CHRISTMAS PLUM PUDDING
2 cups ground suet 2 cups bread crumbs 2 cups flour 2 teaspoons Dr. Price’s Baking Powder 2 cups sugar 2 cups seeded raisins 2 cups currants 1 cup finely cut citron 1 cup finely cut figs 1 tablespoon finely cut orange peel 1 tablespoon finely cut lemon peel 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon salt 1 cup water or prune juice 1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.
1/3 cup butter 1 cup powdered sugar 1/2 teaspoon flavoring extract
Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.
6 tablespoons butter 1 cup powdered sugar 3 eggs 2 tablespoons boiling water 1 teaspoon vanilla extract
Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving heat over boiling water five minutes, stirring constantly.
1-3/4 cups water 3/4 cup sugar 1/2 tablespoon cornstarch 2 squares chocolate or 6 tablespoons cocoa 1/2 cup cold water 1/8 teaspoon salt 1 tablespoon butter 1/2 teaspoon vanilla extract
Boil water and sugar 5 minutes. Mix grated chocolate or cocoa with cornstarch and cold water. Add to first mixture and boil 5 minutes. Add salt, butter, and vanilla and serve hot.
1 cup sugar 1 cup water 1 teaspoon cornstarch 1 tablespoon lemon juice 1 tablespoon maple flavoring
Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, cornstarch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes; serve hot.
1/3 cup butter 1 cup powdered sugar 1 cup fresh
or canned fruit drained from syrup
white of 1 egg
Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add fruit which has been carefully prepared and mashed. Beat until creamy.