PUDDINGS AND CUSTARDS.
Plum-pudding, with Rum or Brandy ( Gouffé ).
Take three-quarters of a pound of chopped suet, three-quarters of a pound of stoned raisins, three-quarters of a pound of currants, quarter of a pound of citron, three-quarters of a pound of sugar, three-quarters of a pound of bread-crumbs, two apples cut into small dice, and the grated peel of a lemon; mix the whole in a basin, with three pounded cloves, a pinch of salt, six eggs, and half a gill of rum or brandy. Butter a pudding-mold, fill it with the mixture, and tie a cloth over the top. Place a plate at the bottom of a kettle which is three-parts full of boiling water. Put the pudding in, and boil for four hours, keeping the pot replenished with boiling water. Turn out the pudding on a hot dish; sprinkle over it sugar. Pour over half a pint of warm rum or brandy, and light it when putting the pudding on the table.
German Sauce.—Made with eight yolks of eggs, quarter of a pound of sugar, three gills of Madeira, and the grated peel of half a lemon. Stir it over the fire until the spoon is coated. Serve in a boat. Or serve a common brandy sauce, or the same kind of sauce flavored with rum, if rum should be used in the pudding.