St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1896-03-07
HOLIDAY pEsseArx

HOLIDAY DEsseATx
esaAa.es ga ApYas nean k.pess.ily
l1saat FOR festivs OceasloaA
70 make i rich plum pudding mir
thoroughly together one and one-hstf
pounds of raisins, seeded and cut In
half; one pound Of chopped citron. and
one and one-half pounds Of currants. one
ounce each of candied orange and lemon
peel, cut into small pieces, and ore
pound of flour; add to these one scant
pound Of suet finely chopped. half tea
spoonfuls Of ground cinnamon. one OF
sugar, one nutmeg grated, two ten.
spoonfuls of ground cinnamon, one 81
allspice and half a teaspoonful ofclovcs.
Moisten with half . coffee cup OF
brandy or whisky and six well-beatsn
eggs. II the batter seems too thick it
may be thinned with q wineglaks Of
wine, or. il preferred, a little water may
be used. Boil in buttered mold or q
cloth from four to five hours. Fl clplh
is used, dip it into boiling water, wiring
1t out. sprinkle It 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 to
Ewell. Have ready some blanched
sweet almonds and strips Of citrod, and
when the pudding il turned out on a
heated dish stick them over the outside
of the pudding. Pour over the whole
= gill Of brandy. and set fire to the
liquor. 70 that the pudding may b.
brought to the table blazing. Serve
with q brandy sauce. This plum pud-
ding may be made several weeks before
1t 10 wanted, and kept in 4 cold place.
It will require to be steamed two hours
when used.
To make a 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
. 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 chi,
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-haH 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 teaspoonfnls Of
baking powder into two large cups Of
-four 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. TO
prepare it, place in a dish q heaping cup
full of Graham flour, and add to il 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
a 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 Is minutes;
take out the rind and add half cup OF
sherry or Madeira, and it il ready to
serve.
Apples are plenty, and fine In quail
ty, and there are many healthful anil
delicious buildings that can be prepared
with them. For an apple batter pud-
ding, sift into large bowl two cups Of
-four, pinch of salt and 1--WE teaspoon
fuls Of baking powder. Add to this
two cups Of milk. and one beaten egg.
Mix well, and add sifted flour enough
to make the mixture like = thick pau
cake batter. Have peeled. quartercd
and sliced some tart apples. Plac: a
layer Of the batter In 4 buttered pud-
ding dish, then . layer Of the sliced
apples and alternate until the dish is
filed. Steam about on hour, or until
it will not stick to splint. Serve with
q sweet sauce.
To make nm apple roll, measure one
pint of -four before sitting. two tea
spoonfuls Of baking powder and half
teaspoonful Of salt. Mix together and
rub into the dry ingredients with thu
fingers two generous tablespoonfuls Of
butter. Moisten with one cup of milk
and roll out ON Toured molding board
to the thickness Of q quarter of an inch,
Spread on the dough heaping table
spoonful of butter and sprinkle a halt
cup Of sugar on the butter. Meanwhile
have ready three pints Of chopped tart
apples and spread them over the sugar,
cover them with another half cup OF
sugar and flavor with little ground
cinnamon or nutmeg. Roll up as jelly
cake and cut into pieces one and one
half inches thick. Place the rolls on
end in q buttered pan and bake in
moderate oven half an hour. Serve with
. sauce.-Philadelphia Times.
THEcoUNTRY schooL-TEAcHER
Receives - Mach Fay 20 the Cobblsr Or
DressnakeE.
In the country, whether in the east
or west, north or south, the compensa
ton 10 school-teachers is 30 small that
II seems wonderful that those who re-
ceive these salaries can live on them.
These salaries range from 500 year
to 5000 year. The average for .
school year Of about seven months is
$3l8.S6 for men, and $685. 90 for women.
The duties Of country school-teacher
usually includes cleaning the school
house and building fires. These duties
are net always considered hardships
by the persons who take sach posts,