Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-01-05
RECIPES

CHRISTMAS PUDDING OR BAKED Eng
LiSH PLUM PUDDING --Oue-hAlf pound
OF bread crumbs, one-half pound OF
stoned raisins, Toured; one-half pound
Of currsnts, oDe-hslf pound Of sugar,
three ounces Of sliced citron, lemon and
orange peel; four ounces OF chopped
suet, two and one-half cupfuls OF milk,
one-hali tesspoonful Of salt, six eggs.
Pour enough scalded milk on 10 the
bread crumbs to swell them; when cold
add the other ingredients. IL the
mixture Is too stiff, thin IL with more
milk. Then add two grated nutmegs,
one tablespoonful each OF mace and elm
namon and half gill Of brandy. Bake
in round buttered tin two hours. Serve
with wine sauce.
ORANGE JELLY.-0ne-half box OF gel
a,ine, one-hslf cupful Of cold water, one
cupful OF boiling water, juice OF one
lemon, one cupful Of sugar, one pint OF
orange Juice. Soak the gelatine In cold
water, until soft. Add the boiling
water, lemon juice, sugar and orange
juice. Stir until the sugar Is dissolved
and strain. a little brandy adds TO the
flavor Of the Jelly. Fill half orange peel:
With the jelly, arrange on broad plat
ter with a border of laurel leaves
when ready to serve, place spoonful
OF sweetened whipped cream on top OF
The jelly in each orange basket. Serve
very cold.
FRUIT CAKE.-One pound Of butter
one pound OF -four, one pound OF sugar
two pounds Of raisins, one pound OF
citron, two pounds Of currants, ten eggs
Two wineglassfuls Of brandy, one tea
spoonful each of mace and cloves, ont
and one-hslf teaspoonfuls Of cinnamon
Cream the butter and sugar, add the
beaten eggs, flour, brandy, Toured fruit
and spices. Bake in one large round
tin or two bread pans from two to three
hours.
GLAZED ALMoNps.-Meltt two cupful:
Of sugar In saucepan, as for a caramel
Have ready one-half pound OF blanched
almonds in buttered tin. Pour the
caramel over the nuts and set away To
harden. When cold, break into pieces
and keep the candy In cool place until
il is time 10 serve.
WALNUT BoNBoNs ia a granite
ware saucepan, two cupfuls OF sugar and
one-half cupful Of hot water withou,
stirring. Watch the strip and try II
often, when IL forms a soft lump on the
end Of spoon and before IL hairs, re-
move from the fire and allow IL to get
cold. Then stir until 1t creams. Al
this stage il can be melted and made into
balls placing a walnut meat on each side
for walnut bonbons, OF used TO stuff
seeded dates.
Walnut meats, candied fruit or white
grapes can be coated with this cream In
the liquid state and thus make a variety
Of candy. By using coffee instead OF
water coffee cream Is the result. Ii Is
hard to tell when the strip Is cooked
enough, except by practice, as no rule
Of time is reliable. The best way Is TO
try little in large spoon stirring il
With a smaller one. IL the candy creams
II Is done. This fondant Is the basis for
much delicious homemade candy.-G0od
Housekeeping.
LIGHT FRUIT CAKE.-3-4 cup butter,
l-2 cup sugar, 3 eggs, teaspoonful Of
AeLhou VAsiaSt, - WI mhnf ~ SuPs pas
try -four. 5 level tablespoonful OF bak-
ing powder, l l-2 cups Of mixed
fruit Cream the butter, add the sugar
gradually, then the beaten yolks and
lemon. Mix the baking powder with
two and half cups of the -four, and use
the remainder TO -four the fruit. Stir In
the milk and flour alternately and then
the whites beaten stiff. Add the fruit
last. Use quarter cup of citron sliced
very thin, quarter cup currants and one
cup seeded and chopped raisins. A lit
tie mace will improve the flavor and not
add TO the color.
CITRoN PUDDING.-One cup chopped
suet, three-quarters pound chopped
citroD, one cup sugar, one cup bread
crumbs, one-half cup corn meal, one cup
milk, two eggs, one-half teaspoonful
nutmeg, two teaspoonfuls baking
powder, one-half teaspo0nful salt, and
-four to make stiff batter. Steam three
hours, and serve with lemon sauce.
PLAIN CHOCOLATE CAKE.-l-2 cup
butter, cup sugar, eggs, 2 table
spoonfuls chocolate melted in the oven,
30 cup milk, 2 scant cupfuls OF pastry
-four, l heaping teaspOonful baking
powder, teaspoOnful Of vanilla.-Am-
erican Kitchen Magazine.