New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-12-07
HOME AND SOCIETY.
INTERESTING NOTES FOR WOMEN.


The honor of compromising the plum-puddins be
longs exclusively to England. 1t IS the GROWTH Oh
centuries of culinary experience in the preparation Oh
mixtures Of spice and fruit and Wine The best Eng
1lsh puddiDSs prepared with blcao cFuuoN III pace
of -four TO be served in perfection ChMstmaS pud
ding mut he made at least two weeks before Chi's'-
mas Day and left to hang in cold closet TO mature
Ats flavor Begin by preparing pound and . quarter
OF raisns stone them and chop half pound OF them
throw over them a winegasS of brandy. Then PICK the
stones and sticks thoroughly As you can from a
pound OF Zante currantS. CurrantS have painful
surprises for neat hcusecepcr and are so dmcul TO
prepare that they shoud be used as little a. possible
but they arc a necessity the flavor Of plum-pud-
ding fruit.cale and many other cakes and buildings
After the curants picked over, add cup OF honr
to them and rub them thoroughly in it, This starts
The stems sh-sc the currante in colander till AL the
-four and stems are removed that can be in this way
Then wash them thoroughly in two or three waters
taking them OUt of the water handful by handful ana
allowing the dirt of each washing to sink to the bot
tom. II is an excellent plan u prepare I'VE or SIX
pounds a. the beginning Of The season in tins way.
DRY them by sprcadin: them papers When they are
Thoroughly dry they sh0uid dry for two or three days
store them away il tin box lined with paper or IN
wide mouthcd fruit Jars The decrease IN weight OF
Eve pounds Of curants after cleaning them Will prob
ably be cause for genuine astonishment L"
you.. After weighing the currantS for the
pudding add them to the raSlnS and cut
Into thin slices two ounces OF Citron ounce of
candied lemon peel. and add to the rest Of the fruit
Now shred pound of the best beef suet and chop II
fine with tablespoonful Of -four and teaSpoorfnl Of
salt The -four is simply used to keep the sue, from
sticking together. Add the chopped suct 70 the fruit
Add also q pound Of good cTanulated sugar Blanch
two ounces Of Jordan almonds and cut each one III
three four slices and add 10 the other ingredients
Crate in the yellow peel of an orange and lemon ana
squeeze in their Juice. Prepare three quarters Of
pound Of bread crumbs taken from the inside Of a
of aIa hraad mailing DCcfcCtV fine
prumbs by grating them on coarse CRATER
Mix the bread with tho rest If the pudding using
the hand, a. you would i'm kneading bread. Md an
even tablespoonful Of cinnamon. grated nutmeg ana
a teaSpoonul Of cloves If YOU wish the pudding can
rest now in the storecoset for three DAYS hut
not lou- enough 10 allow the mass to become dry
Experts say this rest improves the pudding. When
ready 10 boil il add a gill Of cream rich milk and
cight eggs, and last Of all. wine glass Of Madeira
and wine glass of old brandy. Butter thcfy bag
made Of drilling ard dr,d:e il with flour or. If You
wish % exactly the orthodox English fashion
butter an csrthen bowl and pack the pudding in IT,
Do not leave any room for it TO swell hut have bowl
lust the size to hold it. Tie a thicklv creased and
Toured cloth over the top Of this bowl Tie re
cloth down closely As possible and II VIII
give all that is necessary for the swelling
q the pudding Arrange some cords so the pudding
Whether in The bag bowl. be securely suspended
from The inside u the Of tho kettle IN which
y is boiled. The boiling water should reach mp 10
nearly the height Of the bowl. The pudding should
cook in this position Tor eight hours. The greatest
care should be taken That no water holS mi" H.
Unless Won are very careful and going to attend
to the matter Of boiling entirely Yourself il is better
to use q wcnbIttercd tin pudding moGid with a
perfectly tight cover This should res, in water two
thirds Of It. height unless Il Is frightened in the pot
or suspended b. p bail from the inside Of tho cover II
NAV 1alble about enough 70 loosen the cover. Re
member a genuine English pudding j. packed IN he
mould and no room i allowed foT il n swell II a
tin mould uscd this cannot he done a the pudding
would raise the cover. and American housekeepcrs
leave an inch FOR il 70 swell. tn" result in This case
is not 50 compact /, tie English Pudding.
If the pudding boiled in a bowl Or bac it can be
BET away iu the store closet till the day il il served.
if II IS cooked in mould it must be tsken out and
tied in a cloth and hung up in this wav; and 1t l.
likely % become a little dry. This can be partly
reneded by moistenius the pudding on the outside
with little brandy the day it i rocooked If II haS
been cooked IN a mould Christina, morning IL must
be slipped back into it, remembering b. grease 1t well
with good butter. If II has been boiled IN howl ~
bag it need only be suspended again from
the cover IN Othrls it, height Of b0n
ing water Let it cook for two hours longer
il shorN not be removed from the boiling
water tn Just before serving il on the table. The
bowl or cloth gives tho pudding IL I'D round Englisi
shape II il j. boiled In mould select trun
Gated pyramid form. with curved sides. Such monk
as This will fit into kettle which the pudding
boiled but q moud IN pyramid form with IN" apex D.
TOO tail. Whatever form is used throw Vlncgla SIN
OF brandy over tie PUDDING after il put the table
and light II with taper Of have this done befor
The pudding is served and lei il be brought in en-
Ueloped in Game,. II .hou!d rest on low platter
As soon ~ tie fame die, down begin cutting it il
even slices The most frequent for failure II
this famors pudding j, in the boiling The water NAV
not be boiling when it is pat in. OF II stops boiling and
II is spoiled. II be cooked fDr five hour. Yet b
rliined By standing I'm water below the boiling point
,bo To- tl,rfa4 hour