The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-03-31
DOMESTIC.

we'll combined, we'll mixed, we'll cooked,
served mp hot, and eaten before the ap-
polite Is tagging. A good plum pud-
ding is not ind1gestible, but nourishing,
strengthening, and above all. comfort
ing; 1t puts people in good temper and
makes them feel happy. Do not make
1t too rich, too heavy, nor too sweet,
nor too large, but be moderate in every
thing, forgetting nothing, and mixing
it with your own hands. Only that
plum pudding is lucky that is stirred
by each member Of the household.
Take one pound OF best raisins, well
stoned; ono pound of currants, half o
pound of Sultanas, half pound OF fine
ly-chopped candled peel, ono pound of
best moist sugar, the rind of one lemon,
grated; mix spice according to Judge
ment; one ounce of powdered sweet
almonds, grated nutmeg and around
cinnamon, n pinch of salt and pinch
of ground pepper. Prepare best white
stale bread crumbs and rub it even, to
your judgement In quantity; then add
three tablespoons OF fine -sifted flour.
Chop as fine as possible three quarters
OF a pound Of best beef suet; add to
bread and flour; also two good pinches
OF baking powder; mix we'll. Add gro
ceries aud mix we'll. Pour two table
spoons of best golden syrup over this
mixture.
Beat up tho yolks Of six eggs we'll;
the whites of three with white sugar,
mix them with the pudding materials.
Sur Tor ten minutes, till all is amalgalnn-
ted: Add two glasses OF sherry, if
desired, mix sufficient to bring to a good
moisture, but not sloppy. Butter a
mould we'll; pour in pudding and place
III steamer or saucepan, 30 that the wa.
ter reaches only half the height, and by
| no means immerse it, cover the pudding
with clean paper and let steam for six
| hours at least. For sauce, take piece
of best butter and melt; mix with half
a spoon Of best fine flour, mix we'll.
Add sugar and vanilla huvoring and as
much milk or cream as desired. Mix
we'll in stirring until 1t is perfectly
smooth.
SCOTCH BROTH,-In addition to Len
ten fast-keepers there are numbers OF
people who take to- vegetable diet at
this time of the year, because it agrees
wlh thom. Here is receipt for nour-
lshing soup: Eight ounces barley, four
ounces harlcot beans, four ounces dried
green peas, two large carrots, one largo
turnlp, one largo leek (or four ounces
OF onlons), ono ounce salt butter; salt
to taste. The peas are soaked Ill water
for twenty fonrsshours then at O. O'Clock
ore put in the water with cold water,
the barley, beans and onions-other
! vegetables are added successively rs
they are prepared, thus retaining the
flavor of oil, and insuring thorough
cooking. At five minutes to one O.
| f,1.S S11{f ie b.
oughly blended ingredients, and the
soup, served with toasted bread. forms
an abundant and satisfying meal. The
havor being in tho vegetables and not.
III the meat, none but the initiated can
tell the difference, from thu soup made
with six pounds 10 eight pounds Of beef.
FRENCH RICE PUDD1Na.-Pick aud
wash III two or three waters couple of
! handfuls OF rice. and put it to cook in
rather less than a quart of milk, sweet.
ened to taste, and with the addition of
the thin rInd of one lemon, cut in one
piece, and a snail stick Of cinnamon.
Let the rice simmer gently until it has
| absorbed all the milk. Turn 1t out in
to basin, and when cold, remove the
| lemon-rlnd and cinnamon. Then stir
INTO 1t the yoiks OF four eggs and ono
| whole egg beaten up; add small GUAM
tlty OF cundled cltron cut into small
pieces and mix 1T well in. Butter and
bread crumb plain tin mould, put the
mixture into 1t, and bake Ill quick
oven for about half an hour. To nscer.
tnin when the pudding is done, insert
bright trussjng- -noedle into it; it will
come out clean when the pudding is
done.
| CHOCOLATE MACARooNs delicious
! chocolute macaroons ire made by melt
ing slowly, and with care, three ounces
OF plain chocolate. A good way is to
melt 1t in tin Glsh and set it within
another containing hot water. Make q
thick paste by stirring in gradually one
pound of powdered sugar and the vel -
beaten whites Of three eggs. then spread
or roll IL as smooth as possible to sheet
about u quarter Of al inch thick. Out
1T III small, round, and fancy shaped
pieces; butter your cookey tins and
scatter Il llttlo flour and sugar over tho
bottom (use equal quantities. of each),
and lay the nucuroOlis on. Bake in a
hot ovcu but AVOID having it hot enough
| to scOrch them.
STEwED SWEBTDREADs.- some
| sweetbreuds anu SIOUX them III warm
water I'LL quite white, blanch in boiling
| water, ana thcn put them in cold for u
short time. When colo dry them and
put them in some well-Huvored white
stock. Stew for half ali hour. Beat
up the yolks of two or three eggs with
some cream, little finely -mincs parsley
and grated nutmeg, pepper and suit to
taste. Add this to the sauce, put 1T Oh
the fire to get quito hot, dish the sweet
breads. pour tho sauce over, aud serge.
The SHAWL The shawl IA pre.em,n.
emily feminine article of apparel. but
is sometimes appropriated by the other
sex. The Syrian gentleman wears it as
girdle. often of costly material and
beautiful tints. The effect is then yery
fine. The shawl holds an honored place
in the wardrobe of the queen and wraps
its faded tatters around the begRar in
the street. In one country it is worn
rs q coat, in another as q blanket. IN n
third az cloak, in fourth as vail
falling gracefully from the bead over
the shoulders, and in fifth reposing
On tho shoulders hangs in unduluting
folds, giving IN lndetinable dir of en.
tillty to the lady who knows how to
wear it,