122 THE BLUE BIRD CooK Book

PLUM PUDDING
(More than 100 Years Old)

1 Ib. suet 1 Ib. raisins

1 Ib. currants Y% Ib. citron

5 heaping tablespoons 3 cups stale bread crumbs
brown sugar 1 grated nutmeg

1 cup flour 1 grated nutmeg (1 tablespoon)

1 teaspoon mace 6 eggs

4 large tablespoons cream 2 gills wine, brandy or

Grated rind of 1 lemon orange juice

Roll fruit in flour, moisten bread crumbs with cream. Beat yolks of eggs, stir
in all the ingredients, and lastly the whites of eggs. Allow 1% space for raising in
pudding bag, and boil constantly for 6 hours.

RAISIN PUDDING

2 eggs 2 tablespoons sugar
Y2 cup butter 2 cups flour
1 cup sweet milk 3 teaspoons baking powder

1 cup raisins
Steam 1% hours.

SAUCE: 1 cup powdered sugar, 1 egg, VY cup butter. Beat thoroughly, add
1 cup whipped cream. Flavor to taste.

SUET PUDDING

1% cups flour, sifted 1/3 teaspoon salt
Y2 cup raisins 1/3 cup walnuts, ground fine
Ya cup suet Y cup sour milk

- Ya cup molasses Y2 teaspoon soda

Mix all dry ingredients together, then add milk and molasses. Steam 3 hours.

SAUCE: 1 cup melted butter, Y2 cup thick cream, 1% cups powdered sugar,
vanilla to taste. Cream butter and sugar well, and add the cream and vanilla.

WHOLE WHEAT PUDDING

Y% cup butter 1% cups whole wheat flour
Y2 cup molasses Ya teaspoon soda

Y cup milk 1 teaspoon salt

1 egg 1 cup raisins, chopped

Melt butter, add molasses, milk and well-beaten eggs. Add dry ingredients
mixed and sifted; add raisins. Steam in buttered mold 2% hours. Serve with
pudding sauce.

JERUSALEM PUDDING

V4 cup rice 3 figs

3 ozs. preserved ginger Y2 cup sherry

Y% box gelatine 1 pint cream

Y2 cup powdered sugar 1 teaspoon vanilla

Boil rice 20 minutes; drain and throw into bowl of cold water. Cut figs and
ginger into tiny pieces, cover with sherry and soak 15 minutes. Cover gelatine with
Y2 cup cold water and soak 30 minutes. Whip cream and put on ice; sprinkle with
sugar and vanilla. Drain rice, spread on towel to dry, add it to cream, and then add
the fruit. Place gelatine over hot water till dissolved, then stir into cream carefully
and constantly until thoroughly mixed and it begins to thicken. Turn into mould and
let stand from 1 to 2 hours. This can be sliced down and served with or without
whipped cream.

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