Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-03-02
THE HOUSE AND FARM
Receipts for the Table.

Receipts for the Table.
English Pzuna Pudding. and
half pounds muscatel raisins, one and
three quarter pounds sultan raisins two
pounds moist sugar, two pounds bread
crumbs. Is eggs, two pounds finely
chopped suet, six ounces mixed candied
peel, the rind of two lemons, one ounce
of ground nutmeg. one ounce ground
cinnamon, one-half ounce pounded bitter
almonds, one quarter pint brandy; stone
and cut up the raisins, wash and dry the
currants, and cut the candied peel into
thin slices; mix all the dry ingredients,
and moisten with the eggs, which should
be well beaten into the pudding; stir in
the brandy, and when all is thoroughly
ding cloth, put in the pudding, tie it
down very tightly aud closely; boil from
SIX to eight hours, and serve with brandy
sauce. Stick some sweet almonds,
bfanched and cut into strips, in it. This
pudding will be sufficient for IL or IA
persons. This can be cooked day or
two before it is wanted for the table, in
| which case, when the pudding is taken
out Of the water, hang it up Immediately
! and put plate underneath to catch the
water that may drain from it. The day
It is to be eaten, plunge it into boiling
water, and keep it boiling for at least
two hours; then turn it out of tn, cloth
| or mold and serve.
Cup Plum PuJding.--Take one cup
each OF raisins, currants, -four. bread
crumbs, suet, and sugar; stone and cut
the raisins, wash and dry the currants,
| chop the suet, and mix all the above in
gradients well together; then add two
ounces Of cut candied peel ard citron, a
little mixed spice, salt, and ginger, say
half a teaspoohful Of each; stir in four
well-beaten eggs, and milk enough to
make the mixture SO that the spoon will
stand upright ir it; tie it loosely in
cloth, or put it in q mold; plunge it into
boiling water, and boil for three and
half hours. Z. II. r.
4 Baked Plum Pudding. Take one
pound of flour, one half pound of currants..
one-half pound Of raisins, one-half pound
suet, one egg, one-half pint of milk, lit
tie cancied peel; chop the suet finely;
mix it with the flour, currants, stoned
raisins, and sliced peel; add the we'll
beaten egg, and add milk enough to
make the pudding of the consistency of
very thick batter. Put it into buttered
dish, and bake IN good oven from one
and quarter to one and half hours
turn it out; strev sifted sugar over, and
serve.
MSnce Pies asit7sout MSat.-Five cupfuls
of chopped apples, one cupful OF chopped
rais1ns, one cuplul of citron, one cupful
Of currants; add molasses, sugar, little
salt, teaspoonful Of cinnamon, mace,
cloves, nutmeg; orange peel if you like,
or figs or almonds; wet with cider or
brandy.
Some OF the most valuable constituents
of the wheat are left in the bran, and fine
flour is not sufficiently laxative to meet
the requirements Of most systems, so it
is advisable to take frequently and sys-
tematically a coarser diet. Graham,
cracked wheat or rye will generally meet
this want, or a fair supply of berries or
fruit will answer similar purpose.
Proper attention to the diet will genel-
ally obviate the necessity of a resort to
phYsic, and is by far the preferable
course in every aspect of the case.
Castor oil is undoubtedly the best, and
therefore the cheapest, tor iron axles-
which should always be wiped clean.
Col. Curtis inform us that his market
wagon would run only twenty miles be
fore requiring to be re-greased; when lard
was used, but with castor oil it ran sixty
miles, and was good for twenty mora
big difference, and worth remembering
He further remarks that "a wheel well
fabricated will turn one.half easier, and
wear as long again, gain of $50 PEI
cent" by the liberal use of oil.
Calrra1at Jelly .-Scald the currants and
let simmer until quite soft; then strain
| (without squeezing) through flannel
jelly bag; when the juice no longer runs
! squeeze what is left into seperate vessel
and finish separately, as it does not make
as pretty jelly, though it is equally good
tasting. Put the juice again on the fire
and let boil four or five minutes, remov-
ing any scum that may rise to the top
Have ready in bowl one pound white
sugar to every pint of juice; pour the
boiling juice over it, stir till it is dis
solved, and pour at once into molds. In
"a hours it will probably be ready to
paste up. This is an easy way to make
currant jelly of a very pretty color and
excellent quality. GO =. NJ.
Chicken Pie.-Take two chickens
weighing about two pounds each; cut in
pieces the size you wish to serve; put
them in water enough to cover them, add
one tablespoonful of salt, half teaspoon
full Of white pepper let them cook slowly
until tender-that should be about one
hour then remove them to plate and
take out the lagest bones such as drum
sticks and neck. Make a crust of two
cupfuls of chopped beef suet, one of but
ter, and three of flour prepared is the
best. Line four-quart earthen pie dish
with two-thirds of the crust, put in the
chickens and the liquid they were boiled
in, which should be quart, if not, add
cold water enough, one teaspoonful of
pulverized sage, and lump of butter the
size of an egg. Let it cook one, hour in
| moderate Oven.-X.
Boston Baked Beans First obtain
Boston bean-pot and some small white
beans are the best; put one quart of beans
IN soak In cold water at night; in the
morning take them out of the water and
put them into kettle and scald them; do
not let them boil: skim them out Of that
water and put them into the bean pot;
on top of the beans place half pound of
salt pork, part fat and part lean, first hav
ing taken the rind off from the pork and
s]ashing the top of the pork in small
squares: add one and one-half table
spoonfuls OF molasses. and fill up the pot
with boiling water; bake "a hours in a
SLOW oven, and as the water cooks aWav.