The Orangeburg news. [volume] (Orangeburg, S.C.) 1867-1875, 1869-01-30
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Plum ipuddidgslike man; is fearfully and
wonderfully made, and has often. fearful and
wonderful effect on him. e,.. -....,s e..
Perhaps il is 80, 2 blessing that Christmas only
comes once. ayear. s-lt 10 ass. -,,i. -, j..
If we had to eatSa plum pudding every day,
the consequences; might DE serious. .,y.,r
There is hardly a housekeeper who feels con.
tentively. confdcnt of her own abilities to make
plum pudding ~. y. ~ -. l. ~. ;,e'G So u.
Young ladies. just landed from home, who
have undertaken to spoil yictuals and ruin the
digestionrofthe farnily,g for twelve. dollars. q
month and board ,SWiill venture with all 'reek.
lessness 'oftheinaribe to compound and cook, a
plum pudding. at moments notice, But the
experienced matron approaches the solemn up,
dertaking with much anxiety!Vii > :. aet -
Plumrpuddipg. derives its name from pIdms
which are.' sometimes usei 10 u limited iextoni
inits composition. 81 ,.;.,,i.,e-,
There aresvarious recipes, for making the
genuine English plum pudding, as it was made
by the aborigines when Julius Caesar landed
in BritGh, and added Roman punch to their
bill of fare, is that there should be pound Of
everything. -'DiA z
GO to q grocer-not of the corner variety,
but one of the red paint and Chinese fxings
establishments and tell him to Put up a pound
of every article he has got in his store. .l.
Then.buy a pound Of. suet, dozen eggs
several quarts of milk, some crackers and a
gallon Of brandy. sea @ :! =
Unpack your groceries and mix. Taste the
brandy to sec if it is good. .ii
1t win be just as we'll to CRATE the nutmcgs,
it takcsItoo much, time to cook them whole.
Thenbfeak your eggs and agitate them in
basin
Try the brandy
Then add the, milk. that is to the eggs
-don'tsput the brandy in yet, but you may
taste it TO see liow it is getting along. ' e 90
Chop'the suet and carefully disseminate it
among the miscellaneous groceries. 'ae
IF the brandy is the best imported, try a
little of it; if the flavor is all right, proceed
with the, pudding. v,-,
Pour the milk and eggs into the groceries,
or tho groceries into the milk and eggs, which
ever is most convenient, and vigorously agitato
the whole. - sa.S ,a7s1sl92 Z ',ioI .ra
Ii you have loose spices, orange peel, nut
megs, lemon or two, some spare sugar, an
onion, asscrap of,ginger, or any, other highly
favored condiincnt about. the house put it iu,
tho greator variety of materials the better the
puddingssss az, '''H sa2s 49,.
doat56ciisre the story Of the Trech cook
who niadeia plum pudding out ofa quart of
dried apples, pair of boot-tops, and a bottle
of Spaulding,s glue. 7N
BE careful Of the brandy, and before you
put any in the pudding taste it, 72
Then try it with little milk'and sugar
Whendthc, pudding is made the next thing
is to cook'it.i. '--z.r
Boiling is usually. preferred
The plum pudding had better be tied up in
towel before it is put iu the water, to keep
it from scattering .e. ,t.} ~
A plum pudding wants much boling-in
fact, you can't boil it too much, and the best
plan is to boil it four or Eve hours after it is
done, to make sure. ~ Il
The pudding should bemade about the week
before christmas, and boiled six hours a day
till Christmas, then boil it all night so as to
have it ready for dinner.
Serve up the pudding the last thing. .,
Owing its specific gravity, it settles the
rest ofsYour dinner
And sou too!
Try the brandy !, ,,..
If it is all right, put some in the sauce.
Also take a little by itself, unless you are
total abstainer, in which case put it all in
the sauce, SO as not to go back on your prin-
ciples.- y Ed'
1t is good ching to have clear conscience
after eating MUM nnddinr