Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1901-10-17
pUDDINGs AND SAUCES.
BY Mrs. Barbara sadler.


We are now approaching the tihie of
the year when a good pudding is appre-
ciated by all. have one or two excep-
tionally good recipes in this particular
branch of cookery that / want you all
to give a trial. They are not only rich
but are free from all objection, as no
wines or liquors are required in their
composition.
The first you may try now, and then
j am sure it will grace your tables on
Christmas day. 1t is made as follows:
The ingredients are-one-half pound
beef suet, one pound blanched almonds,
one orange, one-half pound figs, three
eggs, one cup of molasses, two pounds
of raisins, one quarter of a pound of
grated chocolate, one lemon, one table,
spoonful of cinnamon. three and one-
half cupfuls of -four, one cup of boiling
water, one pound of currants, one
quarter of a pound of citron, one pound
of dates, one teaspoonful of cloves, two
teaspoonfuls of baking powder, one-half
cup Of sugar. Remove the fibre from
the suet and chop ine; pour the boiling
water over it. Then add the raisins,
chopped and seeded; the almonds,
blanched and chopped very fine, and the
chopped figs and dates Slice the citrOn
into small pieces and add to the mix
ture. Then add the grated chocolate,
the Juice and grated rind of both the
orange and lemon. the beaten yolks of
the eggs, and the currants, dredged with
-four. Stir scant half teaspoonful Of
soda into the molasses and add this
next. Last add the sugar, baking pow
der, -four and spices sifted together, and
then fold in the beaten whites of the
eggs. Butter. then flour pudding mold.
Pour the pudding into it and cover
tightly. Put the mold in kettle Of
boiling water and boil four hours. Have
= the tea kettle on the stove with plenty of
boiling water, as it spoils the pudding to
allow it to stop boiling. When done
turn into a baking pan and allow it to
brownSin the oven fifteen minutes. IL
kept ina cool place, where it is dry,
this pudding will keep well for long
time. only needing to be heated up to be
ready for the table.
A good sauce for the above is made as
follows: One pint of boiling water, one
half cup of sugar, juice and grated rind
of two lemons, one tablespoonful of
-four. Beat the yolks of the eggs, the
-four, sugar and lemon juice together,
and beat into the boiling water, cook
three minutes, stirring all the time to
prevent sticking Just before sending to
the table add the whites of the eggs,
beaten stiff and one tablespoonful of
butter.
Another pudding Inat nave Iounu
desirable is called a Scotch currant pud-
ding: Into two quarts of -four put one
cup Of beef'suet. cut fine; one and one
half cups of sugar, four tablespoonfuls
OF molasses, two cups of chopped rails
ins. two cups of currants, two teaspoon
fuls each of allspice, Cloves and CHINA
mon, one grated nutmeg, four heaping
teaspoonfuls of baking powder; mix
we'll Put in enough water to make a
stiff dough. Put in a bag tied at the
end put in kettle of boiling water,
with saucer in the bottom to keep it
from sticking to the bottom of the ket-
tie. Cook slowly three hours, then re-
move sack and serve hot with lemon
sauce.