The tri-weekly standard. [volume] (Raleigh, N.C.) 1866-1868, 1867-12-31
DOMESTIC EGeNeMY.

A GOOD CHRISTMAS PUDDING.-One
pound of flour, two pounds of suet, one
pound of currants, one pound OF plums,
eight eggs, two oun9es of candied peel,
almonds and mixed spice according to
taste. Boil gently for seven hours.
A Rich CHRIsTMIAs PUDDING.-One
pound of raisins tbaed, one pound of
currants, half a pound of beef suet, quar-
ter of pound of slS gar, two spoonfulls
-four, three eggs, aicup of sweetmeats,
and wine-glass off brandy. Mix well
and boil in moul ID eight hours.
M1scE MEAT Six pounds of cur
rants, three pounds of raisins stoned,
three pounds OF apples chopped fine,
four pounds of suet, two pounds Of su-
gar, two pounds of beet, the peel and
juice of two lemons, pint of sweet
wine, quarter of a pint of brandy,
half an ounce mixed spice. Press the.
whole into a d eep pan when well
mixed
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, the peel and juice of a lemon,
half q pint of sweet wine, half 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 the pies when made.
OLD ENGLISH PLUM PUDDING.-To
make what is termed pound pudding,
take of raisins well stoned, currants
thoroughly washed, one pound each
chop pound of suet very fine and mix
with them; add aarter of q pound of
flour or bread finely crumbled, three
ounces of sugar, one ounce and a half of
grated lemon peel, a blade of mace,
half small nutmeg, half 4 dozen eggs
well beaten; work it we'll together, put
into a cloth, tie it firmly-allow
room to swell-and boil not less than
five hours. 1t should not be suffered
to stop boilding.
BoNED TURKEY.-This noble bird,
the pride OF American tables, ca. mot
easily be recognized after undergo ing
the culinary process termed 'boniri@,"
but for a-cold relish nothing more ac-
ceptable need he sought. 1t is a favor
ite dish at evening parties. II may he
thus prepared: Boil turkey iu as lit
tie water as may be, until the bone can
be easily separated from the m eat.
Remove all the skin; cut the mea in
thin slices, mixing together the light
and dark parts. Season with salt and
pepper fake the liquid in which the
turkey was boiled, having kept it warm,
pour it on the meat, and mix it well.
Shape it like loaf of bread, wrap it in
cloth and press with a heavy we light
for a few houts. When served up it is
cut in thin slices.
Some of our professional cooks can
shape it son lewhat like the ORIG inal
bird, so tha one cannot tell at .once
when it is bohed turkey; but this re-
qnircs skill and labor.-Bettie IN Ger
'a0Hton Telegraph.
CURING HAMs-Please say to R. G..
g., that if he wishes to cure hams, so
that they will he tender and sweet, he
must not put any brine OH them, for
brine has a tendency to make lean m eat
hard. The following recipe l ave
found the best of any have seen. To
4 common sized ham take one ounce of
saltpetre, and mix with it enough + ine
salt to rub the ham twice; after IL lb
hing the hams, you can lay them il
heap, or in a cask, putting some site ks
i'll the bottom so that the brine may T. i'm
off, or hole in the bottom of the CHI *
that it may run out. After they ha, e
lain one week, take them up and rub II
the remainder of the salt and saItpetr e,
let them iay eight or ten days longe +,
then take them up again and rub the II
with salt alone; lay them as before ft II
week, and they are ready 70
smoke .. !