The times., 1898-12-11
THE QUEENS PUDDINGs.
They Are Traditions In Engiand's
Royal Households.

These carefully guarded recipes that are
conscientiously followed by chefs in pail
ace Kitchens were obtained by an Ameri-
can cousin of one highly priced cook to
| royalty. They never fail to give satisfac-
ton. and yet prove that crowned heads
and heir apparents eat pretty much the
same food as everyday American eiti-
zens.
Ingredients IL lbs. of flour / 1-2 lbs
butter. 1-2 lbs. sugar, IL ID. mixed can
died peel, o lbs. currants. lbs cut raj
sins. ii Id. almonds chopped fine, Il eggs.
nutmegs, tablespoonfuls of baking
powder, l dessertspoonful of mace, / I-2
tumblerfuls of brandy and wine mixed.
extract of lemon. vanilla or rose water 10
taste; salt also to taste, about 1-2 tea
spoonful. Wash the currants and raisins
well in warm water and dry the previous
day.
Nix the baking powder thoroughly
through the flour, and add the fruits,
mace ard nuts, also mixing thoroughly.
Stir the butter and eggs to cream, and
add the eggs Slightly beaten) and the
brandy Into this drop the mixture OF
dry ingredients. a handful at time mix
ing the cake all the time with the other
hand. Add the favorings and sufficient
sour milk to bring the whole to the or
must be taken not to have the dough too
stin. and it must be mixed entirely with
the hand.
Ingredients-Three large lemons, 3 large
apples, ID. of stoned raisins. IL ID. cur
rants. l H. of suet, lbs. moist sugar, /
OF. of sliced candied citron, l OF. of sliced
orange peel and the same quantity OF
lemon peel, 1 teacup of brandy. table
spoonfuls of orange marmalade. l-2 lb.
almonds chopped fine
Crate the rinds of the lemons. squeeze
out the juice, strain it, and boil the re-
mainder of the lemons until tender
enough TO pulp or chop very finely. Then
add TO this pulp the apples, which should
De baked and their skins and cores re-
moved; put in the remaining ingredients
one by one, and they are added mix
everything very thoroughly together Put
the mincemeat into a stone jar with
ciosely-htting I'D, and in a fortnight It
Will be ready TO use This not only makes
most delicious pie. but is much mora
Wholesome than one containing meat. es-
pecfally when served after a heavy din
ner.
Ingredient-Three lbs raisins 2 lbs
curranis, lb- mixed peel. IL lbs bread
crumbs, l l-2 lbs suet, Is eggs, 2 wine
slassIu us brandy ! nutmeg, / teaspoon
Iul sa4t' IA h. almonds chopped fine.
t%4AN Nul Ai4c IdlSlllS IN ndlNeS. but
DO not chop them; wash, pick and dry the
currants and mince the suet finely: cut
the candied peel into thin slices. and
crate down the bread into fine crumbs.
When all the dry ingredients are pre-
pared mix them well together: then
rnoisten the mixture with the eggs, which
should be well beaten. and the brandy:
CRATE in the nutmeg. Stir WELL that ey-
erything may be well blended, and thor
oughly press the pudding into a bu;tered
mold; tie 1t down tightly with a we'll
houred cloth, and boil for five or six
hours. 1t may be boiled in a cloth with
out 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 a
pudding is taken out of the pot hang it up
Immediately and put plate or saucer un-
derneath to catch the water that may
drain from it. The day IT is to be eaten
plunge 1t into boiling water and keep it
boiling for at least two hours; then turn
1t out of the mold and serve with brandy
sauce On Christmas Day place a sprig OF
molly In the middle of the pudding and
pour about two wineglassfuls of brandy
around it. Light this at the moment of
serving.
This amount will serve fourteen or six
teen people Halve recipe for smaller num-
Der. Five or six of these puddings should
be made at one time, as they will keep
| for many weeks, and are suitable for fes-
| tive occasions until March.