The 1918 Fanny Farmer Cookbook

Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins,

currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add

wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into

buttered

mould, cover, and steam six hours.

English Plum Pudding II

ozs. flour

ozs. stale bread

cup molasses

crumbs

ozs. candied

orange peel, finely

cut

/4 lb. raisins,

seeded and cut in

pieces

teaspoon grated

nutmeg

/4 lb. currants

teaspoon mace

/4 lb. suet, finely

chopped

eggs, well beaten

0 ozs. sugar

teaspoons salt

Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth.

Tie

securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling

water. Cook five hours, allowing pudding to be immersed in water during the entire cooking.

Serve with Hard and Liquid Sauce.

Hard Sauce. Cream one−third cup butter; add gradually one cup brown sugar and two

tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with

green leaves and candied cherries.

Liquid Sauce. Mix one−half cup sugar, one−half tablespoon corn−starch, and a few grains

Add gradually, while stirring constantly, one cup boiling water, and boil five minutes.

salt.

Remove

from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit

red.

Chapter XXIII − HOT PUDDINGS

463