THE GRAPE 121 



add sugar and the eggs well beaten, the Sultanas and candied 

 peel, and milk. Bake nearly two hours. 



ENGLISH PLUM PUDDING 



One pound each of bread-crumbs, flour, suet, currants, 

 and raisins; one-half pound each of almonds, candied 

 citron, and sugar; one short pint West Indian niolasses 

 (New Orleans) ; one orange grated ; eight eggs ; one nut- 

 meg grated; one teaspoon each of salt, cloves, ginger, and 

 allspice. Prepare raisins and currants, then dredge with 

 flour and mix with the chopped citron and blanched al- 

 monds. Mix the suet with the flour, crumbs, sugar, salt, 

 spices, and orange peel, adding next the eggs, milk, and 

 fruit. Scald and dredge a large, strong pudding-cloth 

 and lay on it the pudding; tie well and daub the string- 

 hole with dough. The pudding must be placed in boiling 

 water and boil eight hours, but it may be boiled six or seven 

 hours some days before needed and finished the day it is 

 served. 



CURRANT LOAF 



To a quart of flour add a quarter pound of butter, and 

 a half cup of sugar, rubbing in well. Scald a pint of milk 

 and cool, adding a half pint of cold water. Dissolve in 

 this a srrtall yeast cake or tablet and add to the flour 

 (making a very soft, thin dough), letting rise until light, 

 which will be under three hours. Add two or three beaten 

 eggs and a cup and a half to two cups of currants, floured, 

 stirring and setting to rise again in a greased cake-pan. In 

 two hours bake in temperate oven for about an hour. 



