Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1880-02-09
gaaies' Column.
PLUM PUDDINGs.

No. 1.-The ingredients OF this pud-
ding, with the exception of the eggs aud
milk, should be prepared the day be-
fore the pudding is to be made. Two
quarts of sifted -four, two quarts bread
crumbs. four pounds suet, freed from
fiber and chopped moderately fine; four
pounds of raisins picked, seeded, chop
ped and dredged with -four; sixteen
eggs, whites and yolks beaten separately;
two quarts of sweet milk; fourth of
pound Of citron cut fue and dredged
with -four; grated rind of one lemon
two nutmegS grated; one tablespoonful
ground cinnamon; one teaspoonful
ground cloves. Into deep pan or dish
put the Ingredients in the following or
der, Incorporating them thourghly;
First, the beaten yolks to the eggs then
add one-half of the milk; then, the
four bread-crumbs, suet, spices, lemon
rind then the remainder of the milk,
or as much of it as will make a thick
batter; then the beaten whites of the
eggs, and last the dredged fruit. Beat
the mixture for 80 minutes, put it into
the prepared bags, and boil seven hours.
Serve hot, with sauce. The above re-
ceipt is enough for 80 men.-Manuat
for Army Cooking
No. 2.-One pound Of raisins, half a
pound of sugar, half a pound of -four,
half pound of bread crumbs, three
quarters of pound of suet, quarter of
pound of mixed candied peel, small
nutmege grated, teaspoonful of ground
cinnamon, teaspoonful of ginger, a
teaspoonful of pudding spice, juice of
one lemon and peel garted, juice of one
orange and peel garted. six bitter al
mOnds pounded, and pinch of salt !;
mix (the day before the pudding is
boiled) with six eggs glass of brandy
or curacao. and sufficient MARSHA or good
homemade wine to make it rather moist,
and allow the ingredients to swell we'll [;
boil eight hours if made in one mould,
six hours if divided into two.-Ltttle
Dinners.
No. 3.-ChOp, if possible, in mine
ing machine. half a pound of raisins,
half a pound of sultans, two ounces Of
candied peel, and half pound of ap'
pies mix with half a pound of beef
suet One-pound of bread crumbs. a quar-
ter Of pound of flour, half pound o.
sugar, little spice, and pinch of salt
put sufficient new milk to make the mix
ture stiff butter basin, put in the pud
ding. and boil six hours. This quantity
will make a large pudding.-COok
for InvaiidS.
No. 4.-Put half pint of fine breaC
crumbs into basin, and pour on then
gill of boiling milk; put plate owe
and let them soak for half an hour
then mix them with half pint sue
chopped exceedingly small. rather NOR
of stoned raisins, three teaspoonfuls o
sugar, one of -four. three eggs, tin
pinch of salt and sufficient grated lemol
peel or nutmege to favor it lightly
Tie this pudding in well-Aoured clot
and boil for two hours.-MrS. Hale
Nea0 Cook Book.
No. 5.-Half pound of seeded an
cut raisins, the same quantity of cui
rants, we'll washed and dried ha
pound (scant weight of beef suet. shred
dred and cut fine two ounces each {
white sugar and -four, half pound {
bread crumbs, one dozen almonds Cha
sweet and half bitter, chopped fine
little more than half grated nutmel
half gill Of brandy, four ounces of CT
ron, cut fine; mix these we'll to-getht
over night; the next morning add 81
eggs, string all together we'll. and nea
ly one gill of rich milk. sweeting
first; after it is well mixed put it I'M
the cloth mold and boil three hours
HarPer'S Bazaar
No. 6.-The quantity given he
will serve for mess of five or six. Oh
cup of mOlasses, one cup of beef sue
freed from fiber. and chopped fine OIL
cup sweet milk, one cup raisins, pickle
seeded chopped, and dredged with fou
three cups sifted -four. one teaspoonf
salt, one teaspoonful ground cinnamo
one teaspoonful ground cloves, one-ha
teaspoonful soda, one egg. Put sot
into the molasses and stir very hare
beat the egg well aud stir it into t
molasses. then add the -four, sa
spices, suet and fruits. Put into pr
pared bag and boil three bours.-Ma
WGl for Army Cooks.