Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1902-12-11
English Plum Pudding and
Other Good Dishes For Christmas

The English plum pudding, always the
delightful feature of the Christmas din
ner in this country as well as In Great
Britain, is appreciated not only for its
good tasting qualities but for the his
tory and romance entwined around 1t 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, writes Ida Ones Will
lis in the Philadelphia Press.
Centuries ago, however, it was known
as a porridge, and always preceded the
meat course, as does the soup of the
present day. After repeated experiments
by many noted chefs, it was made into
a pudding. rich sauces accompanying 1t,
and has been served in this way ever
since.
Strange as II may seem, it is a fact,
that although It has become almost the
characteristic dish of the Christmas din
ner in this country, IL is very little known
or at least is not popular on 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 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 they
were to be tied up in a pudding cloth.
The consequence was that the pudding
when mixed was stirred into a pot of
boiling water. the ingredients. of course,
separating, forming a soup and to the
great dismay of the host was served as
such.
There are a great many varieties Of
plum pudding, although all have about
the same ingredients for their foundation
differing, perhaps, in the amount of fruit
used, the preference of a certain spice or
other flavoring and the degree of richness
required.
This, however, is a matter of taste and
sometimes convenience, for while our d.
gestive organs would not I'm the least be
disturbed by a pudding made after the
fashion Of one Of our grandmothers in
which each and every one of the family
had to have a 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 other members of the family
in order to make the pudding quite the
proper thing, very few of us would sur
vive one made after the recipe of the
ancients-in which the ingredients of the
pudding, already rich in spices, were COW
cred with a thick custard favored with
orange flower water, the whole placed in
a 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,
the spices and other rich ingredients rep
resenting the gifts of the three wise men
of the East, and the rich paste the casket
holding the gifts. A recipe which has
been thoroughly tested and found salts
factory will be found in the following:
ENGLISH PLUM PUDDING.
Beat four eggs, add to this one glass of
brandy, two-thirds Of a cup of granulated
sugar. beat well. Mix together one pound
each Of dried raisins and currants, one-half
pound each OF candied orange peel and cltron,
grated rind OF one lemon, three-fourths of
pound Of chopped suet. one-half pound Of stale
bread crumbs, one cup of flour, one teaspoon
ful OF cinnamon, one-half nutmeg grated.
Add all these ingredients 20 the egg mixture,
place In a creased tin mold and boil from four
to six hours. The mixture may also be placed
In small bowl with creased paper tied over
two or three hours. When wanted for use place
In the steamer again and cook for an hour II
In small molds or bowls and three or four
hours II in one large one. Serve with brandy
OF wine or with hard sauce.
HARD SAUCE.
Beat to a cream two tablespoonfuls Of butter
with two-thirds Of a cup Of powdered sugar.
Add 20 this the unbeaten whites of two eggs
beat to a cream, favor with vanilla or nut
meg.
BRANDY SAUCE.
= Make the same hard sauce, adding one
half cup each OF brandy and hot water, stir
thoroughly and serve while hot.
Beat three eggs, add one cup of sugar, one
cup OF milk, one cup Of bread crumbs, two
cups of -four. one cup Of suet chopped fine, one
cup each Of raisins and currants one-fourth
cup OF chopped citron, one teaspoonful Of Gin
namon, one-half a nutmeg, one teaspoonfu
in a CREASED mold and boil three or four hours.
Serve with sauce
CHESTNUT PUDDING.
Boil one pint Of the large Spanish chest
nuts-remove the shells and thin skin-press
through a sieve put through the meat
chopper. Cream one-half cup of butter with
One-half cup OF sugar add 70 this the we'll
beaten yolks OF three eggs, one cup OF milk,
one-half cup Of bread crumbs, and the grated
rind Of one lemon. Mix this all thoroughly to-
gether with the chestnuts. then add the beaten
whites Of the eggs, place in a buttered mold.
and steam for about one hour. Serve with
custard sauce or whipped cream.
SCOTCH PLUM PUDDING.
Shred and chop one-haf pound Of suet add
70 this four ounces Of bread crumbs, one
pound Of marmalade, two ounces Of candied
orange peel Beat five eggs, add to the mix
ture heat until smooth, place in a buttered
mold, cover closely and boil five hours. Serve
with a sauce.