The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1877-11-02
THE HOUSEHOLD.
A Chapter ON Puddings.
PLUM PUDDING WITH BUN.

A Chapter ON Puddings.
PLUM PUDDING WITH Rum.
Take three quarters of pound of suet,
chopped fine and free from shreds; to
this add the same weight of seeded raj
sins and well washed currants each, quar-
ter of a pound of citron thinly sliced,
three-quarlers of pound of sugar, the
same of fine bread crumbs, two chopped
apples and the grated peel of one lemon.
Mix all these with half a teaspoOnful OF
ground cloves, the same of salt, six eggs
and half a gill OF brandy. Have, if pos
sible, a covered puddiDg-mOld, and hav-
ing filed it, two thirds full, steam the
pudding for full three hours, then turn
out upon a hot platter; sprinkle over
with sugar and over this pour half pint
of warm brandy or rum, and light it just
as it is set upon the table to serve,
SAUCE FOR THE ABOVE.
Into three gills of sherry or Madeira
wine beat the yolbs of eight eggs, one cup
fine sugar and the grated peel of small
lemon. Stir over the fire till it begins
to thicken only. Rum may be used, or
brandy, in place of the wine, if preferred.
sUET PUDDING.
This is very rich, but comparatively
inexpensive pudding, and has been a
great fagorite for years, because so
quickly and easily made and at the same
time so delicious. We always prefer to
have it served with hard and also with
a soft sauce. 1t is no harm to add nice
hard sauce in serving almost any pudding,
but as a reader of the Free Press re-
marked, i" Many of your recipes are too /
rich-too goOd-give us some palmer
Ones" it is to be supposed that plain
puddings are too well known to need
recipes. Everyone can make a good
Graham pudding, or old-fashioned baked
Indian or hasty pudding" or the later
cottage pudding, which is acceptable at
any table, provided a good, rich sauce is
served with it. Here is the suet pud- /
ding One cup of finely chopped sHet,
one of molasses, one of currants, one of /
raisins, one of milk, one teaspoonfuI of 1
salt, three cups and a-half of -four;
spices may be added or not; steam for
three hours at least, and serve with hard /
and brandy sauce. No eggs, no butter,
and no sugar make this comparatively .
plain pudding.
EYES PUDDING.
Into one cup of sugar stir six beaten
eggs, one cup of butter, six chopped |
apples, one cup of bread crumbs, one
spoonful each of -four, cinnamon and .
cloves lastly, -four one cup of raisins or
currants and add to the rest; mix all
thoroughly and steam three hours, and
serve with brandy sauce.
TAPIoCA FRUIT PUDDING.
Over one cup full of sage or tapiOca
pour quart of boiling water; let stand,
occasionally stirring, for an hour, over a
slow FIRE; then pare and core enough
apples to cover the bottom of your pud-
ding dish, steam them till soft then
pour the tapioca over them, having sweet
ened, sailed and favored it with wine or
lemon. Bake an hour in a slow oven.
Canned or fresh peaches may be used in
the place of apples.
ROLY POLY PUDDING.
This is an .old-fashioned pudding, but .
good for variety. OF a quart of -four
make biscuit dough, and roll it out /
about quarter of an inch thick Spread /
this over with any kind of fruit, berries,
preserves or even q rich Good annie
sauce. Roll up tight, tie loosely in a
cloth, and steam for an hour, and serve
with wine sauce.