Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1862-12-26
NO. 80.
From Godey's Iady's Book
Family Receipts for the Holidays.

ounce Of bitter ones; mix the whole we'll 10
gether, with one pound Of sifted -four, and Oh,
same weight Of crumb of bread soaked ii
milk then squeezed dry aud lstirred with I
spoon until reduced to a mash, before il ia mix
ed with -four. Cut in small pieces two ounces
each Of preserved citron, grange and lemon.
peel, and add quarter OF an ounce Of mixed
spice ; 4 quarter Of pound IS moist sugaF
should be put into basin, with eight eggs
aud well beaten together with a three-prong-
cd fork stir this with the pudding and make
il a proper eonsisteRce with milk, Remember
that il must not be made too thin, or tho fruit
viii sink TO the bottom, but be made 20 the
cOnsisseuco Of good thick batter. Two wing
: glasafeis Of braudy should be poured over the
fruit and spice. mixed together ia basin, aud
allowed to stand three or four hours before the
pudding is made, stirring them occasionally
Il must be tied ia q cloth, and will take five
hours Of constant boiling. When done. turn
it out on dish, sift lOatsugar over the top,
and serve il with wine-sauce> in bowl, and
some poured round the pudding.
! The pudding will be Of considerable size. but
half the materials, used In the same proper
ton, will be equally good.
Sort CRULLERs.-Sift three-quarters OF a
pound Of flour, and powder half a pound Of
loaEsugar heat pint Of water in a round
bottOmed snucepau and when quite warm, mix
the -four with it gradually ses half a pound
of fresh butter over the fire in a small vessel :;
Ond when it begins to smOll, stir il gradually
into the -four and water then add by degrees
the powdered sugar and half grated nutmeg.
Take the saucepan or the Ere, and beat the
contents with wooden paddle or spatula, till
they are thoroughly mixed then beat six
eggs very light, and stir them gradually into
| the mixture. Beat the whole very hard. Till
it becomes thick batter. Flour pasteboard
very well, and lay out the batter upon it in
rings (.he best way is to pass it through a
screw funneD. Have ready, on the fire. pot
of boiling lard of the very best quality; put
in the crullers, removing them from the board
by carefully taking them up, one at time, on
broad-bladed knife. Boil bat few at time.
They must be OF fine brown Lift them out
on perforated skinner, draining the lard
from them back into the pot lay them on
large dish, and sift powdered white sugar over
them.
Plum PUDDING.-A pound of suet, cut in
pieces not too fine, pound OF currants, and
pound of raisins stoned, four eggs, half a gra-
ted nutmeg, an ounce OF citron aud lemon
peel, shred fine, teaspoonful of beaten ginger,
half pound of bread crumbs, half pound
Of -four, and pint Of milk; beat the eggs
first, add half the milk, beat them together,
and by degrees stir in the -four, then the suet,
spice and fruit, and as much milk as will mix
it together very thick then take clean cloth
dip in boiling water, and squeeze dry. While
the water is boiling fast put in your pudding,
which sould boil at least five hours.
FRUIT CAKE.-Take one pound OF butter
and one pound Of sugar, and beat them to-
gether with the yoiks Of eight eggs beat the
whites separately mix with these one and a
half pounds Of -four, one teacupful Of cream.
one wine-glassful of brandy and one of wine.
one nutmeg one teaspoonful of mace, one tea.
spoonful of cloves, two teaspoorfuls Of cinna-
mon, ono salt spoonful of salt, three-ouarters Of
a pound of raisins, stoned, three-quarters of a
pound Of currauts, half a pound of citron
mix with the -four two teaspoonfuIs Of yeast
powdered.
WASHINGTON CAKE.-Beat together one
half pound of sugar and three-quarters OF a
q,
half pint Of sour milk, ard one teaspoonfuI
OF saleratus, dissolved in little hot water
Stir in gradually one and three-quarter pounds
flour, one wine glassful of wine or brandy, au1'
one nutmeg, grated. Beat all well together.
This will make two round cakes. 1t should
be baked in quick oven, and will take from
fifteen to thirty minutes, according to tho
thickness Of the cakes.
LITTLE PLUM CAKES TO KEEP LoKG.-Dry
ono pound Of -four, and mix with six ounces
OF finely pounded sugar beat six ounces Of
butter to cream, and add to il three eggs
well beaten, half pound of currants washed
and nicely dried, add the -four and sugar; beat
all for some time, then dredge -four on tn
plates, and drop the batter on them the size
of walnut. If properly mixed, it will bo
stiff paste. Bake in brisk oven.
MINcE PIEs.-Take pound Of beef, free
from skin and strings, and chop it very fine,
then two pounds OF suet, which likewise pick
and chop; then add three pounds of currants
nicely cleaned and perfectly dry, one pound
and half of apples, tho peel and juice Of
lemon, half pint of sweet wine, bali nut
meg, and few cloves and mace, with pimento
in fine powder; have citron, orange, and lemon
peel ready, and put some in each OF tho pies
when made.
QUEEN CAKE-Mix one pound OF dried flour !
the same Of sifted sugar and washed currants
wash one pound Of butter in rose water, beat
it well: then mix with it eight eggs, yolks and
whites beaten separately, and put in the dry |
ingredients by degrees beat the whole an
hour; butter little tibs, teacups or saucers, |
filling them only half full sift little fine su-
gar over them just as you put thon into the
oven.
LEMON CAKE.-Bcat six eggs, the yolks aud |
whites separately, till in a solid froth add to
the yolks the grated rnd of fine lernon, and |
six ounces Of sugar dried and sifted; beat this
quarter of an hour shake in.with the left |
hand six ounces Of dried -four then add the |
whites of the eggs and the juice of The lemon
when these are well beaten in, put it immedi-
atey into tins and bake it about an hour in a
moderately hot oven.
A Coop PouND-CAKE.-Beat one pound Of
butter to a cream, and mix with it the whites
and yolks OF eight eggs beaten apart Have
ready, warm by the FIRE, one pound Of -four,
and the same Of siited sugar mix them and a
few cloves, little nutmeg and cinnamon, in
fine powder together then by degrees work
the dry ingredients into the butter and eggs
When well beaten add glass Of wine and
some cGraways. 1t must be beaten full hour.
Butter pan, and bake it an hour in quick
oven.
The above proportions leaving out four
ounces of the butter. and the same of sugar,
makes less lucious cake, and to most tastes a
more pleasant one.
IMrERIAL GINGERBREAD.-Rub six ounces
of butter into three quarters Of a pound of
flour; then mix SIX ounces of lnolasses with a
pint Of cream carefully, lest ii should turn the