The Washington times., 1907-12-08
Family Plum Pudding.

ri--n Duculls.
Family Plum Pudding.
Split and heat. then butter thickly
six CId-fashIoned Boston crackers Make
a good cusJard Of two quarts Of milk
and eight eggs, whites ana yolks beaten
separately. and two even cups OF sugar.
Add a teasQOonfUl OF salt
Have rec ly a pound Of raisins, seed
ed. chopped. and dredged with -four.
The custard is made with scaldiug
milk, but the sugar and eggs are mixed
tgether and stirred into the hot milk
after the saucepan containing it is lifted
from the fire 10 the table. It must not
boil again, or It may curdle in the bak-
ing
Put a layer Of the split and buttered
crackers in the bottom of a deep bake
dish. buttered side upward, and cover
thickly with the prepared raisins-
On these spread more crackers but
] tered side down, and soak both layers
with the warm custard. Sprinkle lightly
with nutmeg and cinnamon Proceed
in this order until the ingredients are
used Up. The uppermost stratum must
/ be crackers.
Pour in custard until the upper layer
! is covered, but do not let II float Put
/ a plate upon II 20 keep it down. cover
closely and set in the refrigerator until
next day. Add then more Of the Gus
tard to make up for that which has
been absorbed. There should be enough
/ of the two quarts left for this
Pour It IN gradually. The blessed
New England kinswoman who gave the
recipe TO me was emphatic in enjoin-
/ ing upon me the necessity OF waiting
/ five minutes by the kitchen clock be
/ tween spoonfuls.
Bake two hours in a steady oven.
/ Cover with paper for the first hour.
| then brown.
For my own eating and for young
| children I prefer this pudding, the
/ formula for which IS an heirloom
| century and a half old, 70 the richer
] and more expensive dish, FOR which di-
| rections were given just now. Served
with brandy or wine sauce, il IS good
| enough for any family on high days
| and holidays.
If YOU ike. It may be boiled in a
buttered mold for three hours. It Is
excellent either way, and costs half as
much as the regulation plum pudding.
] Here is one more, also good. that may
/ be said 20 stand midway between the
| two that precede it. in point OF ex-
! ceIlence:
Soak an even cup Of fine cracker
| crumbs IL two CUpfuls Of warm milk
! Beat the yOlks OF five eggs light and
| stir into them half a cup Of sugar. Mix
/ into these the soaked crumbs. q quarter
pound OF suet freed from strings and
/ powdered. then half a pound Of raisins,
/ seeded and chopped, and a quarter
pound of currants, cleaned and dried.
! Tie fruit should be dredged with
| flour Season with nutmeg, cinnamon
/ and a teaSpO0nful or vanilla
! Beat IL the frothed whites, and at
I the lest quarter pound OF nuts-Pecans
/ or Elglish walnutS-cut hne.
! Turn into a bUttered mold and bake
/ for rn hour and a half. Turn out ana
eat with liquid sauce.
Fruit Cake That VIII Keep Well.
| Six eggs, the whites and yollzs beaten
well and separately. Half a pound.
each. Of butter and Of sugar. Half a
pound. each, of cleaned currants and
! Of raisinS seeded and chopped. A
! quarter pound Of shredded citron- One
| teaspOonful each Of ground mace
| cloves and cinnamon a cupful (roIlnd-
ed Of dried and sifted flour. A table
| spoonful OF rOsewater-
Cream the butter and sugar. and whip
/ into the cream the yOlks.
Add the flour and spice, the fr11it
! dredged with flour, the frothed whites
! lastly the roseWater- Beat hard Tor
! one minute and bake in two buttere5
molds. vita tunnels in the middle.
/ When a clean straw comes out Will,
no sign OF sickness upon IL, the cake
| Is done
Nice when cold. It Will keep GOOD so-
three months under lock and Esy-.