This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
3/4 pound seeded raisins.
1/2 pound currants.
1/2 pound butter.
1/2 pound candied citron.
1 cup sugar.
1 teaspoon nutmeg.
1 teaspoon cinnamon 1/2 teaspoon salt 1 1/4 cups milk.
1 quart stale bread crumbs (1/2 pound)
2 cups flour.
5 cups chopped apples.
Juice and rind of 1/2 lemon.
Wash the raisins by pouring boiling water over them, drain and dry upon clean towels. Cut into quarters. Clean currants by placing them in a colander and shaking flour over them. Rub them carefully in the flour, then place in a pan of cold water and rinse thoroughly, until the water is clean. Dry upon towels in a cool oven or in the sun. Currants may be prepared several days before using, if desired. Slice the citron very fine. If the citron is very hard, it may be softened by steaming. Cream the butter and sugar, add the beaten egg and seasonings, also the lemon juice and grated rind. Add the milk and one cup of the flour alternately. Mix the fruit with the remainder of the flour and turn into the cake mixture. Fold in the grated bread crumbs and lastly the chopped apples. Turn into a mold, and steam for five hours or boil in a square of cheesecloth prepared by buttering one side and then sprinkling with flour. Gather the corners of the cheesecloth and tie snugly about the pudding. Serve with lemon sauce.
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