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

Take three quarters of pound OF suet,
chopped fine and free -srom shreds; to
this add the same weight of seeded raj
sins and we'll washed currants each, quar-
ter of 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 teaspoonful OF
ground cloves, the same of salt, six eggs
and half gill of brandy. Have. if pos
sible, covered puddiDg-mold, and hav-
ing filed it, two-thirds full, steam the
pudding for full three hours, then turn
out upon a het 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 yolks of eight eggs, enc 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 q reader of the Free Press re-
marked, " Many of your recipes are too
rich-too good-give us some palmer
Ones" it is to be supposed that plain
buildings are too well known to need
recipes Everyone can make good
Graham pudding, or old-fashioned baked
Indian or hasty pudding" OF 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 teaspoonful of
salt, three cups and a-half of -four;
spices may be added or not; steam for
three hours st least, and serve with hard
and brandy sauce. No eggs, no butter,
and no sugar make this comparatively
plain pudding.
EWES 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 tapioea
pour quart of boiling water; let stand,
occasionally stirring, for an hour, over
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, h wing sweet
ened, sailed and favored it with wine OF
lemon. Bake an hour in slow oven.
Canned or fresh peaches may be used in
the place of apples.
RoLY POLY PUDDING.
This is an iold-fashioned pudding, but
good for variety. OF a quart of -four
make biscuit dough, and roll it out
about a quarter of an inch thick. Spread
this over with any kind of fruit, berries,
preserves, or even rich, good apple
sauce. Roll up tight, tie loosely in
~ciovn, and steam for an hour, and serve
with wine sauce.