Holiday Treasures

Christmas Pudding

1lb. suet
1lb. bread crumbs
1/4 lb. bread crumbs
1 1/2 lb. flour
1 1/2 lb. currants

2 lbs. raisins
1 lb. mixed peel (chiefly citron)
1 1/4 lb. brown sugar, cinnamon (powdered)
1 1/2 glass of brandy
10 large eggs

Instructions: Since the original recipe did not provide instructions for blending the above ingredients, the following technique studied from other sources is recommended.

Remember, do not over mix! Mix currants, raisins, and mixed peel with 2 cups of brandy. Let rest 1 hour. To fruit mixture add the ground suet, bread crumbs, flour, brown sugar, and spices. Beat eggs well and gently blend into pudding mixture. Prepare puddings bowls by greasing lightly. Spoon in pudding mixture leaving about a 1 1/2-2" head space for rising. Cover top securely with several layers of wax paper - using string. Place a piece of light cotton, large enough to completely wrap around the exterior of the pudding basin & secure ends on top surface- knot loose ends together. Place in steamer or large saucepan with lid. Add enough water to come up 1/2 way on pudding basin, bring to boil, reduce heat & simmer for 5-6 hours. Maintain water level. Remove from water bath, cool on counter. Remove from pudding basin, drizzle with brandy, & wrap in foil until Christmas. Store in freezer/cool place to prevent from drying & to keep fresh. Re-steam when needed- 3 hours. Serve with brandy, or lemon sauce or hard sauce.

Stuffing For a Large Turkey

2lbs. sausage meat

1 loaf of bread (grated) crumbs
4 tbsp. parsley (chopped)
1 1/2 nutmegs (grated)

lbs. beef suet (12 oz. butter)
1 1/4 lb. lean bacon (chopped)
peel of a large lemon grated
salt & pepper to taste & also poultry dressing

Mix together & moisten with 1 or 2 large eggs, well beaten.