NATIONAL PLUM PUDDING.
An excellent plum pudding is made as follows: Half a pound of flour, half a pound of grated bread crumbs, a pound of Zante currants, washed and picked; a pound of raisins, stoned; an ounce of mixed spices, such as cinnamon, mace, cloves, and nutmeg; an ounce of butter, two ounces of blanched almonds, cut small; six ounces of preserved citron and preserved orange peel, cut into small pieces; four eggs, a little salt, four ounces of fine sugar, and half a pint of brandy. Mix all these well together, adding sufficient milk to bring the mixture to a proper consistency. Boil in a floured cloth or mould for eight hours.
THE SAUCE FOR THE ABOVE.
Into a gill of melted butter put an ounce of powdered sugar, a little grated nutmeg, two wine glasses of Madeira wine and one of Curacoa. Stir all well together, make very hot, and pour it over the pudding.
EGG-NOG, OR AULD MAN’S MILK.
Separate the whites and yolks of a dozen fresh eggs. Put the yolks into a basin and beat them to a smooth cream with half a pound of finely pulverized sugar. Into this stir half a pint of brandy, and the same quantity of Jamaica rum; mix all well together and add three quarts of milk or cream, half a nutmeg (grated), and stir together. Beat the whites of the eggs to a stiff froth; stir lightly into them two or three ounces of the finest sugar powder, add this to the mixture, and dust powdered cinnamon over the top.
Beat up in a bowl half a dozen fresh eggs; add half a pound of pulverized sugar; stir well together, and pour in one quart or more of boiling water, about half a pint at a time, mixing well as you pour it in; when all is in, add two tumblers of best brandy and one of Jamaica rum.
The turkey is without doubt the most savory and finest flavored of all our domestic fowls, and is justly held in the highest estimation by the good livers in all countries where it is known. Singe, draw, and truss the turkey in the same manner as other fowls; then fill with a stuffing made of bread crumbs, butter, sweet herbs rubbed fine, moistened with eggs and seasoned with pepper, salt, and grated nutmeg. Sausage meat or a forced meat, made of boiled chicken meat, boiled ham grated fine, chopped oysters, roasted or boiled chestnuts rubbed fine, stewed mushrooms, or last but not the least in estimation, a dozen fine truffles cut into pieces and sauted in the best of butter, and added part to the stuffing and part to the sauce which is made from the drippings (made into a good brown gravy by the addition of a capful of cold water thickened with a little flour, with the giblets boiled and chopped fine in it). A turkey of ten pounds will require two and a half hours’ roasting and frequent basting. Currant jelly, cranberry jelly, or cranberry sauce should always be on the table with roast turkey.