Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-12-11
Cable and
Kitchen.
Conducted by Ida Ames Wilt.
Marquette Building. Chicago. All right,
eserved by Banning Co.. Chicago).
ANTICIPATING CHRISTMAS.

AIN 1NIfAI lNS ST7ni0 MA0s
And in many an old-fashioned home
stead there is scent of Syrian myrrh,
there is incense, there is spice; and tn
catchy odors of all those fragrant con
comitants which, under the skillful an6
experienced manipulation of deft hands,
will appear later on in those time-hon-
ored forms-Christrnas mince pie, plum
pudding and a cake that seem mosaic
work in fruit and spices.
Take no thought of the morrow, we
are told. In the mind of the excellent
housewife, this does not apply to
Contamination what would Christmas
be without the days of loving thoughts
cares and labor spent in our efforts TO
make 1t a time of great joy and feast
ing 10 others? Therefore long before
the first herald of the Yule-tide appears
in form of Christmas greens, the house
mother must forestall these harbingers
of Santa Claus annual visit and have
finished her first preparations for tbs
gladstone time of his coming. If the
rich plum cake and pudding are no
already ripening for the Christmas
feast-and the luscious mince mea'
growing mellow like wine, with length
of days-mother's management mus,
have been at fault or sadly interfered
with by unforeseen and unusual events.
Mince Meat.
Take two pounds of lean beef from
neck or shoulder; cover with boiling
water enough to cook it and boil gently
until very tender; then let it stand II
the liquor until it is quite cool. Chop
it fine and add to it the following: ono
pound Ut finely chopped suet, a pounC
81 oh of seeded raisinS and cleaned cur
rants, quarter of a pound of cltron
shredded; four pounds OF chopped APP
pies, two pounds Of light brown sugar
a tablespoonful of salt, level teaspoon
full of pepper, a teaspoonful each Oh
ground cloves, allspice, cinnamon ana
mace. Juice and grated rind OF two
lemons, a cup each of tart orange juice
and molasses, quart of sweet cider
and q half cup of grape juice. Mix the
ingredients well together, moistenlng
with some of the pot liquid. Clarity
the fat forms on top of the pot liquor
and add to the mince meat. Iaste anu
add more seasoning, spices and sugar II
needed, but 40 not ONeiuo IL.
a Plain Hckory-N Nut Loaf.
Two-thirds of a cup of butter
creanned with two cups of sugar; a2d
emp of sweet milk, three eggs beaten
two teaspoonfuls OF baking
nowder mixed with three cups OF sltted
flour and cup of hickory nut meats
cut in slices and sprinkled with hour.
Add the beaten whites of the eggs last.
Bake in moderate oven about an
hour, or until a broom splint thrust IN
the center comes out smooth and clear.
New York Fruit Cake.
Beat one pound of butter to cream,
add d pound of light brown sugar and
beat up light and creamy; then add
well-beaten yOlks of eight eggs,
pound of sifted flour mixed with half
teaspoonful of mace. one teaspoonful OF
half q teaspoonful of cloves
and a small nutmeg grated. Beat we'll.
Add the juice and grated rind of one
and one lemon: mix thoroughly,
adding beaten whites of the eggs. Pre-
pare pound of rasins, a pound Of sui
tanas, Il pound of currants, ana half
pound of citron; mix together. Line
two round cake tins with buttered pa
per. pour in some of the batter, sprinkle
in a layer of Toured fruit. then add an
other layer of cake batter, more fruit
and so on until the pans are half full.
Bake four hours in a moderate oven.
When done the crust should be moist
and an even coffee brown. These are
better if kept year
A Southern Plum Pudding.
Into large bowl put four eggs
grated half OF nutmeg and a pint of
sweet milk: mix and then stir in two
cups of seeded raisins, one cup of cur
rants, half cup of citron shredded and
a pint of chopped apples Nhe fruit
should be well Toured, using part ot
pint Of -four, adding the remainder to
the puGding). After the fruit stir in
large pint of stale bread crumbs, pint
of chopped suet and the four-use
enough to make all stick together.
Spices may be added to the flour if
desired. Have q large pudding cloth
ready. dip it into boiling water, then
dredge the inside thickly with flour.
put in the pudding. tie tightly, allow
ing room for it to swell, and boil
for three hours in large
boiler with sufficient water to keep go
ing steadily until it is done; if allowed
to stop or more water added that is
not boiling the pudding will be heavy.
This will make enough for ten or
twelve people.