Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1889-12-22
THE ENGLISH OF IT.

Now the English OF 1t In charming note
from Mrs. Hawley. She writes:
had plum pudding made last Christmas
and followed my mothers recipe exactly, but
someway it did not taste like the English plum
pudding. This think was the reason. In
England the last Sunday in Trinity is ''Stir-up
Sunday" and every one in the family from the
grandmother to the 2-year-old stirs the pud-
ding. Phipps has picture showing this GUS
tom. where little baby is held up by its grand
mother who holds the ladle in its hand and
puts in new shilling or sixpence for the cook,
and the mistress of the house drops in ring
and thimble. The one who gets the ring in
her piece Christmas Day will be married within
a year, but the one to whom the thimble falls
will be q spinster all her life. The pudding is
boiled the Monday after "Stir-up Sunday" but
it is not touched until Christmas Day. Then
comes the poetical part of it The butler
brings the pudding in on a great platter and it
is surrounded by delicate green flames made
by burning the brandy which has been poured
over it Now comes the test of the server. II
there are score at the table, each one must
receive a piece that is still surrounded by
flames. 1t has to be speedy work, and when ac-
complished is beautiful sight to see at every
plate spiral fame, and in the platter flames
surrounding the bit of holly with which it is
decorated, These things are the making of
English plum pudding. EDITH HAWLEY.
- Here is delicate morsel from Maine. It
is Mrs. Senator Frye's recipe for spiced
gingerbread:
Three eggs.
One cup of molaSSes.
One cup of soar milk.
One cup of chopped raisins.
One teaspoOnful of soda, heaping.
Two cups of -four.
Spice to taste. CAROLINE F. FRYE.
Mrs. Roger @. Mills barbaeued mutton
has gained more votes for Corsican's states
man than his free trade speeches. tisalways
prepared by Mrs. Mills own hands and the
Texan who eats it never swerves from his
nH n. l.
with her own hand. 1t is as follows:
Take nice tender fore quarter, or only the
ribs of lamb or mutton. Cut it across three or
four times to break the bones so as TO carve
easily. Put it in fat stove pan, or better on a
broiler in front of the fire. Let it boil slowly.
Take a pint of vinegar, add to it two table,
spoonsful of red pepper (Dods cut up fine, much
the best), teaspoonful black pepper, salt to
taste and two tablespoonsful of butter. Keep
this hot Make sponge of piece of soft cloth
and all the time the meat is cooking mop it
with the dressing. When ready, pour on the
rest of the dressing and serve hot.
SENATOR CULIoM's CHRISTMAS DINNER
Nearly all Senators will 1T their Christ
mas dinners at the capital, and TO give an
idea OF their likes, send you a sample
menu. 1t is that of the Christmas dinner of
Mrs. Senator CuIlom has decided upon:
Raw oysters.
Clear soup.
Fish and cucuT bers.
Sweet5reads and peas.
Roast turkey. Mashed potatoes.
Baked sweet potatoes, corn, celery.
Olives cranberry jelly.
Timbale de macaroni.
Game and salad.
Mince pie.
Ice cream, cake.
Fruit, bonbons.
Coffee.
candy making, as well as a maker of won
derful pies. Her chocolate creams always
form a part of aer Christmas cooking. and
they will probably be made by thousands of
your readers after her recipe is read. She
has written it out carefully and warrants it
good. 1t is as follows:
Crate a package of sweetened chocolate
Add two tablespoonfuls of water and set the
bowl in a TIN of water on the stove to melt.
While melting roll some of the, cream into
balls dip these one at time in the chocolate,
lifting out with fork. Put a buttered dish
to harden. Use any kind of favoring desired
In cream. JULIA CULLoM.
A dish from Kentucky is recommended to
me BY Mrs. Senator Blackburn. 1t is
Swedish Timballs and I give the recipe as
Mrs. Blackburn has written it out for me:
One pint of -four, one half pint of sweet milk.
three eggs two tablespoonsful of salad oil, ,scant
teaspoon of salt
Stir the -four and milk to perfectly smooth
batter, add oil and salt Then the eggs whipped
very light If too thick add more milk until
right consistency.
Chicken Filling for Patties-One pint of
cream, one tablespoonful of -four one pint cooked
chicken. cut in small bits. four tablespoonfuls
of chopped mushrooms, salt and pepper put
one half of the cream on to boil. mix the other
half with the -four, stir into the boiling cream
when this has boiled up once add chicken mush-
rooms and seasoning.
THEREsE G. BLACKBURN.
p cannot refrain from adding Jessie Mil
ler's recipe for Christmas candy. Jessie is
the 14-year-old daughter OF the Attorney
General and is especially proud OF the
candy because the President has eaten it
and the BOYS at school where her brother is
say it is the best they have tasted. No one
will be able to make it, as Miss Jessie SAYS
most of it is sin her head" This is the
way she tells it:
A cup of brown sugar, cup of black molas-
ses and big piece Of butter.
Don't use confectioner's sugar or it won't be
sticky enough and will taste Just like the kind
you buy. Try it by blowing through curled
broom splint and by tasting
It is two kinds of candy. If you pull it it's
taffy. If you don't it's butter scotch.
MISS GRUEDY, JR.