The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1899-12-30
DESERTS.

! English Plum Pudding.-One pound
/ finely chopped suit, one pint OF sugar.
one pound of stale grated bread, one
pound of raisins, two of currants, one
glass of brandy, two teaspoonfuls of
ginger, two nutmegs, halt a pint OF
milk, a little salt. Beat well and steam
| in tin pudding steamer five hours. Serve
with rich sauce-which may be made
/ by beating to a cream half a cup of
butter and very gradually beat in one
cup of sugar, one spoonful of corn
starch, one wineglass Of wine and the
white of one egg. When this is a per-
feet froth stir in one-third of a cup of
water. Set this in warm water for two
minutes, stirring all the while, and then
serve.
Mince Pies.-Boil a shank of beef six
hours; take up and set away to cool,
saving the liquor for soup. When cold
free from bones and cut off all the fat
and gristle, then chop fine. To one
quart of chopped meat add three Of
chopped apples, one pint of chopped
suet, one quart of chopped stoned raj
sins, one quart of sugar, one of molas-
ses, half a cup of cinnamon, one-quar
ter of cup OF cloves, one-quarter of
cup of allspice, the same of ground
mace. six grated nutmegs, half a cup
of salt. Mix all thoroughly with the
hands, then turn on the mixture two
quarts of good cider and let all stand
over night. In the morning scald in a
porcelain kettle one hour. When scald-
ed stir in one pint of wine and of
brandy. Put in stone pots and keep in
cool, dry place and it viii remain good
for three months. Prepare the paste
and plates as for apple pies and put in
the meat; crate a little nutmeg and
strew a few whole raisins in. Cover
and bake one hour in a moderate oven.
The sweetness of the meat must be de-
termined by individual taste-adding
more sugar if desired.
Pumpkin Pies.-Pare and cut the
pumpkin into small pieces. Wash and
put into the kettle with one quart of
water; boil six hours, stirring to pre-
vent burning, then run through q. sieve;
add one quart Of the pumpkin, stir in
two cups of sugar, two SpoonfulS Of
salt, one of cinnamon, one of ginger,
one grated nutmeg and five well beaten
eggs. Line deep plates with plain paste,
fill with the mixtures and bake one
hour in a moderate oven. It is better
to boil a stick of cinnamon in the milk
rather than to use the ground. To
make your pies perfectly delicious add
a little Medford rum and less ginger.
%
Ham and Oyster Patties.-Scald as
many oysters as you require, allowing
two for each patty. Chop some ham
fine (the lean part and mix with the
oysters. Now put two tablespoonfuls
of flour in a saucepan; when melted put
in two tablespoonfus of flour; stir well,
and pour in on one cupful of oyster
liquor and one of cream; add now the
oysters and the ham and let simmer.
When they attain the. wanted consist
ency take off from fire, and when cold
line the patty shells with mixture. Put
in oven, bake for five minutes. Serve
hot Garnish the dish with parsley.
Lobster Sauce for Dressing.-Cut the
claws of one good-sized boiled lobster
into dice. Put two tablespoonfuls of
butter into a saucepan; when melted
add two tablespoonfuls Of flour; mix
without browning, add a half pint of
milk. stir constantly until boiling; add
the lobster, one even teaspoonful of
salt. a dash of white pepper. If it is
necessary to keep this warm for a few
minutes cover the saucepan and stand
it over hot water.
Oyster Sauce.-Into .one-half cupful
of butter rub well two tablespoonfus of
flour. Add one pint of boiling water
and. placing saucepan on stove, stir
constantly until thickened. Then add
one-half dozen oysters, chopped fine,
and a few drops of lemon. Let it just
boil and serve.