New-York tribune., 1880-01-18
PUDl)I%ttS.
y,.o,, N, W,,II, r.,buJle.


The f4uilv of ruddingsis Of ancient peGigrcc and
of vast proportions. In Europe puddngs are often
of meats as OF fruits, but III thls country pud-
ding, are generally compOunds of sugar, eggs and
fruits, with other materials. For sweets are dear
tn lis all II Is said by "a distinguished writer on
foods that were sugar withdrawn iIOm our dict 1t
would be missed more than any other one article.
From time immcmorial plum pudding las beon the
English national disb. and loyalty To II was brought
io Plvmonth in the May1lowcr to jamestown in
John smiths colony and to all other colonies found
ed by the mother country. Possibly 10 the diff
ference between the climates oi England and the
United States may b. attributed our comparative
indifference 10 pudding except during cold weather
and even then desserts of lighter quality are OF
tcncst preferred. For we cannot afford to give the
time to digestion that our English cousins caa
There is too much prairie sod yet unturned. too
many ruins yet uncxplorcd. too many great enter
pri.es ON hand to be pushed hard and whoever eats
rich puddings must give his stomach n chance To
work while his brain and muscles rest.
During tho holidays, however we do not expect
10 work at the top of speed. and to the carnal
sense all manner of delicious indigestbes are
pleasant, even though followed by repentance.
But LET us so indulge that repentance may be brief
and not too poignant. Whether the following rec
inc is good to fight on we cannot say, though il
comes from the note book of the wife of distln-
guishcd general second to but one III this country
Plum pudLng One cupful of butter one cupful
Of sugar. half a cupfu of cream, half cupful of
milk. one cupful rose water. one cupful chopped
suet one cupful currants and rasins. half cupful
of canded orange cut fine. six eggs well beaten,
two grated nutmegS, one tcaspOonlul of ground
cinnamon, half teaspooniul OF ground cloves,
bread crumbs. Beat the butter and sugar together
TO a cream; the bread crumbs should be dried
thoroughly and passed through n sieve. Beat all
well together before adding the bread crumbs. then
add enough of them to give proper consistency. Put
the pudding into a buttered tin moudnot quite fill
ing if, tie up in IA cloth and boil four hours.
For the sauce use equal quantities OF butter and
sugar. Cream the butter. then add the sugar,
heating them both until very light. Add
then the beaten yok of an egg. and little grated
nutmeg. Heat a half pint of water to the boiling
uoint and stir it into the butter and sugar. The
INGREDIENTS of plum pudding should be mixed to-
eether for several hours before the pudding is to be
boiled.
.Applc pudding. Peel and core six large apples,
stew them in six tablcspoonfus of water with the
rind of lemon when soft beat them to a pulp,
add six ounces of melted butter the same of sugar
six well beaten eggs, half gill of water and tea
spoonfuI of lemon juice line dish with puff paste.
and when baked stick all over the top thin chips of
canded citron and emon-peel.
Tapioca pudding rih apples. Soak one-quarter of
n pound of tapOca i'll pint of milk or water till it
is soft, keeping it warm meahtime When it is soft
beat together three eggs and four of sugar,
add these with one quart of milk to the tapioca.
Peel and core dozen apples, fill the cores with
sugar and sticks bits of cinnamon IN the apples.
Put tho apples in pan pour the other ingredients
over them and bake till the apples are thoroughly
done.
Baked Indian pudding. Into a quart of scalding
hot milk In double boiler stir smoothly half pint
Of corn meal add teaspoonful Of salt and let it
boil till il Is thick and smooth like porridge. Take
from the fire and stir in half pint of molasses
Then add two tablespoonfuls of butter creamed
Pour into pudding pan, and bake two hours then