334 DR. CHASE'S RECIPES. 



butter, 2 spoonfuls, and 2 of flour; then add boiling water, 1 pt., or still better, 

 some of the boiling water in which the pudding was boiled, same amount 

 flavored with lemon or vanilla. "A tin flre-pan, or small tin cover, bottom 

 upwards in the bottom of the kettle," she says, '• will prevent the pudding 

 from burning." 



Remarks. — This, to the author, only seems to lack a teaspoonful of soda, 

 and 2 of cream tartar, but if light enough without them, all right. Of course 

 any other extracts as orange, rose-water, or cinnamon-water, can be iised, if 

 preferred, with any sauce. But the author would like to see the family in which 

 the above or the following pudding, (made to Englishmen's taste, in rhyme,) 

 •'will keep for several weeks," unless put " under lock and key." 



Plum Pudding to Englishmen's Taste, No. 3, In Rhyme.— 



To make plum-pudding to Englishmen's taste, 



So all may be eaten and nothing to waste, 



'Take of raisins, and currants, and bread-crumbs, all round; 



Also suet from oxen, and flour a pound, 



Of citron well candied, or lemon as good, 



With molasses and sugar, eight ounces, I would, 



Into this first compound, next must be hasted 



A nutmeg well grated, ground ginger well tasted. 



With salt to preserve it, of such a teasxx)onful; 



Then of milk half a pint, and of fresh eggs take mx; 



Be sure after this that you properly mix. 



Next tie up in a bag, Just as round as you can. 



Put into a capacious and suitable pan. 



Then boil for eight hours just as hard as you can. 



Plum Pudding, No. 4. — Sift«d flour, 3 cups; eggs, 3; a wine-glass of 

 molasses to color it; milk, 3^ pt. ; finely chopped suet, 1 large cup; English 

 currants and raisins, each 1 cup; mace, cloves, and cinnamon, % teaspoonful 

 each, or to taste; soda, 1 teaspoonful; cream of tartar, 2 teaspoonfuls; boil for 

 at least ^% hours 3 is still better. The 23^ are sufficient to cook, but the other 

 half-hour's boiling gives a certain lightness to the pudding, which is greatly 

 to be desired. Eat with any good sauce. The following either with the vine- 

 gar or brandy is good: 



Pudding-Sauce— Past or Spirituous. — Sugar, 2 cups, dissolved in 

 boiling water, 3^ pt.; flour, or corn starch, 2 tablespoonfuls, worked smooth, in 

 cold water, 1 cup, and stirred into the boiling sugar, with nice butter, the size of 

 an egg, (hen's egg); then add two or three tablespoonfuls of good vinegar (more 

 or less as a sharp or mild taste is preferred) ; or brandy, or good wine, in like 

 quantities to suit the taste of self or guests, with cinnamon, nutmeg, or other 

 flavor, as you like. 



Plum-Pudding, No. 5. — Suet, chopped fine, English currants and 

 raisins, each 1 lb.; flour, 1% lbs. (about 5 cups); cloves, cinnamon, and nut- 

 megs, each }4, teaspoonful; salt, 1 tablespoonful. Mix all well together and 

 add molasses, 1 cup; sugar, 2 cups; eggs, 7; sweet milk, ^ pt. Make over 

 night, in the morning tie in a cloth and boil 4 hours. To be eaten with sweet 

 Bauce. Any of the above aaucefi are known as " sweet 



