The Orangeburg news. [volume] (Orangeburg, S.C.) 1867-1875, 1869-01-30
Il UxMs0 R U0S

= -. Plum y Pudding. e T.. g'sss y
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eds ss.yheeagso,kxNps. ssz,s+i;7,r.. 4 4
10 ktNlAl %e lAaa .vsbin ssfs IS lsshitiA $50
.aAeo tse--eGtTsI -rrstfe Is-s Ssffzsti
Plum puddiagsl man;is fearfully aud
wonderfully and has otter fearful and
wonderfnhetfecto on shini.arsq s,s,a.sste'l i.,e
Perhaps il il a. 2 blessing that christmas only
comes oncesayear. Xxx 10 .sisF,rs. .ss-t-, -, -.
If had to eata pldm pudding every day,
the consequences might be serious. ,s;s,,., !
There is hardly 2 housekeeper who feels con-
tentively confdcnt Of her own abilities to make
plum pudding ,,. . ssi =. !. ~, t,st1 90 u:
Youngladiss. just landed from 4home, bwho
have undertaken to spoil yictuals and ruin the
digestionofthe family,a fors twelve dollars q
month and Board ,sHili Venture with all reek-
lessness nf.thairrribe TO- compound and cook 4
plum pudding at d moments notice.. But the
experienced matronSap approaches the solemn up-
dertaking with much anxietylgf = z eet So 1
Plum pudding derives its name from. pIan,s,,
which are sometimes used to q limited extent
There arevariousi recipes, for making the
genuine English plum pudding as it was made
by the aborigines;when Julius Caesar landed
in Britoah, ahd added Roman punch to their
bill of fare;sis that there should be pound of
everything, 1s'e5h Il a
but onesof the red paint and Chinese fxings
establishments, aHd tell him to Put up a pound
of every article he has got in his store. ~sp"i.
Then4buyca. pohnd Of suet. dozen eggs
several QUARTS Of milk, some crackers and a
gallon Of brandy III = s,.F ~. -. if
brandy to soc if it is good. oE,}l
1t win be Just as'well to CRATE the nutmegs,
it takesitoo much, time to, cook them whole ''H
Thensbfeak your eggs and agi.ate them in
basin.' a''
Try theIbrandy. So
Then add the milk. that is to the eggs
-don'tssput the brandy in yet, but you may
tuste it tosce how It is getting alonga,' a' '-fo
Chop.4th the, rsuet and carefully disseminate it
among thc miscellaneous groceries. it0r-s g.
IF the brandy is the best imported try
little of it; if the favor is all right, proceed
Will tAa puuuius.f Z - e.-l.e.. --s a. b., f.,-s
Pour the milk and eggs into the groceries,
or tho groceries into the milk and eggs, which
ever is most convenient, and vigorously agitate
the whole. asSsA .asS1slqs i'sse9 st az. Tsia=o
80 sts'risn g94FaH 20 st.strl ,.. ---e -a- stt}
Ii you have loose spices, orange peel, nut
megs lemon or two. some snare sugar, an
onion, aasscrap ofsginger, or any otber,highly
favored condilncnt about. the house put It in,
the CREATOR variety of materials the better the
pudding tssti .gi.: @aqsa 9ot'.l,sys
i doiss believe the story of tn, Eireeh cook
who nialeia plum pudding out of quart,of
dried apples, pair of boot-tops, and a bottle
of Spaulding,,s glue. 90
BE careful Of the brandy, and before you,
put any in che pudding taste it, ,u24
Then try it with little milksand sugar
Whendthc,pudding is, made the next thing
is to cookfit = ''1e4s , ,sesn i..1a q
Boiling, is usually: preferred. 5a.,'7aSi Il.
The plum pudding had better be tied up in
towel4btafotes tbs put iu the water, to keep
it fromisoattering. ssrs2 s;s8 ,aJ ~ 400 i
A plum pudding wants much Boiling--in
fact, you can't boil it too much, and the best
plan ls 70 DOH lt four or hye hours after 1T is
done, to make sure. .:s.,f I! l.. .,..
The Padding should be'made about the week
before Qhristmas, and boiled six hours day
till Clsristihas, them boil it all night SO as to
have it ready for dinner. r-r,
Serve up the pudding the last thing ,sl-,.
Owing stoi!iits specific gravity,it settles the
rest ofsyoar dinner.
And sou teo!S z-:a e,e a4 q. b.
Try fte<brslnntfl 1aa sl.ii' t"F r,S Il sya 3,
ly Snes 9rupoyi - .,1sq a ~ -. !, ha3
If it is all right, put some in the sauce. ,...,
Also take little by itself, unless you are a
total abstainer, in which case, put it all in
the sauce, So as not to go back on your priu
ciples.- iiR sdg' : e't' ~.,A ..'sta q s,
1t is "a good ching to have a. clear conscience
after CT ling plum pudding. sit5,rS ~ 4
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