Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1859-12-02
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Plum Pudding and 'otheIH Receipts for
Christmas. Ia. ee,g+ ~

OLD ENGLISH CHRIsTMAs PtUM PUDDIxd.
10 make what is termed pound pudding.
take Of raisins we'll stoned, currants thorough
ly washed, one pound each chop a pound Of
suet very finely and mix with Them add q
quarter of pound of -four, or bread Fery
finely crumbled, three ounces Of sugar, enc
ouce and half of grated ler1en-peel, d blade
of mace, half small nutmeg, one teaspeoRful
of ginger, half dozen eggs well beateFi awork
it we'll together, put it into cloth, tie il firm
ly, allowing room to swell, and boil not less
than five hours. IL should not be suffered 70
stop boiling. .ft TN ~ ia
PrApRIN PuDDrxo.--trake one piut Of
pumkin that has been stewed soft and pressed
through colander melt in half pint of
warm milk quarter Of pound of butter and
the same quantity Of sugar, stirring them well
together one pint of rich cream win be bet
ter than milk and butter; beat eight eggs yfry
lightly. and add them gradually to the o[her
ingredients alternately with the pumpkin
then stir in a wineglass Of rose-water and two
glasses of wine mixed together, a large tea
spoonful Of powdered mace aud cinnamon
mixed, and grated nutmeg. Having stirred
the whole very hard, put it into butteTed
dish, and bake it three quarters Of an b4QqquFi b4QqquFi
IMPERIAL GfSGERBEEAD.-Rub six ounccs
Of butter into three-quarters. oflaa pounds Of
-four then mix six ounces of treaclerwitb y
pint of cream carefully, lest it should turn the
cream :; mix in quarter Of pound Of double
refined sugar, half an ounce of powdered GIN
ger. and one ounce of carraway seeds; stir, lha
whole well together into paste, cut it into
shapes, and stick cut candied orange OF lemon
peel ON the top. t.,- -u4,s
PIcKL1Ed H4Ms-1'o each ham put orc
pound of baysalt, two ounces of saltpetre,two
ounces of black pepper, and half pound Of
common salt. Mix the above ingredients we'll
together, and rub upon the ham let it lie four
days and turn it every day, then add pound
and half Of treaclc let it remain in tho
above pickle for month, aud rub and turn IL
every day. Put it into water day or before
it is cooked and boil three hours. 70
M1NcE PrEs.-Take pound of beef, froo
from skin and strings, and chop very fine;
then two pounds o. suet, 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
lemon, half pint of sweet wine, half a nut
meg. and few cloves and mace, with pimenio
in fine powder; have citron, orange and lemon
ready.
CRANBERRY PuDpING.-Boil one pint and
half Of cranberrics cleared of the stalks in
four ounces Of sugar and water, until they arc
broken and form kind of jam make up
large ball of il; cover it well withnsrice
washed clean aud dry then round each fold
-. L r.
/ Gngs Boil them one hour; sift sugar oytr
when served and butter in boat. err
TEXAS JUNBLEs-One pound and half of
flour, one pound of sugar, three-quarters of a
pound of butter, three eggs dissolve one tea
spoonful of soda in one-half cup Of mix adj
to this, also one nutmeg, and roll out the dough.
and cut into small cakes of any shape, and
bake them III a-quck oven.
BouED Plum PUpDING.-The crumhs Of
a small loaf, half pound each Of sugar, cur
rants raisins, and beefSuet shred, two ounces
of candied peel, three drops of essence OF lem
on, three eggs, little nutmeg, tablespoonful
of -four. Butter the mould. and boil them
five hours. Serve with brandy sauce. hss
A RIcH CHRISTMAS PUDD1No.--One pound
vi StpHNd phC pouIu VI
a pound of beefsuet, quarter OF a pound Of
sugar, two sPoonluls Of -four, three eggs, a
cup of sweetmeats, and a wineglaSs of brandy
Mix well, and boil in a mould eight hours.
A Coon CHRISTMAS PrpD1Ne.-0ne pound
of raisins stoned, one poand Of cnrrants, half
pound Of beefsuet, quarter Of pound oC
sugar, two spooufuls of fiorr, three egge, n
cup of swcetmeats, and a wineglass Of brandy.
Mix we'll, and boil in mould eight hours.
A Coon CHRISTMAS PuDpNo.-One pound
Of -four, two pounds of suet, one pound Of
currants one pound of plums. eight eggs. two
ounces of candied peel, almonds and mixed
spice according to taste. Boil gently for seven
hours.
PoRrruAL CAKE.-One pound Of flour
half pound Of butter, eight eggs, two spoon
Guls of lemon juice, one pound of stoned raj
sins, citron or almonds, as you choose, one
nutmeg. Ii is good plain. ..r ,..q
Glove CAKE.-- One pound of Of sugar. ono
pound Of flour, half pound of butter iour
eggs, a teaSpoonful Of Salaratus, cup Of
milk, tnaspnonful Of powdered mace same of
cinnamon, same Of cloves fruit if you choose.
GINGER SroNGE- CAKE.-one cup OF ulo'as.
ses, one cup Of butter, two cups Of sugar, tonr
eggs, three cups of -four one cup Of milk, soda
and ginger.
CoRN MuFFrNs. One gill of milk, halfpint
of soft boiled hominy or mush. spoonful Of
butter, two eggs, three large spoonfu's ofacorn
flour, and salt. Bake in rings. aaG
A Coon RUsK.-Take one pint Of new
milk one pint of good fresh homemade
yeast one cup of butter; half pound Of
white sugar; work it up, not too stiff then
raisa rnrh intn r,ains nnd u-han raisnl h,nLa