Evening Republican, Volume 17, Number 26, Rensselaer, Jasper County, 30 January 1913 — REAL ENGLISH PLUM PUDDING [ARTICLE]

REAL ENGLISH PLUM PUDDING

How This Toothsome Dessert Is Prepared In the Country Where It Originated. - - ,u’•«. ■*—■ .iirr—Tj; i.i i* —-r —...» ■--* 1 "ir- --■--- - - —— - Skin one-half pound of beef suet and chop finely, add to it eight tablespoons of flour, one-half pound of raisins, one-quarter pound of mixed peel, one-half grated nutmeg, two teaspoonfuls of cinnamon, one-quarter pound raisins, one-quarter pound of cue Tants, a pint of fine bread crumbs, two tablespoonfuls mixed spice, four tablespoons of desiccated cocoanut or shredded almonds, pinch salt Mix all together with a small cup of milk, four eggs well beaten and added one at a time, the Juice of a lemon, wineglassful of rum or brandy. Mix well, put into a well-buttered basin, boil for about four hours or steam at least five. When ready to serve, turn out put sprig of holly In the top, pour brandy around it and light with a match. Send to table blazing.