Boil
gently five hours without stopping. Water must be boiling when pudding
is put in and kept boiling till done. Eat with liquid wine sauce. Pour
alcohol around pudding and set it on fire. A sprig of holly in centre
for Christmas.
CHRISTMAS PLUM PUDDING.
From MRS. ALICE J. WHALEN, of Utah, Lady Manager.
One pint and a half of grated bread crumbs (soft, not dried), one pint
of chopped suet, one pint of currants, one pint and a half of stoned
raisins, half a cup of citron shaved thin, one scant cup of sugar,
half a teaspoonful of salt, half a teaspoonful of grated nutmeg, one
teaspoonful of mace, five eggs, yolks and whites beaten separately,
two even teaspoonfuls of flour made into a thin batter with milk, and
half a glass of brandy; mix in the order given and steam four hours.
_Sauce for Pudding_--Cream one-fourth pound butter, add one-
fourth pound of brown sugar and stir over hot water until liquid, then
add the yolks of two eggs, well beaten; stir until it thickens. Just
before serving add a cup of brandy and hot water equal parts.
CHERRY PUDDING.
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint of flour, one heaping teaspoonful of baking powder, lump of
butter the size of a hickory nut, one pinch of salt, wet up with milk
to a thick batter as stiff as for gems; add one pint of cherries with
the juice strained off; stir the cherries into the batter; steam in
stem cake dish; butter cake dish, and steam three-quarters of an hour.
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