Connecticut western news., 1880-12-08
Domestic Recipes.

HUM 1 UDD1NG. .--Ou0 pound O1 Ta1- sins, half 8 pound of sugar, half pound of four, half 8 pound of bread crumbs, three-quarters of a pound of suet, quar- ter of pound of mixed candied peel, small nutmeg grated, 8 teaspoonful of ground cinnamon, teaspoonful of gin ger, teaspoonful of pudding spice, juice of one lemon and peel grated, six bitter almonds pounded, and pinch of salt; mix (the day before the pudding is boileO with six egg and allow the in- gradients to swell we'll; boil eight hours if made in one mold, six hours if di- vided into two.
 APPLE PUDDING. half dozen large apples into nice, smooth sauce, and add while warm @ half tablespoon of fresh butter and sugar enough to make thoroughly sweet. Heat little butter is the frying pan, and then pour in cup of bread crumbs, which must be stirred over the fire until they arc pale brown. Then sprinkle these on the bottom and sides of buttered mold; put three well beaten eggs and half teaspoon of lemon juice into the apple sauce, then pour it into the mold, stew some of the bread crumbs over the top, and bake fifteen minutes. Turn out on hot dish, and serve with wine sauce.
 APPLE Foo1.- Peel, core and thinlY slice some apples of kind that will cook to soft pulp; put them in stone jar with sufficient white sugar to sweet en, and two tablespoons of water. Place the jar in 8 saucepan of hot water, and boil until the apples are very soft Then turn the apples out of the jar into a bowl, and beat them to a smooth pulp. Let it stand to get quite cold, and then mix sufficient cream with it to make it the right consistency, or some custard not favored. Put in custard glasses, or in 8 glass dish, and grate little nut meg over it. The natural flavor of the apples is most delicate in this dish, and, therefore, any favoring but the smallest soupcon of nutmeg spells it.
 MINoE PIEs.-Mince pies, which seems to be an indispensable part of a dinner in the country at this season o1 the year, can be made so that they are not more indigestible than many other things which we eat and are never troubled about afterward. In the first place use nice, tender meat; do not fol a moment think that any kind of meat will do, as it is to be chopped then 1T place of suet use butter. No matter how good girl you have it is the safes
 course for you to look after the minct meat yourself. Nothing can be more disagreeable or unappetizing than tc find little Jumps of something of whose nature you are uncertain in mouthfu
 of pie; the apple and meat must b'
 chopped fine and be we'll cooked. Abou
 the seasoning I think no rule can b.
 given. Just keep putting in spices
 boiled cider, raisins, and well washed
 English entrants till the right taste i
 imparted. Some excellent cooks keel
 the juice leftwhen canning fruit on pur
 pose for the mince meat, and it doe
 give delicious flavor to 1t. The crus
 for mince pie must not be very ricl
 and certainly ought not to be tough.
 good rule is to allow 8 heaping table
 spoonful of lard to one cup of four.
 PUMPKIN P1E.-Stew the pumpkin
 very dry, indeed take pint of ricl
 cream, or if this is not obtainable, hal
 pint of warm milk with one-quarter c 8 pound of butter stirred we'll into it beat eight eggs very light, and stir ther into the other ingredients, togethe with sugar enough to make it sweet add to this grated nutmeg, larg
 teaspoonful of powdered mace and ci1 namon mixed, @ wine glass of rose water and 8 tiny pinch of salt; beat all te gether very hard, and bake in Tic paste.
 l MINCE-MEAT FOR PIEs.-Shred an l chop very fine two pounds of beef suet , by dredging the suet occasionally wit four it chops more easily and does nc l. clog; boil slowly, but thoroughly, tw {: pounds of lean round of beef and cho 9 fine, (mix all the ingredients as they al , prepared ) stone and cut fine tw e pounds of raisins; wash and pick tw - pounds of entrants; cut fine half e pound of citron; chop two pounds ( e apples, weighing them after they hay a been peeled and cored tablespoonf J. of ground cinnamon, 8 grated nutme| - @ saltspoonful of allspice, half as mue t cloves, two ounces of rose-water, half g
 ounce of essence of almonds. This ms
 be kept in a cool place all Winter.
 l tc,o dr, odd o Ettln cidar