. Godey's lady's book . Wei mwmssMmf&nssm&r m JMHtsgJBffigBa^saaggflBHHgiR^fflaBaM: RECEIPTS. 601 flunpis, tit. PLUM PUDDING AND OTHER RECEIPTS FORCHRISTMAS. We give a number of receipts for puddings, pies, cakes,etc., that will be of great use to our lady friends duringthe Christmas holidays. THE PHILOSOPHY OF PLUM PUDDINGS. In the making of plum puddings, the following resultsof the examination and comparison of eighteen receiptsmay be usefully studied and applied:— Average of Eighteen Receipts for Plum flour, half a pound ; bread-crumbs, quarter of apound ; suet, three quarters
. Godey's lady's book . Wei mwmssMmf&nssm&r m JMHtsgJBffigBa^saaggflBHHgiR^fflaBaM: RECEIPTS. 601 flunpis, tit. PLUM PUDDING AND OTHER RECEIPTS FORCHRISTMAS. We give a number of receipts for puddings, pies, cakes,etc., that will be of great use to our lady friends duringthe Christmas holidays. THE PHILOSOPHY OF PLUM PUDDINGS. In the making of plum puddings, the following resultsof the examination and comparison of eighteen receiptsmay be usefully studied and applied:— Average of Eighteen Receipts for Plum flour, half a pound ; bread-crumbs, quarter of apound ; suet, three quarters of a pound ; eggs (yolk andwhite), four ; mixed dried fruit, one oound and a half;mixed liquid, a third of a pint. Average Deductions respecting the Composition. A classification of the receipts gives the following inde-pendent dogmas, namely, that when a plum pudding con-tains— Less flour, it must have more egg, bread-crumb, andfruit. Loss egg, it must have more flour and less liquid. Less bread-crumb, it
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Keywords: ., bookcentury1800, booksubject, booksubjectarts, booksubjectcostume
