Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1899-11-25

"Puddinge are variously compounded.
They are always either boiled or baked.
When boiled a cloth or bag, well Toured
inside should be used to envelop them.
The bag must first be dipped into boil.
Ing water and wrung out before the
-four Is applied. The seams Of the bag
must be thoroughly secured and room
allowed for the pudding to swell The
water must be boiling when the pudding
Is put In, Il must cover the bag and
must be Kept constantly boiling during
the cooking. II more water Ia put in
Il must be boiling water The bag
should be turned several times under
the water TO prevent Its resting against
the sides and bottom Of the vessel, and
thus scorchng when the pudding Is
cooked take 1t from the pot and plunge
II into cold water for an instant, then
turn It out from the bag or cloth on
PLUM PUDDING No. /.
The ingredients Of this pudding,
with the execution Of the eggs and
milk should be prepared the day be.
fore the pudding Is to be made.
Before giving the quantities II should
be remembered that the recipe is in
tended for large company and that
young wedding couples who may at
tempt the same for their Thanksgiving
dinner should make proportionate re-
ductlons II their dinner is TO be con-
fined TO two. The recipe which follows |
Is enough for thirty men.
Two quarts slfted -four two quarts |
bread crumbs; four pounds suet, freed |
from fiber and chopped moderately |
fnei four pounds raisins, picked, seed |
ed. chopped and dredged with -four: |
sixteen eggs whites and yolks beaten |
separately, two quarts Of sweet milk, a !
fourth Of pound Of citron, cut fine and |
dredged with -four; grated rind OF one |
lemon, two nutmegs, grated one table
spoonful ground ginger one tablespoon
ful ground cinnamon, one teaspoonful |
ground cloves
into a deep pan or dish put the in
gradients In the following order: First.
the beaten yolks Of the eggs then one
half the milk. then the -four, bread
crumbs, suet, spices, lemon rlnd. then
the remainder Of the milk, or as much |
Of II as will make a thick batter: then
the beaten whites Of the eggs: and at
last the dredged fruit.
Beat the mixture for thirty min
utes, put into the prepared bag or bags
ana boil seven hours. Serve hot with |
sauce
PLUM PUDDING NO. 2.
The quantities Of this recipe will
serve for mess Of five or six persons:
'One cup molasses. one cup beef suet, |
freed from fiber and chopped fine: one |
cup sweet milk; one cup Of raislns !
picked. seeded and chopped and dredged |
with Hour: three cups OF sifted -four. |
one teaspoonful salt, one teaspoonful |
ground cinnamon. one teaspoonful |
ground cloves: one-half teaspoonful !
soda; one egg.
Put the soda into the molasses and |
stir very hard, beat the egg well and |
stir into the molasses. then add the |
hour. salt spices, suet and fruit. Put |
INTO prepared bag and boil three
hours"
CANNON BALLS.
Some OF the names OF the puddings
are rather suggestive. Here Is one for
A pudding known as cannon balls The /
amounts given are for twenty-five men.
They are:
six pounds Of -four. one and one.
half pounds Of suet three pints Of mo-
asses and one pint Of water. Chop up
The suet. mix with the flour: mix the
with the water. pour the -four
into a bowl and pour the molasses
gradually upon Il. mixing IL with the
Hour. When the whole IS well mixed.
not too soft. form II into any size balls
required, flour some cloths. tie up each
ball separately in cloth, not too tight.
and boil one hour and upward, accord.
Ing 20 size.
These viii keep good for twelve
months and longer. Where fruit is
cheap fruit can be mixed with the mo-
lasses"
ARTILLERY PIE.
The following is enough for twenty
two mem
Eight pounds OF bread. one pound Of
suet, four dozen apples, two pounds Of
sugar
Melt the suet In a frying pan. cut
the bread into slices one quarter OF an
inch In thickness, dip each piece into
the melted fat and place them In the
oven 10 dry. In the meantime get the
apples peeled, boiled and mashed with
baking dish with the bread, cover the
bread with some OF the apples, then
some more bread over that. then the
apples and thus, until all Is used. Place
Il In an oven and bake for twenty min
ltes. This may be made with any kind
Of fruit"
HOW OUR SOLDIERS DRESS SA-
LADS.
Nearly every Thanksgiving dinner
viii have It's salad and this one recon-
mended to the army may be Of value
10 our people at home. The quantities
are:
Three tabespoonfuls Of OIL yolk Of
one egg one teaspoonful mustard; one
half teasDoonful salt and one table,
spoonful vinegar.
First beat the egg; then rub the oil
and egg together; next rub in the mus
lard; then the salt and lastly the Vine
gar gradually. A few grains OF cayenne
pepper may be added A boiled Irish
potato mashed fine may be substituted
FOR the yolk OF the egg. II the oil and
Egg or potato do not mix well, a few
drops OF vinegar will facilitate the proc
ass. Instead OF oil, melted butter.
cream or the Juice from boiled ham
may be used When about 10 serve the
salad pour over the dressing. This
dressing may be used with every
species OF lettuce, chlckory, celery, cab
Dage, onions tomatoes. cold boiled
beets. beans. chicken, tur-
key, lobster, crabs, etc"
COOKING IN THE FIELD.
Many a soldiers dinner this Thanks
giving will be cooked In the field His
turkey will be baked In ovens made In
he earth. and the soup may BE- prepared
over Ares made IN pits in the ground.
The suggestions Of the commissary gen.
sral direct how trenches for cooking
should be dug They tell how TO make
,vens OF logs and clay, and recommend
he kinds OF portable stoves which
should be carried from place to place
rhe book has picture OF one OF these
field ovens, many q which / venture
win be In use In the Philippines on
The oven Is made as
follows:
"A clayey soil Is selected and a hole
three feet square and two feet deep Is
lug. The best place for II Is along the
slope Of a Hill and sometimes a shaft Is
A ~ n