Name: Martha Washington's Plum Pudding
Ingredients: 2 1/2 lb Prunes; 1 1/2 lb Raisins; 3/4 c Brandy; 2 ts Cinnamon; 1/2 ts Cloves; 1 ts Allspice; 2 ts Mace; 1 1/2 ts Nutmeg; 1 lb Beef suet, minced; 1/2 c Grated orange peel; 1/4 c Grated lemon peel; 1 lb Citron; 2 c Flour; 7 Eggs, beaten; 2 c Sugar

Satan can use your nonChristian friends in [many] ways to get to you. God wants you to rub off on them, but the Enemy wants them to rub off on you. So remember: You can have friends outside the faith, but for your deepest comrades you should look to your brothers and sisters in Christ. Hang out with the holy. Get in with the godly. Spend time with the saved. Know who your real family is – the one where the Father is God.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Colonial, Desserts, Make ahead	6	Servings

INGREDIENTS

2 1/2	lb	Prunes
1 1/2	lb	Raisins
3/4	c	Brandy
2	ts	Cinnamon
1/2	ts	Cloves
1	ts	Allspice
2	ts	Mace
1 1/2	ts	Nutmeg
1	lb	Beef suet, minced
1/2	c	Grated orange peel
1/4	c	Grated lemon peel
1	lb	Citron
2	c	Flour
7		Eggs, beaten
2	c	Sugar

INSTRUCTIONS

OLD FARMER'S ALMANAC
COLONIAL COOKBOOK-YANKEE
**According to her time honored recipe, you take three days to prepare this
great concoction***
First, prunes and raisns are cooked until soft. Leave the fruit in its
cooking water and add brandy and spices. let mixture steep for 2 days in
cool place.
When the day comes of baking, drain off liquid. Add beef suet, grated
orange and lemon peel and citron, combining further with flour, eggs and
sugar. Press into a butter bread-loaf pan, cover tightly, and steam for 6
hours. You will have the famous pudding.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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