Plum-pudding ( Mrs. General Sherman ).
Ingredients: One cupful of butter, one cupful of sugar, half a cupful of cream, half a cupful of rum, one cupful of ale, one cupful of suet (chopped), one cupful of fruit (currants and raisins), half a cupful of candied orange cut fine, six eggs well beaten, two grated nutmegs, one tea-spoonful of ground cinnamon, half a tea-spoonful of ground cloves, bread-crumbs.
Beat the butter and sugar together to a cream. The bread-crumbs should be dried thoroughly, and passed through a sieve. Beat all well together before adding the bread-crumbs, then add enough of them to give proper consistency. Put the pudding into a tin mold (not quite filling it), and boil it four hours.
The Sauce.—Use equal quantities of butter and sugar. Cream the butter, then add the sugar, beating them both until very light. Add then the beaten yolk of an egg, and a little grated nutmeg. Heat on the fire a large wine-glassful of sherry wine diluted with the same quantity of water, and when just beginning to boil, stir it into the butter and sugar.