ENGLISH PLUM PUDDING.
From Mrs. S. W. McLaughlin, of North Dakota, Lady Manager.
A pound of suet, chopped fine; a pint of sugar; one pound of grated
stale bread; one pound of raisins, two of currants; a glass of
unfermented wine or jelly; two teaspoonfuls of ginger, one of soda;
two nutmegs; half a pint of milk; a little salt. Beat well and steam
five hours. Serve with rich sauce.
VEGETABLE PLUM PUDDING.
From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.
One-half pound flour; one-half pound chopped suet; one-half pound
currants; one-half pound prunes; one-quarter pound grated raw carrots;
three-quarters pound grated raw potatoes; one-half pound brown sugar;
one large teaspoonful of baking powder; pinch of salt. Flavor with a
teaspoonful each of nutmeg, cinnamon and cloves. The moisture from the
raw vegetables makes sufficient wetting.
PLUM PUDDING
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.
One pound seedless raisins; one pound dried currants; one pound stale
bread crumbs; one-half pound finely chopped beef suet; one-fourth
pound shredded citron; eight eggs; one quart milk; one-half cup sugar;
mace or nutmeg; one gill of brandy; one teaspoon salt; eggs well
beaten and put in last; raisins floured before stirring in.
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