RECIPES.
Christmas Plum Pudding. Ingredients : If lb of raisins, fib currants, fib mixed peel, fib bread crumbs” fib suet, 8 eggs, one wineglassful of brandy Mode.—Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry the currants, and mince the suet finelj ; cut the candied peel into thin slices, and grate down the bread into fine crumbs. When all these dry ingredients are prepared mix them well together ; then moisten the mixture with the eggs (which should be well beaten) and the brandy; stir well, that everything may be very thoroughly blended, and press the pudding into a buttered mould ; tie it down tightly with a floured cloth, and boil for five or six hours. As Christmas puddings are generally made a few days before they are required for table, when the pudding is taken out of the pot, hang it up immediately. The day it is to be eaten, plunge it into boiling water, and keep it boiling for at least two hours.
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Southern Cross, Volume 2, Issue 38, 15 December 1894, Page 3
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170RECIPES. Southern Cross, Volume 2, Issue 38, 15 December 1894, Page 3
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