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Show English Plum Pudding 8Y BERTHA E. SHAPLEIGH Cookirq Authority for rJEA Service and Coliin-bia University 1 2 lb. stale bread crumbs, 1 cup hot milk 4 esg8, 1-2 lb raisins. 1-4 b. currant, O fig-, 1-2 cup fine cut ci'ron, 1 2 lb .s.iet, 1-4 cup strong Hack cof ee, i teaspoon cinnamon, l grated nutmeg, 1-4 teaspoon cloves. I teaspoons salt. Poui milk over crumbs and lei stand until cold. Add sugar, yolks il eggs v!l beaten, raisins and figs chopped and floured, and citron .'ream the suei, niter chopping, and add to first mixture with coffee, salt .nd spices. At the last add stiffly beaten whites of eggs Steam In a losely covered mold five hours Serve vvlih a hard sauce (Cut this out and pn&te It In your cook book) |