The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1896-01-08
OlIDAY DESSERTS
fuddings and Apple Roiis Expects
Meant for Festive OccaSionA

Meant for Festive Occasions
To make n rich plum pudding mix
thoroughly together one and one-hah
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 one
pound of flour; add 20 these one scant
pound of suet finely chopped. q half tea-
spoonfuls of ground cinnamon, one OF
sugnr. one nutmeg grated, two tea-
spoonfuls Of ground cinnamon, one os
allspice and half a teaspoOnful OF clcves,
Moisten with half coffee cup OF
brandy OF whisky and six well-bsaten
eggs. IL the batter seems too thick e
may be Trimmed with q wineglass Of
wine, OF. If preferred. a little water may
tie used. Boil in n buttered mold or a
cloth from four tcfive hours. II \ cloth
Is used. dip il into boiling water. wiring
IL out, sprinkle Il slightly with hous
and lay il In a pan. Then pour tho
mixture into il and tie the cloth up careS
fully, allowing room for the mixture "a
swell. Have ready some blanehed
sweet almonds and strips VI citron. and
when the pudding is turned out on
heated dish tick them over che outside
Of the e,iAding. Pour over the whole
a gil of brandy, and set fire % thu
liquor. 50 That the pudding may be
brought 20 the table blazing. Serve
with brandy sauce. This plum pud-
ding may DC made several weeks bcfors
il is wanted. and kept In cold place,
II will REQUIRE 70 De steamed two hour
when used.
To make brandy sauce. beat one cup
OF butter 20 a cream and gradually stir
into il two cups of powdered sugar and
one teaspoonful of -four. Flavor with
a gill of brandy. Set the bowl which
contained the mixture in dish OF boil.
ing water and stir the sauce until 70 Il
creamy and foamy. Turn into heated
dish and serve.
An exceedingly MGR dessert Is Canas
dim snct pudding. Stir one emp q
finely chopped suet and tho SAINT
quantity OF bread crumbs into one Gus
OF r1olasses and add one cup Of brown
sugar and a halt cup Of sweet milk.
Pare and chop tart apples enough ~
make one cupful, and take one cup o!
seeded raisins, s-.e teaspo0niul each of
cinnamon and cloves. one-hah Of nut
meg grated and a dorm Ok any kind OF
nuts chopped fine. Mix thoroughly
with these ingredients one large or two
small eggs. STA TWO tcaspoonfuls %
baking powder into two large Guns ot
-four and add to the other Ingredient.
Steam or boil three hours and then
serve with liquid wine sauce
Graham four VIII make an exccllent
and inexpensive plum pudding. To
prepare II, place IN ditch hraping cup
ful OF Graham Hour. and add 20 70 ons
cup Of milk. ard pinch OF Elt. DIS
solve one teaspoonful of soda in a cun
OF molasses. and add to h the -four. anl
add 20 " one cup Of milk. Rod lRrpt
cup of raisiDs seeded and cut In half
and spices 70 suit the taste. Turn into
a buttered mold and steam one and one
half hours. Servo with the following
sauce: Boil together one cup Of sugar
the same quantity Of water and the ye!,
low rind Of half a lemon for Is minutes,
take out the ind and add half cup Of
sherry OF Madeira, and IL ia ready &c
serve
Apples are plenty. and fine IN qnsAs
". and there arc many healthfal and
delicious buildings that can be prepared
with them. For On apple batter pud-
ding. slit into ia-pr bowl two cups Of
-four, q pinch Of salt and Ave Teaspoon.
fuls OF baking powdcn Add 90 this
two cups OF milk, and one beaten egg.
Mix well. and add Eiffed -four enough
70 make the mixture like q thick pan
cake batter. Have peeled, quartered
and sliced some tart apples. Place
layer Of tie batter IN buttercd pud-
ding dish. then c layer Of Tho slioed
apples aud alternate until The dish l.
filed. Steam about an hour. or until
IT viii not stick % asplint serve with
. sweet sauce.
To make an apple roll, Treasure orr
pint Of hour before sitting. two f-a-
spoonfuls OF baking powder and hall
.teaEpoonfpl Of salt Nix together and
rub into the dry ingredients with tic
fingers two generous .ableFpooafuls %
butter. MOist~n with one esp Of rsifk
and roil out on Toured Rsolding hoaT,i
20 the thickness 81 quarter a ar inch.
Spread On The dough heayfag tabIe-
FpOoaful of butter and TyEfAkIe q haii
cup Of sugar CT the butter. Meazwbns
have ready three pints - ebop7.d sArt
apples ard sprosd IoezD over ths suZNa
cover then with another half cup Of
sugar and ssyor Win Httie gr0cnd
cinnamon or nutmeg RoIl I'D 81 teEiy
cake and cot into rlross o.s sna ons
bali inches ;hiek. plso. TIE rolls o.
end n butt~red pan and bsks n
moderate even balf az hCzy. Serve VIII
a nAses.-PhilsdeipAiA Tirnes