New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-11-18
ENssf 7OVSEHOLD
vs. N, TALKS
THANKSGIVING PUDDINGs.

A Thanksgiving pudding. by all precedents, should
be a baked pudding, that Of Christmas is by
custom boiled Indian pudding IL sometimes con-
sidered as belonging TO this hgh feast OF the year.
but excellent as It is when IL has acquired de-
llclous. jelly-llke consistency by long and slow
baking. 1t is altogether too plain dish for fes-
tival
Our New England ancestors cupboards were
rich in spices and foreign dried fruits brought
from the West Indies and other tropical lands and
they made an especially nne baked plum pudding.
seasoned with spirits. wine West Indian rum.
This pudding acquired supreme excellence by long
and slow baking in one Of those monumental ovens
Of brick some Of which s,ill remain to remind this
generation OF the cheer OF olden times. Here are
two rules FOR baked plum pudding one. an original
Old time recipe. handed down from colonial days
the other modernlzed rule 10 suit tho Ideas OF to-
day. Both excellent.
a BAKED PLUM PUDDING
To make the old-fashoned baked plum pudding
chop ine a quarter Of a pound OF the incest beef
suet: beers marrow IS nicer FOR the purpose II II
can be obtained. Butchers DO not Ike 10 sell II
separate from the large bone they usually sell for
soup They do not charge much for the bone
When this is boiled for soup. there IS no possible
gain. some suppose. in leaving the marrow IN
the bone. II melts. rises to the top and Is
SKINNED OF. Mncc fine any lat that IS used ard
mix In a teaspoonful II salt Have ready hall
pound OF breadcrumbs which have been dried and
sifted. and moisen with enough boiling milk to
thoroughly soften them When they are nearly
cold add the suet marrow. and add also half a
pound Of stoned ralsns. half pound Of currants
half a pound OF sugar. three OUNCES Of ciron and
six eggs. Mix n grated nutmeg. n tablespoonful OF
cinnamon. tcaspoonful OF cloves and liberal tea
spoonful Of mace. Add these spices mixing them
and an 6sif.gill OF good brandy This pudding
should bs mois: enough TO prevent its being dry
when baked as 1t Is not SOY puddn6' but
firm. compact one. Serve II with a rich brandy
sauce. Bake II slowly from two TO three hours
Tho modern plum pudding We give Is more dell
cately seasoned and more elegant in appearance
Pa. In saucepan cup OF nun cream %au rn ie
yellow peel OF lemon. Stir the cream until me
T infused through H5 at" Rub to hns cTuinb kaf
pound OF soft stale bread Let the breadcrumh'
and add an ounce Of citron and one OF candle
lemon peel Add also quarter OF pound Of dried
chopped fine: quarter Of pound Of butter soft,
ened and rubbed in with the other ingredients. ana
sire straned Mix we'll all these ingredients using The
hands to knead them together then add thrgr GeE r
ana ha g OF h H GTdo era1dy with hueE Hnd
a a@ek .be Snddlne IN it, Sci in pan Of
water. Cover IT and let it bake an hour ana sSSoa
quarters Of an hour longer THIS pudding looks
well turned out on A low silver pudding dlsh ana
surrounded by festive wreath OF holly or autumn
leaves.
PUDDING SAUCE.
Tho proper sauce to serve with this last plum
pudding is that famous French sauce made or
sugar yoks Of eggs and wine. and known as
sabyon. II is so rich that only tablespoonful or
two Is served with each portion OF the pudding.
Beat together with a whip the yoks OF four eggs
and a very scant teacup Of powdered sugar The
saucepan containing the eggs and sugar should sit
on the stove and the beating should be rapid Tor
abo1I: two minutes. At the end or THIS time Whne
the heating is continued. cupiul or Madeira OF
sherry Should be slowly added. II sherry is used;
son the sauce The yellow rind ana juice OF
. o~ar,er Of n lemon. The moment the wine Is All
notred in take the sauce from the stove, but con-
fInre beating II for a Few moments longer IL
should be smooth. but thick. -, -,
For the benei; OF those who maintain the pake1s
rdJar budding OF pioneer days deserves a place or
honor on this day. give tlme-honored rule four
one pint OF thick scalded milk over three heaplnS
tahIesnoonfuls OF yellow Indian meal. The meal
ina, IS freshly ground always makes the sweetest
best pudding Add TO the not mx to p pnS G half
cup OF molasses and bake the pudding IN 49, SLOW
oven for five hours. II should turn as dark as
molasses cake and be of a jey-lke consistency.
Sarvo 4, with or without cream as sauce