The Red Cloud chief., 1882-10-20

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pr. Jokn.pn wrus~ Il Mr Carter
thss she could boiA translate Epicte;us
and make . padding. . dirrrsiis Of sc
conpiishrnents whsca only \ MY err
attic ehsracter could sssssis- Tor IN
the making Of psddinss there mass
- something thas sesrmhiss gvnia.
like the artists paints tAsy aas,
b. mixed with trans Therc, must
BE system. mechanical prccssioa. pa
Sencr and gasironomlc skill - xell
- wha; the cd hous-ke~p~rs called
he .wh~rr~ithai * !. \ lancr
Of love 10 prepare tho insred snt. and
do the mixing. and zfisrwari IN watch
the Tot tol so tbs, the paiiing shall
turn ou, Il is e:oth round. hrtn aad de-
li-ioasly ~iiyh,-~hiie IL suet OF ! after.
brown and full Of Argus eyes Il made Of
kAsstns ssa .pace
And al tsar. niee
And a',sr thai the prcof 81 the pudding
IL in the eating. IL must Gu; in IN.
ricl slices of light air ceils and crumhs.
into which the sauce win soak in ccstai-
b. absorption. l; must literally melt in
the mouth. and after !; IL eaten leave
The satisfied and con;ented feeling which
only n good pudding or a good eon-
science can produce. 4 little gtri was
visiting in = family where they steamed
the puddings
MY hollis her paddin' in a
was." she said. CRITICALLY.
Puddings boiled in n rag arc the best.
The harvest apples Of this season of the
year make de!icious pnjd ms either
baked or to;lcd A. dumpIings they
are super-e,cclleni. Each apple should
be pared tu; no, corri-thc SEEDS add
favor-and tel in a small separate
cloth and n po, full toiled together.
They should he eaten n soon n di.hcd.
with butter and sugar. 4 rich biscuit
dough makes a good paste.
Docs any gentleman say puidin'g'
asked a member of the nonycauN riches
gazing round q, the guests assembled
NJ his table.
mo. sir. NJ gentleman says ruddta'."
WAS the retort courteous IL one 81 the
guests.
DIR. johnson wrote 81 Lady Bustlc
that "shc makes an orange pudd n
which Is the envy Of all the neighbor-
hood. and which she has found means
Of mixing and baking with such sue
cess that the ingrcj ents 10 which IL
owes its flavor nave never been dis
covered. She has. however. promised
her daughter Clorinda that IL she
| pleases her in marriage she shall bc told
the composition Of the pudding without
reserve"
We hear IL a familiar dish In An old
English ballad which begins:
.whrn gooi King Arthur rulei this land
He sas q Y s-iiy king:
lie stole three pscks of tsriey meal
To make n brcai pudding"
The pudding ranks in England NJ n
national dish. but the French will have
none of il. II NAV be found on the
cartcs 81 the leading rcstauraieurs o:
Paris. but il is not eaten by the French
customers Of the place. A story
is told Of one Of the early French
monsrchs. who. when he entertained the
English Ambassador. determined to re-
gale him with n plum pudding. Tho
King obtained the recipe and gave II to
his cook. but forgot To tell him To boil j,
in n cloth. The consequence Was the
pudding came To tho table in n turcen
and was served up as n soup Ia the
chagrin 81 the monarch and the dissp-
point of the Ambassador.
As n by one the ancient landmarks
OF cookery disappear il is safe To pre-
dict that the boiled pudding will 20 with
them into the obliy on ii cranes and
pOt-hooks. The bows and girls whose
palates used 20 be tickled with great
rounds Of mothers bucklcbcrry pusi-
dings will have TO content themselves
with its half sister. buckleberry roll. or
its second cou-in. baked bluebcrry bat
ter pudding. The following rules for
boiled puddings are As apropos To day
a they were one hundred years ago
when they were formulated. First, the
bag or cloth must be soaked thoroughly
in hot water. wrung and cooled and the
inside well drcdged with -four. in order
that the pudding shall no, stick To the
cloth when it is taken ont.
=. The water in the pot mus be al
ways .oiling when the pudding is pm,
in. and continue the whole time, other
wise the water would soak into the cloth
and make the Iudding heavy.
3. As the water boils away rcplenish
the pot from another kettle Of boiling
water. I'll tea kettle j. generally the
ID convenient and ready for use.
4. Never replenish with cold water.
as that will make the pudding heavy.
A fifth rule might tc added with good
effect; always put n plate Of old carthen-
ware in the pot before putting the pud-i
ding in 50 that IL will not burn To- q
bottom of the pot. Puddings should he
turned by sticking a fork lightly in.o
the cloth and Topping them over when
about half done.
English plum pudding is so rich that
It will keep six or eight months and
make the journey across the Atlantic
twice without detrimeni. A genuine
English plum pudd ng il prepared one
day M boiled on the next: sometimes
il Is boiled two hours on one day and
four on the NEXT Its proportions are
. bakers loaf without the crust. soaked
in milk ten eggs, two pounds stoned
and pared raisins. two pounds currsnfs;
all the fine spices in proportions 81 q
~teaspoonful each: two nutmegs. lemon. |
chopped orange peel teaspoonfnl soda.
half pound citron cut in fine strips. and |
. glass OF tart jelly. a pound black
sugar. This quantity viii make two
medium sized buildings. The sauce is
made OF butter and sugar boiled toge;h- |
er and thickened with four or corn
starch. spiced and favored to taste.
Here is a palmer recipe. Half a pound
81 beef suet, half = pound Of ~raisins.
half . pound Of dried curranis. one cup
OF o u milk. t~wo-thirds teaspoon Of sal
cratus. two eggs. half n nutmeg.
A good fam ~ plum pudding is made
in this way: One cup raisins. n cup
suet one cup mo'asses. one cup milk.
thrce and one-haf cups Of fonr. one tea
spoonful cinnamon, one nutmeg. one
~tcaspoonful OF soda. one-haIf spoon Of
salt Boil two and o1e-haf hours 1
Boiled Corn Pudding: One quart Of
corn-meal. three quarts of milk. three
eggs, o gill Of molasses Stir the
milk and mc,l toge her ihoroaghly.
that no lump remains; add the egg AMI
the molasses: lcave . good deal OF space
u The bag for the padding to sweil: for
this q swells very much Boil three