg.

Mrs. H. E. Metzger.

Suet Pudding

1 cup suet, 3 eggs,

2 cups dry bread crumbs, ½ cup molasses,

1 cup sugar,

1 cup seeded raisins,

1 teaspoon soda, 1 teaspoon cinnamon, ½ teaspoon cloves, Steam 3 hours, Use hard sauce.

Hard Sauce: 1 cup powdered sugar, 4 tablespoons butter, (level), white one egg beaten stiff. - Mrs. Henry DeMoure.

Snow Pudding

Yolks 3 eggs, 1 pt. of milk, Pinch of salt,

1 teaspoon of corn starch,

2 tablespoons sugar, Vanilla.

Boil this until it is a thin custard. ½ package of gelatine (1 level tablespoon). Soak in ¼ cup of cold water, when thoroughly dissolved, add 1 cup of boiling water, 1 cup sugar, juice of 1 lemon, strain and cool. When cool but not quite stiff, pour over the well beaten whites of 3 eggs, and beat thoroughly. Keep separate until serving, then put some of the gelatine in each dish, covering with the custard. - Mrs. W. E. Martin.