The Bottineau pioneer. (Bottineau, N.D.) 1885-1895, 1888-12-27

was the mince pie carried that Crom-
well and his followers looked with hor-
ror upon it, and the Scotch and
English Presbyterians adopted instead
what they called plum porridge, and
from this plum porridge was gradu-
ally evolved the English plum pud-
ding which today stands % the great
rival Of the mince pie.
In place Of the boar's head and
stout %sirloin, We long ago adopted
that national bird, the turkey, which
in the past few years has given way in
somo households to the goose.
For the housekeeper it is an agree
able fact that the preparation for the
Christmas dinner can be made &C
long in advance. The apples for the
mince pies, for instance, may early
be selected for peeling, and the fat.
ted heifer killed for suet and meat.
This relieves the preparations tina,
under any circumstances will pile up
rs the day approaches. :
A standard receipt for mince pies
Select from the round 8 pounds oil
beef-it is best not to have it fat land
boil it in water enough to cover it.
smoked tongue il = valuable ingre.
dent to add with less of the beef.
Chop fine and mix with it 8 poundl
Of suet, 4 pounds Of apples. 4 pounds
stoned raisins, two pounds of currants
one pound Of citron, a quarter of
pound each Of lemon and orangt
peel, the juice of four oranges and 4
lemons, 4 pounds Of coffee sugar, two
grated nutmegs, a teaspoonful eacl
Of ground cloves. allspice, cinnamon
mace, pepper and two tablespoonful
Of salt, cider enough to moistcn.
The plum pudding may be mad,
ready also in advance and await tn
glorious day. Here is a receip
which cannot be bettered: Stone
pound Of raisins and pour on them
half gill Of brandy. Lay on then
two ounces Of citron, and one each o
candied orange and lemon peel slicet
the grated juice and rind of one orang,
and one lemon, four ounces Of blan
ohed almonds, a pound of currants,
pound of suet chopped, a pound O
coffee sugar, and the interior Of
bakers loaf crumbed, mix well will
grated nutmeg, a little cayenne and
teaspoonful of salt. Pour over a gil
Of sherry and set away in cool place
Just before boiling the pudding adj
eight eggs and enough sweet cream t
moisten it.
This is Miss Corson's receipt, ON
she says, "Now let all the young la
sLdies of the honse descend and in turl
viecsSmnslY stirsthe frpity compoun'
for good The waite
tight puddirf 136r.
and pack tie 1InK =
couple Of inches 10 fkr to
Boil or steam for tS6 hours,
and do not open the mold Until the
pudding is ready to serve. Just be-
fore using boil again for two hours.
j ust before serving pour over it a glass
Of brandy or rum, set, it on fire and
send in blazing. The sauce is made
of equal quantities of butter and
sugar favored with rum or brandy.
There is one thing we have not all
learned, and that is, that heaven has
not granted us stomachs according to
our wealth. The rich man cannot
eat more than the poor man because
is rich. For that reason there is
no use of providing a menu so exten
that even a Christmas day appe.
tite cannot compass it. AS we love
on this day old times and old friends
turkey, cranberry and chicken salad
are not to be elbowed out of the way
by any new dishes or four and twenty
courses. Here is an old fashioned
day dinner which isrespect-
fully recommended to the amiable
hostess Of the Hotel McBrayen :
NO0st turkey. Oyster Sauce.
Mashed Potatoes and Turnips. H
. Boiled Onions.
Gallery. Cranberry Sauce. Pickles.
Roast Spare Ribs. Apple Sauce.
Baked Potatoes.
Plum Pudding.
Mfnce Pies. Pumpkin Pies.
Assorted Fruits and Nuts.
Confectionery.
Coffee.
WARRINGTON, Dec. l3.-Postmaster Cen
avail D:oI;u..u ..:I - .