The Pudding Of Long Ago

4 large tart apples

4 ounces of stale bread crumbs

1 teaspoonful of cinnamon

1/2 of a nutmeg, grated 1/2 teaspoonful of salt 4 eggs

Pare and chop the apples very fine; mix them with the bread crumbs. Beat the eggs separately until very light, then add the yolks to the crumbs, stir in the whites carefully, add the salt, cinnamon, and nutmeg; mix carefully, and boil in a greased mould three hours. Serve hot, with Foamy Sauce. Good.

New Century Pudding

1 cup of suet 1 cup of sugar 1 cup of milk 3 cups of flour 1 cup of raisins

1 cup of currants 2 eggs 1/2 teaspoonful of salt 1 teaspoonful of cinnamon 1 teaspoonful of baking-powder

Shred and chop the suet fine; stone the raisins; pick, wash, and dry the currants. Beat the suet, sugar, and yolks of the eggs together until light, then add the milk and flour; beat until smooth, add the spices, salt, and whites of the eggs well beaten; then add the baking-powder; mix well, and add the fruit well floured; turn into a greased mould, and boil continuously for three hours. Serve hot, with Wine or Hard Sauce. Good.

Fig Pudding

Make the same as New Century Pudding, using one pound of figs cut into small. pieces, instead of the raisins and currants.

French Fruit Pudding

Make the same as New Century Pudding, using a half-pound of candied cherries and a half-pound of candied green gages, instead of the raisins and currants.

Date Pudding

Make the same as New Century Pudding, using one pound of dates stoned and cut into small pieces, instead of the raisins and currants.

Saratoga Pudding

1 cup of molasses 1 cup of milk 1 cup of raisins 1 cup of currants 1 grill of brandy

3 cups of flour 1 cup of chopped suet 1 teaspoonful of cinnamon 1/2 of a nutmeg, grated 1/2 teaspoonful of salt.

Mix the suet and molasses, add the milk, then the flour and spices; beat well, then add the fruit well floured, the brandy, salt, and a teaspoonful of baking-powder; mix all well together, and turn into a greased mould or pudding-bag; allow plenty of room for swelling, and boil continually for three hours. Serve hot, with Brandy Sauce.

Peach Pudding

6 large peaches 1 pint of flour

1 egg 1/2 teaspoonful of salt

3/4 cup of milk

Butter the size of an egg

1 large teaspoonful of baking-powder

Rub the butter into the flour, then add the salt and baking-powder. Pare the peaches, cut them in halves, and take out the stones. Beat the egg until light, add it to the milk, and pour this into the flour; give a thorough beating, and pour into a greased baking-pan. Have the batter about one inch thick. Put the peaches over this, the stone side up, fill the hollow places with sugar, and bake in a quick oven thirty minutes. Serve hot, with sugar and cream. Apples may be used instead of peaches.

English Plum Pudding (A Two-Guinea Prize Plum Pudding)

Out of five hundred recipes sent the Queen, the following was awarded the prize: -

1 pound of raisins

1 pound of suet, chopped fine

3/4 pound of stale bread crumbs

1/4 pound of brown sugar Grated rind of one lemon

1/4 pound of flour

1 pound of currants

1/2 of a nutmeg, grated 5 eggs

1/2 pint of brandy

1/2 pound of minced candied orange-peel

Clean, wash, and dry the currants. Stone the raisins. Mix all the dry ingredients well together. Beat the eggs, add to them the brandy, then pour them over the dry ingredients, and thoroughly mix. Pack into greased small kettles or moulds (this will make about six pounds), and boil for six hours at the time of making, and six hours when wanted for use. Serve with Hard or Brandy Sauce.