Dredge the board thick with flour, and roll
out,--thick in the middle, and thin at the edges. Fill, as directed, with
apples pared and quartered, eight or ten good-sized ones being enough for
this amount of crust. Boil for three hours. Turn out as directed, and eat
with butter and sirup or with a made sauce. Peaches pared and halved, or
canned ones drained from the sirup, can be used. In this case, prepare the
sirup for sauce, as on p. 172. Blueberries are excellent in the same way.
ENGLISH PLUM PUDDING, OR CHRISTMAS PUDDING.
One pound of raisins stoned and cut in two; one pound of currants washed
and dried; one pound of beef-suet chopped very fine; one pound of
bread-crumbs; one pound of flour; half a pound of brown sugar; eight eggs;
one pint of sweet milk; one teaspoonful of salt; a tablespoonful of
cinnamon; two grated nutmegs; a glass each of wine and brandy.
Prepare the fruit, and dredge thickly with flour. Soak the bread in the
milk; beat the eggs, and add. Stir in the rest of the flour, the suet, and
last the fruit. Boil six hours either in a cloth or large mold. Half the
amounts given makes a good-sized pudding; but, as it will keep three
months, it might be boiled in two molds. Serve with a rich sauce.
ANY-DAY PLUM PUDDING.
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