English Plum Pudding

1 cup of raisins

1 cup of currants

1/4 pound of citron or lemon peel

1 1/2 cups of sugar

1 tablespoon of grated nutmeg

1 1/2 cups of beef suet (ground fine)

2 1/2 cups of flour

1 cup of potatoes ground fine

1 cup of carrots ground fine

1 small bottle of vanilla

Mix the ingredients well worked together, and tie all in a cloth made of heavy unbleached muslin. Boil steadily for 2 1/2 hours. Serve hot with cream sauce. 

*Blogger's note: Potatoes and carrots! And a whole bottle of vanilla! 

Hot Cross Buns

1 1/2 cups of milk

1/4 cup of butter

1/2 teaspoon of cinnamon

1 quart of flour

1/3 teaspoons of salt

2/3 cup of currants and raisins mixed

1/3 cup of sugar

1/2 cake of yeast

1 egg

1 teaspoon of sugar (for yeast)

Scald the milk with the butter and sugar and allow the mixture to cool until lukewarm. Work the yeast with the teaspoon of sugar until it liquefies and add it to the milk; add also the egg lightly beaten; put in currants and raisins; then sift and add the flour, salt and cinnamon. Knead to a dough the same as for bread and let it rise in a warm place free from draughts until very light. Divide into portions a little larger than biscuits, work til smooth, roll into rounds and place on a greased baking pan a little distance apart. Let them rise once until light, then bake in a moderate oven. Just before baking, mark a cross on top of each bun. When nearly done, brush with milk or white of egg, sprinkle with sugar and return to the oven for a moment. 

Submitted by Mrs. Laura Folger of St. Louis  

Pear and Raisin Whip

One cupful seedless raisins

One tablespoonful of granulated gelatine

Five tablespoonfuls orange juice 

One cupful cream, whipped 

One cupful diced canned pears

One-half teaspoonful vanilla

Speck of salt

Two egg whites

One-half cupful sugar

Cover raisins with cold water, bring to a boil, drain and cool. Soften the gelatine in two tablespoons of the orange juice, set over boiling water and stir until the gelatine is dissolved. Add gradually the rest of the orange juice, whipped cream, diced pears, raisins, vanilla, salt and the egg whites which have been beaten stiff with the sugar. Heap into sherbet glasses and serve when thoroughly chilled.