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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Plum Pudding. |
ENGLISH PLUM PUDDING.--Use one-quarter
pound of flour, one-quarter pound
of bread crumbs, one-quarter
pound mixed peel, one lemon, four
eggs, one gill of milk, one
wine-glass of brandy, one-half
nutmeg, two ounces almonds,
one-half pound suet, half pound
raisins, half pound currants,
half pound Sultanas and a little
salt. Chop suet, cut peel, blanch
and chop almonds, rub flour into
suet; add salt, crumbs, currants,
raisins, sugar and peel, and mix
well together. Grate in nutmeg,
rind of lemon, and add almonds.
Put eggs into another basin, and
stir into them the milk and
brandy, and add the rest of
pudding; mix thoroughly; boil for
six hours; serve with wine sauce.
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| PLUM PUDDING.--One cup of raisins, one
cup of suet (beef), one cup of
molasses, one cup of sweet milk,
one teaspoonful of soda and two
teaspoonsful of cream of tartar,
a little salt and spices to suit
taste; flour to make quite a
stiff batter; put in pudding
pail, covered closely, and steam
three hours. Sauce: one cup
sugar, one-third cup of butter,
one egg, one lemon (all of the
juice and half grated peel),
three tablespoonsful boiling
water, a little nutmeg; cream the
butter and sugar, and add the egg
whipped very light, then the
lemon and nutmeg. Beat hard for
ten minutes, adding a spoonful of
boiling water at a time. Put in
tin pail and set within another
pan of boiling water, which you
must keep boiling until the steam
heats the sauce hot, but not to
boiling, stirring constantly
until thickened.
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