The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1879-03-05
THE HOUSE AND FARM
Receipts for tho Table.

Il1hE HOOoE AND FARM
| Receipts for the Table.
English Plum Pudding.-One and
nall pounds muscatel raisins, one AM
three:quarter pounds sultan raisins tw
Pounds moist sugar, two pounds bree
crumbs: Is eggs, two pounds tinel,
chopped suet, six ounces mixed CANDLE
peel, the rlnd of two lemons, one ounc
or ground nutmeg. one ounce proun,
cinnamon, one-half ounce pounded bite
almonds, one quarter pint brandy: ston
ana cut up the raisins, wash and dry tn
currants, and cut the candied peel int
thin slices; mix all the dry ingredients
and molsten with the eggs, which should
be we'll beaten into the pudding; stir il
the brandy, and when all is thorough,
mixed, butter and flour stout new bud
dlng-cloth, put in the pudding, tie i
down very tightly aud closely; boil from
SIX to eight hours, and serve with brand,
sauce. Stick some sweet almonds
blanched and cut into strips, in it. This
pudding will be sufficient for 10 or IA
persons. This can be cooked a dav O,
TWO before 1t is wanted for the table. in
winch case, when the pudding is taken
OUT OF the water, hang it up immediately
ana put plate underneath to catch the
water that may dram from it. The day
1t IS to be eaten, plunge it into boiling
water, and keep it boiling for at leasi
two hours; then turn it out of th, cloth
or mold and serve.
Cup Plum Pudding.-Take one Gun
each OF raisins, currants, flour. bread
crumbs, suet, and sugar; stone and cut
the raisins, wash and dry the cur-ants,
chop the suet, and mix all the above in.
gradients we'll together; then add two
ounces of cut candied peel and citron. q
little mixed spice, salt, and ginger. saw
nait q teaspoontul of each; stir in four
well"baaten eggs, and milk enough to
make the mixture 80 that the spoon will
stand upright in it; tie it loosely in a
cloth, or put it in mold; plunge it into
boiling water, and boil for three and a
half hours.-K. N. r.
4 BAKED Plum Puddinq.-Take one
pound of flour, one-hal pound of currants.
pound of raisins, one-half pound
suet' one egg, one-half pint of milk, lit
tie canoied peel; chop the suet finely:
mix 1t with the flour, currants, stoned
1ralslns, 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 a buttered
dish, and bake in a good oven from one
and quarter to one and half hours:
turn 1t out; strew sifted sugar over, and
serve.
Nance Pies ssit1tout Meat.-Five cupfuls
ot chopped apples, one cupful OF chopped
raislns, one cupful of citron, one cupful
d currants; add molasses, sugar, a little
'alt, teaspoonful of cinnamon. mace.
cloves, nutmeg; orange peel if you like,
'r hgs or almonds; wet with cider or
brandy.
Some OF the most valuable constituents
If the wheat are left in the bran, and fine
1our is not sufficiently laxative to meet
me requirements of most systems, 80 it
IS advisable to take frequently and sys-
tematically coarser diet. Graham.
cracked wheat or rye will generally meet
this want, or fair supply of berries or
fruit will answer q similar purpose.
Proper attention to the diet will gene1-
ally obVlate 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 sixtv
miles, and was good for twenty more-a
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 per
cent" by the liberal use of oil.
Currant Jelly.-Scald the currants and
let simmer until quite soft; then strain
without squeezing) through flannel
elly.bag; when the juice no longer runs
squeeze what is left into seperate vessel.
and finish separately, as it does not make
IS pretty jelly, though it is equally good
lasting. Put the juice again on the fire
and let boil four or five minutes, remov-
ng any scum that may rise to the top.
Have ready in bowl one pound white
sugar to every pint of juice; pour the
polling 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
;urrant jelly of very pretty color and
quality.-.C Il. II.
Chicken Pie.-Take two chickens
Weighing about two pounds each; cut in
pieces the size you wish to serve; put
hem in water enough to cover them, add
me tablespoonful of salt, half teaspoon
I'll OF white pepper ! let them cook slowly
Until tender-that should be about one
lour-then remove them to a plate and
axe out the lagest bones-such as drum
ticks and neck. Make crust of two.
upfuls of chopped beef suet, one of but.
4 r. n