Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1905-11-22
Speetmeat5 for
Nolidaq Season

Many sweetmeats for Thanksgiving
and Christmas should be prepared now
in order 20 acquire a proper favor be-
fore the holiday season sets in. A
luscious blending of certain rich ingre'
dents can be obtained only by stand
ing a length of time after they have
been mixed. and the housewife who
would have her feasts as they were in
we olden time" must begin at least
a month ahead of holiday season.
Among all the Thanksgiving sweets,
mince pies take first place. The fill
ing Tor these is put together in stone
crooks and allowed 10 remain un'
touched at least two weeks. 1t gains
an added favor the longer 1t stands.
Here are two capital recipes procured
from old-fashioned cooks:
No. Five pounds OF chopped beef,
two pints OF chopped suet, ten pints OF
chopped sour apples, two pounds OF
sugar, one quart of molasses, two
ounces of cinnamon. one ounce of
cloves, one tablespoonful of salt, one
teaspoonful of pepper, six pounds or
fruit. Thin with one quart of sweet
cider, Que cup of brandy and one cup
of Madeira wine. Mix all together
and scald.
No. Cook two and one-halr
pounds of beef (this should make two
quarts when chopped), four quarts
chopped apples, one pint of currants
which have been thoroughly cleansed.
one quart of raisins stoned just before
using one cup OF chopped citron, four
cups If brown sugar, two cups OF mo-
lasses, one cup OF chopped suet, one
nutme g grated, one tablespoonful of
salt, TWO tablespoonful of cloves, four
cider that has been boiled down. Place
in an earthen vessel and keep in cool
place This quantity win make
twelve pies.
OF next consideration to the mince
pies is the plum pudding. TO be most
delicious this should be cooked in "a
cloth pudding bag and hung from a
naiI for three or four weeks in dark
place. An old English recipe is this:
Soak six ounces of stale bread
crumbs in cup CT hot milk, and al
low it to stand ano cool. When colo,
add one-half pound of brown sugar, the
yolks of three eggs beaten to cream,
one-half pound of raisins seeded just
before using, one-haH pound of cur
rants, two ounces of citron chopped,
one-half pound of suet chopped fine
ana sailed. The fruit should be well
Gredged in -four before adding TO tile
bread. Now mix in two ounces OF
lemon peel. one-half grated nutmeg
one glass o. brandy or wine and two
ounces of sweet almonds chopped fine.
Beat well together, and, the last thing,
add the whites of the eggs whipped 20
a stir froth. Pour into a pudding bag
which has been previously scalded and
dredged with -four. Allow the pudding
to swell before tying the bag Boil
seven hours.
Plum Pudding No. 2.-one pound Of
dried bakers bread, cruInbed; one
pound of chopped suet, half a pound OF
citron. one pound of seeded raisins,
one pound of English currants, eight
eggs, one large coffee cup of brown
sugar, one grated nutmeg, one large
tablespoonful OF cinnamon, two tea
spoonfuls Of GLOVES, one teaspoonful OF
salt. one-half pint Of -four, one-fourth
ping Of black coffee. Roll the bread
and moisten with a little boiling water.
Cover tsght until the bread is soft.
Add the well beater eggs. sugar and
-four, then the spices, salt and fruit
dredged with -four. Last of all ado
the suet and coffee. Steam for two
hours in a two-QUart pan.
Pittsburg Plum Pldding.-Two cups
of raisins. two cups of crrants. two
cups of suet, one-half cup of almonds.
blanehed and chopped fine, two cups
OF -four, two cups of grated stale
bread-crumbs. one-half cup each or
oitro1. orange and lemon peel eight
eggs, one one-half cup each Of sherry
and brandy. a large pinch Of salt. some