River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1879-03-06
THE HOUSE AND FARM
Receipts for the Table.


English Plum Pudding.-One and
half pounds muscatel raisins, one and
tAree-quarter pounds sultan raisins two
pounds moist sugar, two pounds bree
crumbs. 10 eggs, two pounds finely
| chopped suet, six ounces mixed eandieC
| peel, the rind of two lemons, one ounce
| of ground nutmeg, one ounce ground
| cinnamon, one-half ounce pounded bittel
| 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
mixed, butter and -four a stout new pud-
ding cloth, put in the pudding, tic il
down very tightly aud closely; boil from
six to eight hours, and serve with brandy
sauce. Stick some sweet almonds,
blanched 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 dram from it. The day
1t is 10 be eaten, plunge it into boiling
water, and keep it boiling Tor at least
two hours; then turn IT out of the cloth
or mold and serve.
Christmas Pun, Pudding.-Take one.
half pound of stoned raisins, one-haif
pound of well-cleaned currants, half
pound OF beef suet chopped fine, two
ounces of powdered white sugar, two
ounces of flour, one half pound of bread
crumbs, 12 almonds, blanched, chopped
small, one-half nutmeg grated, two
ounces of candied citron, the peel of one
half lemon chopped fine, when all is
prepared separately, put in a basin, break
over four eggs, and add one-half gill of
brandy mix all welithe day before want
ed, cover over till morning, then add one
half gill of milk and stir vigorously
slightly butter cloth, -four it, tie up
your pudding in it, using bowl or not,
boil for two hours and half, and serve.
x. u. r.
Cup Plum Pudding. Take one cup
each of raisins, currants, flour, 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 and citron, a
little mixed spice, salt, and ginger, say
half reaspoonful of each; stir in four
we'll beaten eggs, and milk enough to
make the mixture SO that the spoon will
stand upright ir it; tie it loosely in a
CLOTH or put it in mold; plunge it into
boiling water, and boil for three and
half hours.-K. u. Il.
4 Baked Plum Puddinq-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 can led 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 butteIed
dish, and bake in a good oven from one
and quarter TO one and a half hours ;
turn it out; strew sifted sugar over, and
serve.
PLur: Pudding One pound of flour,
one-half pound of chop ped suet, one-half
pound stoned raisins, one-half pound cur
rants, three tablespeonfuls molasses, one
half pint of water; mix all the ingredients
thoroughly, boil steadily for four hours
and half to FIVE hours; do not allow it
to stop boiling, the pudding should not
rest on the bottom OF the vessel in which
it is boiled; allow space in bag for ex-
pansion in boiling-S. e.
Plum Cake.-Take two pounds of large
fresh raisins, one pound of citron, eight
fresh eggs, two cups of powdered sugar,
one of butter, four of flour, one of sweet
milk, one-half teaspoonful of ground
cloves sift the flour and put in the oven
to brown, as you would coffee; cut the
raisins in half and seed them; cut the
citron in strips half inch wide, then slice
as thin as possible; bake in six-quart
basin two hours. Icing for it, the whites
OF four eggs, two cups of powdered sugar,
two tablespoonstuls OF cornStarch, the
Juice of one lemon, one ounce of rose
water.
.Hince Pies sttlsout Hea.--Five cupfuls
of chopped apples, one cupful of chopped
raislns, one cupful of citron, one cupful
OF currants; add molasses, sugar, a little
salt, teaspoontul of cinnamon, mace,
cloves, nutmeg; orange peel ii you like,
or figs or almonds; wet with cider or
brandy.
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 peppers let them cook slowly
until tender-that should be about one
hour-then remove them to a plate and
take out the lagest bones-such as drum
sticks and neck Make a crust of two
cuDfuls of chopped beef suet, one of but
ter, and three of flour-prepared is the
best Line four, quart earthen piedish
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
a moderate oven.-X.
Currdnt JelGy-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 very pretty color and
excellent quality.-.C II. ".
Boston Baked Bedns.--First obtain a
Boston bean-pot and some small white
beans are the best; put one quart of beans
in soak in cold water at night; 10 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 riad off from the pork and
slashing 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
Glow oven, and as the water cooks away,
fill up with boiling water.
Chocolate Caramefs, I,-Three pounds
white or brown sugar, drown preferred,
one pound chocolate, one pint milk, one
half pound butter, and vanilla to taste al
the last COOK uatiI the edges of the pan
become l;ttIe sugaTy, then pour into
n n III