The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1871-12-16
Tarm anS 2fomseholo.
Communicated.


A merry Christmas, my dear Union very
merry Christmas and happy New Year, for you
and YOUR host of readers. The busy work OF
Christmas preparation goes merrily on in Haw-
thorn Kitchen 'egg whips are agitaied tranical-
w.. - and butter and sugar and spice disappear
most miracuously. Now, Choking TO the ways
of the household" here have Tor the benefit OF
your lady readers
Christmas Plum Pudding. Mix very thorough
ly one pound OF finely grated bread crumbs one
10. of -four; two lbs OF stoned raisinsi TWO loS
OF currants; two pounds of suet, minced line; one
Id Of brown sugar half 10. OF citron; one nut
meg grated, and half an ounce Of mixed spice ;
and the grated rind of two lemons now beat as
light as possible sixteen fresh eggs and mix into
the above with four wine glasses OF brandy =
This divide into four portions, making four pud-
dings tie closely, allowing room Tor the pud.
dings TO swell drop into pot OF boiling wafer
and boil steadily Tor six hours. One pudding Is
usually enough for a medium sized family, Out
we make them we do mlnce meat aud run
cake with view TO future usefulness hefp
such as are not used, tied closely IN the cloths
| they were boiled in, and hang them In cooi
| place; thus they will remain good all winter
When wanted drop them into pot OF boiling
water and boil twenty minutes, or steam them
| for an hour For Christmas dinner pour over
the pudding tea cup of Jamaica spirits, Wh!ch
set fire to just as il is put upon the table greatly
adding to the fun OF the OCCASION IN the esteem
of the young folks present. As am indebted TO
the kindness of Mrs. Judge Bond for this recipe,
it may gain favor in the eyes OF good Republicans
| to know the fact.
Sauce for Christmas Pudding One pint OF
| brown sugar and enough water TO moisten II,
| boil for half an hour. Crate half nutmeg over
| a quarter OF pound OF butter, add a lemon
sliced, and when The sugar has boiled sufficient
| ly, pour it over butter and spice, and sur in a
| leacup of brandy and wine mixed. Serve hot
Stufing for Christmas 7urkey.-Four teacups
of bread crumbs seasoned with pepper, salt,
| fourth pound of butter and little sweet MARIO
| ram thyme, one teacnp OF raisins, half ieacup
| of currants and tablespoonful of chopped ciron.
| Mix we'll together and stuff the craw first
| Grandma P's. Crullers.-Ten tablespoons'ul
| of sugar i've eggs one-third Of pound OF but
| ter, these beaten well together, and rubbed into
| -four enough to make 0eTy soft dough, season
with nutmeg and fry in boiling lard.
Mince eat-One pound OF boiled beef, chop
| ped 6ne half pound OF suet minced fine two
pounds each of raisins, apples and curran's-
| Use ci,ron, spice, sugar and brandy TO TASTE
| Wet the meat we'll with sweet cider as you use It,
Caromels ID and three quarters OF brown
sugar; quarter of 10. of chocolate grated; halt
| teacup oil milk or cream; stir we'll together and
boil twenty minutes add tablespoonful of but
ter and two spoonsul OF vanilla, or one Of ground
| cinnamon.
Lemon Jelly Cdhe.-Five eggs; hal! q pound
of fine white sugar; fourth of pound OF -four
beat we'll together, whipping in the whites OF The
eggs last, season with lemon, aud bake as for
jelly cake, spreading between each layer the fol-
lowing mixture Crate all of three lemons,
avoiding the seed three eggs; three cups Of
sugar and q piece OF butter the size OF walnut ;
put these in pan and dissolve slowly; then boil
from fifteen TO twenty giinuies string all the
| time. AUNT DINAH.