The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1892-12-20

them INTO crumbs.
How many crumbs?' said l meekly.
Il shall take Il pint" said she, for
pudding for six or eight people, and that
will b. ample. i shall thoroughly wet 1t
with boiling milk-it 1 didn't have milk L
ould take water and no mortal would be
tie wiser. These things ale unImportant.
Now. will You beat up four eggs!
But first" the learner asked, hoping to
make IN impression OF careful eAactncSS,
how much water or milk do you take:
The impression was not made; she gave
me a glance of direct scorn as she SAID IN
- dry tone: That depends entirely upon
rha crackers-some Will soak up a deal
,,,,ra than others; | should be sure you new
cr had cooked from just that question.
What YOU have to look for is The result.
Pour in your hot fluid until the entlre mass
is wet and can be stirred. lou cah say a'
It'll rs q stiff cake batter. -, HOW.
nositiyely did not dare to ask her now
stiff that was, but | gazed lntently on tlie
smooth mass of crumbs, when now pe?ah
Ia wear the appearance of dough: anu tiiL-
orously separated Che Nh'es u
from the yOlkS. l., ooro
I'm needn't do that" said she, care
Iossi,. iii is unite as well, II not better, 10
hrat them all up together. get me Il "a "a
spoonful of cinnamon ana hiii d 49,, and
II cloves. and teaspOOnful OF allsplce anu
a dash of ginger, if you like 1t, ana nlla
tbnm together with a small VINE GidSS VI
GOOD brandy They will color TIE puiulHs
darker in II liquid form than they VIII II
ut,t in drv, ami give it more favor, 100
MI i worth YOUR remembering. Now,
fake hcaping pint of fruit; observe 1t, lhEl9
is raudird lemon peel and there Is canthed
orange peel ard cherries, ali cut very sliia .l.
.,ycpls the cherries, as Wen Us cuI!ah'S
igrons and raislns soak iile IN, lie NO
u,;Ic in hot water TO soften them lhGy are
lrr,.r ;han riisius. For Christmas put
rI twice rs much frult. %, -,
IA Won tumble them all togetherE SAID l.
"CerIaiuiy. ana if happen to nave more
vi on,. thing thau.aoother that lhihs goes III
more: il doesn't matter. Now
She SpruhIfj IN cracker crumbs, hne as
-four These. wert-oyer the fruit
'.Soineii,nc< / sprinkle them and some
times; / don't. said she easily. don
..aUei; j. v,-rr warm. ] put III haf cup
Of !a.fter. an. a cup of half molasses aud
aaif sugar
Yea don't Usc SJetT'
"Nu, ! don't, I'll : was used to save but
ter. Ii j. not urirly so delicate, and it
turns up j.. clarrn~. cold. white Jumps when
the puadin. f.; odd. Butter, nice butter
for me every Ji.IH. And | don't boil in q
linen cloth toUre, into sort OF mongrel
plaster Of paris cast don't boil it at all. L
steam K.
''tIow Iona?"
Three or four hours
! made uo comment, but in my secret
mind | expected very queer pudding for
dinner. J was disappointed. 1t was the
hcSt pium pu.,iinc that | had ever eaten.
Therefore ! sUbmi@ 4 list of ingredients.
i... ,n P"tdjng.
One hcaping pint of biscuit crumbs; one
quaTl ut .ruit~-chprrieS, lemon and orange
peel, ciJrOn, ta.Tauts, and ralsins; one cup o
sugar and mOlas~.>; one large WlHe glass of
brauky: one tc;lSpoOnful of alispice; one
tcaspVontuI Of cinnamon; one-halt teaspoon
fui OF cloves; nutmeg TO taste; four eggs;
milk to moderately soften the dough.
/ am bound 70 confess that this hlt-oT-
miss pudding has never missed III my eXpe-
ricuce. IL should be served with little
brandy poured around it and set on lire Just
as it enters the dining room. Alcohol viii
make more brilliant display than brandy,
but the flavor of the pudding Is not so good
by a long. long distance. harh sauce
favored with lemon and brandy IS the con-
Ventional accompaniment. Ieop1e OF sen
luueut -,metimes stick Il Sprlg OF holly III
the puddin@, bUt when the Ilquld about II IS
afirr the holly is apt TO blaze and the chill
dren may have more -uA than Is goou Lor
them.
A plum pudding has costly sound, bat
il really xeed not be expensive; A family
of moderate means who eat bread lhfee
times a day will accumulate III a 1eW DAYS
enough crusrs and stale pieces to dry III thS
oven n fter,vard to be rolled into crumbs and
soaked in quart of milk. A cup OF peer
snet from the last roast of beet you may
trrst the butcher TO help the weight along
with plenty of trimmings, cup. OF mo-
lasses. about three teaspoonfuis OF
snice n cup of currants, and one one
Of seeded and cut Taislns, VIII,
With some good sauce make very
toothsomc pudding. Eggs make It hsh l,I
and better. but eggs may be omitted Wheh
they are forty cents Il dozen.
4 very excellent plum pudding, wfich
may be as rich or as plain as one Chooses
is the
Brown Bread Plum Pudding
To any good recipe for brown bread
Rostop brown bread, | mean) add specs
and fruits and brandy in the proportions
most convenient, and according as your
hand with the dainties has been liberal,
You have an agreeable plain pudding or
steamed wedding cake pudding: We IND
the following recipe very satisfactory:
One pint of rye -four; one pint corn meal,
very fine and white; one teaspoontul satt;
one cup of molasses, in which has BEEN
melted one-half cup of butter; one glass
of brandy. in which has been stirred three
teaspoonfuls of mixed spices put more IN
if you like the taste); one quart OF mixed
fruits; one pint of sour milk; one tea
spoonful of soda Boil for three hours in
brown bread tin placed in a kettle of hot
water which must never be allowed to
stop boiling for a. second unless you WISH