The Boston cooking-school cook book

until stiff. Turn into buttered pudding mould, and steam four hours. Serve with Lemon Sauce III. English Plum Pudding I ½ lb. stale bread crumbs 1 cup scalded milk ¼ lb. sugar 4 eggs ½ lb. raisins, seeded, cut in pieces, and floured ¼ lb. currants ¼ lb. finely chopped figs 2 oz. finely cut citron ½ lb. suet ¼ cup wine and brandy mixed ½ teaspoon grated nutmeg ¾ teaspoon cinnamon ⅓ teaspoon clove ⅓ teaspoon mace 1½ teaspoons salt Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours. English Plum Pudding II 6 ozs. flour 6 ozs. stale bread crumbs ¾ lb. raisins, seeded and cut in pieces ¾ lb. currants ¾ lb. suet, finely chopped 10 ozs. sugar 1 cup molasses 3 ozs. candied orange peel, finely cut 1 teaspoon grated nutmeg 1 teaspoon mace 6 eggs, well beaten 2 teaspoons salt Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce. =Hard Sauce.= Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries. =Liquid Sauce.= Mix one-half cup sugar, one-half tablespoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red. CHAPTER XXIV PUDDING SAUCES Lemon Sauce I ¾ cups sugar ¼ cup water 2 teaspoons butter 1 tablespoon lemon juice Make a syrup by boiling sugar and water