Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-08

yoiks OF eight eggs, pound of sifted -four
mixed with half teaspeonfuI Of mace, one
teaspoonful of cinnamon. half, a teaspoonful
Of cloves and small nutmeg grated. Beat
we'll. Add the Juice and grated rind of
one orange and one lemon: mix thoroughly.
adding beaten whites OF the eggs. Prepare
a pound of raisins, & pound of. sultanas, a
pound of currants and half q pound of cit
ron; mix together. Line two round cake
tins with buttered paper. pour in some of
the batter. sprinkle In a layer of the Toured
fruit. then add another layer OF cake batter
more fruit. and 30 on until the pans are half
fun. Bake four hours in moderate oven,
When done the crust should be moist and
an even coffee brown. These are better If
kept year.
Frozen Plum Pudding.
Put cup7o cream In double boiler with
the thinly pared rind of half lemon and a
small piece Of citron. Beat to a cream the
yolks of four eggs and half cup Of fine
granulated sugar. Pour the scalded cream
over this. return to double boiler and stir
until 1t is thick and creamy, then remove
from the fire and add a cup OF very rich
caramel Let get nearly cold, then turn
into freezing mold and let get as stiff
as snow. Add half pint of cream whipped
to a stiff froth with the white of egg
and an ounce Of blanched sweet almonds
chopped, an ounce of shredded candied
orange peel and candied pineapple. an ounce
each of chopped eandied cherries and sui
tanas which have soaked for two hours in
half wine glass each Of brandy and cur.
acoa. Let stand in the freezer little long
er and then pack in mold and pack in ice
and salt for two hours.
Frozen Plum Pudding Sauce.
Rub three Jumps of sugar over the yellow
rinds of one orange and one lemon. put
sugar in a bowl and squeeze the juice CT
hal Of
sugar strip and a half cup each Of wine
and brandy. Turn into the freezer and
work until partly concealed When the
pudding is turned out pile the frozen sauce
around it. garnish with, leaves cut from
thir slices Of green citron and candied
cherries ~, s-5e.r
A Southern Plum Pudding.
Into a large bowl put four eggs beaten
separately, one cup of sugar. grated half
of nutmeg and pint of sweet milk; mix
and then stir in two cups of seeded raisins.
one cup of currants half a cup of citron.
shredded. and a pint Of chopped apples
(the fruit should be well Toured, using part
of pint of flour. adding the remainder to
the pudding). After the fruit stir in a
large pint OF stale bread crumbs, a pint of
chopped suet and the fiour-use enough to
make all stick together. Spices may be
4
pudding cloth" ready. dip it into boiling
water. then dredge the inside thickly with
flour. put in the pudding, lie lightly. allow
ing room for 1t to swell AID boil steadily
for three hours In a large boiler, with sut1i-
cient water to keep going steadily until 1t
Is done; IL allowed to stQR or more water
added that is not boiling the pudding will
be heavy. -. - SO
people. Stick a branch OF holly in the top,
and to give it the proper favor and serve
in old English fashion, .p6ur some good
brandy over 1t: set 1t alfght and carry at
once to the table .seryaW1th any hot pud-
ding sauce. -,
Graham bread 4
Make a sponge as for ordinary white
bread with a pint of scalded milk. two
tablespoonfuls of butter, Quarter Of cup
OF sugar or molasses, two cups Of white
-four and third Of a yeastg cake dissolved
In a gill of lukewarm wateral Mix stin with
about a quart of sifted graham hour used
In all. Bake slowly. Less yeast and more
bread, and 1t also requires longer time to
rise. but must be watched that4it does not
sour. @t~-7as
Sponge Cake Sandwiches.
Cut sponge cake In slices or rounds,
spread with apricot or peach jam. put to-
sether. place ON individual plates ON lace
paper dolly. ana with spoon or pastry
bag and tube cover them with cream whip
ped very dry and stiff almost like butter).
Garnish with candied or preserved fruit
Menus
WEDNESDAY,. - II
BHEAKFANT.
Fruit.
Cereal. n Cream.
Liver Rolls .s Brown Gravy.
German Fried Potatoes,
GFiddle Cakee, outnce Honey,
COffee, .sst
~ LUNCH
JyounaIae EGgI Daked 9RaAt potS&0enu