How To Make Indian Plum Pudding

Indian Plum Pudding.

Make a long, narrow bag of cotton flannel or strong muslin. Wet it in hot water, dip the right side in flour, turn it wrong side out, and fill about 3/4 full with the following pudding: Sprinkle 1 1/2 cups yellow corn meal into 1 1/2 cups hot water, add 2 tablesp flour, 1 cup brown sugar, 1/2 cup suet (chopped fine), 1/2 teasp soda, 1/2 teasp salt, 4 beaten eggs, 1 cup seed less raisins, 1/2 cup currants, and scant 1/4 cup citron, shaved very fine and cut in very small pieces. Boil 5 hours in slightly salted boiling water, and boil briskly all the time. Slip out of bag, put on a platter and garnish with flakes of whipped cream sweetened with soft maple sugar. When serving cut the pudding in slices and serve each slice with a generous helping of cream.