Evening Republican, Volume 20, Number 309, Rensselaer, Jasper County, 29 December 1916 — JOHN BULL PLUM PUDDING [ARTICLE]

JOHN BULL PLUM PUDDING

Recipe That Has Been Popular in England for Many Generations— Sauce to Accompany Dish. One pound each of suet, sugar, currants, raisins, sultana raisins (seeded),, mixed candied orange and lemon peel; one-half pound each of bread crumbs and flour, one teaspoonful each of salt and mixed spices, eight eggs, a wineglassful of brandy. Chop the suet finely and mix in the following manner: Put the twice-sifted flour in a large bowl, add the salt, spice and sugar, then the chopped raisins and currants and fruit peel, then the bread crumbs and the sultana raisins, which aye not chopped. Beat the' eggs together for ten minutes, then strain and add the brandy to them and pour into the bowl. Stir and beat w 7 ell for 25 minutes. Put the pudding into a wellbuttered mold, which must be tied up in a white napkin which has been thoroughly boiled just before using, and floured over the top. Set the mold in a large kettle, cover with boiling water and boil for 13 hours. Pudding Sauce. —One wine-glassful of brandy, two ounces of fresh butter, a cupful of powdered sugar. Set the bptter and sugar near the stove, where they will dissolve, add the brandy and beat thoroughly with an egg-beater. Just before serving set in the top of a teakettle and serve boiling hot