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PLUM PUDDING

(General Remarks.) - (The Jewish Manual)







To one pound of currants add one pound of raisins, one pound of shred
suet, one pound flour (or half a pound bread crumbs and half a pound
of flour), a quarter of a pound of candied orange and lemon peel,
a little citron cut thin, half a pound of moist sugar; mix all well
together as each article is added, then stir in six beaten eggs and a
glass of brandy, beat the pudding well for half an hour, let it stand
some time, then put it into a basin and boil six or seven hours in
plenty of water; it should be seasoned according to taste with ginger,
nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten
to a froth.

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PLUM PUDDING, No. 2

Chop a half box of raisins and currants, one-quarter pound of citron,
one-quarter pound of suet (chopped very fine), two eggs, one and
one-half cups of sugar, a wineglass of brandy, two cups of cider, one
teaspoon of cinnamon and ground cloves. When all these are well mixed
add enough flour (with a teaspoon of baking-powder in it) to thicken
well. Cook in a greased mold and allow to steam for three hours.

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MATZOTH PLUM PUDDING

One-half pound of chopped suet, one-half pound of moist sugar, one-half
pound of raisins (stoned and chopped), one-half pound of currants,
one-half pound of mixed peel, two matzoth soaked in cold water and then
well drained and beaten, one-quarter pound of sifted meal, the rind of
half a lemon, one teaspoon of ground cinnamon, eight eggs and a
wineglass of rum. Beat all these ingredients thoroughly together, and
boil for eight hours in a pudding mold or basin. Serve with rum sauce.

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"PENNSYLVANIA" PLUM PUDDING (FOR THANKSGIVING DAY)

One cup milk, 2 eggs, 1 cup molasses, 1/2 teaspoonful nutmeg, 1/2
teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread crumbs,
1/2 cup corn meal, 1 cup chopped beef suet, 1/4 cup finely minced
citron, 1 cup seeded raisins, 1/2 cup currants. Flour to make a stiff
batter. Steam fully three hours, turn from the mold, strew chopped
almonds over top. Serve pudding hot with sauce for which recipe is
given.
Aunt Sarah invariably served this pudding on Thanksgiving Day, and all
preferred it to old-fashioned "English Plum Pudding."

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ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER.

Four cups of flour, four [one?] cups of sweet milk, one-half cup of
sugar, one half cup of molasses, three-fourths cup of chopped suet,
one cup of raisins, one-half cup of currants, one small teaspoonful of
salt, one heaping teaspoon of cinnamon, one heaping teaspoon of
cloves, one-half a nutmeg, and one teaspoon of soda; steam three
hours. This can be kept any length of time. When ready to use, cut
off slices and steam one-half hour.

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English Plum Pudding.

Season a pike; put in a baking-pan. Pour over two ounces of melted
butter and 1 pint of sour cream; then let bake in a hot oven for
twenty minutes. Sprinkle with bread-crumbs and grated cheese and let
brown on top. Serve hot. Garnish with parsley.

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CHRISTMAS PLUM PUDDING

1 cup sugar
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
2 eggs
4 tablespoons hot water
Currant or other jelly
Mix and sift dry ingredients; stir in beaten eggs; add hot water
slowly; beat until smooth; pour into large well greased pan. Batter
should be spread very thin and not more than 1/4 inch thick when
baked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheet
of brown paper; beat jelly with fork and spread on cake. With sharp
knife trim off all crusty edges and roll up while still warm by
lifting one side of paper. To keep roll perfectly round, wrap in
slightly damp cloth until cool. Sprinkle with powdered sugar.

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FROZEN PLUM PUDDING

1 quart of milk
1/2 pint of cream
6 ounces of sugar
1 tablespoonful of granulated gelatin
2 teaspoonfuls of vanilla
Cover the gelatin with a little cold milk and stand it aside for fifteen
minutes. Put the remaining milk in a double boiler; when scalding hot, add
the sugar and the gelatin; stir until the sugar is dissolved, take from the
fire, and, when perfectly cold, add the cream and the vanilla. Freeze as
directed on page 7.
This will serve six persons.

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PLUM PUDDING

One pound and a half of boiled beef's heart, or fresh
tongue--chopped when cold.
Two pounds of beef suet, chopped fine.
Four pounds of pippin apples, chopped.
Two pounds of raisins, stoned and chopped.
Two pounds of currants, picked, washed, and dried.
Two pounds of powdered sugar.
One quart of white wine.
One quart of brandy.
One wine-glass of rose-water.
Two grated nutmegs.
Half an ounce of powdered cinnamon
A quarter of an ounce of powdered cloves
A quarter of an ounce of powdered mace
A teaspoon of salt.
Two large oranges.
Half a pound of citron, cut in slips.
Parboil a beef's heart, or a fresh tongue. After you have taken
off the skin and fat, weigh a pound and a half. When it is cold,
chop it very fine. Take the inside of the suet; weigh two pounds,
and chop it as fine as possible. Mix the meat and suet together,
adding the salt. Pare, core, and chop the apples, and then stone
and chop the raisins. Having prepared the currants, add them to
the other fruit, and mix the fruit with the meat and suet. Put in
the sugar and spice, and the grated peel and juice of the oranges.
Wet the whole with the rose water and liquor, and mix all well
together.
Make the paste, allowing for each pie, half a pound of butter and
three quarters of a pound of sifted flour. Make it in the same
manner as puff-paste, but it will not be quite so rich. Lay a
sheet of paste all over a soup-plate. Fill it with mince-meat,
laying slips of citron on the top. Roll out a sheet of paste, for
the lid of the pie. Put it on, and crimp the edges with a knife.
Prick holes in the lid.
Bake the pies half an hour in a brisk oven.
Keep your mince meat in a jar tightly covered. Set it in a dry,
cool place, and occasionally add more brandy to it.
Instead of the heart or tongue, you may, if you choose, use part
of a round of fresh beef.

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PLUM PUDDING

From MRS. M. D. THATCHER, of Colorado, Lady Manager.
Set a jelly mould on ice; put a layer of maraschino jelly (or any wine
jelly) in the bottom of the mould; when set, add a layer of pink jelly
(made by adding a drop of prepared cochineal); when set, put a lining
in the centre of the mould; if you have not the centre-form, use a
small tin baking-powder box, placing it in the centre of the mould;
then add alternate layers of the jellies until the mould is filled,
and when well set and firm, gently withdraw the lining (or can),
filling the hollow thus formed with a custard cream. When all is quite
firm, turn out on a dish and serve with whipped cream around the
pudding.

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ENGLISH PLUM PUDDING

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One and one-half pounds of stoned raisins, torn in half; one pound of
currants; one and one-half pounds of citron, cut fine; one and one-
quarter pounds of butter; one pound of sugar; eight eggs, well beaten;
one pound of stale bread crumbs; one and one-half pints of sweet milk,
boiled and poured on bread crumbs; two grated nutmegs; two tablespoons
of cinnamon; one tablespoon of mace, one of cloves and two of
allspice; eight tablespoons of sifted flour, rubbed in with fruit;
one-half pint of French brandy and one-half pint of Madeira or sherry.
Have a bag two thicknesses of white unbleached cloth; grease and flour
the inside well; pour in mixture, tie tightly to exclude water, and
leave room for pudding to swell. Put in a pot of boiling water, which
must be kept boiling for five hours. Put plate in bottom of pot to
prevent sticking. The bag must be turned repeatedly and kept under
water.
_Sauce for Plum Pudding_--Butter and powdered sugar, thoroughly
stirred, and seasoned with wine and nutmeg. When pudding is ready to
serve, pour alcohol over it and set on fire.
This recipe makes a large pudding, but it can be packed away with
brandy poured over it, and can be used by steaming over as long as it
lasts.









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