The Canton times. (Canton, Miss.) 1893-1906, 1896-01-17

, $500 ouSny tOBSIncr one and One-hal
pounds OF raisins, seeded and cut il
half; one pound Of chopped citron, an,
one and one-half pounds of currants on
ounce each Of candied orange and lemo,
peel, cut into small pieces, and Oh,
pound Of -four; add to these one scan
pound of suet finely chopped, half ten
spoonfuls of ground cinnamon, one o
sugar, one nutmeg grated, two ten
spoonfuls OF ground cinnamon, one 8
allspice and half a teaspoonful of cloves
Moisten with half coffee cup Of
brandy or whisky and six well-beater
eggs. If the batter seems too thick Il
may be thinned with wineglass d,
wine, or, If preferred, a little water may
be used. Boil in buttered mold or q
cloth from four to five hours. If cloth
is used, dip it into boiling water, wiring
It out, sprinkle y slightly with -four
and lay it in pan. Then pour the
mixture into it and tie the cloth up care
fully, allowing room for the mixture ia
swell. Have ready some blanched
sweet almonds and strips of citron, and
when the pudding is turned out on a
heated dish stick them over the outside
OF the pudding. Pour over the whole
a gill of brandy, and set fire to the
liquor, SO that the pudding may be
brought to the table blazing. Serve
with brandy sauce. This plum pud-
ding may be made several weeks before
it is wanted, and kept in cold place.
1t will require to be steamed two hours
when used.
To make brandy sauce, beat one cup
OF butter to cream and gradually stir
into it two cups of powdered sugar and
one teaspoonful of flour. Flavor with
a gill of brandy. Set the bowl which
contained the mixture In dish Of boil
ing water and stir the sauce until it is
creamy and foamy. Turn into heated
dish and serve.
An exceedingly nice dessert is Cana
dian suet pudding. Stir one cup Of
finely chopped suet and the same
quantity of bread crumbs into one cup
OF molasses and add one cup of brown
sugar and half cup of sweet milk
Pare and chop tart apples enough to
make one cupful, and take one cup OF
seeded raisins, one teaspoonful each OF
cinnamon and cloves, one-half of nut
meg grated and dozen of any kind OF
nuts chopped fine. Mix thoroughly
with these ingredients one large or two
small eggs. Sift two teaspoonfuls OF
baking powder into two large cups OF
flour and add to the other ingredients.
Steam or boil three hours and then
serve with liquid wine sauce.
Graham -four will make an excellent
and inexpensive plum pudding. 20
prepare it, place in dish heaping cup
full Of Graham -four, and add to it one |
cup Of milk, and pinch of salt. Dis
solve one teaspoonful Of soda in cup
OF molasses, and add to it the -four, AMI |
add to it one cup of milk, and large
cup of raisins seeded and cut in half,
and spices to suit the taste. Turn into
n buttered mold and steam one and one
half hours. Serve with the following
sauce: Boil together one cup of sugar,
the same quantity of water and the yell
low rind of half lemon for rs minutes;
take out the rind and add half cup OF
sherry or Madeira, and it is ready to
serve.
Apples are plenty, and fine in quail
y, and there are many healthful anil
delicious buildings that can be prepared
With them. For an apple batter pud-
ling, sift into large bowl two cups OF
lour, a pinch of salt and five teaspoon
uls of baking powder. Add to this
wo cups of milk, and one beaten egg.
fix well, and add sifted -four enough
o make the mixture like thick pan
AXE batter. Have peeled, quartered
nd sliced some tart apples. Place a
aver Of the batter in buttered pud-
ing dish, then layer of the sliced
pples and alternate until the dish is
He'd. Steam about an hour, or until
will not stick to splint. Serve with
sweet sauce.
To make an apple roll, measure one
int of -four before sitting, two tea
poonfuls of baking powder and half
of salt. Mix together and
ub into the dry ingredients with the
myers two generous tablespoonfuls of
utter. Moisten with one cup of milk
nd roll out on Toured molding board
, the thickness of a quarter of an inch.
pread on the dough heaping table,
,oonful of butter and sprinkle half
lp of sugar on the butter. Meanwhile
ave ready three pints of chopped tart
pples and spread them over the sugar,
over them with another half cup of
lgar and flavor with little ground
or nutmeg. Roll up as jelly
Ike and cut into pieces one and one.
III inches thick. Place the rolls on
ID in buttered pan and bake in
oderate oven half an hour. Serve with
Philadelphia Times.
- L..