Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-12-31
THE HOUSEWIFE.

On ENGLISH CHRISTMAS Plum PUDDfNG.--To
make what is termed pound pudding, take Of
raisins well stoned currants thoroughly wash
ed, one pound each, chop pound of suet very
finely and mix with them add quarter of a
pound of -four, or bread finely crumbled, three
ounces of sugar, one ounce anda half of grated
lemon peel, blade of mace, half small nut
meg, one teaspoon full of ginger, half dozen
eggs well beaten work it well together, put it
into cloth, tie it firmly, allowing room to
SWELL and boil not less than two hours. 1t
should not be suffered to stop boiling.
SEED CAkE.-Beat one pound of butter to a
cream, adding gradually quarter Of a pound
of sifted sugar beating both together have
ready the yolks of eighteen eggs, and the
whites OF ten, beaten separately; mix in the
whites first, and then the yolks, and beat the
whole for ten minutes add two grated nut
megs, one pound and half Of flour, and mix
them very gradually with the other ngredi-
ents when the oven is ready, beat in three
ounces OF picked carraway seeds.
LEMON CAKE.-Beat six eggs, the yolks and
whites separately, till in solid froth add to
the yolks the grated rind OF fine lemon and
six ounces OF sugar dried and sifted beat this
quarter Of an hour; shake in with the left
hand six ounces of dried flour; then add the
whites Of the eggs and the juice of the lemon /;
when these are well beaten in, put il immedi-
ately into tins and bake il about an hour in
moderately hot oven.
MIScE PIEs.-rake Il pound of beef, free from
skin and strings, and chop it very fine; then
TWO pounds OF snet, which likewise pick and
chop then add three pounds of currants nicely
cleaned and perfectly dry, one pound and half
of apples, the peel and juice Of a lemon, half
pint Of sweet wine, half nutmeg, and few
cloves and mace, with pimentO in fine powder
have citron orange, and lemon peel ready and
put some In each of the pies when made
LITTLE PLuM CAKES 10 kEEp LoNG.-Dry one
pound of flour, and mix with six ounces OF
timely pounded sugar; beat six ounces of but
ter to a cream and add 10 three eggs well
beaten, half pound Of currants washed and
nicely dried, and the flour and sugar; beat all
for some time, then dredge -four OH the plates,
and drop the batter on them the size of wal
nut. Improperly mixed, it will be stiff paste.
Bake in brisk oven.
NIHcE MgiT.-Six pounds of currants, three
pounds Of raisins stoned, three pounds of APP
pies chopped fine four pounds of suet two
pounds OF sugar, two pounds of beef the peel
and juice Of two lemons pint of sweet wine,
quarter of pint of brandy, half an ounce of
when well mixed.
A Rich CHRISTMAS PUDDrSG.--0ne pound Of
raisins stoned, one pound of currants, half a
pound of beef suet, quarter of pound of SUI
gar, two spoonsfuls of -four three eggs, cup
Of sweetmeats, and a wine glass of brandy.
Mix we'll and boil in mould eight hours.
A Coon CHRISTMAS PuDDlNG.---0ne pound OF
flour, two pounds of suet, one pound Of cur
rants, one pound of plums, eight eggs, two
ounces of candied peel, almonds and mixed
spice according to taste. Boil gently for seven
hours.
To REMOVE CRYSTAL STOPPER FROM DE-
cASTER.-Drop n little oil with a feather be-
tween the stopper and neck of the decanteI,
holding 1t near the FIRE, and working the stop
per about, or at least endeayoring to do so.--
This plan is sure to succeed, with perseverance.