New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-12-20

1 INTO of small nd Bssf add Scant half tea
few MINUTES Then set e the into e an tGf
containing boiling water and set 1t the fire. Beat
nay oung R ~a half eaoup To Of sherry G4g
When the wine is all in the sauce will begin TO
Juice Of small quarter Of lemon; This sauce is 50
Of pudding; therefore the full rule viii make about
the proper amount Of sauce for six persons.
plum pudding TO make O It breaE four large
Gg Of PPed de g9k sr aPd Win WbG 6a vo
and the same amount with the whites Whip each
sauce stir gil Of rum and pinch Of grated
d 5 tSe s ff9 SS aen RGa lightly yo a9d
down the whites and serve the sauce Immediately
A 'foaming'' sauce is the popular New England
uce e. for t4 Christmas plum m pudding MIX half
in the unbeaten white OF one egg and beat the
the sauce in basin Of hot water and stir in grad
paiy half gill of brandy and the same amount Of
boiling water. Beat the sauce hard for two min
utes and serve 1t at once.
BAKED PLUM PUDDING.
baked plum pudding cannot be served with the
traditional crown Of almonds and holly in a wreath
OF brandy flames. but. although it does not make
so handsome appearance it Is a delicious pud-
ding and almost equal tc the canonicaI English
Christmas pudding which is always boiled. To
those VINO 40 not wish quite so expensive pud-
baked plum pudding may be welcome To make
add scant teaspoonfal Of salt With half po9 Slf
OF cuTrants and the same amount Of seeded raisins
hands mix in two liberal cups of soft bread taken
press down hard Add next three ounces of ct ron
and a cup Of sugar, and finally the yolks OF six
eggs and two cups OF boiling milk. Stir with
one teaspoonfuI of powdered cinnamon and half a
teaspoonful OF cloves Just before turning the pud-
ding into buttered baking dish fold in the whites
Of six eggs well whipped AS the pudding is put
IN the oven Il may be sprtnkled with tablespoon
tul Of brandy, If desired; Bake slowly for about
baked. with any of the three pudding sauces given
above. The dish may be concealed in a wreath OF
holly II desired. This pudding is never heavy II
properly cooked, and IS comparatively little suet is
used II Is not as greasy or uuwholesome as so
many cheap suet buildings
CHRISTMAS ICE CREAM
fruit ice which Stimulates in appearance
an English plum pudding is often served on the
French Christmas table To those who prefer a
delicate dessert at Christmas than plum pud-
ding this delicious ice cream viii be acceptable To
prepare it put half cup of Malaga raisns cleaned
and stoned, into small stone jar with cup of
old sherry; add three ounces OF candied cherries
chopped fine and twice much candied apricots,
cut in small pieces. Then with a wooden spoon
sgd let the whole infuse for twelve hours. Mean
time prepare three pints OF chocolate ice cream.
made follows:
Soak large tablespoonful of English gelatine in
two tabespoonfuls of water for two hours and then
melt II by setting the cup II has been soaking in
Ii pan or boiling water. Heat a pint OF milk over
the fire. stir the gelatine into half of it. and add
two ounces OF melted unsweetened chocolate TO the
fire until the mixture is smooth and dark. and add
cup and a half OF sugar. Then strain into It the
other cup OF milk IN which the gelatine has been
dissolved Add a quart OF rich cream, navoring the
whole with tablespoonful OF vanilla extract The
reason for stirring the gelatine into only half the
milk and not Immediately into the chocoIate ana
milk Is because gelaune takes on a coarse, rank
crsan, and when II Is ready 10 he hacked 6roGr t
fruit IL II has already absorbed all the sherry
and stir 1t into the Ice cream Pack It In a melon