PUDDINGS. 335 



Remarks.-^alt, the author considers, as important in puddings as in bread or 

 cakes, although it is not always mentioned. [See, also, "Suet Puddings, 

 Steamed."] 



ChristmEia Plum-Pudding, No. 6, Old Style.— Stone l^ lbs, of 

 raisins, wash, pick and dry ^ lb. of currants, mince fine X ^b. of suet, cut into 

 thin slices }4 ^^- ^^ mixed peel (orange and lemon), and grate fine ^ lb. of 

 bread-crumbs. When aU these dry ingredients are prepared; mix them well 

 together, then moisten the mixture with 8 eggs, well beaten, and one wine-glass 

 of brandy; stir well, that everything may be thoroughly blended, and press the 

 pudding into a buttered mould; tie it down tightly with a floured cloth, and boil 

 6 hours. On Christmas day a sprig of holly is usually placed in the middle of 

 the pudding, and about a wine-glass of brandy poured round it, which, at the 

 moment of serving, is lighted, and the pudding thus brought to the table encir- 

 cled in flames. 



Remarks. — With half-a-dozen plum-puddings none need go without a 

 Christmas day, certainly. The only point that seems to me unreasonable is the 

 long boiling, 8, or even 6 hours, which appears to be more than is needed. A 

 circle of three ladies, to whom I referred the matter, gave it as their judgment 

 that 3 hours would be sufiicient. Let English people stick to the old custom, 

 but Americans will find that from 3 to 4 hours wUl cook them perfectly. [See 

 the Paradise Pudding below, which is only to be boiled 2 hours.] A wine-glass, 

 at least, of brandy is almost universally put into the sauce upon Christmas 

 occasions. 



Paradise Pudding.— Pare, core and mince 3 good-sized tart apples into 

 small pieces, and mix them with J^ lb. of bread-crumbs, 3 eggs, 3 ozs. of cur- 

 rants, the rind cf one-half lemon, % wine-glass of brandy, salt, and grated nut- 

 meg to taste. Put the pudding into a buttered mould, tie it down with a cloth, 

 boil for 2 hours, and serve with sweet sauce. 



Remarks. — These fancy names, no doubt, are calculated to convey the 

 idea that the article is to be very nice. The author would prefer to see more 

 common names used, be', he takes them as he finds them, so long as the 

 article itself, like this pudding, is really nice. "Angels' Food" has been recently 

 advertised; so these dear creatures will not have to "live on air" much longer. 



Cottage Pudding, or Pudding Baked as Cake, No. 1, and 

 Sauoe. — Eggs, 3, well beaten; sugar, 2 cups; butter, 3^ cup; sweet milk, \}4, 

 cups; baking powder, 1 tea-spoonful; flour to make as cake batter, to dip with 

 spoon into a cake pan to bake. To serve, cut into suitable pieces, for a saucer 

 or side-dishes, with the following sauce: 



Lemon Sauce for the Pudding.— Boiling water, 3 cups; sugar, J^ cup; but- 

 ter, half the size of an egg. Mix. Boil a lemon and cut it into small pieces 

 and add to the sauce, putting at least one piece to each dish of pudding iu 

 serving. 



Remarka.'^l first ate of this pudding at the City Hotel, Winfield, Kans., 

 kept at that time by S. S. Major, and was so well pleased with it that I got him 

 to take me to the cook, who kindly gave me the recipe, as above, which has 

 preyed itself many times since, and it will please all who try it carefully, 



