Seventy Five Receipts for Pastry Cakes and Sweetmeats

Book Excerpt: A salt-spoonful of salt.You must prepare all your ingredients the day before (exceptbeating the eggs) that in the morning you may have nothing to dobut to mix them, as the pudding will require six hours to boil.Beat the eggs very light, then put to them half the milk and beatboth together. Stir in gradually the flour and grated bread. Nextadd the sugar by degrees. Then the suet and fruit alternately. Thefruit must be well sprinkled with flour, lest it sink to thebottom. Stir very hard. Then add the spice and liquor, and lastlythe remainder of the milk. Stir the whole mixture very welltogether. If it is not thick enough, add a little more gratedbread or flour. If there is too much bread or flour, the puddingwill be hard and heavy.Dip your pudding-cloth, in boiling water, shake it out andsprinkle it slightly with flour. Lay it in a pan and pour themixture into the cloth. Tie it up carefully, allowing room for thepudding to swell.Boil it six hours, and turn it carefullyRead More