Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-05

make her own, utilizing photographs of her
family or familiar home scenes there are
pretty pads with bright outside sheet.
showing holly or mistletoe designs. These
are very fnexpensiVe-from cents to 8,
according to size.
These with the photograph are neatly
pasted on q mount of cardboard, dark
green. gray or brown or a patent mount
may be used where the photograph is slip
ped between the mount and a pasteboard
back To hang, use either the patent hang
er or simply punch one or two holes through
and hang with loop and bow Of scarlet
ribbon.
Home made Christmas buildings, pies,
candy or cakes make delightful gifts-that
are always sure Of appreciation. Wrap in
tissue paper. tie with scarlet ribbon, stick
sprig of holly in the bow. and send by
careful messenger, warranted not to stick
lin his thumb
And pull out plum"
English Plum Pudding-To an English
family Christmas would scarcely be Christ
mas without its plum pudding, and Ameri-
cans find both the custom and the pudding
much to their liking. Here is the recipe for
a genuine English plum pudding, said to
have taken prize in London as the best
among 500 recipes: The ingredients called
for are one pound of seeded raisins one
pound of currants, one pound of such chop
ped fine, three-fourths of pound of stale
one-quarter pound of brown sugar, grated
rind of one lemon, one-half nutmeg grated,
five eggs. one-half pound candied peel, one
half pint brandy. Mix the dry ingredients
thoroughly. beat the eggs and mix with the
brandy, then combine. Boil in a basin or
mold six hours at the time of making and
six hours when needed for use. While the
English fashion is to boil this pudding IN a
Toured cloth, leaving plenty of room for 1t
to swell, molds are to be preferred, there
Is much less chance Of failure and much
less labor The pudding may be made in
two good-siZed molds. or one medium sized
and several small ones, well creased with
cold butter. Have ready a large kettle Of
boiling water with perforated tin In the
bottom. Cover the molds tightly and set
in the boiling water. Keep the water boil
ing steadily, replenishing as needed. If tho
pudding Is made in small molds four hours
instead Of six will be sufficient for the b III
ing. Serve with plain hard sauce, ana
with liquid sauce. Decorate with a sprig
of holly stuck in the top and brandy pouced
over 1t to light just as it comes to the table.
Plain Suet Pudding.-Much more digest
suet pudding which is suitable for plain
Christmas dinner. Take piece Of suet the
size of an egg, cut in small pieces, and re-
move the strings; then sprinkle with -four.
and chop in cool place, so that 1t does
not get wavy. Add to it one cupful Of mo-
lasses, half teaspoonful each Of ginger,
cinnamon, salt and soda, q cup of raisins,
stoned, and cut in halves; cup Of we'll
washed and dried currants. half u cup of
boiling water and flour, to stir about as
stiff as for gingerbread. Mix thor oIghly.
turn into buttered pail or pudding boiler
and steam two hours. Serve with lemon
sauce.
Lemon Sauce.-Mix together in a seacs-
pan tablespoonful of cornstarch and
three-fourths of cup of sugar Stir in
carefully one cup of boiling water, possibly
more as cornstarch varies in it's thicken-
ing qualities. Cook for ten minutes, stir
ring often. Add the Juice of one lemon and
little of the grated peel, and one table,
spoonful Of butter. Push back on the stove,
and as soon as the butter is all Incorporate
ed, stir in quickly the beaten yolk OF an
egg. Beat the white very stiff. and stir in
Of foam.
Hard Sauce.-Three tablespoonfuls Of but
ter, nine tablespoonfuls of pulverizcd sugar,
the Juice of one lemon, one wineglass of
brandy OF rum, one teaspoonful of nutmeg.
Beat the butter and sugar together until
light and white. then add lemon juice.
brandy and nutmeg, giving at least half
an hour to the proper beating. So runs
the ancient rule.
Holiday Cakes.-While England stands
sponsor for our Christmas buildings and
connection of holiday cakes. For at least
two weeks before Christmas the German
householder, with all her girls. is busy in
the manufacture Of lebkuchen. STOLEN.
pfeffernusse. marzipan and sand ca 8.
The latter are usually put away between
papers in a closed box to be eaten later.
Stollen-Stollen or kloben is someth hing
like our American fruit cake. made into a
large cake, rolled out and then folded over.
1t is baked especially for the holidays not
Christmas alone. Dissolve three yeast
cakes in pint of Iukewarm milk, add a
teaspoonful of sugar and set in warm
place until the yeast -.seS to the top Then
add three cups of flour and one teaspoonful
Of salt and mix into soft batter. Cover
and set in a warm place to get very light.
Meanwhile take one cupful of butter and
wash in cold water to extract the salt.
Dry and beat to cream with one cupful
OIL powdered sugar. Then add four eggs,
one at time, beating vigorously between
each egg. Add the grated rind of one
lemon and little finely powdered carda-
mon, which Is it's distinctive spice. Add
this to the light sronge with sufficient
-four to make a soft dough, and knead I'M
til 1t stops sticking to the hands. Cover
and set aside again until 1t doubles it's
bulk. Prepare half a pound of seeded
rafsins. half a pound of currants and a
quarter pound Of thin shaved tcitron, and
set in warm place until the dough Is
light. Then roll the dough out on the
molding board, sprinkle with the fruit,
roll up and knead for a few moments.
Then cover again and let 1t rise from ten to
fifteen minutes. Grease two long, shallow
tin pans divide the dough in equal parts,
roll each one in an oblong sheet an inch
in thickness, double over and lay in the
until very -ii-ht. Brush over with beaten
egg and milk and bake in medium oven.
Husband-"What does 1t matter how plain
your clothes are? Beauty, you know, is