The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1896-01-25
HOLIDAY DESSERTS.

H. HOLIDAY. DESSERTS.
iuddinxs ADD Apple Rolls EspscisiA
Meant for Festive Occasions.
70 make rich plum pudding mix
| thoroughly together one and one-haas
ybunds of raisfhs, seeded and cut M
| hlf; one pound of chopped citron, and
oie and one-half posnds of currants,ons
ONCE each of candied orange and lemon
pei, cut into small pieces, and oTo
pdpnd Of flour; add to these one scant
pdnd Of suct finely chopped, half tea.
sppnfuIs of ground cinnamon, one OK
suhr, one nutmeg grated, two teas-
sp&nfuls of ground cinnamon, one oi
allbice and half teaspoonful OF cloves.
Mcften with half coffee cup OK
br8dy OF whisky and six well-beatsn
eg1 If the batter seems too thick is
ma1 be th;nned with a wineglass o.
winl or, if preferred. a little water may
be bed. Boil in buttered mold or a
clotlfrom four to five hours. 1t cloth
is udh, dip 1t into boiling water, wiring
| it Cd, sprinkle it slightly with -four
i and fiy it in a pan. Then pour the
mix1re into it and tie the cloth up care
fullyallowing room for the mixture to
swell Have ready some blanched
sweeAlmonds and strips of citron, and
whenthe pudding is turned out on q
beate&lish stick them over the outside
, of thdpudding. Pour over the whole
a gill of brandy, and set fire 10 tne
liouorl so that the pudding may be
brougA to the table blazing. Serve
withgabrandy sauce. This plum puo-
ding NH be made several weeks before
, It is wated, and kept in cold place.
! 1t will lquire to be steamed two nours
!. when utd.
To mde brandy sauce, beat one cup
NJ buttdto a cream and gradually stir
!. into It tb cups of powdered sugar and
;, one teasbonful of flour. Flavor WITH
a gill ofbrandy. Set the bowl which
containe&he mixture in dish OF boil
;np wateiand stir the sauce until 1T is
: creamy at foamy. Turn into a hea'e"
. dish and 4rve.
An EXCEEDINGLY nice dessert is cana
dian suedpudding. Stir one cup Oh
s. finely CHOPPED suet and the same
= ouantity bread crumbs into one cup
~ of ,nolass4 and add one cup OF brown
- sugar and q half cup of sweet milk.
- Pare and hop tart apples enough 10
'e make one Apful, and take one cup OF
3 seeded raisis, one teaspoonfui each oil
: cinnamon AID elves, one-haf OF nut
Q, meg grated md adozen of any kind OF
3 nuts choppd file. Mix thoroughly
u with these irgredsnts one large or ."'
small eggs. lsiftwo teaspoontn's OF 2.
te baking powdr mo two large cups ~
in aour and addt te other ingredients.
IN steam or boil ttee hours and then
g. serve with liquiFine sauce
As Graham -four WI make an excellent
to and inexpensive nm pudding. 20
r. nrenare IT. place intlish heaping cup
On ful Of Graham fioy and add 20 it one
til I'm ~ mill, and ninch of salt. Dis
20 solve one teaspoorHi OF soda IN cup
ne of molasses, and aqto it the hour an
i'd add IN II one cup milk, and large
to cun of raisins seed and cut in half
NO and spices to suit taste. Turn ii''e
a buttered mold arkteam one ana one
half hours. Servefith the 1oiio"ihs
sauce: Boil togetf one cup OF sugar
the same quantity twater and the vel
ge low r;pd Of half a ldon for rs minutes;
Ibt taLa ont the rind a add half cup o
les sherry or Madeiraand it is ready II
lth serve. :.
lis Annles are plent4and fine in quail
=, &ruy ucurr.sk II an
mt ...-..s..s.,ss btcan be prepares
r. with them. For aBpple batter pud
ding sift into lars howl two cups o
at. -four, a pinch of salnrd I'VE teaspoon
ow fuls of baking pov1f add to TIL
two cups of milk, snapne beaten egg
7 Mix well, and add sind -four enough
81. to make the mixture ke thick pan
~, cake batter. Have pled, quartere.
"a and sliced some tart Pples. Place
80 LAYER of the batter insbuttered pud
IN. ding dish, then lay or the silce'
apples and alternate it'll the dish ]
filled. Steam about ihour, or unit
Aeu it will not stick to sgt. Serve VIII
sweet sauce.
,. To make an apple measure on
heo mint of -four before ting, two tea
10 snoonfuls of baking Eder and a hal
= - teaspoonful of salt. together an
rub into the dry in&ients with III
.oio fingers two generou$blespoon1uis
men butter. Moisten wipne cup OF mil
she ,,d roll, ont on a flo,6 molding boar
lnds - the thickness of ainrter of an incl
ting Spread on the doug4 heaping table
/ ex- spoonful of butter 4 sprinkle hal
cup of sugar on the yer. Meanwhii
go have ready three pf OF chopped tai
Tram apples and spread II over the suga
amt cover Them with aiher half cup G
the suoar and flavor "A little groun
the cinnamon or nutmt Roll up as jeli
r be cake and cut into PES one and ont
stan half inches thick. lace the rolls O
end in buttered = and bake in
tn a moderate oven halfhour. Serve WI
an is sauce.-PhiladelH Times.
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