Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1883-03-14
DOMESTIC.

4 A CHRISTMAS PLUM PUDDING.-Tu b,
wholesome, a plum pudding must b,
well combined, well mixed. well cooked
served up hot, and eaten before the sp
petite is tagging. A good plum pud
ding is not indlgestible, but nourishing
Strengthening, and above all. comfort
ing; 1t puts people in good temper aDG
makes them feel happy. Do not make
it 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, vel
stoned; one pound of currants, half g
pound of Sultanas, hals pound of fine.
ly-chopped candIed peel, one pound oi
best moist sugar, the rind of one lemon,
grated; mix spice according to Judge
ment; one ounce Of powdered sweei
almonds, grated nutmeg and ground
cinnamon. pinch of salt and pinch
of ground pepper. Prepare best white
your judgement in quantity; then add
three tablespoons OF fne-sifted flour.
Chop as fine as possible three quarters
OF a pound OF best beef suet; add to
bread and -four; also two good pinches
of baking powder; mix well. Add gro.
ceries and mix well. Pour two table
spoons of best golden syrup over this
mixture.
Beat up the yolks of SIX eggs well;
he. nf
mix them with the pudding materials.
Sur for ten minutes, till all is amalgama-
ted. Add two glasses of sherry, il
desired, mix sufficient to bring to good
moisture, but not sloppy. Butter q
mould well; pour in pudding and place
LII steamer or saucepan, SO 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 halt
spoon of best fine -four, mix well.
Add sugar and vanilla favoring and as
much milk or cream as desired Nix
well in stirring until it 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 1t agrees
wnh them. Here is q receipt for q nour-
ishing soup: Eight ounces barley, -four
ounces harlcot beans, four ounces dried
green peas, two large carrots, one large
turnip, one large leek (or four ounces
of onions), one ounce salt butter; salt
to taste. The peas are soaked In water
for twenty four:. hours, then at g O'Clock
are put IN the water with cold water,
the barley, beans and onions-other
vegetables are added successfully as
they are prepared, thus retaining the
flavor OF all, and insuring thorough
cooking. At five minutes to one o.
clock this butter is added to the thor
oughly blended ingredients, and the
soup, served with toasted bread, forms
an abundant and satisfying meal. The
flavor being IN the vegetables and not
In the meat, none but tine initiated can
tell the difference, from the soup made
with SIX pounds TO eight pounds Of beef.
FRENCH RICE PUDDISG.-Pick and
wash III two or three waters couple of
handfuls of rice. and put it to cook in
rather less than quart of milk, sweet.
ened to taste, and with the addition of
the thin rInd of one lemon, cut Ill one
piece, and snail stuck Of cinnamon.
Let the rice simmer gently until it has
absorbed all the milk. Turn 1t out in
to a basin, and when cold, remove the
INTO II the yolks of four eggs and one
whole egg beaten up; add a small guam
tIty OF canGled cltron cut into small
pieces and mix 1t well IN. Butter and
bread crumb plain tin mould, put the
mixture into 1t, and bake III quick
oven for about half an hour. To ascer-
tain when the pudding Is done, insert
bright trussjng-needle into it; it will
come out clean When the pudding is
done.
CHOCOLATE MACARooSs Delicious
chocolate macaroons are made by melt
ing slowly, and with care, three ounces
OF plain chocolate. A good way is to
melt it in a tin GIsb ami set 1t within
another containing hot water. Make q
thick paste by stirring in gradually one
pound of powdered sugar and the well
beaten whites OF three eggs. then spread
or roll 1t as smooth as possible to q sheet
about a quarter of an inch thick. Cut
1t In small, round, and fancy-Shaped
pieces; butter your cookey tins and
scatter a little i0ur and sugar over tue
bottom (use equal quantities OF each),
and lay the macaroons on. Bake In a
hot oyeu. but avoid having it hot enough
to scorch them.
STEwED SwEErBREADs. some
sweetbreads and soak them III warm
water till quite white, blanch in boiling
water. and then put them In cold for
short time. When cold dry them and
put them in some well-davored white
stock. Stew for half an hour. Beat
up the yolks of two or three eggs with
some cream, little firely-mince parsley
and grated nutmeg, pepper and salt to
taste. Add this to the sauce, put 1t OH
the fire to get quite hot, dish the sweet
breads, pour the sauce over, and serve.
The SHAWL The shawl Is pre-em1n-
emily feminine article of apparel, but
Is sometimes appropriated by the other
sex. The Syrian gentleman wears it as
a girdle. often of costly material and
beautiful tints. The effect is then very
fine. The shawl holds an honored place
In the wardrobe of the queen and wraps
Its faded tatters around the beggar in
the street. In one country it is worn
as a coat. in another as blanket, IN
third az cloak, in a fourth as a vail
falling gracefully from the head over
the shoulders, and in fifth reposing
on the shoulders hangs in undulating
folds, giving an Indefinable air OF gem
tility to the lady who knows how to
wear 1t.
CRANBERRY SAUCE.-Pick over and
wash the cranperIies and put in preserv-
ing kettle with half pint of water to
one quart OF berries; now put the su-
gar,-granulated sugar is the best-on
top of the berries. Set on the fire and
str about half an hour. Stir often to
prevent burning. They will not need
and will preserve their rich |
color cooked in this way. Never cook |