New-York tribune., 1897-12-08

After preparing the fruit and various ingredients
knead them together: do not attempt to stir them:
the mass is much too compact for that. After this
pack the pudding in n mould or bowl which has
been we'll buttered and afterward dredged thicky
with granuated sugar
Do not leave any space In tho bowl for the pud-
ding to swell. II does not require to swell great
deal and the cloth tied the mouth OF the bowl
Will give sufficiently for the purpose. A great many
pudlings are ruined by water boiling into the space
left for II TO swell In. and even by the steam
densing there the pudding There should be no
space Butter and sugar a large square OF cloth In
the and tie II over the mouth OF the bowl or
mould against the pudding. which must hll the
bowl Turn the ends OF this cloth under the bowl
and bring them back In the manner illustrated In
the sketch.
Tie the ends firmly together tho top. Sus
pend one or more OF these puddngs In boiling water
10 cook after wrapping them up In this way The
water must not stop boiling after pudiings are
plunged into 1t. 1t will take six hours to cook
pudding boiled In quart moulds or bowls lf the
water stops boiling the pudding will be soft and
sticky even II the boiling Is speedily renewed. When
mixing the ingredients. add the eggs wine
brandy or milk (when milk is used) last OF all.
and knead the mass together firmly. 1t must be
soft but not soft enough 10 stir except with diff
Guilty
THE REST PLUM PUDDING.
In tho best plum pudding beef marrow is used.
not suet Remove the strings from three-quarters
OF a pound OF the incest beefs marrow. and chop
It fine adding teaspoonful OF salt add also n
pound Of Malaga raisins. a pound OF sultanas. and
a mound of currants with three-quarters OF pound
OF fine grated breadcrumbs Mix together half
teaspoonful each OF allsp!ce. ground cloves and
cinnamon and half a grated nutmeg. and add to
dents CRATE In the yellow peel of lemon. and add
two ounces each OF candied citron. orange and
noDd Of Ps Stimulated sugar Add nay ten eggs
half gill each of rum and brandy. ana a gl or
sherTy ftIc hot DIX mix II too ,hin Few more bread
crumbs A quarter Of pound OF sweet almonds.
ha bs asn suces are omitted teaspoonfui OF
bitter almonds 10 added for seasoning.
4, somewhat simple pudding Is made as follows:
Mix one and a quarter pounds OF ras.ns with one
oound Of currants half n pound Of granulated
sugar. three-quarters OF pound Of breadcrumbs.
one quarter OF a pound OF citrop and quarter
OF a pound OF candIed lemon and orange peel Add
half a pound Of beef suet, chopped fine, and ID. q
and sIfted, as they should be. pour at least cup
OF hot milk over them 10 moisten them to , the
peel OF a lemon, with It's juice and one grated
nutmeg with half teaspoonful OF cloves. one or
sdd eight eggs gil of brandy and Of sherry
II the pudding is not sufficiently moist. add a little
more hot milk and knead ten minutes.
For a cheaper pudding. take one pint bowl OF
breadcrumbs one OF flour and one OF suet. chopped
fine and mixed with tcaspoonfu OF salt Add
pint bowl Of raisns. one OF currants and a quarter
of a pound OF candied orange and canded lemon
peel mixed with quarter Of pound or candied
citron Cut this peel in thin slices Crate In a
nutmeg Add six beaten eggs. sugar TO taste.
amseT rno oi aan ernSs Ss srred n@ K With dsa
boiling The Christmas PsSddis sdns srnIns Up
then plunge 1t In boiling water again and lot 1t
boil an hour, or steam II