The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-12-06
To Crown the Christmas Feast,

Inc English plum pudding. always the
uenght1ul feature of the Christmas din
Britain, is appreciated not only for its
good tasting qualities but for the his
tory and romance entwined around it in
connection with this great and glorious
feast day. Without going too far back
IN its history, suffice it to say that the
Christmas plum pudding is almost as old
as the day itself. Centuries ago, however,
1t vas Known as a porridgs and always
of The present dav. After repeated expert
ments by many noted chefs. it was made
into a. pudding, rich sauces accompanying
1t. and has been served in this way
since. Strange as it may seem, 1t is a fact
that although it has become almost the
characteristic dish of the Christmas din
ner in this country, it is very little known.
or at least is not popular the CONT
nent, as the following story which has
lately come to our ears, will serve to
prove:
An Englishman. while travelling in
France. wishing TO show his appreciation
of many kind attentions which had been
shown him by some friends, decided to
give them as a great treat and surprise
an English plum pudding at a Christmas
dinner which was given in their honor.
He gave his cook, who was French, ex.
plicit orders regarding the ingredients of
the pudding, but omitted to say that Chey
We're to be tied up in a pudding clotn,
when mixed was stirred into a pot of boil
ing water. the ingredients of course sepa-
rating, forming a SOUP and to the great
dismay of the host. served as such.
There are a great many varieties of
plum buildings. although all have about
the same ingredients for their foundation
differing perhaps in the amount of fruit
used, the preference of certain spice or
other davoring and the degree of richness
required. This, however, is a matter of
taste and sometimes convenience, for while
our digestive organs would not in the least
be disturbed by pudding made after the
fashion of one of our grandmother's in
which each and every member of the Gam
lily had to have hand even to the little
tot whose tiny fingers were placed on the
handle of the spoon to add her stir to
those of the older members of the family
in order to make the pudding quite the
Vive one made after the recipe of the
cients-in which the ingredients of the pua,
ding already rich in spices was covered
with thick custard favored with orange
flower water, the whole placed in thick
and rich suet crust-then steamed and
served with rich wine or brandy sauce.
This pudding Is known as the PUDDING OF
the Three Kings. and is symbolical he
spices and other rich ingredients represent
irg the gifts of the three wise men of he
east. and the rich paste the casket holding
oughly tested andN found satisfactory win
ENGLISH PLUM PUDDING.
Beat four eggs add to this one glass of
brandy, two-thirds of a cup of granulated
sugar. beat we'll Mix together one pound
half pound each of candied orange peel
and citron, grated rfnd of one lemon. three
fourths of a pound of chopped suet. one
half pound of stale bread crumbs. one cup
of flour. one teaspoonful of cinnamon. che
half a nutmeg. grated. Add all these in
creased tin mold and boil from four to six
hours. The mixture may also be placed
steamed for two or three hours When
wanted for use place in the steamer again
and cook for an hour if in small molds or
bowls and three or four hours if in one
large one. Serve with brandy or wine or
ma = 7' HARD SAUCE
Beat to a cream two tablespoonfuls of