Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-12-04
"SOFT'' LIQUIDS FOR PUNCH BOWL
Stuffed Spanish Peppers Are a
Spicy Novelty.
P q w TER PORRINGERS


and set aside to ripen, but by having every
thlng possible relating to the Christmas
work attended to before hand the work for
both housekeeper and servants is so much
lighter upon the holiday. AS the plum pud-
ding is of English origin, a recipe for a
traditional family pudding given by an En-
gilsh housekeeper renowned for her good
cooking bears repetition: Take one pound
CT ralslns stone and soak in wine glass
oi brandy. wash and thoroughly dry one
pound or curran;s. Chcp fine a pound of
peer suet, removing every trace of string
ana mix with it four tabespoonfuIs of
flour. Cut in shavings two ounces citron.
one ounce each canuied lemon and orange
peel Crate the rind and take the Juice of
one orange and one lemon, blanch and slice
ana weigh out quarter of a pound of al
inonuS, crate che nutmeg and weigh out
one pound OF sugar and one pound of
bread crumbs. Add one teaspocnfuI salt
mix all these ingredients very thorough
~ together; then add eight eggs well
beaten, whites and yolks separately one
winesiass each brandy and sherry. and
enough milk or cream (neary a quartz
TO noisten. Boil ten hours If it is to
be cooked in cloth, dip the cloth in
poillhs water, wiring almost dry. rub with
butter and sprinkle lightly with flour
Spread the cloth in large bowl, pour the
mixture INTO it. and tie up carefully with
stout string, allowing ample room for the
puoGlng TO swell. Put the pudding in a
kettle OF boiling water and cook the re-
CURED time: not allowing i; to stop boil
Ing one minute. If preferred this amount
OF mixture may be made into several small
puudlnSs, in which case five hours would
be long enough to cook them. When ready
l0r use boil again two hours to heat
through. The mold should not be opened
alter the first boiling. but left until time
to serve. If desired, have ready some
bianched and split almonds and stick over
me outside of The pudding; put a sprig of
molly IN the top; pour little brandy over
the pudding; light and carry Immediately
TO the table. The pudding may be served
with either hard liquid sauce vanilla
sauce is evolved as follows: Pour one pint
OF milk into saucepan, and put in a van
ma bean and sugar 10 taste. Boil it and
then remove the saucepan from the fire.
Beat the yolks of three eggs with two
ia blospoonfuls of flour and add them to the
milk. Stir the sauce over a slow fire until
thick. but do not allow it to boil. Whip the
WHITES of three eggs to a stiff frOtn with
one tablespoonful of sugar, mix the froth
with the sauce and serve. In planning for
the plum pudding or fruit cake, ii is best to
make everything ready the day before the
baking or boiling. If the raisins. currants,
cand!ed fruit, almonds, spices. crumbs. etc.
are measured out-and prepared-tne final
work of putting together can be done early
the next morning.
In baking the Christmas cake, remember
that the secret success in making a black,
the ingredients as in the manner of baking,
which must be extremely slow. Select q
day for the baking when the range is not
needed for other things, requiring a hot
fire. Have a good body of coal in the stove
to start with, in order that it may not need
replenishing while the cake is in the oven
While nearly all fruit cake recipes will re-
suit in good cake If slowly baked the
following. which will make two good sized
leaves. is certain: Cream together three
cups of sugar drown is besD. and one and
half cups of butter; add half grated
nutmeg, one tablespoonful powdered CHINA
mon, Il teaspoonful of cloves and the same
of allspice. Mix together half a cup of
molasses and half cup of sour cream,
and stir into 1t a level teaspoonful of soda
Add to the butter and sugar together with
the Well-beaten yolks of six eggs. Stir in
wineGlass of brandy and two cupfuls OF
slited flour. Beat the whites of the eggs
sum. and add alternately with two more
cups of flour Have ready one pound or
raisins, seeded and cut in halves, one pound
currants. washed and dried. a quarter
pound of shredded citron a cup of channel
almonds and also a little chopped orange
and lemon peel. Sprinkle thoroughly with
two tablespoonfuls flour and add to TIL.
cake mixture. Line the cake tins with
buttered paper, and if the cake shows signs
or baking too quickly, cover with butterad
paper.
US by our English forbears, and which
grows here year by year. is the Christmas
punch bowl Kept Hospitality full from
Elristnias eve until New Year has passed
For those who glad to emphasize the
good cheer which this custom typifies but
who for conscience sake prefer a TEMPER
ance beverage the following concoction
IS recommended: Take the Juice of thraa
lemons and three oranges one pineannIe
shredded from the core with a silver fork
one quart can of Strawberries one table.
spoonful Ceylon tea, one quart of boiling
water; pour the water on the tea and LET
IL stand fifteen minutes. Add to the fruit
one or two cups Of sugar, according TO
acidlty, and let it stand half an hour.
W men the tea is cold add to the fruit and
sugar one quart Apollnars water and =
block Of ice; leave the pulp of the orange
as well as the shredded pineapple and
o oerr 1e IN the punch: In serving thin slices
OF lemon are placed in each glass IF
canned pineapple is used, lessen the uuantitv
OF sugar
Stuffed Spanish peppers are amonp tho
most appetizing of the late fall Vegetables
still In market. Formerly these nnnnors
were only used for seasoning or nickIes
Now they are highly esteemed when stuffed
and baked, to serve with roast meats-or
served with a cream sauce to form a MOO
course at luncheon. Wash Thoroughly
first, ten or twelve large green penners
put IN boiling water and parboil for five
minutes, after which the skins NAV ha ra
moved by rubbing with a wet cloth Ont
OH the stem ends and remove the seeds
with large spoon; make stufing of anv
kind OF minced cold meat, we'll seasoned
and combined with an equal quantity of
stale bread, moistened with cold water.
boiled rice or cooked macaroni. Renlace
the stems; set the peppers in a deep earth
en- dish or plate; pour in much stock or
gravy as the dish will hold, and bake in a
moderate oven half an hour Mushrooms
tomatoes. sausage or cheese may also be
used In the stuffing, though If cheese is nsed
the peppers should be fried instead o1
baked. They may be served direct from
the oven In the dish in which thew wera
baked, or transferred to hot dish and
served with cream or tomato sauce.
Withfthe growing prediction for eyerv
thing pertaining to revolutionary DAYS.
happy VS. the woman who numbers amonp
her treasures a genuine pewter porringer'
handed down from her New England ances,
tors. Failing that however, excellent
copies can be bought in silver, pewter or
aluminium. These are used for bonbons.
salted almonds or the small sweet biscuit.
though in one nursery at least a small lad
eats his simple supper of bread and milk
In the same porringer used by his great
great-grandfather when little boy.
Iced coffee with whipped cream nm g..