Omaha daily bee., 1898-12-11

kitchens were obtained by an. American
cousin OF one highly priced cook to royalty.
They never fail to give satisfaction and yet
prove that crowned heads and heirs apparent
eat pretty much the same food as every
day American citizens.
1ngredients-1k lb. Of -four. IN lb. butter
IN lb. sugar, " lb. mixed candled peel. s
lbs. currants, lbs. cut raisins. IA lb al
monds chopped fine, 70 eggs, Q nutmegs, 2
tablespoonfuls Of baking powder. 1 desert
spoonful Of mace, IN tumblerfuls OF brandy
and wine mixed. extract OF lemon. vanilla
or rosewater to taste; salt also to taste.
about Y teaspoonful. Wash the currants
and 'raisins well In warm water and dry the
previous day. 49,
Mix the baking powder thoroughly through
the Hour and add the fruits, mace and nuts
also mixing thoroughly. Stir the butter and
eggs (siightly beaten) and the brandy. Into
i this drop the mixture Of dry ingredients. a
| handful at q time, mixing the cake all the
| time with the other hand. Add the favor
ings and sufficient sour milk to bring the
whole to the ordinary consistency OF a fruit
cake. Care must be taken not to have the
dough too stiff and It must be mixed entirely
with the hand.
English Mince Meat.
Ingredients-3 large lemons, 3 large ap-
pies, pound OF stoned raisins. Y pound
currants, 1 pound Of suet, Q pounds OF moist
sugar, ounce OF sliced orange peel and the
same quantity Of lemon peel teacup of
brandy, 2 tablespoonfuls Of orange mar
rnalade. u pound almonds chopped fine.
Crate the rinds of the lemons. squeeze out
the Juice. strain 1t and boil the remainder
of the lemons until tender enough to pulp
or chop very finely. Then add to this pulp
~. ha kal aA ~ kho0r
| skins and cores removed; put in the remain
ing ingredients one by one and as they are
| added mix everything very thoroughly TO-
gether. Put the mince meat into stone Jar
with q closely fitting lid and In a fortnight
| 1t will be ready to use. This not only makes
| most delicious pie, but Is much more
| wholesome than one containing meat. espe-
cially when served after heavy dinner.
| Christmas Plum Pudding.
Ingredients-3 pounds Of raisins. pounds
currants, / pound mixed peel. IN pound
bread crumbs, Ia pound suet, sixteen
| eggs two wine gassfuls brandy, one nut
meg. one teaspoonful salt, one-quarter
pound almonds chopped fine.
Stone and cut the raisins In halves, but 40
not chop them; wash. pick and dry the cur
rants and mince the suet finely; cut the
| candied peel into thin slices and crate down
the bread into nne crumbs. When all these
dry ingredients are prepared mix them well
together; then moisten the mixture with the
eggs, which should be well beaten. and the
brandy; crate in the nutmeg; stir we'll that
everything may be we'll blended and thor
oughly press the pudding into buttered
mold; tie 1t down tightly with we'll Toured
cloth and boil for nve or six hours. 1t may
be boiled In q cloth without a mold and will
require the same time allowed for cooking
Christmas puddings should be made at least
six days before they are required for the
table. When Q pudding Is taken out OF the
pot hang It up Immediately and put piats
or saucer underneath to catch the water tha
may drain from It. The day 1t Is to be cater
plunge It into boiling water aud keep i
boiling for at least two hours; then turn i
out OF The mold and serve with brandy sauce
On Christmas day place q sprig OF holly II
the middle of the pudding and pour abou
IL wine glassfuls of brandy around 1t
Light this at the moment OF serving.
This amount will serve fourteen or sixteeI