Evening Republican, Volume 14, Number 281, Rensselaer, Jasper County, 26 November 1910 — RECIPE FOR PLUM PUDDING [ARTICLE]

RECIPE FOR PLUM PUDDING

Currants, Orange Peel, Citron, Suet* Bread, Flour, Sugar and Many Other Ingredients Used. One pound raisins, one pound currants, one-quarter pound candied orange peel, one-quarter pound citron, one-half pound chopped suet, one-half pound stale bread crumbs, one-fourth pound flour, one-half pound brown sugar, one nutmeg, grated, one tablespoonful cinnamon, one-fourth teaspoonful allspice, one-half pint brandy, eight eggs. . Wash and dry currants, cut citron and orange peel fine, stone raisins. Mix all dry ingredients together. Beat eggs; pour them over dry ingredients, add the brandy, and mix thoroughly. Pack into greased molds and boil six hours at time of making and three hours when wanted for use. Serve with brandy sauce. Brandy Sauce.— One-fourth cup butter, one cup sugar, two tablespoonfuls brandy, yolks of two eggs, - one-half cup of milk or cream, whites of two eggs. Cream butter, add sugar gradually, then brandy slowly, well beaten yolks, and milk or cream. Cook over hot water until it thickens as a custard; pour on the beaten whites. Serve at once.