The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-12-06

butter with two-thirds Of 1Icup of DOW
dered sugar. Add to this,Tthe unbeaten
whites of two eggs. beat to a cream, fla
vor with vanilla or nutmeg.
BRANDY SAUCE
Make the same as hard sauce, adding
ter, stir thoroughly and serve while hot
PLAIN PLUM PUDDING.
Beat three eggs add one cup of sugar,
one cup of milk one cup of bread crumbs
two cups of flour, one cup of suet chopped
fine. one cup each of raisins and currants.
one-fourth cup of chopped citron, one tea
spoonful of cinnamon one-half nutmeg.
one teaspoonful baking powder. Mix all
together, place in a creased mold and boil
- g u CHESTNUT .fTF s.TS1S' PUDDfNG. SAUCE
Boil one pint of the large Spanish chest
press through a sieve or put through the
meat chopper. Cream one-half cup of but
ter with one-half cup of sugar, add to this
the well beaten yolks of three eggs, one
cup of milk, one-half cup of bread crumbs,
and the grated rind of one lemon: Mix
chestnuts, then add the beaten whites of
the eggs. place in a buttered mold and
steam for about one hour Serve with Gus
tard sauce or whipped cream.
ICED FRUIT PUDDING.
Cook one-half cup of rice until soft, in
milk; press through a sieve ard add 70
it the well beaten yolks of four eggs and
one cup of sugar. Cook for few minutes
over the fire and when it begins to thicken
| of vanilla and stand aside to cool. When
cold, place in an ice cream freezer and
to it one-half cup each of candied cherries,
pineapple or any other fruit preferred,
and one pint of whipped cream. Repack
and stand away for an hour or two, until
SCOTCH PLUM PUDDING.
Shred and chop one-half pound of suct,
add to this four ounces of bread crumbs,
one pound of marmalade, two ounces OF
candied orange peel Beat five eggs, ado
to the mixture beat until smooth, place
in buttered mold. cover closely and boil
five hours. Serve with a sauce.
CHRISTMAS FRUIT CAKE.
! Beat one pound of butter to q cream
add to it one pound of graduated sugar
Beat to cream nine eggs, add One-nali
| cup of brandy. mix well with the butter
and sugar Now mix together one pound
fourth pound each of citron and candiec
lemon peel, one-halfs as-nutmeg, one tea
spoonful cinnamon, five cups of flour
mix all well together and bake in u cake
pan lined with buttered paper for foul
hours in a slow oven. This cake should
| be made months before Christmas, as il
is greatly improved by standing. It Gov
cred with a thick plain icing it will keeI
much better, becoming moist and soft al
| it stands and when wanted for use can ht
reice and decorated with holly or candies
/ If placed on the table at Christmas.
WHITE FRUIT CAKE.
Rub one cup of butter and one cup o.
sugar to a cream. Take a pound of figs
one pound of dates. one pound of raisins
pound of almonds. chop each separately
and rather coarselv, then mix them 81
lightly together with the fingers. Measur,
two and a half cups of flour and sift sons
of baking powder to the, remainder and
again stiff the -four. then ad 1t to the but
ter and sugar and stir in the fruit and last
ly fold in the whites of seven eggs beatel
| to a stiff froth. Pour the batter into two
| medium-sized loaf tins and bake in mod
crate oven for one and one-half hours.