. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. d of flour, and twenty eggs. Butterthe moulds, tie in cloths, and steam six hours. The abovereceipt will fill twelve good-sized moulds. One half or lessthat quantity may be used. After being steamed the puddingswill keep a long time, if set in a cool place. Plum Pudding One pound of brown sugar, one pound of raisins, one poundof currants, one pound of sultana raisins, one pound of suet,half a pound of citron, half a pound
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. d of flour, and twenty eggs. Butterthe moulds, tie in cloths, and steam six hours. The abovereceipt will fill twelve good-sized moulds. One half or lessthat quantity may be used. After being steamed the puddingswill keep a long time, if set in a cool place. Plum Pudding One pound of brown sugar, one pound of raisins, one poundof currants, one pound of sultana raisins, one pound of suet,half a pound of citron, half a pound orange peel, six large apples,five eggs, one large cup of milk, one large cup of flour, onesmall cup of bread crumbs, one pint of Sherry, one pint ofbrandy, one tablespoonful of ground cinnamon, one tablespoon-ful of ground cloves, one grated nutmeg, and one teaspoonof salt. Chop the suet and apples, which have been peeled, insmall pieces, cut the large raisins in half, the orange peel insmall pieces, and slice the citron as thin as possible. Have theeggs well beaten. Stir all the ingredients in a stone jar. Thiswill make more than one mould. Butter as many moulds as. BABA.
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
