The evening times., 1896-12-24

| Jelly bag, add an equal quantity of sugar,
and boil briskiy for ten minutes. Set to
form In a mold. and turn out before send
ing to the table.
Twelfth Night Cake.
Twelfth Night Cake Make hollow in
6 pounds OF flour and set a sponge with
1-2 gills of years and little milk: put
around 1t pound of fresh butter broken up
small, pound ounces caster sugar, LIZ
pounds well washed and dried currants,
IA ounce sfted cinnamon, the same OF
cloves, mace, and nutmeg mixed, and finely
shredded candied peel to taste. When it
has risen mix it all well together with a
little warm milk, pour the mixture into
wcil-buttered and papered hoops, and bake
When cold these cakes are covered with
almond icing, and when this is set, with
royal icing and garnished to taste. with
appropriate ornaments. They can also be
served plain. They should be kept little
time before cutting.
Yule-Dissolye one-half ounce Of Ger
man yeast in pint of warm water,
work II into two pounds of ssfted flour
till it is a smooth paste. Let this stand
covered up for anhour ortwo torise. Then
work into it one pound of creamed butter,
one pound of sugar. grated nutmeg, eight
ounces finely shred mixed candied peel.
one and half pounds carefully stoned Mus
catel raisins, some shred almonds and four
eggs Butter large tin mold, half fill it
with The mixture, and bake aboutthree and
a half hours. Turn 1t out of the mold to
cool. This cake should be tested with the
wooden ske wer, as one cannot always de-
fI,,1. 4 will fnl- tn n
Italian Punch.-Into a saucepan put one
cupful of water and wo cupfuls of sugar. .
and heat. stirring until the sugar is en-
tirely dissolved Cool and add one half of
a cupful of lemon juice. one cupful OF or
ange juice and one quart OF peach pulp
prepared b y rubbing canned dpeachesthroueh
fine sieve and adding sufficient of the
syrup in the can to thin.
Roman Punch-Peel the rind thinly from
one orange and three lemons: put In a
Saucepan n with one and a quarter pounds OF
sugar and one pint OF water. Heat slowly
and boil for five minutes. Cool. add one
pint of cold water and the strained juice
of the orange and lemons and freeze.
When n very hard. work in gradually onc-hsdf
of a pint of Jamaica rum, four tablespoon
fuls OF maraschino and one teaspoonful Of
vanilla. Pack and stand away for at least
two hours. Serve in glasses.
Regent Punch Prepare freshly one cup
full of strong black tea; shave off the rind
from three lemons, add one and half pints
OF water and one and half pounds OF
sugar, and boil together for five minutes
Let stand until cold, then strain; add the
tea a nd the juice of the lemons. Turn into
freezer; when quite firm stir in one-half
of a pint OF brandy, two tablespoonfuls OF
curacao and ore pint bottle Of champagne.
Pack and set away for several hours.
Fruit Punch.-Dissolve one pound of su-
gar in three pints OF hot water, stirring il
until it becomes u clear syrup. When cold
add one cupful OF orange juice, one cupful
of lemon juice and one and one-half cup
fuls OF any red fruit syrup. such as that
rained from preserved strawberries,
cherries or raspberrics. Ice and drop into
the punch bowl one quarter Of u cupful Of
fresh o rprescrved pineapple. cut n dice. and
one half Of a cupful OF the preserved fruit.
Fruit Punch.
Another Fruit Punch.-Put one cupful OF
water and one and one half cupfuls OF su-
gar over the fire and stir until dissolved.
Cool and add one half OF a cupfui OF lemon
juice. one cupful of orange juice. one-half
OF a cupful OF pineapple syrup from the
preserved fruit, one-half OF cupful NJ
apricot syrup and one eteaspoonfulo 4 orange
flower water.
Christmas Fruit Cake-Beat ten eggs un-
til very hight. Beat pound OF butter and
a pound of sugar together. Add the eggs,
then 3 pound OF sifted flour, one grated
nutmeg, one teaspoonful ofcinnanon, mace,
allspice and half a teaSpoonful of cloves;
the juice and rind of one lemon. Beat well
and then sprin kle in two pounds OF seeded
raisins, one pound Of currants and same OF
finely-chopped citron. .Dredge the raisins
and currants with flour. Bake from three
to four hours in a moderate oven. This
Ike VIII keep until next Christmas if put
awayin u TN box, and age improvesit.
English i lum Pudding that has been
Tested for Ycars.-one pound currants,
prepared: one pound raisiDs stoned,
half pound chopped suet, one teaspoon
full salt: one lili of wine, one gill of
brandy. one large cup sugar, one pound
grated bread crumbs, half pound citron,
eight eggs. half pint milk, spices to taste,
also lemon and orange peel. Have the
whites OF the eggs beaten stiff and put in
Chicken PIe.-Cut two chickens in pieces
a-for fricassee, and boil them until tender.
Chickens a year old need to be cooked for
one and a half hours. Let them cool in
the water they are boiled in, then remove
the skin and arrange the pieces in a deep
iish holding about three quarts. sprinkling
each layer with a seasoning of salt and
pepper, using abouttwo teaspoonfuls Of salt
in all. Pat four tablespoonfuls Of butter
into saucepan and beat it until soft add
four tablespoonfulS OF flour, and beat to a
cream; then add a chopped onion, two
slices of carrot, sprig of parsley. a lit
tie mace and three pints of the water in
which the chicken was boiled. Beat the
mixture slowly to the boiling point, and
strain the sauce over the meat. Make a
light pie paste or puff paste, roll it out, and
cut an opening in the center for the steam
to escape, and cover the chicken, turning
the edge of the crust inside the dish. Bake
in moderate oven for one and a quarter
hours.
Mincemeat-Five pounds OF the lower
part of the round, boil it until it i s tender,
when it weighs about two pounds; four and
a half pounds Of apples weighed after peel
ing and coring, three quarters of pound