Stevens County tribune. (Morris, Minn.) 1877-1880, 1879-03-06
THE HOUSE AND FARM


nall POUNDS muScatel ralSlns, one and
three quarter pounds sultan laisins two
pounds moist sugar, two pounds bresd
crumbs. 10 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
mixed, butter and -four q stout new pud-
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,
blanched and cut into strips, in it. This
pudding will be sufficient for 10 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 serv1.
Cup PEum 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 we'll together; then add two
ounces of cut candied peel and citron, a
little mixed spice, salt, and ginger, say
half teaspoontul 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 a
cloth, or put it in mold; plunge it into
boiling water, and boil for three and a
half hours.-K. n. r.
A Boxed P1alm 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 CAM 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 good oven from one
and quarter to one and a half hours
turn it out; strew sifted sugar over, and
serve.
MSnce Pies esithout Meat.--Five cupfuls
of chopped apples, one cupful OF chopped
raislns, one cupful 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 coarser diet. Graham,
cracked wheat or rye will generally meet
this want, or fair supply of berries or
fruit will answer similar purpose.
Proper attention to the diet will genel-
ally obviate the necessity of 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, for 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- creased, when lard
was used, but with castor Oil it ran sixty
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 pei
cent" by the liberal use of oil.
CutrrGnt JeEly.-ScaId 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
s 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
e Have ready in bowl one pound white
: sugar to every pint of juice; pour thu
boiling juice over it, stir till it is dis
t solved, and pour at once into molds. II
d "a hours it will probably be ready t.
: paste up. This is an easy way to make
; currant jelly of very pretty color ant
excellent quality.-.C Fl. II.
Il Chicken Pie.-Take two chicken
: weighing about two pounds each; cut il
pieces the size YOU wish to serve; pu
# them in water enough to cover them, adj
Il one tablespoonful of salt, half teaspoon
}. full of white pepper llet them cook slowl
f until tender-that should be about on
1t hour-then remove them to a plate an
f take out the lagest bones-such as drum
3 sticks and neck. Make a crust of two
!. cupfuls of chopped beef suet, one of blu,
# ter, and three of flour-prepared is tn
it best. Line four quart earthen pie-dis
= with two thirds of the crust, put in tn
e chickens and the liquid they were boile
Is in, which should be quart, if not, ad
. cold water enough, one teaspoonful 9
e pulverized sage, and a lump of butter tn
- size of an egg. Let it cook one hour j
At moderate oven.-1.
Of Boston Baked Beons.-First obtain
:, Boston bean-pot and some small whit
~ beans are the best; put one quart of bear
3, in soak in cold water at night; in ii
t. morning take them out of the water an
OF put them into a kettle and scald them;
y not let them boil; skim them out of th,
water and put them into the bean-po
n on top of the beans place half pound
by salt pork, part fat and part lean, first ha
p. ing taken the rind off from the pork an
iy slashing the top of the pork in sma
re squares: add one and one-half tabl,
spoonfuls OF molasses, and fill up the D
re with boiling water; bake "a hours in
z, Glow oven, and as the water cooks ava
en- I'LL up with boiling water.
err Plum CGke.-Take two pounds of lar,
he erasb ro;s;ro ono ,,ourd 81 c;+-or -.