New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-12-17
THE CHRTSTnAS PUDDING.
HOW TO MAKE IT AND WHAT TO DO WITH THE
REMNANTS.

HOW TO MAKE 1T AND WHAT TO DO WITH THE
REMNANTS
In snite OF all advice to the contrary most people
begin TO prepare for Christmas at the eleventh
hour This is shown by the crowds in all shopping
resorts and ali markets until late Christmas Eve
The shopping for Christmas Day can easily be done
weeks before when there is an abundant STOCK III
the shops TO choose from. and thus can be AVOIDED
the crowd Of belated shoppers which VIII always
exist as long as there people who VIII put OH
til tomorrow what ought to be done to-day
Christmas marketing ought TO be done TWO VI
three days In advance In order TO OBTAIN the c"o'oc
OF the stalls. Where there Is no way OF Storing
such perishable articles vegetables ana irui's
they can be ordered in advance to be delivered
Cbristmas morning. A great deal OF the Christmas
cooking can be done the day before Inc TURKEY
can be made ready. stuffed and trussed ana rupoed
with butter Croquettes and similar dishes may DE
moulded and made ready to fry. The consomme
should be ready to be cooked with It's gar
nlshes so that II needs but twenty minutes COOK
ir,. and much other work be done to slmpliiy
the work OF the Christmas dinner. The puddihs
should be made several DAYS or even week h"ead
and hung in cold place TIL Christmas 'no'"'"s'
when It needs TO be boiled over-an hour longer.
There is a decided tendency among our best COOKS
to-day to substitute beefs marrow for suet IN plum
nuadinr The beef marrow makes rather more
delicate and fine avored pudding, which ioses
nothing OF It's richness. The best marrow-pohe j.
that obtained from the hindleg or shank OF beeI'
tho meat Of which makes an excellent cohsomthe'
10, the butcher split the bone for YOU so that t'c
marrow can be- taken out entire. Scrape OF any
h,oodv s,reaks Weigh out six ounces chop II me
and set II aside in a kneading bowl ADD nan a
mound OF dried currants, well washed ana Picheu
over: half pound of Sultana raisns. nan d Po"".
NJ the best Malaga raisns and hair pouhd o.
candied orange. lemon apd citron peel IN equal
par,s Mix thoroughly and add thrce-quarters OF a
o,rd NJ bread crumbs which have been dried'
s,f,ed and moIstened with half cup OF colo MIX
To this also add quarter or a pound OF sugar. an
even ,easpoonful OF SALT six eggs. and finally nan
a oil each Of Madeira. brandy and Santa Cruz rum
you NAV substitute sherry Tor Madeira II you WEI"
>ux all these ingredients thoroughly. using the
I'D % tnead them together. If the pudding is
houoa IN n tight tin mould. leave about half an inch
space for II to swell; but II 1t Is boiled IN 'he
orthodox way which is by far the best way-ih
howl with cloth tied over it-pack II In as tigh,y
as you can The cloth VIII give snhc'eh,iy io' ~,
s,velnp In either the mould or bowl should
,o ,h,ns,v bu,tered and slightly dredged with flour
% make smooth shining surface in which TO
,ck the nroyerbial sprig OF holly. The mixture Tor
the Christmas pudding should be as stir as 1t can
be stirred there is the r II the sne
o. en sh moisened bread crumbs then the iqueur
and Of AL the se sTs half easpoo pffsr Of d pow
dere and the same suan sds each be- p at
j" The very simplest sauce for chrstmas pudding
Is maae as al the grated peel Of quarter OF
,Sd s hea aRd sa p
ut she bowl tanning the sass w In n pan of bolt
Ing water an ana n to coat the spoon Or II you
wsh you may i with rum sauce made BY
burning tapis's aeon as II Ia brown a cup OF
Sons hs w .y1sp hss melted v tn
gether ana ~ - cornstarch mixed to a thin paste.
n,SScsboonfuls Of cold water Let the MKT