Rensselaer Republican, Volume 26, Number 13, Rensselaer, Jasper County, 23 November 1893 — A CHRISTMAS PLUM PUDDING. [ARTICLE]

A CHRISTMAS PLUM PUDDING.

It Would Also Probably Taste Good on Thanksgiving. j L dies’Home Journal. ‘ Pick and seed carefully one pound and a quarter of the best layer raisins, which put in a large bowl with one pound of currants, well washed, dried and picked; one pound of kidney suet, chopped not too fine; two ounces each of candied lemon, orange and citron peel, six ounces of the best flour, half a pound of fine bread crumbs, half a pound of brown sugar, the grated rjnd of a lemon, a saltspoon of salt and a grated nutmeg.’ Moisten the whole with eight eggs,—the yolks and whites beaten separately, and enough milk to form a very stiff batter. When all these ingredients are thoroughly mixed, pour into a cloth, well buttered and floured. The best pudding cloths arc those made out of thin unbleached muslin; they should always be scalded with boiling water and wrung as dry as possible before using. It is always well to lay the cloth, after it has been prepared, in a large bowl, and pouring the pudding batter into the cloth, and, holding the corners tightly together, tie firmly with a piece of strong, white cord. If desired, this pudding may be boiled in a plain or ornamental pudding mold; well butter the interior, pour the mixture into it, cover with a sheet of good white note paper, tie the mold in a cloth, plunge it in a kettle of boiling water and let it boil quite fast for four hours and a half. Of course, some allowance must be made for the pudding to swell. If boiled in a cloth, have on the range a large pot, threequarters full of briskly boiling water, into which put your pudding; move it about in the water for a second or two; this may easily be done by keeping the corners of the cloth free of the boiling water for the time required, then cover the pot closely, and allow your pudding to boil steadily for four or five being careful not to allow it to atop boiling even for a moment, else will your labor have been in vain. It is well to keep your tea kettle boiling, that you may have water to add to the pot in which the pudding is boiling, as under no consideration must it be allowed to boil dry. When you are ready to serve the pudding, remove it carefully into a large colander, untie the cloth, and turn the pudding out on a hot dish. It should be perfect in shape, and rich and dark in color. Sprinkle with a little powdered sugar, stick a sprig of holly in the center, and send to tho table with either a hard or a soft sauce.