English Plum Pudding

Nine eggs beaten to-a froth; add flour sufficient to make a thick batter free from lumps; add one pint new milk and beat well; add two pounds of raisins stoned, and two pounds currants washed and dried, one pound of citron sliced, one-quarter pound bitter almonds divided, three-fourths of a pound brown sugar, one nutmeg, one teaspoon of allspice, mace and cinnamon, three-fourths or a pound beef suet, chopped fine; mix three days before cooking, and beat well again; add more milk, if required. If made into two puddings, boil four hours.

Plum Pudding

One pound of raisins stoned, one pound of currants washed and dried, one pound of rich beef suet minced, one pound of stale bread-crumbs, one pound of flour. Mix the bread-crumbs, flour and suet together. Beat six eggs well, and add to them a pint of sweet milk, a teaspoonful of soda in the milk. Beat the eggs and milk with the suet and flour for some time, then stir in the currants and raisins, mixing well as you proceed. Mix in also one-fourth of a pound of candied orange and lemon peel, cut in small pieces, one ounce of powdered cinnamon, one-half ounce of powdered ginger, one grated nutmeg, and a little salt; either bake or boil according to taste. Bake nearly two hours. If boiled, pour into a cloth, tie the cloth, allowing a little room to swell, and boil for six hours. It is-better boiled. Serve with vanilla sauce.

English Plum Pudding

One pound of currants and one pound of raisins dredged with flour, one-half pound of beef suet and one pound of bread-crumbs, one-fourth of a pound of citron, eight eggs, one-half pint of milk, a large cup of brown sugar, and one of molasses, mace and nutmeg to your taste. It requires six or seven hours to boil; turn it several times. Beat the whites of six eggs, and put in the last thing. Use currants if you like them.

Imitation Plum Pudding

Soak some dried apples all night; in the morning chop very tine, put a teacupful of them into a pint of molasses, and keep slightly warm for an hour or two; after that add one cup of chopped suet, one of water, one of chopped raisins, a pinch of salt, a teaspoon-ful of cinnamon, three pints of flour, and two tea-spoonfuls of baking-powder. Put the flour in last, and stir all together thoroughly. Boil two hours and a half in a bowl or tin pudding-mold. This may be eaten with lemon sauce, and is a good imitation of a genuine plum pudding.

Chocolate Pudding

Scrape very fine two ounces of vanilla chocolate; put it into a pan, pouring over it one quart of new milk, stirring it until it boils, and adding by degrees four ounces of sugar, milling the chocolate until it is smooth and light; then pour out to cool; beat eight eggs to a froth, and mix with the chocolate; pour into a buttered dish, and bake three-quarters of an hour. Serve cold, with sifted sugar over it.

One quart of milk, fourteen even tablespoonfuls of grated bread-crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful of vanilla; sugar to make very sweet. Separate the yolks and whites of four eggs; beat up the four yolks and two whole eggs together very light, with the sugar. Put the milk on the range, and when it comes to a perfect boil pour it over the bread and chocolate; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar, and flavor with vanilla, and use as a meringue.

One quart of milk, twelve tablespoonfuls of bread-crumbs, eight tablespoonfuls of chocolate, yolks of four eggs. Put the milk and bread-crumbs on the fire; let them get moderately warm; beat sugar, yolks, and chocolate, and stir them into the milk; one table-spoonful of corn starch; let it get boiling hot, then turn in a dish with the whites beaten with sugar on top, and bake a light brown.

Make a corn starch pudding with a quart of milk, three tablespoonfuls of corn starch, and three tablespoonfuls of sugar. When done, remove about half and flavor to taste, and then to that remaining in the kettle add an egg beaten very light and two ounces of vanilla chocolate. Put in a mold, alternating the dark and light, and serve with whipped cream or boiled custard.