Beat the eggs and spice well together; mix the milk by degrees,
then the rest of the ingredients. Dip a fine, close, linen cloth into
boiling water, and put in a sieve (hair), flour it a little, and tie
up close. Put the pudding into a saucepan containing six quarts of
boiling water; keep a kettle of boiling water alongside, and fill up
as it wastes. Be sure to keep it boiling at least six hours. Serve
with any sauce; or arrow-root with brandy.
CHRISTMAS PUDDING.--Suet 1-1/2 lbs., minced small; currants, 1-1/2
lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated
nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a
teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of
flour, 1 pint of milk, and a wine glassful of brandy. Beat first the
eggs, add half the milk, beat all together, and gradually stir in all
the milk, then the suet, fruit, etc., and as much milk to mix it very
thick. Boil in a cloth six or seven hours.
COTTAGE PUDDING.--One pint sifted flour, three tablespoons melted
butter, 2 eggs, one cup sweet milk, two teaspoonfuls cream tartar, one
teaspoon soda, mix and bake.
CREAM PUDDING.--Cream, 1 pint; the yolks of seven eggs, seven
tablespoonfuls of flour, 2 tablespoonfuls of sugar, salt, and a small
bit of soda. Rub the cream with the eggs and flour; add the rest, the
milk last, just before baking, and pour the whole into the pudding
dish. Serve with sauce of wine, sugar, butter, flavored as you like.
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