New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-12-15
THE CHRISTMAS PUDDING
HOW TO MAKE IT AND SERVE IT.


PUN pudding has been d national dish o. England
since the time when Robert Argylen. "yeoman OF
the mouth TO the Norman Conqueror. gained him
self the lordship OF the OF Addngton by the
service OF making mess In eavthen pot In the
Kitchen OF our Lord the King the day OF his
coronation called de la Groute" so reads that VEN
cradle record In the Doomsdsy book.
This pudding early appropriated by Christmas
Day ne chile festival day OF the year. though not
IN III, present compact form. The od-fashoned pud-
ding al seem agreed was more OF the consistency
Of broth than Of the firm substance OF the Christ
d a pudding OF to-day
II l. a common mistake Of cooks to confound the
plum pudding with the boiled pudding % the
household cuisine. Tie latter l. light batter
sweetened with molasses shOrtens with suet and
seasoned with moderate quantity Of raisins or
currants ID depends for IT'S the feathery
ightness az ia batter which is The main portion OF
it, substance. It is more ike plum pudding
which - composed mostly OF fruit than molasses
cake is Ike fruit cake \ suet pudding requires
much room IA which swell. for 70 Increases nearly
double I'm volume. \ Christmas pudding increases
but little IN volume, the comparatively small por-
ton OF batter f. made usually Of bread crumbs. al
ready Hight. II any space is left for f. to swell in IL
VIII be- filed with water. which viii mix in with
the fruit and other ingredients and ruin the best
pudding that ever made 1t IL positively neces-
sary TO pack plum pudding firmly as possible
IL the bowl IN which 10 il be boiled. and 10 tie
III.
stretch enough for the slight swelling OF the pud
ding. and the water will not get in
To Boil. WITHOUT STOPPING
- - 'i' eiio' ol coi.'o""u''s these '"o P""''s9
Of Numerically different texture but somewhat
similar Appearance that has lead several house
keepers 10 write questioning the method Of pack
us VII '''SS P''u"s - - "o"e'e'' '"e A'.
:" pam ' P'oP'''s anu ''e "'V"'p' 80 'o,' u
d. -e' 'i7 Hiaihe' o. SUE Puu"Hs' III winch "o"'
Inn
""~ 'o'- d'r "--H' 'Na' "'"N' ~ many P'u''
pudding stale fla and unpfoi'aD'e.' In fact. the
-"-"e S"-'r7s OF l"l"i" 81 .'7 P"'''"s more o''7'
depends on tnls packing ana on Keeping the water
no'"'is a'oi"u '"e puu''"s "''"o"' once s'Pp'"S
-, 1'N "o"'s. J, l. rSPr''1 n''7sS''y ,I4. .,,'s
,g..r ,at. "a,,,,, ,,,,ner. or
III, D.. - , $500,
lane Ma" pouhu Oh c"'ian.s' po'Hi OF SUI
raisins hA'r pound Of MI-cat-l raisins.
stoned and ,+ t,,o 49,. hits. three. ,unce. 4ach ~
,,,,,,d - , -, .f I .i.,, r..
iahdl~u o'ans" peel lemon peel ana cl'roh' loss
THIS ifuit with tablespoonful OF dried ana sized
Hour or better ye. dredse juss this amount-no
- No.. - ,..,,,,
IL '''s run @'N D." cap d a.. ''.
and hef nutmeg chop fine three-quarters OF
Sprinkle over liberal teaspoonfuI VI salt and
add the frli' and toss the ingredients thoroughly
Now ala 'hr~e-qaar'-rS Of pound OF bread
crumbs that have been dried and sif,ed and
add hair a pound OF sugar and sprinkle in the
spices thai hay. been mixed together Beat to-
'.,,i,s .,..,, n,.. p1I a,,I ,he,o ~ mo nnddiug
IN e'7"' es-'' anu ",-' '''''l 80,
II shouid ROW "e 80 sun Hat IL "a" Or 7tlI'-N
with difficulty and the only sure way T. 10 s;ir Il
,,itb ,o,,r hand. a. -,,, would bread Add nov A
-, -, 1900,
q" o. brandy ana on OF sh-iiy' aht n.N me Puu-
ding thoroughly. There il enough In this rule 10
make TWO good quart puddings and for a small
Int .,. ou,,,,i,,, can he divided and boiled in
'""'''s 'e 4D'"'''' %" " W
'No BOWS frpAla'ey' ,,.,,o
,Ir9onas blanrbsa s,J ,nt in thn sbreds and
,.t.. odd ,.hi.sroo,f,,i ., .a,died GINGER cut
h, IN. Me- sornA aysin add an ounce Of hitter
.I,,o,as hl,r,na1 and cooled in boiling wafer and
crumbIed by degrees in the pudding. All these
70 an orr hodoH 'hr-,inas pqidns, IN tartne d
dne P' 49, r,,t.er them nari, hem fuu Ar a
,ri erlS rer closely over The TOD Of each pud-
dias ana ne shu and f1uf over Ibe moub o.
r. aratd -t. s,,vl,,yaruass M he ends
- - D' y, ,b u,ater re,.erse nom and knot
tbe @o,tr 'orn.rs loosely over the fop Let each
.ne iOu' o ~ INNS the dav in T. made and
'Wo tne qaS II - usnl D., r,.ka Christmas
IL - XIV" - b.sora ..r,ing r. viii
Piuu w ir, a. rrliir AXE 81 course a common
s'e' tI1''.c 0s ii,'S mix me- - hold a. one
~ lin, gJ ,,l f- .ishf hours instead % six the
ssnuu,Is. 'o'N '' ''-''
" -, 'af ., . g., ..r.~.iiv ussJ with these
ittta-,D -. '.,,i,,i - The nirrst butter tthat
ptfh 80 f,,,,, s,u - I'm. besu 10 A cream
lin ts, c,ofui. OF GOOD powdered sugar. Do
w." ,, ,,' -i,n.r. AGAR. his Is always adul-
tersted 10 render !; norc valuable. for certain
J anuiies anr nes,l4 Far salres AID for swelten-
ing run. Add me u" ''d 'T" IN sua't~ -
slauualE 10 e IN, ,h .,,i, I'm q, nan OF boiling
!" sy Of sood brandy II one INDUCES be- sprs
o. holly for decoration ana -er, ,nr p'uH.uS ~.
beishtenrd. bn, not excessively. unless special
tlfIl -