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

~''' VII I'M t lltllc ullCCIldlI ltSS, WHiCu
nave tendency to come Off in the excite
mcnt OF boiling. | have found that when
TINS happens, and you are too economical
or TOO tar from the tinsmith's to buy an
other tin, that two sticks wedged into the
IRON pot used for boiling, at the space of
about half an inch from the bottom, sup
Ply the place of these props very WELL
We always tie our boiled buildings into
The TN, that is. we tie the lid on with q
stout Irvine. Then we weight it all down
with tiatiron. We ought to choose an
old tiatiron, but my private conviction is
that the cook takes the first that comes to
hand, and wipes it off afterward and goes
her way in peace. The pot should be as
fult OF water as may be without boiling
over. As the water evaporates it is well
to have a kettle of boiling water near from
which to replenish it, To put in cold water
fruits for brown bread plum puddings
should be Toured before they are added.
The recipe below makes n rich dark plId-
ding. 1t is our own. but | dare say that
many people have hit on it, also:
Rich Dark Pudding.
One pint of flour; four eggs, whites and
yolkS beaten separately; two tablespoon
fuls of baking powder stirred into the flour
and the -four sfted four times; one cup OF
sugar and a scant half cup of butter beat
Ell to cream; one liquor glass of chat
reuse cordial; one liquor glass OF marls-
chino spice to taste, about three teaspoon
fuls or more; one pint of mixed fruits, wei
Toured: milk to make a batter stiff enough
to hold up the fruit.
This is a very rich pudding, and can be
darkened 10 absolute blackness by the adj
dition of liquid chocolate-that IS, choco-
late melted and thinned by hot water.
"Dutch Plum Pudding i'm a Bag"
1t is my good fortune to know a very charm
ing elderly lady, the descendant of one of
the historic noble families of Great Britain.
In her family there used to be served 4
modest pudding of the shape OF cannon
ball but far gentler to the DIGESTION Dur
im!S many years fondly, supposed TINS pud-
ding To be an English heirloom III tie no.
bic Family of the lis. Alas. when L
borrowed the recipe it was labeled, dutch
plum pudding in Il bag"
However, Dutch or English, it is quite
good enough to give. Though most eX-
pcnsiye plum pudding, 1t IS Il very palata-
bic one. SO here it is: Mix well together,
one cup of Suct; one cup of milk; one cup
of moaSses: one tablespoonful of ginger;
one teaSp0untul of ground cloves; quarter
of nutmeg. Add flour to make still
batter and one tablespoonful of baking pow
der Il fancy | can detect here the modern
version of soda and sour MILK and last OF
ali mix in the batter one cup and Il half OF
any kind of fruit. well Toured. Wet a
cloth bag-an old napkin makes good bag
and sprinkle cOnScientiously with flour,
then pour III the batter and tie up the neck
of the bag very tightly, leaving generous
room for the pudding to swell, for it is as
expansive as gossip. Have kettle OF
boiling water and dump i'll the bag. 1t will
not prove amCnable to reason, but will bob
about and lop over and Try to get water
into its precious inside. and IN my own
soul feel that it would he less picturesque,
but much less risky, to simry put it INTO
Il tin mold and leave it. iou must turn
the bag every ten minutes for the first
hour. then boil it for Two hours longer,
and if you have not let the supply OF water
run too low or forgot to turn it or scalded
Yourself in the manipulatons and thus
left too much of the pudding above water,
in your haste. or priched the bag with our
turning fork. or done anything else rum
Gus. you will have pudding not nearly 50
indigestible as you might suppose. And 1T
has one great point in its favor at that
time in the year when the amateur farm
er complained that his hens were always
'loaiing round doing nothing because eggs
We're forty cents dozen" it requires moth
ing of those pampered fowls.
Other Plum Puddincs.
A good pudding is Ewes pudding, poeti-
cally named, | suppose because it con-
tains apples, the recipe whereof can be
found in the cook books of Miss Parloa,
Mrs. Lincoln and Marion Harland, to men
i beautiful canned plum pudding can
now he bought ut the groccrs, and even
Greenland explorers can keep Christmas.
But these puddings are extremely costly.
Really. the plum pudding is the easiest
Of puddings. If the attentive reader will
follow TWO directions carefully she or he
viii be sure TO have Il good plum pudding.
One direction is to use something that
holds its own raising powers, such as
bread or biscuit crumbs. and to use enough
to prevent the fruit sinking to the bottom,
but not so much that the dough cannot be
easily stirred The other valuable direction
is, to either bake the pudding long enough
in slow oven, or TO steam it over water
that has not once grown weary of its duty
ard ceased TO boil. After all there is only
one word Of magic in buildings, as in all
the other matters of cookery, and that
word is care. The watched pot never boils
over.
How the CoIonel's wife Managed 1t.
My friend of the hit-or-miss plum pud
ding gave me some advice that L
like more and more the older | grow as
Il cook. She said: Don't suppose be-
cause Won haven't the exact ingredients