The 1918 Fanny Farmer Cookbook

and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to

mixture; turn into buttered pudding−dish and bake slowly two and one−half hours, stirring

after

first half−hour to prevent raisins from settling; serve with Brandy Sauce.

Thanksgiving Pudding II

/3 cup suet

/2 teaspoon grated

nutmeg

/2 lb. figs, finely

chopped

/2 cup English walnut

meats

1/2 cups stale

bread crumbs

/2 cup raisins, seeded

and cut in pieces

/4 cup milk

cup brown

sugar

tablespoons flour

teaspoon salt

eggs

/4 teaspoon

cinnamon

teaspoons baking

powder

Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk,

add

eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins

dredged

with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould,

steam

three hours, and serve with Yellow Sauce II , flavored with brandy.

Hunters’ Pudding

cup finely

chopped suet

Clove

/2 teaspoon

each

cup molasses

Mace

cup milk

Chapter XXIII − HOT PUDDINGS

460